Categorized | Chicken
Heavenly curry chicken with tender potato.
Posted on 19 June 2009
This one is a hit on a Sunday morning whenever my mom visits (yup…a heavy brunch type dish on a Sunday). Our girls claim that only my mom can make this to their liking. Plus we get her to make roti for us, since I’m clueless when it comes to anything involving flour. The best combination for this is obviously paired with roti, but you can’t go wrong topping rice with this thick and savory dish… as I did in the pics below.
Note: I mentioned above that we usually enjoy this as a brunch dish, but you’re not limited as to when you can enjoy this. Most people I know treat this as course for dinner or big lunch.
Tip! If you live in a country that experiences winter and your house is locked up during those months and you’re concerned about that pungent scent that cooked curry seems to leave back (especially on your clothes), you have a few options…
- burn a scented candle during and after the cooking process
- ventilate (open a window or turn on the exhaust fan above your stove)
- place a stick of cinnamon in some water and simmer on the stove
- bake some cookies after 
You’ll need…
3 lbs chicken cut into pieces (I like using legs with back attached – dark meat)
1 tablespoon curry powder (your choice)
1/2 teaspoon geera (ground cumin)
1/4 piece of habanero pepper (you control the heat by the amount of pepper you use)
1/2 teaspoon salt
pinch of black pepper
1 teaspoon green seasoning mix.
3-4 leaves of shado beni (chopped) or 3 chopped tablespoon of cilantro.
1 medium onion (chopped)
2 cloves of garlic (crushed/chopped)
1 medium tomato (chopped)
2 tablespoon lime or lemon juice (or vinegar)
2 tablespoons of oil (vegetable)
2 medium potatoes (peeled / sliced into chunks)
2 cups water
Start by washing the chicken pieces with the lime or lemon juice and water (not the water mentioned in the recipe). Then start seasoning by adding all the ingredients mentioned above, except the oil, potato and water. Allow this to marinate for a couple hrs for best results. Feel free to cook immediately if you’re in a rush.
On high heat, in a saucepan (with a lid) add the oil and wait until you start seeing gentle smoke. Try fishing out the pieces of onion and garlic from the marinated chicken and add to the now hot oil.
Allow this to cook for about 2-3 minutes (you’ll notice that other recipes will ask that you cook the curry powder – I don’t), then start adding the seasoned pieces of chicken. Move everything around so it gets in contact with the heated oil. Cover and let simmer for a few minutes. After about 8 minutes you’ll notice that the chicken released some natural juices – lets turn up the heat and get rid of that.
As you wait for the liquid to cook down, peel and dice the potatoes. Place it into the same bowl that the chicken was sitting in. When the liquid that was released is gone, add the potato pieces and stir around. Pour the 2 cups of water into the same bowl and try to get any remaining seasoning that was left behind.
After you’ve added and moved the pieces of potato around the pot a bit, add the water and bring back to a boil. Cover the pot and turn down the heat to a gentle simmer. Allow this to cook for about 20 minutes or so. The goal is to have tender pieces of potato (melt and thicken the sauce) and a rich-thick sauce. If there’s still a lot of liquid left after the 20 minutes, using the back of your spoon, smash a few pieces of the potato. This will help thicken the gravy/sauce.
FYI. Just about everyone I know practices a different technique in cooking curry dishes, so feel free to use this a a base for your own unique version. Be sure to taste for salt in the event you need to add some. In the unlikely event there’s too much salt, add a sliced tomato and cook for a few minutes. It will absorb some of the extra salt.
Please leave me your comments below and share this with your friends.
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17 Responses to “Heavenly curry chicken with tender potato.”
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Love your blog. Can’t wait to see what you write about. Go for it!
hi Chris, every curry varies according to the cook, but more or less your is mostly an Trini African version, buti guess the final taste is what matters. I would like you to try my version with a slight variation, and chief curry is the best ffor it, use the same ingredients, and the same method, again with a slight variation, my thing is to chopup a hot pepper, an onion,somecloves of garlic, and if you can find some curry leaves at the most two or three grind all the ingredients very fineely in your mini chopster, and the make a paste adding your curry , then add to your hot oil and fry , until it is almost grainy, then add your chicken and potato, and tossed until it is covered in curry and let cook slowly until almost cookrd then add your water to make that nice thisk sauce, and there you have it curry chicken to die for. bye for now and i must say you are TRINI TO THE BONE WHEN IT COMES to making pelau, and you can”t hide when you advised washing the rice and skimming off the white stuff always a true Trini…. take care
taramatteelalla..lovely recipe. I’ll give a try very soon and let you know the results. Yea. washing rice is one of the things our mom didn’t joke around with so it was passed on to us.
happy cooking
chris…
You are spot on. My mother did that but in her case and up till today she uses a stone like a tablet and a smaller grinding stone. I remember her calling it a sill and a lowrha (not sure of the spelling).
I got this recipe today and was reading the comments so sorry for the late post.
The grounded curry and condiments are my favourite way up till today
I’ve enjoyed reading your recipes, however, the link to most recipes can not be opened. It’s very sporadic. sometimes I can open the recipe and sometimes i can’t.
the latest recipe for guacamole choka cannot be opened. I really was interested in reading it.
you need to look into this problem as I’m sure it’s not just me!
I live and work in the British Virgin Islands, in the restaurant business.
Hope you figure it out
Regards
George
Thanks for bringing this to my attention George. I can’t understand why this would happen as all out going emails are tested before sending.
Thanks again
Chris…
p.s. maybe you can make some suggestions for the next time we travel down the islands (BVI).
Hi Chris,
I love reading your reciepes and the comments you add while "cooking" I thought I would like to add another suggestion to the tips for airing out the house.
Before you start cooking, pour a bit of distilled white vinegar into a glass bowl and sit it on the counter.
The vinegar will absorb any odors in the air. It also works for that "musty" smell you get in the winter.
Thanks for the wonderful recipe – Keep them coming! I’ve tried quite a few of them and all I can say is that you never dissapoint me. Thanks again!
Hello Chris, I’ve been married two years now and my mom went back home for a
Have a good one !
few months. I tell ya, lately I been missing she cooking! So I started looking up recipes for certain dishes that I’ve been craving. I never knew how many different variations of the same dishes there are !!! Since I was brought up here in Canada I been pretty Canadianized. I really wanted to tell you that coming across your website has been a s belssing for me! Your recipes are almost exact to the recipes my mom cooked with! She does do her own thing of course, everyone does, but your recipes are pretty much an awesome base. Thank you soo soo much! I finished making the curry chicken it was really really good! The different thing I did was add curry powder to the oil. I only had Kala brand curry powder, it still came out YUMmy !! I really Cant wait for more recipes! I didn’t search for it yet, but next I want to make chicken soup with provision and dumplings… Mmm
I made this recipe for the first time ever cooking curry chicken on my own and it came out FABULOUS. I loved it but didn't have any roti to go with it. I used a but more curry powder than what you call for and red pepper flakes instead of habanero but nonetheless it was delish. Love your site and will be making more of your dishes.
Next on my list is to make doubles…yummy
Hi Chris, thanks for the recipe, I have tried a few of them already and have really enjoyed them. I usually add extra curry to mine.
Chris,
Do you mix the curry and geera in water ?Or do you just put them in dry??I know some people put the curry in water and some just mix it in by itself.
You didn't say when to put the curry in or how..
I don't think i missed it.
Thanks
Greatest recipe there man. This is my all time favourite dish.
I cannot offer any suggestions really because I basically do the same as you for some of the dishes, is it possible you're from/ or have connections to south Trinidad.
My son love curry chicken and potatoes {alloo] as we say it in our home. I am definitely going to try your recipe because its different from mines. I will see which one taste better just for curiousity!
Got this in the email this morning and made it for dinner. I had some habanero pepper plants that I dug up to put in the greenhouse that are covered with peppers. I put one in and it seasoned the whole thing perfectly. My husband really likes this recipe, too. I like all the fresh ingredients you put in your recipes. Cheers!
Hands down, this is the BEST caribbean recipe site. I love the step by step pictures. I went crazy with all the recipes posted. I wanted to cook everything at one time. Thank you for a wonderful site
I'm trying to work out why you would want to get rid of the lovely smell this curry leaves behind! The smell of good honest food is wonderful.