Tuesday 15 April 2014

Simple Chicken and Potato Curry.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

When you need a curry in a hurry, this is the one for you. 

It's simple and easy too - a Simple Chicken and Potato Curry. Use whole chicken pieces on the bone for maximum flavour and don't be tempted to add more spices in. The fact that only red chilli powder and ground turmeric along with salt go into this dish, is what makes it so special. Serve with boiled rice for a very satisfying meal.
Other chicken curry recipes on this blog include Yummy Chicken Curry, Chicken Karahi and Chicken Korma among many others.

A Simple List of Ingredients:

1. Garlic

2. Ginger
3. Whole Chicken Pieces
4. Vegetable Oil
5. Red Chilli Powder
6. Salt
7. Ground Turmeric
8. Fresh Coriander

Bismillah, let's begin!

In a blender, place Garlic, Ginger and a little Water.

Blend until smooth, and set aside.

Take a Whole Chicken, cut into pieces.

Heat Vegetable Oil in a large saucepan.

Put the chicken into the hot oil.

Fry until sealed and golden brown on both sides.

Then, pour in the ginger garlic mixture.

Stir well and bring to the boil. Cover and cook on low heat for about 10 minutes. Be sure to stir now and again.

Next, the spices. And, they couldn't be more simple - Salt, Red Chilli Powder and Ground Turmeric.

Add the spices to the pan.

Stir well and bring to the boil. Cover and simmer on low until the chicken is fully cooked through.

While the chicken cooks, take a few Potatoes.

Peel them and cut into chunks.

Once the chicken is cooked ..

.. add in the potatoes.

Along with some Water (to cook the potatoes).

Bring to the boil, and then cover and place on a low heat. Leave like this until the potatoes are fully cooked through. You should cook the potatoes to such an extent that some of them break up, and others remain whole. This will keep the curry quite creamy.

Finally, throw in a lot of chopped Fresh Coriander.

Stir the coriander through the curry.

And serve!

This curry goes really well with boiled rice (to which I usually add peas).

Full Written Recipe:

Simple Chicken and Potato Curry

Adapted from Bajias Cooking 


5 Garlic Cloves, peeled

2 inch pieces Ginger, peeled

1 Whole Chicken, cut into pieces

Few tablespoons Vegetable Oil

4 medium Potatoes, peeled and cut into chunks

1 teaspoon Salt

1 teaspoon Red Chilli Powder

½ teaspoon Ground Turmeric

Large Handful Fresh Coriander, chopped


Blend the garlic and ginger together with a little water until smooth.

Heat the oil in a large saucepan, and add in the chicken pieces. Fry until the chicken is golden brown and sealed.

Pour in the ginger garlic mixture, and mix in. Cover the pan for about 10 minutes on a low heat, stirring now and again.

Then, mix in the red chilli powder, salt and ground turmeric. Place on a low heat covered until the chicken is cooked through.

Then, add in the potato chunks. Pour in about 2 cups of water, and bring to the boil. Cover again on low heat until the potatoes are cooked through.

You should cook the potatoes to such an extent that some of them break up and others stay whole. This will allow a creamy texture to the curry.

Stir in the chopped coriander, and serve with boiled rice.

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