Recipe: Appetizing Chicken potato curry

Chicken potato curry. Creamy chicken potato curry is a delicious, simple dinner recipe made with coconut milk, tomatoes and the spices you already have in your kitchen. Ingredients needed (Quantities and method can be found in the recipe card below.). Chicken Curry and Potatoes Chicken Curry and Potatoes.

There are many variations of chicken curry in Malaysia: Chinese, Malay, Nyonya and Indian style. Curry chicken with potatoes is the most common chicken curry recipe in Malaysia. Everywhere you go where curries are served, you will find this type of chicken curry. You can have Chicken potato curry using 15 ingredients and 8 steps. Here is how you cook it.

Ingredients of Chicken potato curry

It's of rest of the curry.
Prepare 1 of onion, chopped.
It's 2 clove of garlic, chopped.
Prepare 500 grams of chicken breast, diced.
It's 2/3 cup of greek yogurt, or non-fat plain if you prefer a healthier version.
It's 1/2 cup of tomato paste.
It's 2 cup of water, more if required.
Prepare of spice mix.
You need 2 tsp of pepper.
You need 1 tsp of salt.
It's 2 tsp of curry powder.
Prepare 1 tsp of coriander powder.
You need 1 tsp of cumin powder.
You need 1 tsp of ginger powder.
It's 1 tsp of cinnamon powder.

Easy One Pot Chicken And Potato Curry is prepared with Indian spices which makes an ideal single pot curry to be served with steamed rice. The main purpose of making a post and video on this easy and basic curry is to help those like students staying away from home, busy working moms and singles who like to cook up an easy and satisfying dish without spending much time in the kitchen. To prepare this chicken recipe, take a non-stick pan and heat olive oil over medium flame. When the oil is hot enough, add the ginger-garlic paste in it and saute for a few seconds till the raw smell goes away.

Chicken potato curry step by step

Prepare and mix the spice mix and set aside..
Heat butter or oil in a large saucepan over a medium heat..
Soften onion and garlic for a few minutes, stirring often..
Add the spice mix and cook for a few minutes, stirring often..
Add chicken and cook until completely white, about ten minutes, stirring often..
Add the yogurt, tomato paste, potato and water. Ingredients should be covered by liquid, so add more water if not covered..
Bring to boil, cover, reduce the heat and simmer for about an hour, until sauce has reduced and thickened to the consistency you like..
Serve with rice, with a side of flat bread, additional greek yogurt and mango chutney..

This curry chicken recipe is an instant favorite. It's a classic yellow curry made with chunks of chicken and potatoes and tastes like one of those wonderful curry dishes you can find in the marketplaces and streets of Bangkok. The use of curry powder helps the dish come together quickly and easily. If you don't want to make it from scratch look for a good Madras curry powder at your local. The thing is that I don't normally post on Thursdays, but sometimes life tells you to make Thai Yellow Curry Paste, and as a result, you need to share a recipe that uses it on the very next day.