Chicken and potato curry

Letting the chicken pieces sit for half an hour in a gingery marinade makes all the difference to this curry. Skinning the chicken not only does away with most of the bird's fat, it also lets the spicy flavours really permeate the flesh. Potatoes make a great addition, adding bulk to the curry.

Chicken and potato curry


  • 1 chicken, about 1.35 kg, jointed into 8 pieces
  • ½ teaspoon turmeric
  • 4 cm piece fresh ginger, peeled and finely chopped
  • juice of ½ lemon
  • 2 tablespoons sunflower oil
  • 1 dried red chilli, broken into 2–3 pieces
  • 1 teaspoon brown or black mustard seeds
  • ½ teaspoon fennel seeds
  • ¼ teaspoon cumin seeds
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon chickpea flour (gram flour)
  • 3 cloves garlic, roughly crushed
  • ½ green capsicum, thinly sliced
  • 1 large onion, sliced
  • 1 can chopped tomatoes, about 400 g250 g potatoes, peeled
  • ¼ green cabbage, about 140 g, thinly sliced
  • 1 cup (155 g) frozen peas, thawed with boiling water and drained
  • salt and pepper


  1. Remove the skin from the chicken joints.
  2. Cut 3–4 slashes in the flesh of each joint, right to the bone.
  3. Rub the turmeric, ginger, lemon juice and a little salt all over the chicken joints, then leave to marinate for about 30 minutes.
  4. Heat the oil in a large, heavy–based frying pan.
  5. Add the dried chilli, mustard seeds, fennel seeds and cumin seeds, and let them sputter and pop for a few minutes.
  6. Stir in the ground cumin, cinnamon and chickpea flour.
  7. Watch carefully to be sure you do not burn the spices, as this can happen very quickly.
  8. Add the garlic, capsicum and onion to the spice mixture and cook for a few minutes, stirring.
  9. Add the chicken and tomatoes and stir to mix.
  10. Cover and cook for 15 minutes.
  11. Meanwhile, cook the potatoes in boiling water for 5 minutes; drain and cut into bite–sized pieces.
  12. Blanch the cabbage in a separate pan of boiling water for 1 minute, then drain.
  13. Add the potatoes and cabbage to the curried chicken and stir in.
  14. Cover the pan again and continue to simmer over a moderately low heat for 20–25 minutes or until the chicken is completely cooked and tender.
  15. Add the peas and warm through for a few minutes.
  16. Serve hot, with Indian breads and pickles.

Serves 4
Preparation: 30 minutes, plus 30 minutes marinating
Cooking: about 45 minutes


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