Indian Chicken Curry with Potatoes

I first made this recipe with shrimp and peppers

Indian Chicken Curry
Serves 4 

2 chicken breasts and 2 chicken thighs, skin and bones removed
2 tablespoons of oil
1 cup of coconut milk

1 red or yellow onion
1 can of diced tomatoes
12 small potatoes
2 inch knob of fresh ginger
6 garlic cloves, chopped

1 teaspoon brown mustard seeds
2 tablespoons ground coriander
2 tablespoons curry powder
1 tablespoon cumin
1 teaspoon paprika
1/4 teaspoon (or more) of chili powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt


Prepare the fresh vegetables: Cut the onion in half and then into thin slices. If the potatoes are golf ball sized, cut them in half, if they are smaller, leave them whole. Mince the ginger and garlic.

Heat the oil in a large, deep saute pan, over medium-high heat. Add the mustard seeds to the oil. Be ready with a lid - they will pop!

When you hear them popping like popcorn, add the onion and cook for about 5 minutes, stirring frequently, until the onion begins to brown. Add the ginger and garlic and cook for a minute longer.

Add the dry spices to the pan, stirring to coat the vegetables. Cook for two minutes, scrapping the bottom of the pan so that it doesn't burn. Add the tomatoes, cooking for another minute, stirring to coat with the spices. Add the potatoes and cover the pan with a lid. Cook over medium heat for about 15 minutes until the potato can be pierced with a fork (with some resistance).

Add the chicken to the pan. Cook, stirring to coat with spices and add salt as desired. Continue to cook for about 5 minutes.

Pour in the coconut milk. You can start with half of the can, and add more as you like. I prefer more sauce and a sweet smooth flavor, so I used most of the can. If you want a spicier flavor, use less. Bring to a simmer. Taste again and adjust salt or coconut milk if necessary.

I used the remainder of the coconut milk to tone down the curry sauce for the baby to eat with rice. It is a good way to introduce little ones to more complex & spicy flavor profiles, while cooling it to child-friendly level.


SOLE (Sustainable Organic Local Ethical) Notes: Organic tinned tomatoes (CA), organic onions (WA) and organic potatoes (WA) are local and organic and brought to me thanks to Spud.com