Potato and chicken curry


300g salad potatoes e.g. Charlotte

1 x 15ml spoon rapeseed oil

2 small chicken breasts (approx. 250g)

1 onion, (approx. 150g)

1 x 15ml spoon medium madras curry powder

400g can chopped tomatoes

50ml water


For the raita:

150g tub fat-free natural yogurt

¼ cucumber

1 x 15ml spoon fresh mint


Scales, knife, chopping board, saucepan with lid, colander, measuring spoons, frying pan with lid, wooden spoon, can opener, small mixing bowl, grater.


1. Prepare the ingredients:

    • dice the potatoes;
    • cut the chicken into small pieces;
    • peel and slice the onion;
    • deseed and grate the cucumber;
    • chop the mint.

2. Cook the potatoes in boiling water for 10 minutes, drain.

3. 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.

4. 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.

5. Meanwhile, stir all the raita ingredients together and serve with the curry.

Top tips:

  • Add a variety of different vegetables such as sliced okra, aubergine or spinach.


Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?

Food skills:

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Cut, Chop, Slice, Dice & Trim
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Melt, simmer and boil
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Fry & Sauté
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Mix, Stir & Combine

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