Hearty Chicken and Potato Curry
A Comforting Chicken Curry Packed with Seasonal Potatoes
With potatoes in season, I made a simple and delicious curry generously loaded with them! It’s wonderfully satisfying and perfect for a cozy meal.
Main Ingredients
- 500g boneless chicken thighs, cut into bite-sized pieces
- 8 medium potatoes, peeled and cut into large chunks
- 1 large onion, roughly chopped
- A small piece of carrot, roughly chopped (optional)
Seasoning & Others
- 1 packet curry powder (or your preferred brand/flavor)
- 1/2 Tbsp salt (or to taste)
- 900ml water
- 1-2 Tbsp cooking oil
- 1 packet curry powder (or your preferred brand/flavor)
- 1/2 Tbsp salt (or to taste)
- 900ml water
- 1-2 Tbsp cooking oil
Cooking Instructions
Step 1
First, thoroughly wash the potatoes and cut them into large, bite-sized pieces, slightly larger than usual. This helps them maintain their shape and texture while cooking in the curry.
Step 2
Chop the onion into similarly large pieces. Carrots are optional but add a lovely sweetness and color. Chop them into large pieces as well.
Step 3
Rinse the chicken thigh pieces under cold water and pat them dry. Cut them into roughly 2-3 cm pieces. Heat 1-2 tablespoons of cooking oil in a frying pan or pot over medium heat. Add the chicken pieces and sauté until they are lightly browned on the outside.
Step 4
Once the chicken is partially cooked, add the large potato chunks to the pan. Stir-fry them with the chicken for about 3-5 minutes, until the edges of the potatoes start to look slightly translucent. This helps them absorb the flavors and cook more evenly.
Step 5
After sautéing the chicken and potatoes, add the chopped onions and carrots to the pan. Continue to stir-fry for another 2-3 minutes until the onions become translucent. This step enhances the natural sweetness of the vegetables, enriching the curry’s flavor.
Step 6
Pour in 900ml of water and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for about 10-15 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
Step 7
When the potatoes are almost cooked through, reduce the heat to low. Sprinkle in the curry powder packet and stir well to dissolve any lumps. Continue to simmer for about 5 more minutes, stirring constantly, until the curry thickens to your desired consistency. Be sure to stir frequently to prevent the curry from sticking to the bottom of the pot.
Step 8
Finally, add 1/2 Tbsp of salt and adjust the seasoning to your taste. Taste the curry and add a little more salt if needed. Your delicious chicken and potato curry is ready! Serve generously over a bowl of hot rice. Enjoy!
