Easy Chicken Curry Recipe With Potatoes and Carrots
Looking for an easy dinner? Try this flavourful Chicken Curry Recipe with potatoes and carrots. Simple, beginner-friendly, and completely delicious!
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!