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Dinner recipe · from the recipe book

Dry Spiced Chicken and Potato Curry

Tender chicken thighs and crisp-edged potatoes coated in a toasty cumin, coriander and turmeric masala with a squeeze of lime, served with peas over rice.

Dry Spiced Chicken and Potato Curry

Ingredients

  • 1¼ lb550 gChicken thighs, boneless skinlesscut into 1-inch pieces
  • 3 small500 gRed potatoescut into 3/4-inch cubes
  • 1½ medium160 gYellow onionthinly sliced
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 whole14 gJalapeñoseeded and minced
  • 1½ medium180 gTomatoeschopped
  • 1 cup150 gGreen peas, frozen
  • 2 tbsp30 gCanola oil
  • 2½ tsp5 gGround cumin
  • 2¼ tsp4 gGround coriander
  • 1 tsp3 gGround turmeric
  • 1⅛ tsp3 gChili powder
  • 2 tsp4 gCurry powder
  • 1 tsp6 gSalt
  • ½ cup120 gWater
  • 2 tbsp30 gLime juice
  • 1 cup chopped15 gFresh cilantrochopped
  • 1⅓ cups250 gLong-grain white rice, dryrinsed

Steps

  1. Prepare first: cut the chicken thigh and potato, slice the onion, mince the garlic and jalapeño, grate the ginger, chop the tomato and cilantro, and rinse the rice.
  2. Cook the rice: bring the rice and about 500 g of extra water (not the listed water) to a boil in a covered pot, lower to a simmer for 15 minutes, then rest off the heat for 10 minutes.
  3. Meanwhile, in a small bowl stir together the cumin, coriander, turmeric, chili powder, curry powder and salt; this is the spice mix.
  4. Heat half the canola oil in a large skillet over medium-high heat. Add the potato in one layer and cook, turning occasionally, until golden on several sides, about 10 minutes. Move the potato to a plate.
  5. Add the remaining half of the canola oil and the onion; cook until soft and browned at the edges, about 6 minutes. Stir in the garlic, ginger and jalapeño for 1 minute.
  6. Add the chicken thigh and half the spice mix; cook, stirring, until the chicken is browned on the outside, about 5 minutes.
  7. Stir in the tomato, the remaining half of the spice mix, the browned potato and the water. Cover and cook over medium-low heat until the potato is tender and the chicken reaches 165°F (74°C), about 12 minutes.
  8. Uncover, add the peas and cook over medium-high heat, stirring, until the liquid evaporates and the spices cling to the chicken and potato, about 4 minutes.
  9. Turn off the heat, stir in the lime juice, scatter the cilantro over the top and serve with the rice.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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