Potato and Chicken Curry

Cooking methods: Boiling, frying

  • PREPARATION TIME: 10 Minutes
  • COOKING TIME: 15 Minutes

The first curry recipe in Britain appeared in a cookery book in 1747. Throughout the 19th and 20th Centuries, curries grew increasingly popular and they are now an integral part of British cuisine.


  • 300g salad potatoes e.g. Charlotte, diced
  • 1 tbsp rapeseed oil
  • 2 small chicken breasts, diced (approx. 250g)
  • 1 onion, sliced (150g)
  • 1 tbsp medium madras curry powder
  • 400g can chopped tomatoes

For the raita

  • 150g tub fat-free natural yogurt
  • ΒΌ cucumber, deseeded and grated
  • 1 tbsp chopped mint


  1. Cook the potatoes in boiling water for 10 minutes, drain.
  2. Meanwhile, heat the oil in a frying pan and fry the chicken and onion for 5 minutes until browned. Add the curry powder and cook for 1 minute.
  3. Stir in the tomatoes and 50ml water, cover and simmer gently for 5 minutes. Stir in the cooked potatoes and cook for a further 5 minutes.
  4. Meanwhile, stir all the raita ingredients together and serve with the curry

Suitable potato varieties

Salad, such as Charlotte or Maris Peer


  • Scales
  • Knife
  • Chopping board
  • Saucepan with lid
  • Colander
  • Measuring spoons
  • Frying pan with lid
  • Wooden spoon
  • Can opener
  • Small mixing bowl
  • Grater

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