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–+ servings
Easy Indian Chicken and Potato Curry.

Easy Indian Chicken and Potato Curry | Chicken Aloo Salan

Safiya
5 from 10 votes
This Indian chicken and potato curry is easy to prepare and very flavorful. Hearty and healthy curry dinner done in no time for busy weeknights, Ramadan Iftar, or parties. Includes Instant pot cooking Instructions.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8
Course: Main Course
Cuisine: Indian
Calories: 397
Ingredients Method Nutrition

Ingredients
  

For Chicken Marinade
  • 8 small drumsticks , or one whole chicken cut into small pieces
  • ½ cup fried onion
  • ½ cup plain yogurt , preferably full fat
  • ½ cup cooking oil
  • 3 tablespoons ginger garlic paste , or an equal amount of grated ginger and garlic
  • 1 teaspoon cumin powder
  • 1 ½ teaspoons coriander powder
  • 2 teaspoons Kashmiri chili powder , 1 teaspoon for less spicy
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala , ½ teaspoon for less spicy
  • 1 ½ teaspoons salt , or to taste
For Curry
  • 2 tomatoes , seeds removed and diced
  • 6 small red potatoes , washed, peeled and cut into halves
  • 4 green cardamom pods
  • 2 small cinnamon sticks
  • 6-8 peppercorns
  • 3-4 cloves
  • 2 bay leaves
  • 1 cup water , 2 cups for thinner gravy
To Garnish
  • 2 tablespoons chopped cilantro
  • 1 teaspoon diced green chili , optional

Method
 

  1. Remove the skin of chicken drumsticks and trim the extra fat. (see the cleaning instructions)
  2. Combine chicken drumsticks, ginger-garlic paste, cumin & coriander powder, turmeric, red chili powder, garam masala, fried onion, yogurt, and salt in a large prep bowl.
  3. Mix everything well until the chicken is nicely coated with all the spices. Cover the bowl with plastic wrap and refrigerate until done cooking potatoes. (See tips)
  4. Heat a large heavy-bottomed pot or a skillet on medium-high heat. Add oil to the hot pan.
  5. Fry potato halves in the hot oil for 1-2 minutes on each side then remove them from the pan and set them aside.
  6. Turn the heat up to high and add all the whole spices and marinated chicken. Cook on high heat until most of the moisture from the chicken and marinade evaporates. It takes about 6-8 minutes.
  7. Add diced tomatoes and stir well. Cook for an additional 4 to 5 minutes or just until tomatoes soften and most of the liquid is dissolved.
  8. Turn the heat down to medium. Add water and fried potato halves to the curry. Stir well to combine. Cover the pot and cook chicken for about 20 to 25 minutes. (see tips for boneless chicken cooking and Instructions in the blog for Instant pot curry).
  9. Uncover the pot and taste test. If needed, add salt. If the gravy is too thick, add more water to thin it. Cook a bit longer if there is too much liquid for your preference.
  10. Turn the heat off. Garnish with chopped cilantro and diced green chili. Serve the chicken and potato curry over plain rice, Naan, and kachumber(salad).

Nutrition

Serving: 8gCalories: 397kcalCarbohydrates: 25gProtein: 23gFat: 23.1gSaturated Fat: 2.3gCholesterol: 77mgSodium: 889mgPotassium: 715mgFiber: 4gSugar: 3.2gCalcium: 54mgIron: 2mg
Disclaimer

Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.

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