Welcome to your new favourite weeknight dinner! If you are looking for a comforting and hearty meal, this Easy Chicken Curry Recipe With Potatoes and Carrots is exactly what you need. Inspired by rich Maharashtrian flavours, this delicious chicken curry combines juicy, tender chicken pieces with soft potatoes and sweet carrots, all simmered together in a beautiful, aromatic spiced gravy.
Whether you are an absolute beginner in the kitchen or an experienced home cook, this step-by-step recipe is incredibly simple to follow. It uses basic everyday pantry spices and requires very little active prep time. Adding wholesome vegetables like carrots and potatoes not only makes the dish healthier and more filling, but they also soak up all the incredible spices, making every bite an absolute treat. Get ready to impress your family with this easy chicken curry recipe!
Also Read: Drumstick And Raw Mango Curry Recipe | Tangy Marathi Amti
Ingredients List
- Cooking Oil: ½ ladle (about 2-3 tablespoons)
- Whole Spices: 1 bay leaf, 2 cloves, 1 green cardamom, 1 black cardamom, 1 small cinnamon stick, and 2-3 black peppercorns
- Onion: 1 large (finely chopped)
- Paste: 1.5 tbsp ginger-garlic-green chilli paste (you can add a pinch of dry coconut to this paste for extra flavour)
- Tomato: 1 medium (finely chopped)
- Powdered Spices:
- A pinch of turmeric powder
- 1 tsp garam masala powder
- 1 tbsp Kanda Lasun masala (you can substitute this with regular red chilli powder)
- 1.5 tbsp cumin-coriander powder
- Salt: To taste
- Vegetables: 1 large carrot (peeled and chopped) and 1 medium potato (peeled and chopped)
- Chicken: 300g (boneless or bone-in, washed thoroughly)
- Water: About 1 glass of warm/hot water
- Garnish: Freshly chopped coriander leaves
- Optional: 1-2 tbsp of fresh curd/yogurt
Step-by-Step Instructions
- Prepare the Base: Heat the oil in a pan or kadhai. Once the oil is hot, add the bay leaf, chopped onion, and all the whole spices (cloves, green and black cardamom, cinnamon, and black peppercorns). Sauté until the onion turns golden brown.
- Add the Aromatics: Stir in the ginger-garlic-green chilli paste. Sauté well for a couple of minutes until the raw smell disappears.
- Cook the Tomatoes: Add the chopped tomatoes to the pan and cook for about a minute until they begin to soften.
- Add Powdered Spices: Turn the heat to low. Add the turmeric powder, garam masala, Kanda Lasun masala (or red chilli powder), and cumin-coriander powder. Mix and sauté everything wonderfully.
- Toss in Veggies & Chicken: Add salt to taste, followed by your chopped carrots and potatoes. Then, add the 300g of chicken into the pan. Sauté well so that the masala evenly coats the chicken and vegetables.
- First Simmer: Keep the flame on medium. Cover the pan with a lid (leave a tiny gap for air) and let it cook for 5 to 7 minutes. The chicken and veggies will naturally release some water.
- Add Water & Herbs: Pour in the warm water depending on how thick or thin you want your curry. Sprinkle fresh chopped coriander on top. (Note: You can optionally add a spoonful of fresh curd at this stage if you like a slightly tangy gravy)
- Final Cook: Cover the pan again, turn the heat to low, and let the Easy Chicken Curry Recipe simmer for 10 to 15 minutes until the chicken and potatoes are perfectly cooked and tender.
- Serve & Enjoy: Turn off the heat and serve hot!
Also Read: Easy Maharashtrian Tomato Saar Recipe (Quick & Tasty)
Cooking Tips
- Use Warm Water: Always use warm or hot water when making the gravy. Cold water drops the cooking temperature and affects the final taste and texture of the meat.
- Control the Heat: Make sure to turn the flame to low when adding your dry spice powders to prevent them from burning and turning bitter.
- Don’t Rush the Onions: Taking the time to properly brown the onions gives your chicken curry a naturally deep colour and sweeter base flavour.
Variations
- Vegan/Vegetarian Version: Swap out the chicken for extra veggies (like cauliflower and peas), paneer, tofu, or soya chunks!
- Spicy Version: Increase the amount of red chilli powder or add a couple of slit green chillies during the tempering phase to give it a fiery kick.
- Kids-Friendly Version: Skip the whole peppercorns and reduce the chilli powder. The carrots will naturally add a sweet and mild touch that kids usually love.
Serving Suggestions
This versatile chicken curry is a staple comfort food! Serve it piping hot alongside:
- Steamed Basmati Rice or Jeera Rice.
- Soft, buttery chapatis, rotis, or warm naan bread.
- Traditional Maharashtrian Bhakri (Jowar or Bajra flatbread) for a truly authentic pairing.
- A side of fresh onion rings and a wedge of lemon.
Also Read: Easy Tomato Moong Dal Bhaat Recipe | One-Pot Khichdi
FAQs
Q1: Can I make this Chicken Curry Recipe without Kanda Lasun masala?
A: Yes, absolutely! While Kanda Lasun (onion-garlic) masala adds a traditional Maharashtrian touch, you can easily substitute it with regular red chilli powder or paprika according to your spice preference.
Q2: Do I have to add carrots and potatoes to the chicken curry?
A: Not at all! While the potatoes and carrots make the meal more hearty and flavorful, you can easily skip them and just use chicken, following the same steps.
Q3: Why add hot water instead of cold water to the curry?
A: Adding hot water maintains the cooking temperature, ensuring the chicken cooks evenly without turning tough. It also helps the oil to separate beautifully, giving your curry a rich, appetizing look.
Q4: Can I add coconut milk to this recipe?
A: Yes! If you want a thicker, creamier, and milder gravy, you can splash in some coconut milk towards the very end of the cooking process. Just let it simmer for 2 minutes before turning off the heat.
Q5: How can I store leftover chicken curry?
A: You can store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavours actually deepen overnight, making it taste even better the next day! Simply reheat it on the stove or in the microwave before eating.
Easy Chicken Curry Recipe With Potatoes and Carrots
Ingredients
- Cooking Oil: ½ ladle about 2-3 tablespoons
- Whole Spices: 1 bay leaf 2 cloves, 1 green cardamom, 1 black cardamom, 1 small cinnamon stick, and 2-3 black peppercorns
- Onion: 1 large finely chopped
- Paste: 1.5 tbsp ginger-garlic-green chilli paste you can add a pinch of dry coconut to this paste for extra flavour
- Tomato: 1 medium finely chopped
- Powdered Spices:
1) A pinch of turmeric powder
2) 1 tsp garam masala powder
3) 1 tbsp Kanda Lasun masala (you can substitute this with regular red chilli powder)
4) 1.5 tbsp cumin-coriander powder
- Salt: To taste
- Vegetables: 1 large carrot peeled and chopped and 1 medium potato (peeled and chopped)
- Chicken: 300g boneless or bone-in, washed thoroughly
- Water: About 1 glass of warm/hot water
- Garnish: Freshly chopped coriander leaves
- Optional: 1-2 tbsp of fresh curd/yogurt
Instructions
- Prepare the Base: Heat the oil in a pan or kadhai. Once the oil is hot, add the bay leaf, chopped onion, and all the whole spices (cloves, green and black cardamom, cinnamon, and black peppercorns). Sauté until the onion turns golden brown.
- Add the Aromatics: Stir in the ginger-garlic-green chilli paste. Sauté well for a couple of minutes until the raw smell disappears.
- Cook the Tomatoes: Add the chopped tomatoes to the pan and cook for about a minute until they begin to soften.
- Add Powdered Spices: Turn the heat to low. Add the turmeric powder, garam masala, Kanda Lasun masala (or red chilli powder), and cumin-coriander powder. Mix and sauté everything wonderfully.
- Toss in Veggies & Chicken: Add salt to taste, followed by your chopped carrots and potatoes. Then, add the 300g of chicken into the pan. Sauté well so that the masala evenly coats the chicken and vegetables.
- First Simmer: Keep the flame on medium. Cover the pan with a lid (leave a tiny gap for air) and let it cook for 5 to 7 minutes. The chicken and veggies will naturally release some water.
- Add Water & Herbs: Pour in the warm water depending on how thick or thin you want your curry. Sprinkle fresh chopped coriander on top. (Note: You can optionally add a spoonful of fresh curd at this stage if you like a slightly tangy gravy)
- Final Cook: Cover the pan again, turn the heat to low, and let the Easy Chicken Curry Recipe simmer for 10 to 15 minutes until the chicken and potatoes are perfectly cooked and tender.
- Serve & Enjoy: Turn off the heat and serve hot!
