Madras Chicken and Potato Curry with Raita

A deeply aromatic and boldly seasoned chicken and potato curry, simmered in a spiced tomato-coconut sauce and served with a refreshing cucumber mint yogurt raita.

• Prep: 20 min
• Cook: 40 min
• Total: 1 hr
• Servings: 4
• Cuisine: Indian
• Difficulty: Medium
• Cost: $3.79/serving

Dietary

• Nut-Free
• Gluten-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• classic
• comfort food
• sauté
• savory
• spicy

Ingredients

• 1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
• 1 yellow onion (medium, diced)
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 2 tablespoon vegetable oil
• 1 teaspoon kosher salt (divided)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon cayenne pepper
• 1.5 teaspoon garam masala (divided)
• 2 tablespoon tomato paste
• 1.5 cup chicken broth
• 0.5 cup coconut milk (full-fat, canned)
• 1.5 pound russet potato (peeled and diced into 1-inch cubes)
• 1 cup plain yogurt
• 0.5 cucumber (shredded and lightly drained)
• 1 tablespoon fresh mint leaves (chopped)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Season the cut-up chicken thigh pieces with 1/2 teaspoon of the kosher salt and 1/2 teaspoon of the garam masala.
2. In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the seasoned chicken thigh and cook until lightly browned on all sides, about 4 to 5 minutes. Remove the chicken from the pot and set aside.
3. Reduce the heat to medium. Add the yellow onion to the pot and sauté until softened, about 5 to 7 minutes. Add the minced garlic and fresh ginger and cook for 1 minute until fragrant.
4. Stir in the ground cumin, ground coriander, ground turmeric, cayenne pepper, and the remaining 1 teaspoon garam masala. Cook for 1 minute until the spices are very fragrant.
5. Add the tomato paste and cook for 2 minutes, stirring constantly. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
6. Add the diced russet potato and the browned chicken back into the pot. Stir in the remaining 1/2 teaspoon kosher salt. Bring the mixture back up to a gentle simmer, then cover, reduce heat to low, and cook for 25 to 30 minutes, or until the potatoes are fork-tender.
7. While the curry simmers, prepare the raita by combining the plain yogurt, shredded cucumber, and fresh mint leaves in a small bowl. Stir well and set aside.
8. Remove the lid from the curry. Stir in the coconut milk. Taste and adjust seasoning if necessary. Cook uncovered for 5 more minutes until heated through.
9. Serve the Madras Chicken and Potato Curry hot, garnished with fresh cilantro and a dollop of Raita on the side.

Notes

This dish stores and reheats very well, making it excellent for planned leftovers. If you prefer a thicker gravy, simmer uncovered for an extra 5-10 minutes.

Nutrition (per serving)

• Calories: 615
• Protein: 46.3 g
• Carbohydrates: 45.6 g
• Fat: 30.3 g
• Fiber: 5.9 g
• Sodium: 738 mg
• Saturated Fat: 11.8 g
• Sugar: 11.1 g
• Cholesterol: 134 mg