Creamy Chicken Potato Curry

Ingredients

• 500 g chicken breast fillet
• 500 g potatoes
• 1 large onion
• 2 garlic cloves
• 2 tbsp oil
• 2 tsp ground cumin
• 2 tsp ground turmeric
• 2 tsp garam masala
• 1 tsp ground coriander
• 1 tsp paprika powder
• 500 ml chicken broth
• 100 ml white wine
• 200 ml milk
• 1 tbsp flour
• 1 small handful fresh coriander
• Salt
• Black pepper
• Optional: extra paprika powder for the chicken

Steps

1. Peel the potatoes and cut them into small cubes.
2. Dice the onion and finely chop the garlic.
3. Cut the chicken breast into bite-sized pieces.
4. Season the chicken with salt, pepper, and paprika powder.
5. Heat 1 tbsp oil in a large pot over medium heat.
6. Add cumin, turmeric, garam masala, ground coriander, and paprika powder. Stir for 30 seconds until fragrant.
7. Add onion, garlic, and potatoes. Cook for 3-4 minutes, stirring often.
8. Pour in the white wine and let it bubble for 1 minute.
9. Add the chicken broth and bring everything to a gentle simmer.
10. In a separate pan, heat 1 tbsp oil and briefly brown the chicken pieces.
11. Add the browned chicken to the pot.
12. Simmer for 20-25 minutes, until the potatoes are soft and the chicken is cooked through.
13. Mix the milk and flour in a small bowl until smooth.
14. Stir the milk-flour mixture into the curry.
15. Simmer for another 3-5 minutes until the sauce thickens slightly.
16. Chop the fresh coriander and stir it in at the end.
17. Taste and adjust with salt, pepper, or more garam masala.