Easy One Pot Chicken And Potato Curry is prepared with Indian spices which makes an ideal single pot curry to be served with steamed rice.
The main purpose of making a post and video on this easy and basic curry is to help those like students staying away from home, busy working moms, and singles.
For those who like to cook up an easy and satisfying dish without spending a lot of time in the kitchen.
Easy One-Pot Chicken Potato Curry is a very homely kind of curry that can be cooked in less than an hour.
There is no complicated step involved like grinding of spices, boiling, blanching, etc. Everything gets cooked in a single pot.
This curry can also be prepared in a saucepan or a wok too. By using a pressure cooker, you can speed up the time it takes to cook. Ingredients used in making this curry are all basic and mostly available in a typical Indian kitchen pantry.
How to cook the same curry with Mutton?
To prepare the same curry with mutton, the only thing you need to do is to cook the curry for 3 or 4 whistles instead of 1. And I also prefer not to add potatoes at the same time. I usually cook the potatoes separately and then add them to the mutton curry. You can marinate the mutton pieces with a small amount of ginger and garlic paste, salt, and lemon juice before adding them to the pressure cooker. Rest all the steps and ingredients remain the same.
You can pair this chicken and potato curry with Aloo Matar Ki Tehri which turns out to be an excellent combination.
Step by step recipe of Chicken Potato Curry
EASY ONE-POT CHICKEN AND POTATO CURRY
Equipment
- Pressure Cooker
Ingredients
- 800 grams chicken with bones
- 2 medium onion sliced
- 2 tomatoes 1 cup finely chopped
- 1 potato cut into 4 pieces
- ½ cup yogurt
- 1 tablespoon ginger & garlic paste combined
- 2 green chilies
- 1 teaspoon cumin seeds
- 2 teaspoon red chili powder
- 2 teaspoon coriander powder
- ½ teaspoon garam masala powder
- ¼ teaspoon turmeric powder
- 1 tablespoon lemon juice
- ½ cup chopped coriander leaves
- 1 teaspoon salt
- 5 tablespoon cooking oil
Whole Spices
- 4 cloves
- 1 cinnamon stick 1 inch
- 4 cardamoms
Instructions
- Heat cooking oil in a pressure cooker and add all the whole spices along with 1 teaspoon cumin seeds. Once the cumin seeds slightly change color, add sliced onion and green chilies.
- Saute onion until soft and light brown. Then add ginger & garlic paste, red chili powder, coriander powder, and turmeric powder. Fry the spices for a minute on medium heat.
- Now add chopped tomatoes and chicken pieces. Increase the flame and for 1 minute fry the chicken pieces along with all the spices in order to seal the juices.
- Reduce the flame and add whisked yogurt, salt, and potato. Mix well, add 1 cup water, and pressure cook the curry for 20 minutes or till 1 whistle on medium flame. This curry can also be prepared in a usual saucepan or kadhai.
- Once the chicken is cooked, release the pressure in the cooker and carefully open the lid when it is completely cool.
- Switch on the flame and bring the curry to a slow simmer.
- Finally, add garam masala powder, lemon juice, and chopped coriander leaves. Cook for 5 more minutes and then turn off the flame.
- Serve hot with rice or pav.
Video
Notes
This curry can also be prepared in a saucepan or a wok too.
If you have any queries regarding the recipe, do mention it in the comments section and I shall get back to you.
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