Chicken Jacket Potato Curry

5 from 4 votes
Prep Time 1 hour
Total Time 1 hour
Course Dinner
Cuisine European
Servings 2 people


  • 235 g 1 chicken breast fillet
  • 300 g Potatoes
  • 1 tsp Salt
  • 1 tsp Whole caraway seeds
  • 240 g Carrot blossoms
  • 120 g ½ Onion / peeled
  • 1 tbsp Sunflower oil
  • 5 big pinches Coarse sea salt from the mill
  • 5 big pinches Colorful pepper from the mill
  • 1 tsp Mild curry powder
  • 0,5 tsp Ground cinnamon
  • 0,5 tsp Ground coriander
  • 0,5 tsp Tandoori masala
  • 200 ml Chicken broth (1 teaspoon instant broth)
  • 4 Stalk Mint
  • 150 g 1 Greek yogurt
  • Mint leaves for garnish
  • 2 * ½ vine tomatoes for garnish


  • Wash the potatoes, cook in salted water (1 teaspoon salt) with whole caraway seeds (1 teaspoon) for about 20 minutes, drain, peel off, cut in half lengthways and cut into cubes / pieces. Peel the carrots with the peeler, scrape 2 in 1 with the vegetable blossom scraper / peeler and cut into decorative carrot blossoms (approx. 3 - 4 mm thick) with the knife. Halve the vegetable onion and peel half. Cut the peeled half into wedges and assemble into pieces. Wash the chicken breast fillet, pat dry with kitchen paper and cut into cubes. Heat sunflower oil (1 tbsp) in a pan, fry the chicken breast fillet cubes in it / stir-fry, season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and mild curry powder (1 teaspoon) and then add the Take a pan. Put carrot blossoms and pieces of vegetable onion in the pan and fry / stir-fry. Season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), ground cinnamon (½ teaspoon), ground coriander (½ teaspoon) and tandoori masala (½ teaspoon). Deglaze / pour in the chicken stock (200 ml) and simmer / boil everything with the lid on for 15 minutes. Add / fold in the chicken breast fillet cubes and jacket potato cubes and simmer / cook with the lid on for about 5 minutes. Pluck the mint leaves from the stalks, cut into small pieces, mix with the Greek yogurt and season with coarse sea salt from the mill (1 big pinch) and colored pepper from the mill (1 big pinch). Serve the chicken jacket potato curry and mint yogurt, garnished with mint leaves and a ½ vine tomato each.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Spicy Paprika Cream Soup with White Tiger Prawns

White Chocolate Lava Cakes