Date posted: 03/04/2019

Farmstead Indian chicken curry with potatoes

  • Serves 6
Votes: 2 Average: 5


Farmstead chicken thigh boneless skin on 450g
Everyday Favourites skin on potato wedges 300g
Prep sunflower oil BiB 60g
Red onions, diced 180g
Chopped garlic in oil 40g
Tomato purée 45g
Everyday Favourites garam masala 45g
Everyday Favourites garlic powder 8g
Everyday Favourites crushed chilli 8g
Everyday Favourites turmeric 8g
Everyday Favourites ground cumin 8g
Everyday Favourites ground coriander 8g
Water 750ml
Everyday Favourites UHT dairy single cream 150ml
Knorr chicken stock cube 2 pcs
Salt and pepper to season
Rice or naan bread to serve


  1. Heat 2 tablespoons of the sunflower oil in a frying pan over high heat. Season the chicken thighs with salt and pepper before frying them in the pan. Fry each side for 5 minutes or until golden brown before turning over. Remove the chicken from the frying pan and keep warm.
  2. Reduce heat to its lowest before putting the onions with a dash of water in the same frying pan. This allows you to scrape off all baking juices. Add the garlic after about 2 minutes. Next, add rest of spices, the last bit of oil and the tomato puree. Simmer gently with the added cream, water and stock cube whilst stirring. Add the thighs back to the frying pan and let it simmer on low heat for about 1 ½ hours. Stir occasionally to prevent burning.
  3. Add the potatoes for the last half hour. From this point, also partially cover the pan for thickening the curry. Serve the curry with rice or naan bread and finish it with some fresh parsley or coriander and fresh pepper.
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