Last Updated on February 19, 2024 by Simon Fan
When you cook chicken and potatoes in a curry sauce, you create a fragrant and tasty dish that’s incredibly comforting and satisfying. That explains why this curry, in its various versions, is cherished around the world.
When I make this dish on the weekends, I typically use chicken wings cut into bite-size pieces. The bone-in, skin-on morsels add wonderful flavor and texture to the dish. Chicken thighs and drumsticks are good options too.
On a busy weeknight, however, I like to take a shortcut by using ground chicken, as per the recipe below. The ground chicken requires no prep and cooks quickly.
This simple recipe is fully customizable. You can use your favorite curry powder or curry cubes, adjust the chicken and potato ratio, add other spices, or include coconut milk or yogurt in the mix.
I find all-purpose potatoes work the best for this recipe, though you can use starchy ones too.
Chicken and potato curry
Serves 2
Ingredients
10 oz (285 g) all-purpose potatoes
Sauce
1 cup water
1 tablespoon tomato paste
2 teaspoons soy sauce
½ teaspoon sugar
2 tablespoons vegetable oil
2 oz (60 g) diced onion
2 teaspoons curry powder
1-inch (2.5 cm) piece of ginger, thinly sliced
8 oz (225 g) ground chicken
2 teaspoons Shaoxing wine
Salt and pepper
½ teaspoon chili oil (optional)
1 scallion, thinly sliced
Directions
- Peel the potatoes, cut them into small bite-size pieces, and soak them in water to prevent them from turning brown.
- In a small, combine all the ingredients for the sauce.
- Heat the oil in a wok or skillet over medium heat. Add the onion and stir-fry for 1½ minutes. Add the curry powder and ginger and stir for 15 seconds.
- Turn up the heat and add the chicken. Stir-fry, breaking up the lumps with the spatula, for 1 minute. Add the wine and drained potatoes to the wok and stir to mix. Next, add the sauce mixture and stir to combine. Cover, bring to a boil, and then turn down the heat to maintain a simmer. Cook until the potatoes have absorbed most of the liquid and are cooked through (add a bit more water if needed), about 10 minutes.
- Uncover and adjust the seasoning with salt and pepper. Serve right away drizzled with the chili oil and garnished with the scallion.
