Chicken and Potato Curry : This hearty and satisfying dish combines tender chicken, soft potatoes, and a rich, aromatic curry sauce. Infused with warm spices like turmeric, cumin, and coriander, this one-pot meal is bursting with bold flavors and creamy textures.
Why You’ll Love This Recipe
- Easy to Prepare: Simple steps with readily available ingredients.
- Flavor-Packed: A blend of aromatic spices that’s sure to impress.
- Family-Friendly: Perfect for all ages with customizable spice levels.
- Versatile: Swap ingredients or adjust flavors to suit your preferences.
Tips and Tricks for the Perfect Chicken and Potato Curry
- Adjust the Heat Level: If you’re sensitive to spice, reduce or omit the chili powder. For extra heat, add sliced green chilies along with the garlic and ginger.
- Make It Ahead: Curries often taste even better the next day as the flavors meld together. Prepare it a day in advance and reheat for a richer taste.
- Add Veggies for Variation: For more nutrition, add vegetables like carrots, peas, or bell peppers.
- Balance the Flavor: If your curry tastes too acidic, add a pinch of sugar to balance it out.
Variations on Chicken and Potato Curry
Spicy Chicken and Potato Curry
Add extra green chilies or hot curry paste to increase the spice level.Use red chili powder or cayenne for a fiery kick.
Creamy Chicken and Potato Curry
Increase the coconut milk for an extra creamy texture.Alternatively, add a tablespoon of plain yogurt at the end for a mild tang.
Vegetable-Packed Curry
Boost the nutritional value by adding vegetables such as spinach, cauliflower, or green beans.
How to Serve Chicken and Potato Curry
- With Rice: Serve this curry over steamed basmati rice or jasmine rice for a classic pairing.
- With Naan or Roti: Scoop up the curry with warm naan or roti for a hands-on dining experience.
- On Its Own: Enjoy it as a hearty stew, especially if you’ve added extra veggies for a more substantial meal.
For garnishes, a sprinkle of fresh cilantro and a squeeze of lime juice can brighten the flavors just before serving.
How to Store and Reheat Chicken and Potato Curry
Refrigerate: Allow the curry to cool completely, then transfer to an airtight container. It will keep in the fridge for up to 3 days.
Freeze: For longer storage, freeze the curry in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm the curry in a pot over low heat, adding a splash of water or coconut milk to bring it back to the desired consistency.
Recipe FAQs
Can I use chicken breast instead of thighs?
Yes! Chicken breast works well, though it may be slightly less tender than thighs. Just be cautious not to overcook it to prevent dryness.
What can I use instead of coconut milk?
You can substitute heavy cream or yogurt for coconut milk, though it will slightly change the flavor profile. Dairy will add a richer taste, while coconut milk adds a mild sweetness.
How can I make this curry vegan?
Replace the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth. The cooking method and spices remain the same, delivering a delicious vegan version.
How do I thicken my curry if it’s too thin?
Let it simmer uncovered for a few extra minutes, or stir in a spoonful of cornstarch mixed with water for a thicker consistency.
Can I make this curry in a slow cooker?
Absolutely! Sauté the onions, garlic, ginger, and spices first, then add everything to the slow cooker and cook on low for 4-6 hours, or until the chicken and potatoes are tender.
Chicken and Potato Curry
Chicken and Potato Curry : This hearty and satisfying dish combines tender chicken, soft potatoes, and a rich, aromatic curry sauce. Infused with warm spices like turmeric, cumin, and coriander, this one-pot meal is bursting with bold flavors and creamy textures.
Ingredients
- 1 medium (~220 g) yellow onion, finely chopped
- 1/2 inch (~1/2 tbsp) piece ginger, crushed
- 5 garlic cloves, crushed
- 1 small (~2 inch) cinnamon stick
- 2 green cardamom pods, optional
- 1 medium to large (~280 g) russet potato, peeled and cut into 3/4" cubes
- 1/2 tsp turmeric powder
- 1 green chili pepper, slit in half lengthwise
- 1 medium Vine or Roma tomato, chopped
- 1/4 tsp black pepper
- 1 green or red bell pepper, cubed into 1" squares (optional)
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 2 tbsp refined coconut oil, or any neutral oil
- 1/2 tsp cumin seeds
- 1/4 – 1 tsp red chilli flakes
- 1 1/2 tsp kosher salt, or to taste
- 1 14-oz can unsweetened full-fat coconut milk
- 1/4 cup plain, whole milk yogurt, omit for dairy-free
- 1 lb boneless chicken breasts or thighs, cut into 1″cubes
- 2 tbsp cilantro leaves, chopped
- lime or lemon slices, optional, for serving
Instructions
- Heat coconut oil in a large pan over medium-high heat. Add cumin seeds, cinnamon stick, and cardamom pods. Once they sizzle, toss in the onions. Cook for 7-8 minutes until golden. Deglaze with water if needed.
- Stir in garlic, ginger, and cook for 30 seconds. Add the green chili and tomato, sautéing for 2-3 minutes until the tomato softens.
- Mix in the potato, bell pepper (if using), and all the spice powders (turmeric, coriander, cumin, black pepper, chili flakes). Season with salt.
- Increase the heat to high, add chicken cubes, and stir-fry for 3-4 minutes until the chicken starts to color.
- Pour in the coconut milk and yogurt. Bring to a gentle boil, then reduce to low-medium heat. Cover and simmer for 20 minutes, allowing the chicken to cook through and potatoes to soften
- Uncover, and cook for another 2-3 minutes to thicken the sauce. Adjust salt and spice levels to taste.
- Sprinkle with fresh cilantro and serve hot with basmati rice or naan. Add a squeeze of lime for an extra zing!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 427Total Fat: 27gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 93mgSodium: 429mgCarbohydrates: 16gFiber: 2gSugar: 4gProtein: 32g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Chicken and Potato Curry is a comforting, crowd-pleasing dish that’s perfect for cozy nights in or family gatherings. With its warming spices, tender chunks of chicken, and satisfying potatoes, it’s a meal that’s hard to resist. This recipe’s versatility makes it easy to tailor to your taste, so don’t hesitate to experiment with spices, heat levels, or even additional vegetables.
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