Chicken aloo curry is a chicken gravy dish cooked with potatoes using simple ingredients from the kitchen. This dish is delicious and easy to make, with the potato and chicken cooking simultaneously! Chicken aloo curry is very popular in Indian, Pakistani and Bangladeshi homes.

 Table of Contents:

      1. About the recipe

      2. Ingredients

      3. Step-by-step method

     4. Tips

1. About the recipe:

This curry needs simple ingredients and can be enjoyed with Roti, Naan, Paratha or Pulao. You can balance the spiciness of the gravy according to your taste, and if you prefer less or more gravy, just adjust the water quantity. In the traditional cooking method, when the chicken is cooked through, you add the potatoes and cook until they’re completely tender. Here, I am sharing with you a very easy recipe for this delicious dish.

Let’s start cooking!

Serving Suggestions: 4 

 Preparation time: 20 minutes

 Cooking time: 25 minutes 

2. Ingredients:

•  700 gm chicken ( curry cut)
•   2 onions thinly sliced and fried
•   1 tomato chopped
•   2 tablespoon ginger garlic paste
• 1 cup yoghurt 
•  1 tablespoon red chilli powder
•  ½ teaspoon turmeric powder
•   1 tablespoon coriander powder
•   ½ tablespoon cumin powder
•   ½ tablespoon garam masala powder
• 1 bay leaf
• 1 black cardamom
• 1 cinnamon stick 
• 4 to 5 green chilli
•  1 cup chopped coriander
•  150  ml oil
• Salt
• 3 Potato (cut into disc shape)

3. Step by Step method :

•  First, to make this curry, Pour oil and saute sliced onions; after the onion turns golden brown, Remove it from the heat and spread fried onions on a paper towel.

•  In a deep-bottom pan, put oil; you can use the same oil used for fried onions.
• Add cinnamon stick, bay leaf, and black cardamom. If you don’t want whole spices in your gravy, you can avoid them too.

• On a medium flame, fry whole spices for a few seconds. Now add chicken pieces and fry them until the chicken appears white.

• Once they are white, add the ginger-garlic paste, fried onions, salt, red chilli powder, turmeric powder, coriander powder,garam masala powder, and cumin powder. Saute them well until the raw smell leaves the chicken. Cook on a medium flame for 5 minutes.

• After 5 minutes, Add tomatoes, green chillies and yoghurt. Close the pan with the lid and cook for 7  minutes.

• Put 2 tablespoons of oil in another pan and saute potatoes on medium flame. Cook potatoes on both sides.

• Add fried potatoes to the chicken gravy. Cover with lid and cook for another 5 minutes, Until both chicken and potatoes become tender.

• Mix curry very well.
• Now add 1 cup of warm water to the gravy; you can increase the quantity of water according to the preferred consistency of the gravy.

• Add chopped coriander leaves and green chillies and cook on low flame for 5 to 7 minutes.

• Serve hot this amazing chicken curry with rice, roti, or pulao.

4. Tips:

• Replace potato with other vegetables or chickpeas.
• Add or fewer spices according to your taste.
• Frying the chicken in oil for initial few minutes along with a good amount of ginger garlic gives a rich flavour and taste.
• Simmering the chicken gravy for the final few minutes takes the curry to the next level. So I recommend sticking with it to achieve rich flavour and taste.