Aloo Chicken

    1 hour 45 mins

    Allow adrak to work its jadu on chicken and you'll get a star dish. Make sure you trim the skin and the fat!

    32 people made this

    Serves: 4 

    • 1 chicken, about 1.35 kg jointed into 8 pieces
    • 1/2 tsp turmeric
    • 4 cm piece fresh ginger, peeled and finely chopped
    • juice of 1/2 lemon
    • 2 tbsp sunflower oil
    • 1 dried red chilli, broken into 2–3 pieces
    • 1 tsp brown or black mustard seeds
    • ½ tsp saunf (fennel) seeds
    • ¼ tsp cumin seeds
    • ¼ tsp ground cumin
    • ¼ tsp ground cinnamon
    • 1 tbsp besan (gram flour)
    • 3 garlic cloves, roughly crushed
    • ½ green capsicum, thinly sliced
    • 1 large onion, sliced
    • 400 g chopped tomatoes
    • 250 g potatoes, peeled
    • ¼ cabbage, about 140 g, thinly sliced
    • 140 g peas
    • salt and pepper

    Prep:1hr  ›  Cook:45min  ›  Ready in:1hr45min 

    1. Remove the skin from the chicken joints. Cut 3–4 slashes in the flesh of each joint, right to the bone. Rub the turmeric, ginger, lemon juice and a little salt all over the chicken joints, then leave to marinate for about 30 minutes.
    2. Heat the oil in a large, heavy-based frying pan. Add the dried chilli, mustard seeds, fennel seeds and cumin seeds, and let them sputter and pop for a few minutes. Stir in the ground cumin, cinnamon and chickpea flour. Watch carefully to be sure you do not burn the spices, as this can happen very quickly.
    3. Add the garlic, green pepper and onion to the spice mixture and cook for a few minutes, stirring. Add the chicken and tomatoes and stir to mix. Cover and cook for 15 minutes.
    4. Meanwhile, cook the potatoes in boiling water for 5 minutes; drain and cut into bite-sized pieces. Blanch the cabbage in a separate pan of boiling water for 1 minute, then drain.
    5. Add the potatoes and cabbage to the curried chicken and stir in. Cover the pan again and continue to simmer over a moderately low heat for 20–25 minutes or until the chicken is completely cooked and tender. Add the peas and warm through for a few minutes. Serve hot, with Indian breads and pickles.

    Some more ideas

    Make this the day before you want to eat it – the curry is even better when the flavours have had longer to soak into the potatoes. * For a hotter, more garlicky curry, use 2 dried red chillies and up to 8 garlic cloves. Eating a lot of garlic may help to lower blood pressure. * For a chicken and broccoli curry with curd, omit the potatoes, cabbage and peas, and instead use 2 medium-sized bunches of broccoli, about 450 g in total. Separate the heads into florets; peel the stalks and cut into bite-sized chunks. Blanch both florets and stalk chunks in boiling water for 2 minutes, then drain and refresh in cold water. Add the broccoli during the last 5–10 minutes of cooking the chicken. Just before serving, stir 3 tbsp plain curd into the sauce. Serve this curry with rice. Broccoli contains phytochemicals and antioxidants that offer protection against cancer and other diseases.

    Plus points

    Traditional favourite vegetables, such as the humble potato, are a useful source of vitamin C. At one time they were very important in preventing scurvy in Britain during the winter months. Eaten frequently, potatoes can still contribute significant vitamin C to the diet, with antioxidant properties that play an important role in the prevention of cancer and heart disease. * The vitamin C provided by the peas, tomatoes and potatoes will increase the absorption of iron from the chicken. * All the water-soluble vitamins from the vegetables – vitamin C from the peas, tomatoes and potatoes, and B vitamins from the peas – are retained in the sauce of this curry.

    Each serving provides

    B6, C, niacin * B1, E, folate, copper, iron, potassium * A, calcium, selenium, zinc

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    Reviews and Ratings
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    Reviews in English (7)


    Nice, tasty and the recipe was easy to follow. A different to usual curry, this is the first time I've used cabbage in an Indian curry. The taste of the finished dish was very similar to a Malay dish I cook -Gulai Ayam Lemak . I was reluctant to parboil the potatoes and blanch the cabbage in different pans, afterall one of the reasons I like currys is that they can be cooked in a single saucepan. In the end I compromised and did the potatoes and cabbage in the same pan. I also replaced half the potatoes with sweet potatoes(purely because I had sweet potatoes which needed to be used up). Will be using this recipe again.  -  21 Apr 2013


    A few weeks ago I held an indian themed evening at my home for a few friends. We ate indian food and watched a Bollywood movie. The evening was a great success I followed this recipe loosely but swapped a couple of the ingrediants as I went along. Made a delicious pan of curry, enough for 15 people.  -  31 Jan 2011  (Review from Allrecipes UK | Ireland)


    Absolutely delicious and very easy to prepare. The whole family loved it and this recipe will be added to the family cook book to be cooked regularly. The lemon juice gives the curry a really light, clean flavour, much nicer than regular heavy curries. Yum yum  -  08 Sep 2010  (Review from Allrecipes UK | Ireland)