Chicken curry with potatoes

I love chicken curry. The only thing I don’t love about it is the fact that I can’t seem to master it.

Whenever I used to make chicken curry, the curry would look bland and the chicken, especially the drum stick would shrink on the bone as it cook.

But this recipe is a just what I was looking for and its so quick and simple to make.




  • 6 x tbsp cooking oil.
  • 2 x bat leaves.
  • 3 x cinnamon sticks.
  • 1 x large onion, chopped.
  • 3 x star anise.
  • Curry leaves.
  • 1 x tbsp. ginger and garlic paste.
  • 2 x tbsp. mixed masala.
  • 2 x tbsp. Chowman’s masala.
  • 2 x tbsp. Bombay delight masala.
  • ½ x tsp turmeric powder.
  • 4 x medium sized tomatoes.
  • 1 x big chicken braai pack.
  • Salt to taste.
  • 4 x potates, peeled and quartered.
  • Fresh coriander leaves to garnish.
  • ½ x tsp jeera powder.
  • ½ x tsp dhania powder.
  • 1 x tsp tomatoe paste.
  • ½ x tsp garam masala.


  • In a large pot, over a medium heat, heat the oil.
  • Add the onions, salt, star anise seed, cinnamon sticks and bay leaves, sauté till the onions are transparent.
  • Peel the tomatoes and liquidise it.
  • Add the garlic ginger, spices ( except the garam masala) and tomato paste and liquidised tomatoes.
  • Mix well and allow to cook for 5 minutes to allow the spices to infuse.
  • Add about a cup of water and mix.
  • Allow the water to come to a boil.
  • Add the chicken pieces, cover and allow to cook till the chicken is almost cooked through.
  • Add the potatoes and allow to cook till the chicken is cooked through and the potatoes are cooked.
  • Garnish with fresh coriander and sprinkle the garam masala over the top.

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