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A classic Gujarati chicken and potato curry straight from the heart of Surat. It's a delightful blend of sweet, tangy, and spicy notes, creating a comforting gravy that pairs perfectly with soft rotis.
For 4 servings
Marinate the Chicken
Prepare the Curry Base (Masala)
Cook the Masala and Chicken
A classic Gujarati chicken and potato curry straight from the heart of Surat. It's a delightful blend of sweet, tangy, and spicy notes, creating a comforting gravy that pairs perfectly with soft rotis.
This gujarati recipe takes 60 minutes to prepare and yields 4 servings. At 394.78 calories per serving with 26.52g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer the Curry
Finish and Serve
To save time, after sautéing the chicken and potatoes (Step 3), add water and pressure cook for 2-3 whistles. Release pressure naturally before finishing with jaggery, garam masala, and lemon juice.
Incorporate other vegetables like green peas (add in the last 10 minutes of simmering) or drumsticks (add along with the potatoes).
Increase the amount of green chillies or add a pinch of black pepper powder along with the garam masala for extra heat.
For a richer, creamier texture, you can add 1-2 tablespoons of cashew paste or a splash of fresh cream at the end.
Chicken is an excellent source of high-quality lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
The combination of complex carbohydrates from potatoes and protein from chicken provides a source of sustained energy, making this a hearty and fulfilling meal.
Potatoes are a good source of potassium, which is vital for blood pressure regulation and heart health. Spices like turmeric also contribute anti-inflammatory properties.
One serving (approximately 1 cup or 350g) contains an estimated 450-550 calories, depending on the cut of chicken and amount of oil used. This is a complete meal providing protein, carbs, and fats.
Yes, it can be a healthy and balanced meal. It's a great source of protein from chicken and carbohydrates from potatoes. To make it healthier, use lean chicken cuts and control the amount of oil.
Absolutely. You can omit the potatoes or substitute them with other vegetables like sweet potatoes, carrots, or cauliflower. Adjust the cooking time as needed for the substitute vegetable.
This curry pairs beautifully with traditional Gujarati Rotli (thin, soft rotis). It also goes well with parathas, puris, or simple steamed basmati rice and a side of kachumber salad.
Allow the curry to cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve by the next day. Reheat thoroughly before serving.
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