Easy Chicken Curry with Potatoes and Carrots is the perfect one-pot comfort meal. It combines tender chicken, earthy veggies, like carrots and potatoes, and basic aromatic spices for a soul-satisfying experience.
With simple ingredients and minimal prep, this curry is ideal for a weekday dinner or a lazy weekend lunch. Combining soft carrots and potatoes with chicken creates a rich, wholesome curry that pairs beautifully with steamed rice or chapatis.
Ingredients:
- Chicken – 500 gms (curry cut pieces with bones)
- Carrot – 1 medium, chopped
- Potato – 1 medium, chopped
- Curry leaves – a few
- Onions – 2 medium, chopped
- Green chillies – 2 to 3, chopped
- Garlic – 1 tbsp (crushed in a mortar & pestle)
- Bottle Masala or Red Chilli Powder – 2 to 3 tsp
- Rice flour slurry – (1 tsp rice flour mixed with 2–3 tbsp water)
- Lemon juice or vinegar – 2 tbsp
- Garam Masala powder – 1 tsp
- Coriander leaves – for garnish
- Salt – to taste
How to Make Chicken Curry with Potatoes and Carrots – Step-by-Step
Let’s bring all these vibrant ingredients together into one flavorful and comforting curry:
- Heat oil in a heavy-bottomed vessel and add a few curry leaves along with the chopped onions. Sauté until the onions turn soft and translucent.
- Once the onions are ready, add 1 tablespoon of crushed ginger and garlic (using a mortar and pestle helps release the full aroma). Sauté well until the raw smell of the ginger and garlic disappears.
- Stir in the East Indian Bottle Masala or red chilli powder and fry it for a minute to release its deep, spicy flavors.
- Add the chicken pieces and mix well, making sure each piece is coated with the masala.
- Pour in about 1 cup of water. Cover and cook on medium heat for 10 to 12 minutes until the chicken is tender.
- Now, add a sliced tomato, along with blanched carrots and potatoes. (Blanching the vegetables beforehand helps them cook faster and evenly.)
- Adjust the consistency of the gravy by adding water, if needed. Cover and cook for another 5 minutes on medium heat.
- In a small bowl, make a slurry with rice flour and water (1 tsp rice flour + 2–3 tbsp water) and stir it into the curry. This helps to slightly thicken the gravy.
- Finally, add lemon juice or vinegar for a touch of tang, sprinkle some garam masala, and garnish with fresh coriander leaves.
Serve hot with steamed rice or chapatis—and enjoy the warmth and richness of this wholesome chicken curry!
Other Chicken Curry Recipes you may like
Delicious Recipe of Chicken Vindaloo – Chicken Recipes
Printable Recipe
Easy Chicken Curry With Potatoes and Carrots
Ingredients
- 500 gms Chicken – 500 gms curry cut pieces with bones
- 1 medium Carrot – 1 medium sliced
- 1 medium Potato – 1 medium sliced
- Curry leaves – a few
- 2 medium Onions chopped
- 2- 3 Green chillies chopped
- 1 tbsp Garlic & Ginger crushed in a mortar & pestle
- 2 – 3 tsp Bottle Masala or Red Chilli Powder
- Rice flour slurry 1 tsp rice flour mixed with 2–3 tbsp water
- 2 tbsp Lemon juice or vinegar
- 1 tsp Garam Masala powder
- Coriander leaves – for garnish
- Salt – to taste
Instructions
- Heat oil in a heavy-bottomed vessel and add a few curry leaves along with the chopped onions. Sauté until the onions turn soft and translucent.
- Once the onions are ready, add 1 tablespoon of crushed ginger and garlic (using a mortar and pestle helps release the full aroma). Sauté well until the raw smell of the ginger and garlic disappears.
- Stir in the East Indian Bottle Masala or red chilli powder and fry it for a minute to release its deep, spicy flavors.
- Add the chicken pieces and mix well, making sure each piece is coated with the masala.
- Pour in about 1 cup of water. Cover and cook on medium heat for 10 to 12 minutes until the chicken is tender.
- Now, add a sliced tomato, along with blanched carrots and potatoes. (Blanching the vegetables beforehand helps them cook faster and evenly.)
- Adjust the consistency of the gravy by adding water, if needed. Cover and cook for another 5 minutes on medium heat.
- In a small bowl, make a slurry with rice flour and water (1 tsp rice flour + 2–3 tbsp water) and stir it into the curry. This helps to slightly thicken the gravy.
- Finally, add lemon juice or vinegar for a touch of tang, sprinkle some garam masala, and garnish with fresh coriander leaves.
- Serve with rice or rotis
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