My mum’s chicken potato curry recipe is a favorite with all of our family and friends. Easy to make and insanely delicious!
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.
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.
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.
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
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
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Melanie says
This looks very good and will give me a reason to make my first homemade naan! Thank you for sharing this family recipe!!
Dara (Cookin' Canuck) says
Thanks, Melanie. Make sure you check out Indian Simmer’s site for a fantastic naan recipe.
Heather (Heather's Dish) says
i am completely drooling…curry sounds SO good right now!
Dara (Cookin' Canuck) says
Thanks, Heather. We ate the leftovers for lunch. It was the perfect thing for a blustery day.
Ruth says
This looks brilliant – and complete with all the sides and mango chutney – heaven on a plate!
Dara (Cookin' Canuck) says
Thanks, Ruth. The mango chutney is a “must” with every bite.
Bev Weidner says
I’m going to put my bathing suit on and practice my sidestroke in that curry.
WOW.
Dara (Cookin' Canuck) says
Thanks, Bev.
Tiffany- Food Finery says
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!
Dara (Cookin' Canuck) says
Fancy or not, I loved reading about everyone’s food memories. Your hominy with butter and salt sounded like the perfect comfort dish.
Barbara @ Barbara Bakes says
How great that you have your grandmother’s Le Creuset pot. The curry looks amazing.
Dara (Cookin' Canuck) says
Thanks, Barbara. The pot makes the memories of this curry extra-special.
Curt says
This sounds delicious! What an awesome combination of ingredients. Apples, onions and ginger. Those 3 go so well together.
Dara (Cookin' Canuck) says
Thanks, Curt. Indeed they do!
Brooke @ Food Woolf says
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!
Dara (Cookin' Canuck) says
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.
Kiran @ KiranTarun.com says
I’ve made and tasted so many curries and respective recipes in my life. I’ve never came across a curry with apples in it. It’s intriguing and I bet, tastes so good 🙂
Dara (Cookin' Canuck) says
Thanks, Kiran. The apples add a subtle sweetness to the curry – a little something my mum picked up from her grandmother.
Alison @ Ingredients, Inc. says
great post! I must try this one!
Dara (Cookin' Canuck) says
Thanks, Alison. It’s a family favorite, that’s for certain.
Becky at VintageMixer says
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.
Dara (Cookin' Canuck) says
Thanks, Becky. The freshness of the apples, tomatoes and bananas balances the flavor of the curry so well.
KalynsKitchen says
Your mom’s curry sounds delicious. I’m a big fan of Patak’s; even have a cookbook using their products.
Dara (Cookin' Canuck) says
I’ll have to flip through that cookbook the next time I’m at your house.
Dan says
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.
Dara (Cookin' Canuck) says
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.
Feast on the Cheap says
I absolutely adore chicken curry but I’ve never had it with apples. This looks wonderful!
Dara (Cookin' Canuck) says
The flavor of the apples is not overwhelming. They just add a subtle sweetness to the curry.
Sylvie @ Gourmande in the Kitchen says
Jamaica, how cool. I love that the Le Creuset pot is still going strong in your family!
Dara (Cookin' Canuck) says
Thanks, Sylvie. I think that pot is going to out-live all of us. It is a workhorse!
sippitysup says
Apples, huh? Cool! GREG
kellypea @ sass & veracity says
I’ve been craving curry and like many home cooked meals connected to our childhood memories, this sounds delicious. I will trust you on the bananas!
Madi @ Sit Down and Eat Your Peas! says
And as I’m stumbling around, discovering new blogs to follow I find curry AND naan recipes all within the same page…uhm did I just find my heaven? 😉
Lydia (The Perfect Pantry) says
I can imagine that pot holding the good flavors of all the curries that have gone before. What a wonderful legacy to have in your kitchen.
Soma says
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 🙂
[email protected] says
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!!
Jeanette says
I love family recipes that get passed down – this is a keeper – and I love that you are passing the Le Creuset pot down the line.
Marla says
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!
Tracy says
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!
Lauren says
Oh yum! I need to try this!
JulieD says
This looks so good, Dara! Thanks for sharing this with us! 🙂
CouponClippingCook says
This sounds and looks so good. The chicken must be so tender…and the smell of this when cooking must be amazing.
Belinda @zomppa says
Thanks for sharing this family recipe!! It’s a huge pot of goodness. Could dive right in.
Island Vittles says
What a gorgeous dish! Theresa
Donna says
LOve this recipe – and so special that you made it in an heirloom!
naomi says
This looks incredible. I love curry, I love it even more that its a family recipe.
Carolinaheartstrings says
That recipe looks so fantastic. I adore curry. Thanks for sharing this one.
Claudia says
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.
Lora @cakeduchess says
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!!!
Sandy says
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!
[email protected] says
This sounds so good, I love curries like this!
Heidi / foodiecrush says
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 🙂
Nava Krishnan says
Apples into curries is new to me but sure a lovely outcome, tempting curry.
Carolyn says
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”.
Barbara | Creative Culinary says
I love curries…especially since unlocking the secret to good curry and that’s making my own spice blend. I’m hungry, my feet are cold and I wish I had some now; it would be all better.
Jen @ Savory Simple says
This looks delicious!
Jen (A Girl and Her Carrot) says
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. 😉
Kita says
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!
Valentina says
This looks so divine! Love the addition of the apples! Yummy!
Winnie says
I LOVE Indian food and this looks delicious Dara!
Asmita says
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.
wendy says
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!
Dara (Cookin' Canuck) says
Wendy, I’m so glad you enjoyed the recipe. I’ll let my mum know – she’ll be thrilled!
Theresa says
Amazing recipe, first time I made curry and it was lovely, thank you for sharing your recipe
Michael says
Am surprised about using a whole jar of curry paste.
I read the recipe twice to make sure I hadn’t missed something such as 4 tbsps of curry sauce.
10 oz is about 20 tablespoons I think.
Recipe is for 4 so that’s about 5 tbsp per person.
Michael says
“.. such as 4 tbsps of curry sauce”, I meant paste.