Potato and Chicken Curry for 15 Persons

[Quick Facts]
Main Ingredients: Chicken Fillet, Onions, Potatoes, Various Spices
Time Required: 2.0 hours
Serves: 15


  • 1.5kg Chicken Breast Fillet, cut into bite-size pieces
  • 3 Medium sized Onions, finely chopped
  • 1 Bulb (full head) of fresh Garlic, finely chopped
  • 5 Medium sized Potatoes (~1kg), cut into bite-size pieces
  • 1/2 Cup cooking oil  (~118ml)
  • 1/2 Teaspoon Whole Black Pepper
  • 1 Teaspoon Whole Cumin (Jeera)
  • 15-20 Whole Fenugreek Seeds (Maithray/Methi)
  • 1/2 Teaspoon Whole Mustard Seeds (Rai)
  • 1 Teaspoon Whole Nigella Seeds (Kalonji)
  • 1.5 can of diced Tomatoes
  • 3 Teaspoons Salt
  • 1/2 Teaspoon Chilli Powder
  • 1/2 Teaspoon Turmeric Powder


(1) Heat oil on medium heat (should not be so hot that oil starts smoking)
(2) Add all the whole spices (except Salt, Chilli and Turmeric). As soon as the spices start foaming and make popping sounds (spices must not turn brown) add onions
(3) Turn up the heat and cook until onion turns golden (don’t let it turn brown)
(4) Add Chicken, stir gently occasionally and cook until the Chicken turns white
(5) Add Garlic and cook a further 3-5 minutes on low heat
(6) Add potatoes
(7) Add diced tomatoes
(8) Add Salt, Chilli and Turmeric
(9) Stir gently a couple of times to ensure even cooking on low heat. Cook for 15-20 minutes or as long as it takes for the potatoes to cook.

Serve with rice or flat bread/Naan.

Potato and Chicken Curry being cooked
Potato and Chicken Curry being cooked


Potato and Chicken Curry finished
Potato and Chicken Curry finished

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