DINNER IN 65 MINUTES
PANTRY-FRIENDLY
1
Step 1
Heat the oil in a large pot and fry the onion for eight minutes until golden.
DINNER IN 65 MINUTES
PANTRY-FRIENDLY
CHICKEN · DINNER
Chicken and Potato Curry
Budget chicken curry with potatoes in a tomato and onion gravy, made with chicken pieces. Serves 6.
Total time65 min
YieldServes 6
DietNo specific diet
Shopping13 ingredients
DifficultyEasy
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Everything you need, in order.
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Ingredients
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Method
5 steps · about 65 minutes total
2
Step 2
Add the garlic, ginger, curry powder, turmeric and cumin and cook for one minute, stirring.
3
Step 3
Add the chicken and stir for five minutes to coat it in the spices.
4
Step 4
Add the tomatoes, potatoes, salt and water. Bring to a simmer, cover and cook for 35 minutes, until the potatoes are soft and the chicken reaches 75°C in the thickest part next to the bone.
5
Step 5
If the gravy is thin, simmer uncovered for a few minutes. Scatter with coriander and serve with rice or roti.
Before you serve
Cooking notes & good-to-know answers.
Small details for confident timing, useful swaps, and safer leftovers.
Cooking notes
Chicken pieces on the bone are cheaper than fillets and stay juicy.
Check the thickest piece with a thermometer: 75°C means it is cooked.
Cool leftovers quickly, cover and refrigerate them within two hours, and eat them within three days.
Good to know
Yes. Cut them into chunks and add them after the potatoes have simmered for about 15 minutes, then simmer for about 20 minutes more, until they reach 75°C.
Use mild curry powder and leave out the cumin.
White rice, roti, or bread to mop up the gravy.
About this recipe
Chicken and potato curry is everyday South African home cooking: chicken pieces and potatoes stretched into a meal for six with a tin of tomatoes and a few spices.
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