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Creamy Chicken & Potato Curry

 In Chicken, Curry, Dinner/Supper

Creamy Chicken & Potato Curry

It seems like winter is finally on his way out of Gauteng. Even though I am incredibly excited to start making salads and REALLY excited to have sweet watermelon in the house, I got a bit panicky. You see, I don’t make stews and curries in summer. Well very, very rarely anyway.  I just can’t stand over a hot stove when it’s so hot outside that I could actually cook the curry on the pavement. So last night, I just knew I had to make some curry to bid winter a hearty farewell. I will miss him again in December when it’s too hot to breathe, but for now, I am happy that he’s leaving.

This is really a ‘throw-together’  type of recipe and I just kind of made it up as I went along. It takes about 25-30 minutes to cook (you can cook it longer though) and it’s insanely aromatic. I used some fresh mint to scatter over the curry, and I know that’s not the norm but I don’t know why more people don’t do it. It is incredibly good! As you know, I really don’t like fresh coriander so for me it’s always hard to find a replacement, after all, I quite like scattering leaves over my food. And the scattering of the mint was a very impulsive move. I just saw it in the fridge and before I knew what I had done, there was a big pile of mint on my plate. It was DELICIOUS! You should really try it.

Serves 4

8 chicken thighs
3tbsn butter
1 large onion, finely chopped
2 garlic cloves, crushed
1tsp ginger, finely chopped/grated
1tsp ground cumin
2tsp ground coriander
1/2 tsp ground cinnamon
1/2tsp ground nutmeg
1tsp turmeric
2tbsn hot garam masala (I used the mother-in-law spice from the curry shop I go to)
3 large potatoes, cubed
500ml Chicken stock (you might need a bit more)
300ml Cream (you could also use ideal milk or coconut milk)
150ml milk mixed with 2tsp cornflour
Salt  to taste
Fresh mint

  • In a large saucepan/pot, brown the chicken and set aside.
  • In the same pot, melt the butter and fry the onions until soft and translucent. Add the garlic and ginger and fry for another minute.
  • Add all the spices and allow to fry until fragrant.
  • Add the chicken back to the pot and also add the diced potatoes. Stir to coat in all the spices.
  • Pour in the chicken stock. The stock should just cover the chicken pieces. Add 150ml cream and turn the heat down. Cover and allow to simmer gently for 20-25 minutes.
  • Check that the chicken and potatoes are cooked then add the rest of the cream and the milk mixture. Allow to bubble until thickened and season to taste.
  • Serve with steamed rice and a good scattering of fresh mint.

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Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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Showing 15 comments
  • Lee

    I would like to thank you for a surprisingly delicious recipe….simple to make and amazing to taste. My wife was very impressed when she got home from a long work related journey.
    It has also inspired me to take a different approach to making curries. Thank You.

    P.S I love this style of curry. If you are aware of any other recipes that are similar please let me know. much appreciated.

    Lee Trevorrow-Earl

  • Bubu

    Another awesome recipe! I love it and most of all it was a winner with the family as well! Thank you! 🙂

  • Tabby

    Ally_R, I made the fish marinated in thyme,garlic and them cooked with mangoes. My goodness it was so delicious!! Thank you thank you.

  • gloeiwurmpie

    I love cooking, but I HATE fresh corriander leaves, it tastes like “stink goggas” ! I love mint, so, every time a recipe calls for corriander leaves for garnish, I think I am doing the mint thing!

    • Ally_R

      YAY so happy I could give you an idea. I also really hate fresh coriander hehehee

  • Marisa

    Sounds super with the mint and why not? Will try that next time. Even though I’m a die-hard coriander fan. 🙂

    • Ally_R

      M, I really don’t like coriander so I’m always looking for alternatives. 🙂

  • james

    I just got back from Bangalore (South India) and this is how they make all their curry dishes (creamy). It even looks the same as in the pic.

    • Ally_R

      James: Wow that’s great to know. I just threw a lot of stuff together. But I’ve always been a curry fanatic and I’m constantly watching Indian shows and reading Indian cookbooks so I guess it’s rubbed off on me! 🙂

  • nina

    Man, Ally this looks insanely delicious!!!

  • Nico

    There really be a option to print a recipe.

    • Ally_R

      Thanx Nico! I’m working on it! 🙂

  • Rina

    I just love chicken curry, but can never find something that sounds as easy as this. I will be making it on Saturday, thats for sure. Thank you ! 🙂

    • Ally_R

      My pleasure Rina! Please let me know how it was! 🙂

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