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soul warming aromatic curry recipe

Indian Curry

This soul-warming Indian curry combines tender chicken and potatoes in a rich, spiced tomato-yogurt sauce. The perfect balance of warming spices creates a complex flavor profile that's comforting without being overly spicy. Each bite delivers the authentic taste of homemade Indian cuisine.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 6 people
Course: Main Course
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1 pound chicken breast cut into chunks
  • 1 cup onion diced
  • 2 garlic cloves minced
  • 2 teaspoons red peppers
  • 1 teaspoon coriander
  • 3 tablespoons butter
  • 5 cups potatoes cubed
  • 2 teaspoons chili powder
  • 8 ounces plain fat-free yogurt
  • 6 ounces tomato paste
  • 4 cups water
  • 1 teaspoon cumin

Equipment

  • Dutch oven
  • Mixing bowl
  • Measuring spoons

Method
 

  1. In a small bowl, combine the spice blend: red peppers, curry powder, chili powder, salt, coriander, ginger, cumin, and cinnamon. Set aside.
  2. Melt butter in a Dutch oven over medium heat. Add diced onion and minced garlic, cooking for about 5 minutes until softened and translucent.
  3. Add the prepared spice blend to the pot and cook for 5 minutes, stirring frequently to bloom the flavors.
  4. Add chicken chunks and cook for 10 minutes until lightly browned.
  5. Stir in yogurt and tomato paste until well combined.
  6. Add cubed potatoes and water to the pot. Bring to a boil.
  7. Reduce heat to a simmer, cover, and cook for 1 hour until potatoes are tender and sauce has thickened.
  8. Serve hot over basmati rice.

Notes

For a richer version, substitute full-fat Greek yogurt for the fat-free yogurt. Chicken thighs can be used instead of breast for more moisture and flavor. The spice level can be adjusted by increasing or decreasing the amount of red peppers and chili powder.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavor often improves overnight as the spices continue to meld.
For a complete meal, serve with naan bread and a cooling raita (yogurt with cucumber) to balance the heat.