Chicken and Potato Curry

A simmering pot brings chicken, potatoes, and spices together in one filling meal. The chicken stays tender while the potatoes absorb the curry sauce and soften into every bite. Tomatoes add body, coconut milk balances the spices, and lime juice lifts the flavor before serving.

This dish works well for weeknight dinners because it uses one pot and easy ingredients. Spoon it over rice, serve it with naan, or add a cucumber salad on the side. The leftovers reheat well, making it useful for meal prep when you want a dinner that feels comforting without needing complicated steps or extra cooking.

Why This Recipe Works

Browning the chicken first adds flavor, while simmering it with potatoes allows both ingredients to absorb the seasoned sauce. Coconut milk softens the spices, and tomatoes give the curry enough body without making it heavy.

The recipe also uses one pot, which keeps cooking and cleanup simple. It works well with rice, naan, or vegetables and reheats nicely, making it useful for family dinners, leftovers, or weekly meal prep.

Ingredients

Chicken Thighs: Chicken thighs stay tender while the curry simmers and absorb the sauce well.
Substitute: Use chicken breasts, but reduce the cooking time so they do not dry out.

Potatoes: Potatoes make the curry filling and soak up the spices as they cook.
Substitute: Use sweet potatoes, cauliflower, or chickpeas.

Curry Powder: Curry powder gives the dish its main spice flavor and warm color.
Substitute: Use garam masala with a little turmeric and ground cumin.

Diced Tomatoes: Tomatoes form the base of the sauce and add a little acidity.
Substitute: Use crushed tomatoes, tomato sauce, or chopped fresh tomatoes.

Coconut Milk: Coconut milk makes the sauce smooth and balances the spices.
Substitute: Use heavy cream, half-and-half, or extra chicken broth for a lighter sauce.

Tips

• Cut the potatoes into equal pieces so they finish cooking at the same time.
• Brown the chicken before adding the liquid to build more flavor.
• Cook the spices for about 30 seconds before adding the tomatoes.
• Keep the curry at a gentle simmer so the chicken stays tender.
• Let the curry rest for 5 minutes before serving so the sauce thickens slightly.

How to Serve

Chicken and potato curry is best served hot with rice, bread, or vegetables. Add fresh herbs or a squeeze of lime before serving for extra flavor.

• Serve over steamed white rice so the rice absorbs the curry sauce.
• Pair with naan or flatbread for scooping up the chicken and potatoes.
• Serve with cucumber salad or roasted vegetables for a complete meal.

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Chicken and Potato Curry

Make chicken and potato curry with tender chicken, potatoes, tomatoes, coconut milk, and warm spices for a simple, filling family dinner served with rice.

5 from 1 vote

Print Pin Rate

Course: dinner

Cuisine: American, Indian Inspired

Keyword: Chicken and Potato Curry with Coconut Milk

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6

Author: Corrie

Ingredients

• ▢ 1½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
• ▢ 1½ pounds Yukon Gold or russet potatoes peeled and cut into 1-inch cubes
• ▢ 2 tablespoons vegetable oil
• ▢ 1 medium yellow onion chopped
• ▢ 3 garlic cloves minced
• ▢ 1 tablespoon fresh ginger peeled and grated
• ▢ 2 tablespoons curry powder
• ▢ 1 teaspoon ground cumin
• ▢ ½ teaspoon ground turmeric
• ▢ ¼ teaspoon cayenne pepper optional
• ▢ 1 can diced tomatoes 14.5 ounces
• ▢ 1 can full-fat coconut milk 13.5 ounces
• ▢ 1 cup low-sodium chicken broth
• ▢ 1 teaspoon salt plus more to taste
• ▢ ½ teaspoon black pepper
• ▢ 1 tablespoon fresh lime juice
• ▢ ¼ cup chopped cilantro optional
• ▢ Cooked rice or naan for serving

Instructions

• Pat the chicken pieces dry with paper towels.
• Season the chicken with ½ teaspoon salt and the black pepper.
• Heat 1 tablespoon vegetable oil in a large pot or deep skillet over medium-high heat.
• Add the chicken in a single layer.
• Cook for 4 to 5 minutes, turning as needed, until lightly browned.
• Transfer the chicken to a plate. It does not need to be fully cooked yet.
• Add the remaining 1 tablespoon oil to the same pot.
• Add the chopped onion.
• Cook for 4 to 5 minutes, stirring often, until the onion softens.
• Add the garlic and ginger.
• Cook for 30 seconds, stirring constantly.
• Add the curry powder, cumin, turmeric, and cayenne pepper if using.
• Stir and cook for another 30 seconds.
• Add the diced tomatoes and stir well.
• Pour in the coconut milk and chicken broth.
• Add the remaining ½ teaspoon salt.
• Stir until the sauce is evenly mixed.
• Return the browned chicken to the pot.
• Add the cubed potatoes.
• Bring the curry to a gentle boil.
• Reduce the heat to low and partly cover the pot.
• Simmer for 25 to 30 minutes, stirring sometimes.
• Cook until the potatoes are tender and the chicken reaches 165°F.
• Remove the lid and simmer for another 5 minutes if the sauce is too thin.
• Stir in the lime juice.
• Taste and add more salt, pepper, or curry powder if needed.
• Let the curry rest for 5 minutes.
• Top with chopped cilantro if using.
• Serve hot with rice or naan.

Nutrition

Calories: 160kcal Carbohydrates: 6g Protein: 26g Fat: 4g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 0.01g Cholesterol: 73mg Sodium: 631mg Potassium: 641mg Fiber: 2g Sugar: 2g Vitamin A: 175IU Vitamin C: 9mg Calcium: 46mg Iron: 2mg

Notes

• Cut the potatoes into equal pieces so they finish cooking at the same time.
• Brown the chicken before adding the liquid to build more flavor.
• Cook the spices for about 30 seconds before adding the tomatoes.
• Keep the curry at a gentle simmer so the chicken stays tender.
• Let the curry rest for 5 minutes before serving so the sauce thickens slightly.

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