Matt Xiaxiang
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Main dishesTibetan chicken and potato curry
Posted: 29/03/2025Updated: 29/03/2025
Chicken thighs and potatoes simmered in a curry with warming spices, yoghurt, and a rich tomato-based sauce.
Ingredients
Servings
Marinade
- 500 grams Chicken thighs (boneless and skinless)
- 120 grams Yoghurt
- 4 teaspoons Ginger paste
- 3 cloves Garlic
- 2 teaspoons Salt
Curry
- 3 medium Potatoes
- 1 medium Brown onion
- 400 grams Canned plum tomatoes
- 6 Green cardamon pods
- 1.5 teaspoons Fennel seeds
- 2 teaspoons Cumin seeds
- 5 Whole cloves
- 1 teaspoon Ground coriander
- 1.5 teaspoons Ground turmeric
- 0.5 gram Ground nutmeg
- 1 teaspoon Chilli powder
- 1 teaspoon Ground cinnamon
- 2 teaspoons Fenugreek
- 2 teaspoons Salt
- 1 handful Fresh coriander
- 2 tablespoons Ghee
Instructions
Marinade
- In a large bowl, mix the yoghurt, finely minced garlic, ginger paste, and salt.
- Cut the chicken thighs into bite-size pieces. Add to the bowl, coat well, and marinate for at least 2 hours (overnight recommended).
Curry
- Heat the ghee in a pot over medium heat. Add the cardamom pods, fennel seeds, cumin seeds, and cloves. Fry for 30 seconds until fragrant.
- Add the chopped brown onion and cook until golden brown (about 8–10 minutes).
- Stir in the ground coriander, turmeric, nutmeg, chilli powder, cinnamon. Cook for 1–2 minutes until fragrant and remove the whole cloves and cardamon pods.
- Add the marinated chicken to the pot and brown on all sides (about 5 minutes) before adding in the yoghurt marinade and cooking for another 5-8 minutes until the oil starts to separate.
- Pour in and break up the plum tomatoes and cook for 5 minutes, stirring occasionally.
- Cut the potatoes into 3-4cm pieces and add to the pot with salt.
- Cover and simmer on low heat for 20-25 minutes, or until the chicken is tender and the potatoes are cooked through.
- Stir in the fenugreek and garnish with chopped coriander before serving.
My notes
Cooking tips
- Toast the whole spices: To maximise the flavour of the whole spices (cardamom, fennel seeds, cumin, and cloves), toast them in the hot ghee for a few seconds before adding the onions. This helps release their oils and deepens the flavour.
- Onions: When cooking the onions, ensure they’re browned well but not burnt, as this caramelisation adds depth to the dish. Patience at this stage will reward you with a rich, savoury base.
- Yoghurt: The key to cooking yogurt with chicken until the oil separates is patience. Keep the heat on medium (or even medium-low) to avoid the yogurt curdling. High heat can cause the yogurt to break and separate, which will ruin the texture.
- Potatoes: Instead of simmering the potatoes until cooked, try roasting the potatoes coated in a neutral oil and salt for 30 minutes until slightly golden. Simply stir them into the curry at the end of cooking. This keeps the potatoes slightly firmer but also created a caramelised exterior that enhances the flavour of the curry.
- Adjusting consistency: If the sauce becomes too thick during cooking, add a little water to loosen it up. This can help create a nice, rich curry sauce.
- Fenugreek: Add fenugreek at the end to preserve its delicate flavour and aroma.
Alternative ingredients
- Butter, mustard oil or a neutral oil can be used instead of ghee.
- Ground cardamon can be used instead of the whole spice. Add with the other ground spices.
- Anise seeds or more cumin seeds can be used in place of fennel seeds.
Storage instructions
Allow the curry to cool to room temperature before storing.
- Refrigeration: Transfer the curry to an airtight container and refrigerate. It should last for about 3–4 days in the fridge.
- Freezing: Store the curry in freezer-safe containers or resealable freezer bags. It will last for up to 3 months in the freezer. It's best to store the potatoes separately if possible, as they can change texture once frozen and thawed. You can add them back when re-heating
Re-heating instructions
If re-heating from frozen, thaw overnight in the fridge.
- Stove: Re-heat on low heat, stirring occasionally to ensure it heats evenly. If the curry thickens too much in the fridge, add a splash of water to get the desired consistency.
- Microwave: Place the curry in a microwave-safe dish, and heat in short intervals (1–2 minutes), stirring in between, until thoroughly heated. Add a splash of water if the sauce is too thick.
Nutrition and dietary facts
Gluten-free
(Per serving) Calories: 476kcal (21%), Protein: 40.6g (68%), Fat: 23.4g (29%), Saturated fat: 9.8g (65%), Carbohydrates: 32g (12%), Sugars: 5.8g (23%), Fibre: 6.1g (20%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.