Curried chicken and potatoes

    50 min

    This is a hearty meal of chicken and potatoes simmered with Indian spices, tomatoes, Swiss chard and yoghurt. Adjust the spices to taste. Serve it over basmati rice.

    45 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 teaspoon cumin seed
    • 1/2 teaspoon garam masala
    • 1/4 teaspoon ground cardamom
    • 1/4 teaspoon cayenne pepper
    • 1/2 teaspoon black mustard seed
    • 1/2 teaspoon salt
    • 2 cloves garlic, minced
    • 2 chicken thighs, cut into bite size pieces
    • 2 medium potatoes, diced
    • 2 roma (plum) tomatoes, diced
    • 1/2 bunch Swiss chard, chopped
    • 1 (200g) tub plain yoghurt

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. In a large frying pan, heat oil over medium heat. In hot oil, cook cumin seeds, garam masala, cardamom, cayenne pepper, mustard seeds, salt and garlic. When seeds start to pop, stir in chicken and potatoes. Cook for 15 minutes, or until chicken is nearly done.
    2. Stir in tomatoes, chard and yogurt. Cover, and cook 15 minutes more, or until potatoes are tender and chicken is cooked through.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (33)


    I made this last night for dinner, it was good my kids like it which is always plus for me, Although I would reccommend to add potatoes when chicken is half cooked, cause by the time chicken get tender potatoes were mushed, I will make it again.  -  22 Feb 2006  (Review from Allrecipes US | Canada)


    Excellent. Double the spices and get a truly authentic taste.  -  18 Oct 2006  (Review from Allrecipes US | Canada)


    Pretty solid recipe. The chicken and potatoes definitely soaked up all the spices and they tasted great. The sauce could have been thicker and more flavorful but overall a simple and tasty recipe.  -  08 Jan 2006  (Review from Allrecipes US | Canada)