Curry Chicken with paratha roti-buss up shot–is the ultimate comfort food. At various times we all crave either something sweet, something salty, something sour or something spicy. I have those days when I crave something “curried” and this dish hits all the right noted. (Contrary to popular belief curry does not necessarily mean spicy).
I recently made curry chicken with potato and filmed the process for IG. The picture gained thousands of likes so I decided to document that specific recipe here because it was also absolutely delicious and easy to make.
The addition of hot pepper is an added bonus for pepper lovers!
Serve this delicious curry chicken with potato with paratha roti, dosti roti, dhalpuri roti or rice.
You can also check out my original curry chicken recipe (no potato) which is still a winner.
More Curry Chicken Recipes:
Curry Chicken with Pigeon Peas
20 Min Boneless Curry Chicken
Curry Chicken with Eggplant and Chickpeas
Curry Stew Chicken
Turmeric Chicken (No Curry Powder)
Traditional Curry Chicken
- 4 pounds chicken--legs thighs or a whole chicken cut up into 2 inch pieces
- 6 tbs green seasoning or minced culantro
- 2 tbs minced garlic
- 1 onion sliced and divided
- Scotch bonnet or habanero pepper- sliced
- 1 plum tomato chopped
- 10 sprigs thyme chopped
- 1 tbs Himalayan salt or more to taste
- 1 teaspoon freshly ground black pepper
- 6 tablespoons Curry powder ‘Trinidad’
- 1 tsp cumin roasted
- 1 tsp duck and goat curry powder
- 6 tablespoons extra virgin olive oil
- 2 lbs potatoes
- Prepare Chicken: Cut up chicken into 2 inch pieces if required. Wash chicken with lemon, removing skin if you wish, excess fat and rub off slime. Drain well in a colander.
- Season chicken with 4 tbs green seasoning, 1 tbs minced garlic, 1/2 of the sliced onion and hot pepper, tomato, thyme, salt and black pepper. Allow it to marinate for several hours or overnight, optional.
- Make Curry Paste: In a small bowl, add 6 tablespoons curry powders and cumin along with 1/2 cup of water, 2 tbs green seasoning and 1 tbs minced garlic. Mix well and set aside.
- In a heavy bottomed pot or dutch oven over medium heat, heat oil, add the reserved pieces of onions and pepper and cook until golden brown. Add curry mixture and cook until grainy and curry separates from the oil, stirring constantly and scraping bottom of pot to prevent it from sticking and burning, 3-5 minutes.
- Add seasoned chicken and potatoes to pot. Mix well to combine.
- Cover pot and cook on medium heat until meat has released its juices and evaporates about 30-40 minutes, gently stirring every 10 minutes or so in a basting motion (pouring the pan juices over the chicken).
If water has evaporated during this time, add hot water to make sauce, about 1-2 cups. Bring to a boil, lower heat to medium, cover pot and cook until sauce has thickened about 5-10 minutes. Taste for salt and add more if required. Garnish with chopped cilantro or culantro(bandhania). Serve hot with roti or rice and a salad.
This time I had made this chicken curry with chicken drumsticks/leg pieces and Fingerling potatoes. Fingerling potatoes are smaller than regular potatoes and they are finger like shaped. I like this cute looking pototes and it also tastes good in any curry. I do not remove the skin of potatoes coz as in the skin is very thin and tender. It really compliments the flavor of chicken when used in this curry. You can use any small potatoes but do not peel the skin, believe me it taste wonderful with the skin, really unique. So, here goes the recipe for the same.