Chicken and Potato Curry

This is the curry I make when I need to feed a crowd and want everyone to leave full and happy. Chicken thighs slow-simmered on the bone with potatoes that soak up every bit of the spiced gravy — it's the kind of dish that fills the house with an incredible smell and tastes even better the next day.

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Step 1

Season the oil: Cover the base of a large heavy pot with oil and heat over medium. Add 2 teaspoons turmeric (for oil) and stir for a few seconds until fragrant.

Step 2

Add aromatics and spices: Add 3 cups onion, garlic and ginger blended and stir through the turmeric oil. Add 5 teaspoons paprika, 4 teaspoons MSG, 2 teaspoons coriander powder, 2 teaspoons garam masala, 2 teaspoons ground cinnamon, 2 teaspoons salt (for spice mix), 2 teaspoons clove powder and 4 teaspoons cardamom powder. Stir well and simmer for 1 minute.

Step 3

Add chicken and braise: Add 8 kilograms skinless chicken thigh cutlets, bone-in, trimmed and halved. Sprinkle 3 teaspoons turmeric (for chicken) and 9 teaspoons salt (for chicken) over the top of the chicken and give it a good stir to coat in the spice micture. Cover and simmer on low for 60 minutes, stirring occasionally.

Step 4

Add potatoes and finish: Add 4 kilograms potatoes, peeled and quartered and stir through. Cover and cook for a further 30 minutes until the potatoes are tender and have absorbed the curry.