This dish of Chicken Aloo Matar is a mild and tasty one-pot curry, featuring tender chicken, hearty potatoes, and sweet green peas simmered in a warmly spiced tomato-based gravy. Perfect for a family-friendly weeknight dinner.
Those of you who've made some of my curry recipes will have realised by now that I normally suggest serving peas with curry. There's something about the sweetness of the peas, combined with the spiciness of the curry, that I love. In my book, peas and curry just go together, like bacon and eggs, or sausages and chips!
Apart from the peas, this dish has all the other ingredients that I love in a curry - potatoes, chicken, and a spicy tomato and onion-based sauce. That's why this pea and potato curry ticks all my boxes. Little pops of sweetness, combined with tender chicken and potatoes in a spicy curry-flavoured sauce, is my kind of meal. Add the fact that it's all cooked in one pan, and only takes around half an hour to cook - that's a winning recipe in my book!
The chicken is coated in a mixture of spices and left to marinate for 15 minutes before it being seared in a hot pan. Cooking the chicken in this way serves 2 purposes. Firstly, it allows the spices to soak into the chicken for extra flavour, and secondly, it's a sort of shortcut in the cooking process because you don't have to fry the spices separately.
Aloo matar with chicken is a mild curry, which relies on flavour rather than heat. However, nothing is stopping you from adding extra chilli if you would like a spicier dish.
Because there are a lot of potatoes in this dish, you don't need to serve it with rice. I like to serve it with a slice of naan bread to mop up all the delicious sauce. And if you want to add extra vegetables, these Indian-style green beans are the way to go. They are flavoured with horseradish rather than the normal chilli and absolutely packed with flavour.
For those of you wondering about the name of the recipe, this is an easy Indian curry dish originating in Northern India, where aloo translates to potatoes and matar to peas. In its original form, it is simply a pea and potato curry, which I've taken the liberty of updating to add chicken!
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Recipe information
Prep time: 20 minutes (the chicken should marinate for 15 minutes, but while it's marinating, you can prepare the vegetables).
Cooking time: 30 minutes
Yield: This pea and potato chicken curry will serve 4 people
Ingredients for chicken aloo matar
**You can find the exact ingredient quantities for making this easy chicken curry on the printable recipe card at the end of this post.**
- Chicken - you can use either chicken breasts or boneless chicken thighs. I think the breast meat is more tender, but the thighs have more texture and flavour. The chicken should be cut into bite-sized pieces.
- Potatoes - these should be peeled and cut into bite-sized pieces. Try to get a waxy potato that holds its shape when boiled. Floury potatoes tend to disintegrate, and that's not what we want. I'm in the UK and I used Maris Piper, but Charlotte potatoes are also good. Other countries: Australia - Sebago or Desiree; US - Yukon Gold or Red potatoes.
- Peas - I used frozen peas, but if you have fresh peas, you could use those instead. Fresh peas should be added to the curry 5 minutes before the end of the cooking time; frozen (defrosted) peas can be added at the last minute.
- Onion - should be peeled and diced.
- Red chilli - seeds removed and finely chopped. I didn't want a 'blow-your-head-off' curry, so I only used one. For a stronger curry, use additional chillies and for even more heat, leave the seeds in.
- Tomato - cut into dice. You can leave the skin on - you won't notice it once the curry has been cooked.
- Garlic and ginger - to add extra flavour.
- Stock - I used chicken stock, but you could use vegetable stock instead. If you don't have fresh stock, simply make it with a stock cube.
- Passata - this is tomatoes that have been blended and sieved to remove any pips and bits of skin.
- Spices - it wouldn't be much of a curry without a blend of spices 🙂 :
- Turmeric
- Ground coriander
- garam masala
- ground cumin
- dried chilli flakes - for a little extra heat (leave them out if you want)
- salt - for seasoning
- Vegetable oil or ghee - for frying. You can use this recipe to make your own ghee.
Instructions
Step 1: Cut the chicken into bite-sized pieces and coat it with the salt and spices. Cover and leave to stand for 15 minutes.
Step 2: Heat the oil or ghee in a large sauté pan or saucepan and stir-fry the chicken over moderate to high heat until the chicken is seared on all sides. This will take 3 to 4 minutes. Transfer the chicken to a plate.
Step 3: Add an extra splash of oil or a tablespoon of ghee (if necessary) and saute the onion on moderate heat for 5 to 6 minutes until soft and translucent
Step 4: Add the garlic, ginger and chilli and saute for a further 1 to 2 minutes.
Step 5: Add the chopped tomato and continue to stir until the tomato has softened (2 to 3 minutes).
Step 6: Pour in the chicken stock and the passata, and add the chopped potatoes. Add the chicken back to the pan. Cover the pan with a lid and simmer for 20 minutes or until the potatoes are soft and the chicken is cooked through.
Step 7: Stir in the peas. If using fresh peas, add them 5 minutes before the end of cooking time. Defrosted frozen peas can be added at the last minute.
Tips for a successful outcome
Here are my top tips to ensure your chicken aloo matar always turns out perfectly:
- Do allow the chicken to stand and marinate for 15 minutes. This gives the spices time to flavour the chicken.
- When frying the chicken, fry it in a single layer and do not overcrowd the pan. Adding too much chicken at once will cause the temperature to drop, and the chicken will draw moisture and boil rather than sear, which will tend to make the chicken tough. Fry the chicken in 2 batches if necessary.
- Don't have the heat too high when softening the onions. You want the onions to soften and turn translucent. They should not brown.
- And the same when you add the garlic and chilli - let it cook slowly for a minute or 2, just to soften it.
- I've allowed 2 cups of liquid (1 stock and 1 passata), but if your potatoes are on the floury side, you may need a little extra. Floury potatoes will absorb more liquid than waxy ones and may make the gravy too thick.
Variations for chicken aloo matar
Here are a few ideas to vary the chicken potato pea curry:
- Creamy coconut chicken aloo matar - replace the stock with coconut milk and stir in half a cup of cream at the end.
- Butter chicken aloo matar - stir in half a cup of cream and 1 to 2 tablespoons of butter at the end and thicken with a tablespoon of ground almonds. Add a quarter teaspoon of fenugreek (kasuri methi) to the spices for the classic butter chicken flavour.
Equipment
These are the main items of equipment you will need to make this easy one-pot chicken curry:
- Large sauté pan or saucepan. The pan you use should be large enough to hold the potatoes, chicken and at least 2 cups of liquid (stock and passata).
- Mixing bowl - to combine the chicken with the spices.
- Sharp knife and chopping board - for cutting up the vegetables.
- Potato peeler - for peeling the potatoes (or use the sharp knife).
- Spatula - for stirring.
Storage
Leftover chicken aloo matar can be stored in a covered container in the refrigerator for up to 3 days. Reheat it in a saucepan on the stove until piping hot. You may need a splash of stock or water to thin the sauce as it will have thickened from the starch in the potatoes.
This curried chicken can also be frozen in meal-sized containers for up to 3 months. Allow the chicken to defrost in the refrigerator before heating it in a saucepan on the stove. You may need to add a splash of water.
Top Tip
Turn any leftovers into delicious samosas. Make a filling by chopping the chicken into smaller pieces, and combine with the potatoes that have been coarsely mashed with a fork. Use the pastry and the instructions from this recipe for beef samosas.
FAQ
Yes, use the saute function to brown the chicken, then add the remaining ingredients (except the peas) and pressure cook for 5 minutes. Release the pressure, add the peas and simmer for 2 - 3 minutes on saute until the peas are cooked.
Yes, but sweet potatoes take less time to cook than normal potatoes. Let the chicken cook in the stock and passata for 6 or 7 minutes before adding the sweet potatoes.
Chicken breasts or thighs are both ideal. Chicken breasts are perfect because they cook at the same time as the potatoes. If you decide to use chicken thighs, you should simmer them in the stock for a few minutes before adding the potatoes.
Save for later
If you would like to make this one-pot chicken curry, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click the image below.
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Related recipes
If you enjoy curry, you might like to visit my curry recipes page for other recipes. Here are a few chicken curries and side dishes you might enjoy:
📋The recipe
Chicken Matar Aloo Curry (one pot chicken, potato and pea curry)
(Click the stars to rate this recipe)
Equipment
- Large saute pan OR
- Saucepan
- Mixing bowl
- Sharp Knife
- Chopping Board
- Potato peeler
- Spatula
Ingredients
- 1 pound / 450 grams chicken breasts cut into bite-sized pieces
- 2 tablespoons oil or ghee for frying
- 1 medium onion peeled and diced
- 1 teaspoon fresh ginger grated
- 2 cloves garlic minced
- 1 green or red chilli deseeded and chopped
- 1 pound / 450 grams potatoes peeled and cut into the same size as the chicken
- 1 cup frozen peas or use fresh
- 1 large tomato diced
- 1 cup / 240 ml tomato passata
- 1 cup chicken stock
- Fresh coriander for garnish (optional)
Spice mix
- ½ teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon dried chilli flakes adjust to taste
- 1 teaspoon salt or to taste
Instructions
- Cut the chicken into bite-sized pieces and coat it with the salt and spices. Cover and leave to stand for 15 minutes.1 pound / 450 grams chicken breasts, ½ teaspoon turmeric, 1 teaspoon ground coriander, 1 teaspoon garam masala, 1 teaspoon ground cumin, 1 teaspoon salt, ½ teaspoon dried chilli flakes
- Heat the oil or ghee in a large saute pan or saucepan and stir-fry the chicken over moderate to high heat until the chicken is seared on all sides. This will take 3 to 4 minutes. Transfer the chicken to a plate.2 tablespoons oil or ghee
- Add an extra splash of oil or a tablespoon of ghee (if necessary) and saute the onion on moderate heat for 5 to 6 minutes until soft and translucent1 medium onion
- Add the garlic, ginger and chilli and saute for a further 1 to 2 minutes.1 teaspoon fresh ginger, 2 cloves garlic, 1 green or red chilli
- Add the chopped tomato and continue to stir until the tomato has softened (2 to 3 minutes).1 large tomato
- Pour in the chicken stock and the passata, and add the chopped potatoes. Add the chicken back to the pan. Cover the pan with a lid and simmer for 20 minutes or until the potatoes are soft and the chicken is cooked through.1 pound / 450 grams potatoes, 1 cup / 240 ml tomato passata, 1 cup chicken stock
- Stir in the peas. If using fresh peas, add them 5 minutes before the end of cooking time. Defrosted frozen peas can be added at the last minute.1 cup frozen peas
- Garnish with chopped coriander and serve hot with rice and naan bread.Fresh coriander
Notes
- Do allow the chicken to stand and marinate for 15 minutes. This gives the spices time to flavour the chicken.
- When frying the chicken, fry it in a single layer and do not overcrowd the pan. Adding too much chicken at once will cause the temperature to drop, and the chicken will draw moisture and boil rather than sear, which will tend to make the chicken tough. Fry the chicken in 2 batches if necessary.
- Don't have the heat too high when softening the onions. You want the onions to soften and turn translucent. They should not brown.
- And the same when you add the garlic and chilli - let it cook slowly for a minute or 2, just to soften it.
- I've allowed 2 cups of liquid (1 stock and 1 passata) but if your potatoes are on the floury side you may need a little extra. Floury potatoes will absorb more liquid than waxy ones and may make the gravy too thick.
- Leftover chicken aloo matar can be stored in a covered container in the refrigerator for up to 3 days. Reheat it in a saucepan on the stove until piping hot. You may need a splash of stock or water to thin the sauce as it will have thickened from the starch in the potatoes.
- This curried chicken can also be frozen in meal-sized containers for up to 3 months. Allow the chicken to defrost in the refrigerator before heating in a saucepan on the stove. You may need to add a splash of water.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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