× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Chicken Korma Hash Brown Bites

Share this

Print Recipe
Cuisine: Indian
Prep Method: FriedPan Fried


AppetizerMain Dish

Prep Time

20 Mins

Cook Time

45 Mins


Serves 8



Chicken Korma Marinade

  • 2 lbs. (960g) Boneless chicken thighs, chopped into bite sized pieces
  • ½ cup (120g) Cashews, lightly chopped
  • 3 tablespoons (45g) Tomato Paste (optional)
  • 4 each (20g) Cloves Garlic, chopped
  • 1 tablespoon (15g) Fresh Ginger, grated
  • 1 tablespoon (4g) Garam Masala
  • 1 teaspoon (2g) Crushed Red Pepper Flakes
  • 1 teaspoon (2g) Paprika
  • 1 teaspoon (2g) Turmeric
  • 1 teaspoon (2g) Ground Coriander
  • ½ teaspoon (1g) Ground Cardamom
  • ½ teaspoon (1g) Ground Cumin
  • ½ teaspoon (1g) Ground Cinnamon
  • 2 teaspoons (8g) Sea Salt
  • 1 teaspoon (4g) Freshly Ground Black Pepper
  • 1 cup (240ml) Plain Yogurt

To Finish the Korma

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • ½ cup chicken stock
  • 1 cup heavy cream (Coconut Milk can be subbed)

Curry Hash Brown Bites

  • 2.2 lbs. (1kg) Frozen Tater Barrels
  • As Needed Vegetable Oil for Frying
  • 2 teaspoons (8g) Curry Powder
  • 2 teaspoons (8g) Sea Salt

To Plate

  • 1 cup (240ml) Plain Yogurt
  • ½ cup (75g) Red Onion, thinly sliced
  • ¼ cup (4g) Cilantro, picked


  1. To make the korma marinade, add the cashew nuts to a food processor and pulse to break them up. Add the tomato paste, garlic, ginger, and seasonings. Add salt and pepper to taste and pulse to form a thick paste. If it is too thick, add a couple of tablespoons of water to thin it just slightly.  Add the yogurt and blend to combine. Remove from the food processor and mix it with the chicken. Allow the chicken to marinate overnight and for up to 3 days.
  2. To prepare the korma, heat the oil in a large pan. Add the peppers and onion and cook them down for 5 minutes to soften. Add the chicken with all the marinade (Korma sauce) along with the chicken stock. Stir and cook for 15 minutes, stirring here and there. Stir in the heavy cream or coconut milk and simmer for 10 more minutes. Hold the chicken korma warm until ready to plate.
  3. To cook the hash brown bites, heat a fryer to 375 °F (190 °C).  Fry the tater barrels for 4-6 minutes or until they are golden and crispy.  Removed from the oil and allow to drain, transfer the barrels to a bowl and season them with the curry powder and sea salt.
  4. To plate arrange the potatoes in the bottom of a serving bowl. Top with the chicken korma and a spoonful of yogurt.  Garnish the dish with the thinly sliced onions and cilantro. Enjoy!


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving









Vitamin C












Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up