Masala chicken with potatoes

Chicken curry is a very popular dish, but often uses rich, unhealthy ingredients like ghee (clarified butter) and cream. This version uses buttermilk or yoghurt to give it that creamy consistency.

Ready in

1 hour 30 mins

Serving size

Serves 6 – 8

Ingredients

  • 1 tbsp (15 ml) sunflower oil
  • 6 chicken breasts on the bone, halved and skin and all fat removed
  • 2 large onions, thinly sliced
  • 1 clove of garlic, finely chopped
  • 1 cm piece fresh ginger, grated
  • 3-4 cardamom pods
  • 1 large cinnamon stick
  • 1 tbsp (15 ml) ground cumin
  • 2 tsp (10 ml) chilli powder or to taste
  • 2 tsp (10 ml) ground coriander
  • 1 tsp (5 ml) each turmeric and garam masala
  • 3 tomatoes, finely chopped
  • 1 tbsp (15 ml) tomato paste
  • 2 cups (500 ml) water or Homemade stock
  • 3 potatoes, cubed
  • 1 tsp (5 ml) salt
  • ½ cup (125 ml) buttermilk or plain low-fat yoghurt (optional)

Method

  1. Heat oil in a large pot and fry chicken until golden brown. Spoon out and set aside.
  2. In the same pot fry onions, garlic and ginger for a few minutes. Stir in all the spices.
  3. Add tomatoes, tomato paste and water and simmer for a few minutes.
  4. Add chicken, potatoes and salt to sauce and simmer over a low heat for 30 minutes or until the chicken and potatoes are cooked.
  5. Stir in the buttermilk and serve with small portions of brown rice. Garnish with fresh coriander.
Tip-icon

Tips

  1. When cooking rice, make sure you only use ½ tsp salt in the water per cup of uncooked rice. Try this Lemony brown rice recipe.
  2. For a milder curry, add 2 apples, cubed and replace chilli powder with mild curry powder.

Masala chicken with potatoes

We, as South Africans, love to eat curry; however, the many takeaway and pre-prepared options are often high in fat, salt and even sugar. Make your own curry at home and enjoy over the next day or two – we all know that curry is even better the next day, as the flavours develop even more.

Masala chicken

This recipe is from Cooking from the heart, 1st edition

Download the recipe book