This soul-warming Indian chicken potato curry is made with a spiced onion and tomato gravy. It’s comforting, hearty, and perfect for this cooler weather.
This everyday chicken curry is so unassuming. But also kind of magical. It’s a super simple dish that just so happens to be capable of warming you to your core. The potatoes are what do it for me.
So I’m realllllly looking forward to fall this year – but really, I look forward to it every year. It feels like I’m starting something new while also getting back to something familiar. This year especially – as it’ll be my first fall with my second baby.
I love summer but I’m glad it doesn’t last forever. The summer has its place and it’s where raw foods reside. You know, like crunchy kale salads. fresh gazpacho. cheese and charcuterie. That’s nice and all… but I definitely prefer fall foods. Like soups and stews and curries. And yes, I know you can eat curries year-round… obviously. I just enjoy them much more in the fall.
I have a ton of chicken curry recipes on the blog – from achari chicken curry to mango chicken curry to chicken stew to this other everyday Punjabi chicken curry. I mean, if you want a good chicken curry recipe, you’ve definitely come to the right blog.
This particular chicken curry with potatoes is it’s own special dish with its own special flavor, calling for spices like fennel powder, a bit of ajwain (carom seeds) and a bit of amchur (dried mango powder) along with the other usual Indian suspects: turmeric and garam masala and ground coriander.
Serve this chicken and potato curry with basmati rice or this pea pulao and maybe a veggie dish like this palak paneer or cabbage and peas or mushroom do pyaza. Whatever you make alongside this dish will be awesome. I hope you guys love this chicken curry so much that you make it several times this fall.
- 3 tablespoons oil of choice
- ½ teaspoon cumin seeds
- ½ teaspoon black mustard seeds
- 1 onion diced
- 1 bay leaf
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon coriander powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon fennel powder
- ½ teaspoon garam masala
- ½ teaspoon turmeric
- ¼ teaspoon black pepper
- ¼ teaspoon carom seeds ajwain
- ¼ teaspoon cayenne
- ¼ teaspoon dried mango powder amchur
- 1 ½ pounds skinless and boneless chicken thighs cut into quarters
- 1 cup fresh tomato puree approx. ½ pound tomatoes
- 4 small yellow or white potatoes approx. 1 pound, cut in half
- ½ cup water
- Cilantro garnish
- Press the sauté button, add oil and allow it to heat up for a minute. Add the cumin seeds and mustard seeds and once the cumin seeds brown and the mustard seeds pop, add the onion and bay leaf. Stir-fry for 6-7 minutes, or until the onion begins to brown.
- Add garlic, ginger, spices and stir briefly. Add the chicken and give everything a good mix so that the chicken is well coated with the spices.
- Add the pureed tomatoes and cook for 5 minutes, stirring occasionally.
- Add the potatoes, give everything a good stir, then pour in the water.
- Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
- Naturally release pressure.
- Garnish with cilantro.