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Quick Potato Chicken Curry » Simple and Healthy Recipe! ✅

It’s a cold, dark winter night and you need something for dinner. But you don’t have a lot of time, or almost no energy, to prepare a party. What if I told you that you can have an easy, comforting and delicious curry on the table in just about 30 minutes?

If I have your attention now, let me tell you how to start. This chicken and potato curry is bursting with the flavor of roasted whole spices. The sauce, based on preserved onion, garlic and whole peeled tomatoes, is then enriched with some mixtures of ground spices. When making a curry sauce like this, it’s best to add the powdered spices once the onions and tomatoes are cooked through, as they don’t need to be roasted or overcooked, lest they overbloom and brown.

All of this creates a perfect sauce in which small cubes of potatoes and boneless, skinless chicken are gently cooked. It is finished with a splash of cream and a handful of chopped coriander, which make it intensely fragrant and profoundly divine.

Once you have the shape, try other vegetables, like carrots or cauliflower, and different meats, like lamb or ground beef. The possibilities are endless. However you make it, be sure to serve the curry with rice or your favorite type of focaccia to soak up all the sauce. —Chetna Makan

  • 2 tablespoons of sunflower oil (or any neutral oil that can withstand high temperatures)

  • 4 whole cardamom pods

  • 1 cinnamon stick

  • 1 bay leaf

  • 1 teaspoon whole cumin seeds

  • 1 large onion, coarsely chopped

  • 1 clove garlic, finely minced or grated

  • 1 large can (400g) whole peeled tomatoes

  • 1 teaspoon kosher salt

  • 1 teaspoon chili powder (such as ancho)

  • 1 teaspoon of turmeric powder

  • 1 teaspoon garam masala

  • 1/2 teaspoon granulated sugar

  • 450g boneless skinless chicken breasts, cut into 1-inch (2.5-cm) pieces

  • 1 large russet potato, skinned and cut into 1/2-inch (1.2-cm) pieces

  • 1/2 cup (115ml) water

  • 2 tablespoons of cream

  • 1/4 cup (10g) fresh coriander leaves, finely chopped

  1. Heat the oil in a pan and add the cardamom, cinnamon and bay leaf. Sizzle for a few seconds before adding the cumin seeds. This will allow the spices to release their flavors.

  2. When the spices start to sizzle and get a bit fragrant, add the onions to the skillet and cook over medium heat for 10 minutes, until golden brown. Then add the garlic and cook for another minute. The key is to get a nice deep golden color on the onions for the depth of the curry.

  3. Now add the can of tomatoes, cover and cook for a further 10 minutes, letting the tomatoes soften. Add all the ground spices and cook for a minute. Add the potatoes and chicken with the water, cover and cook over medium heat for 10 minutes, until the chicken and potatoes are well cooked.

  4. Add the cream and coriander to the curry, mix well, and serve hot with cooked rice or flatbread (such as chapati, naan, or paratha).

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