Go Back
indian curry recipe

Aromatic Indian Curry with Spice-Infused Chicken

A rich and aromatic Indian curry featuring tender spice-infused chicken and potatoes in a creamy yogurt-based sauce, perfect for a comforting dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 teaspoons red peppers
  • 2 teaspoons curry powder
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon coriander
  • 1 teaspoon ginger
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 3 tablespoons butter
  • 1 cup onion
  • 2 cloves garlic
  • 1 pound chicken breast cut into chunks
  • 8 ounces plain fat-free yogurt
  • 6 ounces tomato paste
  • 5 cups potatoes cubed
  • 4 cups water

Equipment

  • Dutch oven
  • Small bowl

Method
 

  1. In a small bowl, mix together red peppers, curry powder, chili powder, salt, coriander, ginger, cumin, and cinnamon.
  2. In a Dutch oven over medium heat, melt butter. Add chopped onion and minced garlic, cook for 5 minutes until translucent. Stir in the spice mixture and cook for 5 minutes, stirring constantly. Add chicken chunks and cook for 10 minutes until no longer pink.
  3. Stir in yogurt and tomato paste until well combined. Add cubed potatoes and water. Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes. Serve over rice, garnished with chopped tomato.

Notes

Use fresh spices for optimal flavor, as ground spices lose potency after six months.