Chicken, Pea & Potato Curry
This Chicken, Pea, and Potato Curry is a warm, hearty dish inspired by Indian-style home cooking. It blends tender chicken pieces with earthy potatoes and sweet green peas in a tomato-onion curry base. The comforting, mildly spicy flavor makes it perfect for everyday dinners, meal prep, or even a casual dinner party.
Time:
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: ~50–55 minutes
Ingredients:
Main:
1 lb (450g) boneless chicken thighs or breasts, cut into bite-sized pieces
2 medium potatoes, peeled and cubed
1 cup green peas (fresh or frozen)
1 medium onion, finely chopped
2 medium tomatoes, finely chopped or pureed
3 cloves garlic, minced
1-inch piece ginger, grated
2 tablespoons olive oil
Salt, to taste
Fresh cilantro, chopped (for garnish)
Spices:
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon gram masala
1/2 teaspoon red chili powder (adjust to taste)
1 teaspoon curry powder (optional)
1/2 teaspoon ground black pepper
1 cup water or chicken broth
Instructions:
1. Sauté Aromatics:
Heat olive oil in a large skillet or pot over medium heat.
Add cumin seeds and let them sizzle for a few seconds.
Add chopped onions and sauté until golden (6–8 minutes).
Stir in garlic and ginger; cook for 1 minute until fragrant.
2. Add Tomatoes & Spices:
Add tomatoes and cook until softened (5–6 minutes).
Stir in turmeric, coriander powder, chili powder, black pepper, and curry powder. Cook until oil separates from the masala.
3. Cook Chicken:
Add chicken pieces and stir to coat with the masala.
Sauté for 5–6 minutes until the chicken is lightly browned.
4. Add Potatoes & Simmer:
Add cubed potatoes and mix well.
Pour in water or broth. Season with salt.
Cover and simmer on medium-low for 15–20 minutes, or until potatoes are fork-tender and chicken is cooked through.
5. Add Peas & Finish:
Stir in peas and cook uncovered for another 5 minutes.
Add gram masala, adjust salt/spices to taste, and turn off the heat.
6. Garnish & Serve:
Sprinkle with fresh cilantro.
Serve hot with rice, naan, or roti.
Notes & Tips:
Use chicken thighs for juicier, more tender curry.
Frozen peas: don’t need thawing—just stir them in at the end.
Add more water: for a thinner curry or reduce for a thicker consistency.
Want it creamier? Add a splash of coconut milk or a spoon of yogurt before finishing.
Potato swap: Try sweet potatoes or cauliflower for a twist.
Frequently asked questions FAQs:
Q: Can I make this ahead?
A: Yes! It tastes even better the next day. Store in the fridge up to 3 days or freeze for 1 month.
Q: Is this curry spicy?
A: It’s mildly spicy. Adjust chili powder to your taste.
Q: Can I make this vegetarian?
A: Absolutely. Skip the chicken and add chickpeas or paneer instead.
Q: What can I serve with it?
A: It’s great with basmati rice, naan, roti, or even couscous.
Q: Can I use pre-cooked chicken?
A: Yes, just reduce cooking time after adding it to the masala to avoid overcooking.
Nutritional Information
Calories: 360–400
Protein: 28–30g
Carbohydrates: 28–32g
Fat: 15–18g
Fiber: 5g
Sugar: 5g
Sodium: ~500mg (adjust depending on salt)
Vitamin A & C: High from spices, peas, and tomatoes
Iron & Potassium: Moderate