Indian-Spiced Chicken and Potato Curry

Name: Indian-Spiced Chicken and Potato Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces; 2 large russet potatoes, peeled and cut into 1-inch cubes; 2 tbsp vegetable oil or ghee; 1 large onion, finely chopped; 2 cloves garlic, minced; 1-inch piece fresh ginger, grated; 1 (14.5 oz) can diced tomatoes, undrained; 1/2 cup water or chicken broth; 1/2 cup plain yogurt (full-fat recommended); 1 tsp cumin seeds; 1 tsp ground coriander; 1/2 tsp turmeric powder; 1/2 tsp garam masala; 1/4 tsp cayenne pepper (or to taste); Salt to taste; Fresh cilantro, chopped, for garnish

MediumIndianPrep: 20 minutesCook: 35 minutesServes 4

A flavorful and hearty Indian-spiced chicken and potato curry, perfect for a satisfying dinner. This dish features tender chicken pieces and soft potatoes simmered in a rich, aromatic tomato and onion-based sauce with a blend of traditional Indian spices.

Ingredients

•1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
•2 large russet potatoes, peeled and cut into 1-inch cubes
•2 tbsp vegetable oil or ghee
•1 large onion, finely chopped
•2 cloves garlic, minced
•1-inch piece fresh ginger, grated
•1 (14.5 oz) can diced tomatoes, undrained
•1/2 cup water or chicken broth
•1/2 cup plain yogurt (full-fat recommended)
•1 tsp cumin seeds
•1 tsp ground coriander
•1/2 tsp turmeric powder
•1/2 tsp garam masala
•1/4 tsp cayenne pepper (or to taste)
•Salt to taste
•Fresh cilantro, chopped, for garnish

Dietary Info

Gluten-free (if served with rice)

Instructions

1
Heat vegetable oil or ghee in a large pot or Dutch oven over medium-high heat. Add cumin seeds and cook for 30 seconds until fragrant.
2
Add the chopped onion and cook, stirring occasionally, until softened and lightly golden, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
3
Stir in the ground coriander, turmeric powder, garam masala, and cayenne pepper. Cook for 1 minute, stirring constantly, until the spices are aromatic. Add the diced chicken pieces and cook until lightly browned on all sides, about 5-7 minutes.
4
Pour in the diced tomatoes (with their juice) and water or chicken broth. Bring to a simmer, then add the cubed potatoes. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender and the chicken is cooked through.
5
Remove from heat and stir in the plain yogurt until well combined and creamy. Season with salt to taste. Garnish generously with fresh chopped cilantro before serving.
6
Serve hot with basmati rice or naan bread.

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