Name: Chicken and Potato Curry recipe
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 4
Cuisine: asian, indian
Ingredients: 1/2 cup plain flour; 1kg chicken thighs cubed; 1 tbs olive oil; 1 onion halved thinly sliced; 1 garlic clove crushed; 3 tbs curry powder; 1 tsp ground turmeric *optional; 750.00 ml chicken stock (liquid); 2 desiree potatoes large peeled cubed; 1/2 cup sultanas *optional; 8 cups basmati rice steamed *to serve

by rosar Last updated on 05/05/2025

A simple and delicious curry that tastes great next day.

- rosar

Ingredients

1/2 cup plain flour
1kg chicken thighs cubed
1 tbs olive oil
1 onion halved thinly sliced
1 garlic clove crushed
3 tbs curry powder
1 tsp ground turmeric *optional
3 cups chicken stock (liquid)
2 desiree potatoes large peeled cubed
1/2 cup sultanas *optional
8 cups basmati rice steamed *to serve

Method

Step 1

Place chicken, flour, salt and pepper in a plastic bag. Shake to coat chicken in flour.
Step 2

Heat oil in a large saucepan over high heat. Add a quarter of the chicken. Cook for 3-4 minutes or until browned.
Step 3

Transfer to a large plate. Repeat, in 3 batches, with oil and chicken.
Step 4

Add more oil, onion and garlic to pan. Cook for 3-4 minutes or until tender.
Step 5

Add curry powder and turmeric. Cook for 1-2 minutes or until aromatic.
Step 6

Add stock. Stir. Add chicken with any juices. Stir to combine.
Step 7

Add potatoes and bring to the boil.
Step 8

Reduce heat to low and simmer for 1½ hours or until tender and potatoes are cooked.
Step 9

Stir occasionally to prevent flour from sticking to bottom of pan.
Step 10

Add sultanas approximately 10 minutes before the end of the cooking time.
Step 11

Season if needed.
Step 12

Spoon rice into bowls. Top with curry. Serve.