Odisha Style Chicken Curry with Potato: A Traditional Comfort Dish
Odisha Style Chicken Curry with Potato Authentic Recipe & Tips

Introduction

Growing up in Odisha, Sundays meant the aroma of my grandmother’s Oriya-style chicken curry with potato. This dish, rooted in Odisha’s coastal culinary traditions, balances earthy spices with tender chicken and hearty potatoes. Unlike richer curries, it’s light yet deeply flavorful, simmered in a tomato-based gravy with a hint of warmth from garam masala. Whether paired with steamed rice or freshly made roti, this curry is a celebration of home. Let’s dive into this beloved recipe!

Why You’ll Love This Recipe

  • Weeknight Wonder: Ready in 45 minutes—perfect for busy days.
  • Nutritious & Balanced: Protein-packed chicken and fiber-rich potatoes.
  • Cultural Heritage: A taste of Odisha’s vibrant food culture.
  • Customizable Heat: Adjust chili levels to suit your palate.

Ingredients for Odia Chicken Curry with Potato

– Vegetables Needed:

  • 1 large onion, finely chopped
  • 2 medium potatoes, peeled and cubed
  • 2 tbsp tomato paste (or 2 fresh tomatoes)

– Spices Needed:

  • 1 tsp cumin
  • 1 tsp coriander
  • ½ tsp turmeric
  • 1 tsp meat masala (or ½ tsp garam masala + ¼ tsp cumin + ¼ tsp coriander)
  • 1 tsp Kashmiri chili powder (adjust to taste)
  • ½ tsp garam masala (for finishing)

Aromatics: 1 tbsp ginger-garlic paste

Liquid: 3 to 4 cups water

Garnish: Fresh cilantro

Serves – 4

Protein: 1.5 lbs bone-in chicken thighs (or boneless)

Step-by-Step Instructions

#Chicken and Potato Curry Recipe

  • Step 1: Wash and cut the potatoes into four pieces each. Heat oil in a pan and shallow fry the potatoes until golden. Set them aside.
  • Step 2: In the same oil, add green cardamoms, black cardamoms, cinnamon, dry chili, cumin seeds, and bay leaves. Sauté for a few seconds on low heat.
  • Step 3: Add sliced onions and sauté on medium-high heat until they turn golden brown. Add ginger-garlic paste and cook for another 3 minutes.
  • Step 4: Add cumin powder, coriander powder, turmeric powder, salt, and red chili powder. Mix well and cook for 1 minute.
  • Step 5: Add chopped tomatoes and cook on low heat for 4-5 minutes.
  • Step 6: Add chicken and mix well. Reduce the heat to low, cover with a lid, and cook until the chicken is 70% done. This should take about 20-25 minutes.
  • Step 7: Add the fried potatoes and cook for another 5 minutes on low heat.
  • Step 8: Pour in 3 cups of water, cover the pan, and let it cook for 10 minutes.
  • Step 9: Add garam masala and cook for another 5 minutes.
  • Step 10: Garnish with fresh coriander leaves and serve hot with rice or chapatis.

Pro Tips for Authentic Flavor

  • Mustard Oil: For an Odia touch, use mustard oil and let it smoke lightly before cooking.
  • Double Fry Potatoes: Parboil potatoes first for a crispier texture.
  • Fresh vs. Paste: Fresh tomatoes add tang, while paste offers depth.

Serving & Storage

  • Pairings: Serve with steamed rice, jeera rice, or whole wheat roti.
  • Storage: Refrigerate leftovers for 3–4 days. Freeze for up to a month.

Nutrition & Health Benefits

  • Chicken: High in protein and B vitamins.
  • Potatoes: Rich in potassium and vitamin C.
  • Turmeric: Anti-inflammatory and antioxidant properties.

FAQs

Q: Can I use sweet potatoes?

A: Yes! Swap regular potatoes for sweet potatoes, adjusting cook time as needed.

Q: How do I thicken the gravy?

A: Mash a few potato pieces or simmer uncovered for 5 minutes.

There’s nothing like a bowl of Odisha-style chicken curry with potato to warm the soul. Share your twist in the comments, and don’t forget to tag us on social media! Craving more Odia flavors? Explore our recipe for Dalma or Pakhala.

Like this recipe? Share it to keep Odisha’s culinary legacy alive!