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Mum’s Chicken Potato Curry Recipe

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My mum’s chicken potato curry recipe is a favorite with all of our family and friends. Easy to make and insanely delicious!
My mum's chicken potato curry recipe is a favorite with all of our family and friends. Easy to make and insanely delicious! #curry #chicken

Mum’s Chicken Potato Curry Recipe

We each have certain foods that evoke strong childhood memories, taking us back to a time when we sat at the family table, feet dangling several inches from the floor, while we waited for our mum or dad to serve up their specialty. For some, that might be a warming chicken noodle soup or a pan of spiced apple crisp. For others, maybe it means the family mac ‘n cheese recipe or grilled cheese sandwiches dipped in tomato soup. For me, it’s my mum’s chicken and potato curry, served with basmati rice, tomatoes, cucumbers, bananas (don’t knock it ’til you try it), mango chutney and naan bread.

Several weeks ago, a group of Utah food bloggers were congregated at Barbara’s (of Barbara Bakes) house for a baby shower for Maria (of Two Peas and Their Pod). As food bloggers tend to do, we spent a good portion of the evening talking about and eating good food – that is, when we weren’t telling Maria stories of birthing nightmares while still reassuring her that everything was going to be okay. Why do we do that to other women? Anyways, Heidi (of Foodiecrush Magazine), who has a gift for getting people to tell their stories (there’s a reason this woman is in journalism), had all of us revealing our favorite dishes from childhood – dishes that our mums and dads would make regularly, dishes that were their specialties. As interesting as the food itself were the memories that went with it. So, what do food bloggers do with material like this? We blog about it, of course.

Here are the Family Food Flashbacks from the other bloggers. Be sure to check them out – you won’t be disappointed:
From FoodieCrush: Presenting Heidi’s mom’s recipe for Weinerschnitzel
Presenting Barbara’s mom’s recipe for Homemade Pancake Syrup with Utah Scones
From The Vintage Mixer: Presenting Becky’s mom’s recipe for Garlic Southern Cheese Grits
From Food Finery: Presenting Tiffany’s recipe for Mom’s Hominy
From Everyday Southwest: Presenting Donna & Sandy’s mom’s Corn Fritters with Maple Syrup
From Taste and Tell: Presenting Deborah’s Chile Relleno

As I have mentioned in previous posts, my mum grew up in Jamaica before moving to Canada in her teens. Growing up surrounded by aunts, a mother and a grandmother who embraced cooking with a variety of spices, my mum earned a palate and appreciation for spicy, savory dishes. This curry is known amongst family members and friends, and has been requested too many times to count over the years. As a kid, the best part was eating each spoonful of curry with basmati rice, chopped cucumbers, tomatoes and bananas (a Jamaica influence, I suppose). Topped with dollops of mango chutney and raita (a cooling yogurt sauce with grated cucumber and ground coriander), each bite was a little different and had tinges of sweet and savory to complement the heat. To sop up the gravy, we used naan bread and our tongues. Yeah, just kidding. But it was that good.

To bring everything full circle, the Le Creuset pot seen in these photos is the same one used by my grandparents to make their curries. It is now in my kitchen and I use it with pride, knowing my grandparents served dishes made with care and love for many years.

(Several people have asked me about the saucepan seen in the photos. It was handed down to me from my grandparents, but it is the classic Le Creuset Signature Round Wide 3-1/2-Quart Dutch Oven. It has held many curries over the years and works beautifully for this stew.)

This curry can be mild or spicy, depending on the type of curry paste you use. The brand my mum and I use, Patak’s, is available in mild and spicy. Pick your poison.

The recipe:
Heat canola oil in a large saucepan set over medium heat. Add apples, green onions and ginger and cook, stirring frequently, until apple begins to soften, 8 to 10 minutes. Add garlic and saute for 30 seconds.

Mum's Chicken Curry Collage 1

Turn heat to medium-low and add Patak’s curry paste and cook, stirring frequently, about 5 minutes.

Turn heat back to medium and add chicken thighs and 1/2 cup water. Cook, turning chicken frequently, for 10 minutes. Add coconut milk and turn chicken to coat.

Mum's Chicken Curry Collage 2

In a small bowl, stir together cumin, coriander and 4 teaspoons water to make a paste. Stir into the curry. Add cayenne pepper, if desired. Season with salt.

Add potatoes, cover pot with lid ajar, turn heat to low to medium-low and simmer for 1 to 2 hours, or until chicken is cooked through and the gravy thickens.

Mum's Chicken Curry Collage 3

Serve with basmati rice, naan, raita, mango chutney and diced cucumbers, tomatoes and bananas.

My mum's chicken potato curry recipe is a favorite with all of our family and friends. Easy to make and insanely delicious! #chickenrecipes #curryrecipe

Other curry recipes:

Indian Simmer’s Lamb Kofta Curry (guest post on Cookin’ Canuck)
Sips & Spoonfuls’ Hearty Meat Curry
ecurry’s Malai Koftan/Cheese Dumplings Simmered in a Creamy Sauce

Mum’s Chicken & Potato Curry

My mum's chicken potato curry recipe is a favorite with all of our family and friends. Easy to make and insanely delicious!
5 from 2 votes
Print Pin Rate
Course: Entrees
Cuisine: Indian
Keyword: Poultry Recipes
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6 Servings
Calories: 432kcal
Author: Dara Michalski | Cookin' Canuck

Ingredients

  • 2 teaspoons canola oil
  • 2 Gala apples cut into 1/4-inch dice
  • 3 green onions sliced
  • 2 tablespoons minced fresh ginger
  • 2 garlic cloves minced
  • 1 10 ounce jar mild curry paste (I use Patak's)
  • 8 boneless skinless chicken thighs
  • 1/2 cup water
  • 1 14 ounce can light coconut milk 14 oz. light coconut milk
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 4 teaspoons water
  • 1/2 teaspoon cayenne pepper optional
  • 1/2 teaspoon kosher salt
  • 8 small red-skinned potatoes cut into 1/2-inch dice

Instructions

  • Heat canola oil in a large saucepan set over medium heat. Add apples, green onions and ginger and cook, stirring frequently, until apple begins to soften, 8 to 10 minutes.
  • Add garlic and saute for 30 seconds.
  • Turn heat to medium-low and add Patak's curry paste and cook, stirring frequently, about 5 minutes.
  • Turn heat back to medium and add chicken thighs and ½ cup water. Cook, turning chicken frequently, for 10 minutes.
  • Add coconut milk and turn chicken to coat.
  • In a small bowl, stir together cumin, coriander and 4 teaspoons water to make a paste. Stir into the curry. Add cayenne pepper, if desired. Season with salt.
  • Add potatoes, cover pot with lid ajar, turn heat to low to medium-low and simmer for 1 to 2 hours, or until chicken is cooked through and the gravy thickens.
  • Serve with basmati rice, naan, raita, mango chutney and diced cucumbers, tomatoes and bananas.

Nutrition

Serving: 1Serving (1/6 of Recipe) | Calories: 432kcal | Carbohydrates: 55g | Protein: 35g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 143mg | Sodium: 384mg | Potassium: 1773mg | Fiber: 7g | Sugar: 10g | Vitamin A: 255IU | Vitamin C: 28.8mg | Calcium: 63mg | Iron: 4mg
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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Reader Interactions

Comments

    • Dara (Cookin' Canuck)

      Thanks, Heather. We ate the leftovers for lunch. It was the perfect thing for a blustery day.

      Reply

  5. Tiffany- Food Finery

    gorgeous post my friend! you certainly have the “fanciest” memory 🙂 all of our mothers were making boxed brownies and canned hominy while yours was making lovely curry. it sounds wonderful!

    Reply

    • Dara (Cookin' Canuck)

      Fancy or not, I loved reading about everyone’s food memories. Your hominy with butter and salt sounded like the perfect comfort dish.

      Reply

  8. Brooke @ Food Woolf

    I also have fond early childhood food memories associated with curries, nan, and mango chutney. And odd memory for a white girl in a small New England town, but…Who am I to judge. That food is incredible! Thanks for the recipe. I think I might need to fire up the stove for a little curry!

    Reply

    • Dara (Cookin' Canuck)

      Ha! Not the standard memory from growing up in a New England town. But hey, that’s the great thing about good food – it can be made and enjoyed anywhere.

      Reply

    • Dara (Cookin' Canuck)

      Thanks, Kiran. The apples add a subtle sweetness to the curry – a little something my mum picked up from her grandmother.

      Reply

  11. Becky at VintageMixer

    This sounds delicious! I love that there are apples in it too. And I love that your mom served it with bananas and cucumbers 🙂 My mom would also try to include all of the food groups in our meals growing up.

    Reply

    • Dara (Cookin' Canuck)

      Thanks, Becky. The freshness of the apples, tomatoes and bananas balances the flavor of the curry so well.

      Reply

  13. Dan

    That looks delicious – kinda shocked that you used an *entire jar* of paste, tho. When I used Patak’s, I only used one to three tablespoons.

    My mother-in-law makes curries with fruit as well. I’ve used bananas in a carrot curry before. It all tastes excellent.

    Reply

    • Dara (Cookin' Canuck)

      Thanks, Dan. I know a whole jar seems like a lot, but I guarantee that this curry is delicious and beautifully balanced. Carrot curry sounds wonderful – I’ll have to check your site for that one.

      Reply

    • Dara (Cookin' Canuck)

      The flavor of the apples is not overwhelming. They just add a subtle sweetness to the curry.

      Reply

    • Dara (Cookin' Canuck)

      Thanks, Sylvie. I think that pot is going to out-live all of us. It is a workhorse!

      Reply

  20. Soma

    Loving the apples and the coconut milk here. and the potatoes in the curry makes my heart sing. It is so familiar in my home to use potatoes in a chicken curry Makes me think of what we call a Sunday Lunch Chicken Curry 🙂

    Reply

  21. [email protected]

    Thoroughly enjoyed this post Dara – I love curries and this one is a bit different from the ones I’ve made – can’t wait to make it!! Love that you still have your grandparents Le Crueset too!!

    Reply

  23. Marla

    Dara, Heidi does sound like an amazing gal. Such a great topic of conversation & a good diversion from the birthing room horror stories (we all have those!)
    How neat that the le Creuset pot that you use was handed down from your grandparents. That is a well used pot indeed! I was wondering how this delightful curry tied into your childhood. Makes sense that your mom grew up in Jamaica. Love the idea of the bananas in the sauce, I do that often!

    Reply

  24. Tracy

    This sounds absolutely wonderful! These kind of dishes are the best – the ones that bring back memories of family and friends. Thank you for sharing it!

    Reply

  33. Claudia

    I grew up in Jamaica! (Queens, NYC) and we had delicious curries courtesy of my aunt and uncle who lived in India. So – you know I love it. Bananas? Love it! Curry truly is a symphony of flavor and you have captured it.

    Reply

  34. Lora @cakeduchess

    This post is wonderful. How sweet is it that you used your family Le Creuset to make this gorgeous curry. I bet that conversation at Maria’s family was fun. How nice for Maria to have you all near her. Apples in the sauce…oh my goodness, delicious!!!

    Reply

  35. Sandy

    I love the idea of apples in the curry. It sounds like some of the Southern Mexico dishes I’m familiar with so, decided to give it a try! I bought everything at the grocery and it’s on the menu for Sunday dinner. Wish me luck!

    Reply

  37. Heidi / foodiecrush

    From the minute I saw it, I knew I’d have to make this curry. And Tiffany’s right, your mom is definitely the “fancy mum.” Love the post, loved that you coined Family Food Flashback. Maybe we need to do a Christmas rendition, Griswold style 🙂

    Reply

  39. Carolyn

    I might have to skip the potatoes on this one but it sounds like a fabulous dish! I didn’t know your mum was Jamaican. And how much do I love that like me, you still spell it “mum”.

    Reply

  42. Jen (A Girl and Her Carrot)

    Hi Dara!
    It’s been awhile since I’ve popped in, but wow what perfect timing! I love curry, in fact, the spicier the better. I hope to learn all that I can about curry and Indian cuisine from a possible trip to India this year (yoga retreat). I’ll bet butternut squash vs. the potato (no offense to the spud, but just something different) would be really delightful in this dish! I want to make it tonight, but I’ll have to wait for a time when I can air out the apartment from curry for a few days so hubs doesn’t make a fuss. 😉

    Reply

  43. Kita

    Oh wow. What an amazing dish to bring back those comforting moments. I am envious of your food memories right now – we were a ‘Shake-n-bake’ kind of family growing up, but I hope to make sure the people that meet me now, and join me at my table leave with memories as tasty as yours!

    Reply

  46. Asmita

    Posted a chicken curry recipe made with caramelized onions and tomatoes. First time come across a curry recipe with apples. Unusual but looks and sure is delicious.

    Reply

  47. wendy

    5 stars
    Hands down one of the BEST recipes. The only thing I did different was use the ‘hot” curry paste. This is a killer keeper! Thank you!

    Reply

    • Dara (Cookin' Canuck)

      Wendy, I’m so glad you enjoyed the recipe. I’ll let my mum know – she’ll be thrilled!

      Reply

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