Henleaze chicken and potato curry

Henleaze photo postcardServes 6


6 tablespoons sunflower oil
1 small onion, chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
250g tinned or fresh tomatoes
salt to taste
2 teaspoons turmeric
1 teaspoon corander powder
1 teaspoon cumin powder
1kg chicken skinned and chopped
2 large potatoes, peeled and diced
1 teaspoon garam masala
handful fresh coriander, chopped
1 teaspoon lemon juice


Heat the oil in a medium sized pot or wok. Add the onion and sauté over a medium heat for about 4–5 minutes until translucent.

Turn the heat down a little. Add the garlic and ginger pastes and stir for a few minutes. Blend in the tomatoes, salt and dry spices, adding a little bit of water if needed.

Stir in the chicken, cover the pot and cook over a low–medium heat for about 10 minutes.

Add the potatoes with the garam masala and cook for a further 15–20 minutes, until the chicken is cooked and the potatoes are tender.

Garnish with fresh coriander and drizzle some lemon juice on top.

Where you could buy the ingredients:

  • Lloyds
  • The Bay Tree
  • Chandos Deli
  • Molesworths of Henleaze

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Thanks to Scoopaway for this recipe

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