About the Recipe
Sunday nights are always a special occasion in our household, and this flavorful Indian chicken and potato curry has become a cherished tradition. Not only is it incredibly easy to prepare, but its versatility makes it a standout favorite. As we gather around the table, the rich aroma of spices fills the air, promising a comforting meal to end the weekend on a high note.
One of the things I love most about this recipe is its ability to provide delicious leftovers for the week ahead. Whether enjoyed over a bed of fluffy rice or wrapped up in a warm tortilla for a quick and satisfying roti, this curry never fails to impress. Its bold flavors only seem to deepen with time, making each reheated portion just as delectable as the first.
From the simplicity of its preparation to the convenience of its leftovers, this Indian chicken and potato curry has truly become a staple in our weekly meal rotation. As we savor each bite, we're reminded not only of the joy found in sharing a meal with loved ones but also of the beauty of meals that bring comfort and nourishment long after they're first prepared.
Ingredients
3 tablespoons oil of your choice
½ teaspoon cumin seeds
½ teaspoon black mustard seeds
1 onion diced
1 bay leaf
2 teaspoons minced garlic
1 teaspoon minced ginger
1 teaspoon coriander powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon fennel powder
½ teaspoon garam masala
½ teaspoon turmeric
¼ teaspoon black pepper
¼ teaspoon carom seeds
¼ teaspoon cayenne
1 ½ pounds skinless and boneless chicken thighs cut into quarters
1 cup fresh tomato puree approx. ½ pound tomatoes
4 small yellow or white potatoes approx. 1 pound, cut in half
½ cup water
Cilantro garnish
Preparation
Step 1
Begin by selecting the sauté function, heating oil for a minute until shimmering, then add cumin and mustard seeds until fragrant, followed by onions and bay leaf, stirring occasionally until onions turn golden brown, about 6-7 minutes.
Step 2
Introduce garlic, ginger, and spices, sautéing briefly before adding chicken and ensuring it's thoroughly coated in the aromatic blend.
Step 3
Incorporate pureed tomatoes, simmering for 5 minutes with occasional stirring.
Step 4
Introduce potatoes, stirring well, then pour in water.
Step 5
Seal the lid, close the pressure valve, and cook under high pressure for 5 minutes.
Step 6
Allow pressure to release naturally.
Step 7
Serve garnished with fresh cilantro.