Indian-Style Potato and Chicken Casserole

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The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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I love meals that are cooked all in one dish, as is this casserole.


  • 1 lb (450 g) potatoes, peeled and thickly sliced
  • 4 tablespoons corn oil
  • 4 cardamom pods
  • ½ teaspoon fennel seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon fenugreek seeds
  • Large cube of fresh ginger, peeled and finely grated
  • 2 cloves garlic, very finely chopped
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • ½ teaspoon cayenne
  • ½ teaspoon ground tumeric
  • 2 dessertspoons tomato paste
  • 1 chicken, cut into bite-size pieces
  • 1 teaspoon salt


Heat the oil in a wide casserole-type pot over a medium heat. Put in the cardamom pods, the fennel, cumin and fenugreek seeds and stir. Put in the ginger and garlic and allow to cook for a minute before adding the ground coriander and cumin, the cayenne, tumeric and tomato paste.

Add the potatoes and chicken pieces, then just cover with about a pint (570 ml) of water and the salt. Cover the pot, lower the heat and simmer for about 25 minutes or until the chicken and potatoes are tender.

If you are lucky enough to have a few leaves of coriander, sprinkle with these before serving.

Potato-pillin’ (probably peelin’) was rhyming Cockney slang for a shilling.

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