Who does not like a steaming plate of homemade chicken curry that fills the senses up with comfort and nostalgia? The kind of chicken curry that reminds you that all is still well with the world. A good chicken curry is food for the soul, and if paired with potatoes, you know you can make it extra special.
So here is an easy chicken curry with potatoes recipe that is made atleast once a week in my kitchen. It is a great main dish for weekends, or even weeknights when you crave for something soulful. Most of you follow me because you find my recipes hassle free. Well, this easy chicken curry with potatoes recipe is the same, and the results are fabulous. But you will need to collect some ingredients and a little extra time for marination. But there is nothing that is not available in an Indian pantry, so do not worry!
The ingredients in this easy chicken curry with potaotes
Apart from the chicken and the potatoes, there are a lot of spices and aromatics that go into this chicken curry. But the most important part is the garam masala that is added in the marination. I always make my own garam masala at home and use it for most curries. The garam masala I make is very simple as it just has three ingredients – cardamom (elaichi), cinnamon (dalchini) and cloves (laung). I would suggest you keep a batch of this garam masala in your kitchen and I promise you will fall in love with the flavour profile.
To make the garam masala I have used in the kitchen, you have to dry roast the above three ingredients and grind them in the right proportions. The dominant spice is cardamom and equal portions of cinnamon and cloves are added. Take seven grams of cardamom and two grams each of cinnamon and cloves. Dry roast them in a pan for two to three minutes till they start releasing their flavour. Transfer them to a grinder and grind till a smooth masala is formed. You need to keep the cover of the cardamom pods in this and make sure all the fibre is ground properly. That’s it! This is the garam masala I use in most of my recipes.
The other ingredients used in the marination are simple. There’s yoghurt, which adds a lot of texture to the final curry. For aromatics, we use ginger paste and garlic paste. Ginger paste is higher in quantity than the garlic paste. The chicken is also marinated with lime or lemon juice as it helps in enhancing the taste and in better absorption of the ingredients into the chicken pieces. Spices in the curry include freshly ground cumin powder and black pepper powder, along with salt and turmeric.
Making the perfect chicken curry
Making chicken curry is not a herculean task. Just a few factors learned and remembered right, and you can have a delicious bowl of it every now and then. Here are the tips you should follow when you make this easy chicken curry with potatoes:
- Always pat the chicken pieces dry before making them. You can do this with a paper towel. If your raw chicken has water dripping from it, the curry will not be its best version.
- Always fry onions well before adding ginger-garlic paste and the rest of the spices. Onions should be fried till they turn golden brown and start to melt before adding spices and chicken. The caramelised onions add a lot of depth and flavour to the chicken curry and it takes time to them to turn sweeter. So a little patience is required 🙂
- Add a little sugar to the onions while cooking them. This not only helps onions caramelize faster but also lends a wonderful brown color to the gravy.
- Fry (bhuno) the chicken into the masala for at least ten to twelve minutes before adding water.
- For best results, always use chicken with bones. Half the flavour lies in the bones.