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.
8 chicken thighs
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
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
- 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.