Imagine if you could make your chicken curry and potatoes taste as delicious as your favourite Indian takeaway - wouldn’t that be something? Your family might not believe that they are eating chicken curry you’d prepared from scratch at home.
At Rajah we set out to find the secrets to the best chicken potato curry so you can watch your family clean their plates and lick their fingers with delight. It turns out the answer is simpler than we expected. The secret to lip-smacking chicken curry lies in three things: the skin, the bones and the potatoes. Let’s delve deeper.
Four Secrets To The Best Chicken Potato Curry
1. It’s in the bones. Authentic chicken curry recipes always uses chicken pieces with the bones still in them. This is because the bones and bone marrow add a savoury taste layer to the curry and make the flavour more complex. If you prefer a boneless broth you can always remove the bones after cooking. This way you’ll retain the flavour the bones provide in the sauce.
2. It’s in the skin. Using chicken pieces that still have the skin on is preferable. The fat under the skin adds an important roundness to the sauce that you would battle to achieve without it.
When you use lean, diced chicken breasts for example, you have neither the fat nor the bones to contribute to the flavour of the meal. This can make your sauce a little blander than when you cook with the skin on and the bones in. For a great bones-in, skin-on recipe try this simple, nine ingredient Chicken Curry with Basmati Rice recipe.
3. It’s in the potatoes. When slow cooking your chicken potato curry you want to use veggies that will not break into pieces or become mushy. Potatoes are great because they tend to hold their shape and they also soak up all the delicious spicy flavours of the sauce they are cooked in.
The best potatoes for chicken curry are baby potatoes, Yukon Gold potatoes or Up-To-Date (UTD) potatoes, which are also known locally as “gravy-soakers”. With their low moisture and high starch content, UTD potatoes are perfect for stews and curries.
When you shop for ingredients, try to find potatoes that are waxy in texture. Waxy potatoes are ideal for soaking up the rich, warm flavours of your chicken curry.
4. It’s in the curry powder. The curry powder you use will either make or break the dish. Ensure that you use fresh, aromatic and well-blended curry powder with the right heat for your dinner guests.
If catering for children or the elderly, we recommend a mild to medium variant; something that still has a bit of spice and great flavour, without the burn. Within the Rajah range you can find an option for everyone. Since 1938 we’ve been making quality products to help you cook at your best. You can trust us, the curry experts, to come through for your next meal.
Four Chicken Potato Curry Preparation Tips
Now that we have covered the ingredient secrets to the best chicken potato curry, it is worth getting yourself prepared. Here are three helpful tips on getting organised before cooking your chicken curry and potatoes.
1. Marinate the chicken. Marinating your chicken pieces is well worth the effort, as it makes your meal more tender and flavourful. The easiest thing to do is to place your chicken pieces in the marinade and leave it covered in the fridge overnight to soak up the delicious flavours all the way through.
A good marinade can be made by mixing a cup of plain yogurt with two teaspoons of Rajah curry powder, salt, pepper and fresh herbs like fennel, sage or coriander (or a mix of all three). If you want a sweeter curry you can use coconut milk as we did in this Creamy Coconut Chicken and Chickpea Curry with Cashews recipe.
2. Peel and chop your veggies. Before you start, prepare your vegetables by peeling and chopping them. Having your veggies ready reduces the multi-tasking you would need to do later on.
When it comes to the potatoes, some people prefer leaving the skin on as potato skin is nutrient dense and full of fibre. In this recipe for Flavourful Chicken Curry we peeled the potatoes, but if you want a more nourishing dish you can keep the skin on.
Did you know that a humble potato skin is filled with vitamins and minerals, including vitamin B, vitamin C, iron, calcium and potassium?
3. Get your ingredients out. We have all watched cooking shows in which the most organised contestants are often the most successful chefs. Have your ingredients out and ready before you start to cook. This saves you from running back to the cupboard to grab items midway through preparing your meal.
If you’re cooking these delicious Curry and Yoghurt Marinated Chicken Skewers make sure you have organised your ingredients such as Rajah Mild Masala, salt and pepper on your workspace before you begin.
4. Take it low and slow. They say that good things in life take time. Well, so do the best curries. Avoid cooking on high heat as this can make your meat tough. You should also allow your curry to simmer for as long as possible. This will give you a melt-in-your-mouth, fall-off-the-bone meal with delectable gravy that has seeped right through the chicken and potatoes.
Most Importantly, Taste, Adjust And Have Fun
If you come well-prepared with delicious ingredients, your chicken potato curry will most certainly taste every bit as good as that of professional chefs. For the best results, taste and adjust your curry throughout the cooking process until hits all the right notes for your palate. Have fun preparing and serving this wholesome and aromatic dinner.