Chicken and potato curries are one of the staples of traditional Bangladeshi home cooking and is a dish served on a very regular basis. Flavoured with a range of ground and whole spices including cumin, cinnamon and cardamom and cooked in a rich gravy. It’s one of those curries that you need to have in your reperitoire. And if you can cook a good chicken curry then you have the basis to adapt it and try lots of other varieties. I say this from my very own personal experience!
Just about a year ago, I posted my first every recipe on this blog for a Bangladeshi chicken curry. It was the dead of winter, I was feeling a little at loose ends during the holiday period off from work and I thought to myself, what the hey, why not?
At that point in time, even something like an easy chicken curry still took precise measurements and concentration as I wasn’t really used to traditional cooking. As I was used to the whole food blogging thing, my photos were pretty plain and I cringe now reading the slightly gimmicky tone of the writing. Things can really change in the space of a year, huh?
I’m glad to say that I’m much more confident in my cooking skills a year later. I don’t precisely measure everything and am definitely eyeballing it a lot more without having to worry that my food will taste horrible!
Since then, I have posted a few variations of chicken curries including a chicken and gourd or kadu curry and more recently a Sri Lankan style chicken curry. So there really are infinite varieties you can spin off from a basic chicken curry recipe.
But today I decided to come back to where it all started. In the original recipe, I added tomato to the curry, but in this version I have decided to omit the tomato and use potato instead. I love fluffy potato that just fall apart in my curries. We often use red potatoes. If you are using potatoes such as new or baby potatoes then you will need to allow for longer cooking time.
If you’re new to Indian cooking, or like me you have decided that it’s about time you finally learn to cook some of the dishes you’ve enjoyed growing up, then give this recipe a go.
Do you remember the first curry you ever cooked or mastered? How have you changed as a cook since the days you first started out?
- 1 Medium sized onion, sliced.
- 4 cloves of garlic, minced or grated
- 2 inch piece of ginger, minced
- 6 tablespoons oil
- 1/2 tsp salt
- 2 bay leaves
- 1 cinnamon stick, snapped into 3 pieces
- 4 green cardamoms
- 4-6 cloves
- 1 kg whole chicken, cut into about 10-12 pieces
- 1/4 tsp turmeric
- 1 1/2 tsp chilli powder
- 1 tsp curry powder
- 1 tsp ground cumin
- 2 medium sized potatoes, peeled, chopped into chunks and left to soak in cold water for 10 minutes
- Salt to season
- 3 whole green chillies (optional)
- Handful of chopped coriander to garnish
- 1) Add oil to pan and wait for it to heat up.
- 2) Add the grated/minced garlic. Wait for garlic to turn golden, then add your onions and minced ginger.
- Add 1/2 teaspoon of salt to help onion soften. Then add cinnamon, cardamom, cloves and bay leaves.
- 3) Wait for onions to soften then add chilli powder, turmeric, curry powder and cumin. Allow spices to cook off on a medium heat. Stir and add a few tablespoons of water if it catches the pan.
- 4) Then add chicken. Stir to coat in sauce. Cover and leave to cook on a medium to high heat for about 10 minutes so that all the water comes out of the chicken.
- 5) After about 5 minutes, add the potatoes. Stir to coat in sauce and leave the potato to soften with the lid on for 3-5 minutes.
- 6) Add about a mug and a half of water, enough to cover the chicken. Cover and leave to bubble on a medium to high heat for 10-15 minutes.
- 7) Season with salt to taste and add the whole green chillies. Garnish with coriander and serve with plain rice or bread
- The base of onions and spices is the important part of the curry, so allow time for the spices to cook off and the onions to soften into a smooth and flavourful base.