Chicken & Potato Curry (Murgh Aloo Masala)

Chicken & Potato Curry (Murgh Aloo Masala)

There is something about the taste of potatoes once they have been cooked in a curry that I just love. It's like they absorb all the spices and flavours and have a lovely soft texture to them. This hearty curry uses our Madras paste, so you get the wonderful flavours of cumin, tamarind and coriander coming through - as well as a bit of a spicy kick.

Serves: 4 people
Preparation time: 15 mins
Cooking Time: 40 mins
Difficulty: Moderate

Spiciness

If you like this recipe try these

Chicken Methi (Methi Murgh)

Chicken Madras

This recipe features

Ingredients

2 tbsp vegetable oil
450g chicken, skin removed and cut into 1 inch cubes
150g onions, sliced
3 tbsp Patak's Madras Paste
250g chopped tomatoes
300g potatoes, scrubbed and diced
2 tbsp fresh coriander, chopped
2 tbsp thick plain yogurt
good pinch of crushed black pepper
100ml water
salt, to taste
pinch of sugar

Methods

Heat the oil in a pan and fry the onions for 2 minutes, add the chicken and fry for 2 minutes to seal the meat.
Add the Patak's Madras Paste and sauté for 2 minutes, Sprinkle in some water to prevent the paste from burning. Add the potatoes and fry for a further 3 minutes.
Stir in the chopped tomatoes and and bring to the boil, cover and simmer for 30 minutes or until the chicken is tender and the potatoes have cooked through (add more water if necessary).
Stir in the black pepper, yoghurt, sugar and chopped fresh coriander.
Check the seasoning and adjust if required.
Serve withPatak's Naan Breads.