Chicken and Potato Curry (Murgh Aloo Masala)

Chicken and Potato Curry (Murgh Aloo Masala)

Cooking Indian food often seems quite daunting, with all the spices you have to use. However, it doesn't need to be, with the right ingredients, you can easily make a tasty and authentic curry. 

This week is National Curry Week, so it's the perfect time to have a go at cooking up an Indian feast. Curry Week is sponsored by curry company Patak's, and Anaji Pathak, the granddaughter of Kirit Pathak who founded the company, has created some yummy and easy recipes for you to try.

Chicken and Potato Curry (Murgh Aloo Masala)

Serves: 4
Prep Time: 15min
Cooking Time: 40min
Difficulty: Moderate

Ingredients:

  • 2 tbsp vegetable oil
  • 450g chicken thigh, skin removed and cut into 1 inch cubes
  • 150g onions, chopped
  • 4 no’s Green Cardamom
  • ½ tsp/ 2g mustard seeds 8 tbsp/125g Patak's Madras Paste
  • 200g chopped tomatoes
  • 300g new potatoes, half cut, scrubbed and diced
  • 2 tsp/10g fresh coriander, chopped
  • 3 tbsp / 45g thick plain yogurt
  • ½ tsp /2g crushed black pepper
  • 200ml water
  • Salt, to taste
  • 1tsp/5g of sugar

Method:

  1. Heat the oil in a pan, crackle green cardamom and mustard seeds for 1 minute and cook the onions till soft and golden brown in colour.
  2. Add the paste and cook with 50 ml water on medium heat till all the water has evaporated.
  3. Add half cut new potatoes and cook on medium heat for 10-15 minutes.
  4. Add chicken, yogurt and water and cook till the chicken and potatoes are cooked and finish with crushed black pepper.
  5. Check the seasoning and adjust with salt and sugar. 
  6. Serve with Patak's Naan Breads.


Apricot Chicken – Indian Style (Khubani Murgh) 

Serves: 4
Prep Time: 10 min
Cooking Time: 30 min
Difficulty: Easy

Ingredients:

  • 2 tbsp vegetable oil
  • ½ tsp / 2g Cumin seeds
  • 200g onions, chopped
  • 450g chicken, diced 8tbsp / 125g Patak's Balti Curry Paste
  • 200g canned chopped tomatoes
  • 4tbsp/ 60g single cream
  • 150g dried apricots, chopped
  • 200ml water
  • 2 tsp / 10g fresh coriander, chopped
  • Salt to Taste
  • 1tsp / 5g Sugar

Method:

  1. Heat the oil in a pan, crackle cumin seeds for 1 minute and add chopped onions and cook on medium heat till the onions are soft and golden brown in colour. 
  2. Add the Patak's Balti Paste and 100 ml water and cook on simmer till all the water has evaporated.
  3. Add diced chicken and apricots and cook on high heat till the chicken is seared and add chopped tomatoes and rest of the water.
  4. Cook on medium heat till the chicken is cooked. Stir in the cream and sugar.
  5. Check the seasoning and add salt if necessary.
  6. Garnish with the fresh coriander and serve with rice and naan breads.

See the Lamb Masala recipe on page 2!

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