Creamy chicken and potato curry

Aromatic and creamy, savour this hearty meal on chilly evenings.
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Recipe from: 19 August 2010
Preparation time: 20 mins
Cooking time: 40 mins


  • 8
    chicken thighs
  • 3
  • 1
    large onion,finely chopped
  • 2
    cloves garlic, crushed
  • 1
    ginger, finely chopped or grated
  • 1
    ground cumin
  • 2
    ground coriander
  • 1/2
    ground cinnamon
  • 1/2
    ground nutmeg
  • 1
  • 2
    hot garam masala
  • 3
    large potatoes, cubed
  • 500
    chicken stock
  • 300
  • 150
    milk mixed with 2 tsp cornflour
  • salt to taste
  • fresh mint
Servings: Change Serving


In a large saucepan/pot, brown the chicken and set aside.
In the same pot, melt the butter and fry the onions until soft and translucent.
Add the garlic and ginger and fry for another minute.
Add all the spices and allow to fry until fragrant.
Add the chicken back to the pot and also add the diced potatoes.
Stir to coat in all the spices.
Pour in the chicken stock. The stock should just cover the chicken pieces.
Add 150ml cream and turn the heat down.
Cover and allow to simmer gently for 20-25 minutes.
Check that the chicken and potatoes are cooked then add the rest of the cream and the milk mixture.
Allow to bubble until thickened and season to taste.
Serve with steamed rice and a good scattering of fresh mint.

For more of Simply Delicious' recipes click here.


Read more on: poultry  |  shallow-fry  |  slow cook


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