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Chicken & Potato Curry (Murgh Aloo Masala)

There is something about the taste of potatoes once they have been cooked in a curry that I just love. It's like they absorb all the spices and flavours and have a lovely soft texture to them. This hearty curry uses our Madras Spice Paste, so you get the wonderful flavours of cumin, tamarind and coriander coming through - as well as a bit of a spicy kick.

2 out of 3 Difficulty
3 out of 3 spice levels Hot
55 mins Preparation

Ingredients

Serves 4 people

  • 2 tbsp vegetable oil
  • 450g chicken, skin removed and cut into 1 inch cubes
  • 150g onions, sliced
  • 3 tbsp Patak's Madras Spice Paste
  • 250g chopped tomatoes
  • 300g potatoes, scrubbed and diced
  • 2 tbsp fresh coriander, chopped
  • 2 tbsp thick plain yogurt
  • good pinch of crushed black pepper
  • 100ml water
  • salt, to taste
  • pinch of sugar

Method

  1. Heat the oil in a pan and fry the onions for 2 minutes, add the chicken and fry for 2 minutes to seal the meat.
  2. Add the Patak's Madras Spice Paste and sauté for 2 minutes, Sprinkle in some water to prevent the Spice Paste from burning. Add the potatoes and fry for a further 3 minutes.
  3. Stir in the chopped tomatoes and and bring to the boil, cover and simmer for 30 minutes or until the chicken is tender and the potatoes have cooked through (add more water if necessary).
  4. Stir in the black pepper, yoghurt, sugar and chopped fresh coriander.
  5. Check the seasoning and adjust if required.
  6. Serve with Patak's Naan Breads.

  • Serves 4 people

    • 2 tbsp vegetable oil
    • 450g chicken, skin removed and cut into 1 inch cubes
    • 150g onions, sliced
    • 3 tbsp Patak's Madras Spice Paste
    • 250g chopped tomatoes
    • 300g potatoes, scrubbed and diced
    • 2 tbsp fresh coriander, chopped
    • 2 tbsp thick plain yogurt
    • good pinch of crushed black pepper
    • 100ml water
    • salt, to taste
    • pinch of sugar
    1. Heat the oil in a pan and fry the onions for 2 minutes, add the chicken and fry for 2 minutes to seal the meat.
    2. Add the Patak's Madras Spice Paste and sauté for 2 minutes, Sprinkle in some water to prevent the Spice Paste from burning. Add the potatoes and fry for a further 3 minutes.
    3. Stir in the chopped tomatoes and and bring to the boil, cover and simmer for 30 minutes or until the chicken is tender and the potatoes have cooked through (add more water if necessary).
    4. Stir in the black pepper, yoghurt, sugar and chopped fresh coriander.
    5. Check the seasoning and adjust if required.
    6. Serve with Patak's Naan Breads.

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