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Easy Chicken Curry Recipe With Potatoes

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Easy Tomato Potato Chicken Curry a complete meal in 1 pot.
Easy Tomato Potato Chicken Curry a complete meal in 1 pot. from www.rockrecipes.com

Description

This easy chicken curry recipe with potatoes is a perfect meal for a busy weeknight or a lazy weekend. The curry is rich and aromatic, and the potatoes add a hearty and filling dimension to the dish. It's a one-pot meal that's comforting, satisfying, and easy to make.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 teaspoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups potatoes, peeled and diced
  • 2 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • 1/4 cup chopped fresh cilantro, for garnish

Equipment

  • Large saucepan or Dutch oven
  • Knife and cutting board
  • Measuring spoons and cups
  • Wooden spoon

Method

  1. Heat the olive oil in a large saucepan or Dutch oven over medium-high heat.
  2. Add the chicken and cook for 5-7 minutes, or until browned on all sides.
  3. Remove the chicken from the pan and set it aside.
  4. Add the onion to the pan and cook for 3-4 minutes, or until it becomes translucent.
  5. Add the garlic and ginger and cook for another minute.
  6. Add the curry powder, cumin, turmeric, paprika, cayenne pepper, salt, and black pepper to the pan and stir to combine.
  7. Add the potatoes, chicken broth, diced tomatoes, and coconut milk to the pan and stir to combine.
  8. Bring the mixture to a simmer and cook for 20 minutes, or until the potatoes are tender.
  9. Add the chicken back to the pan and cook for an additional 5-7 minutes, or until the chicken is cooked through.
  10. Garnish with chopped cilantro and serve hot.

Notes

  • This recipe is easily adaptable to personal preferences. If you like your curry spicier, add more cayenne pepper. If you prefer a milder curry, use less.
  • If you don't have chicken broth, you can use water instead.
  • If you don't have fresh cilantro, you can use dried or omit it altogether.

Nutrition Info

  • Calories: 359
  • Protein: 24g
  • Carbohydrates: 25g
  • Fat: 18g
  • Saturated Fat: 8g
  • Cholesterol: 64mg
  • Sodium: 1056mg
  • Potassium: 990mg
  • Fiber: 4g
  • Sugar: 4g
  • Vitamin A: 874IU
  • Vitamin C: 24mg
  • Calcium: 68mg
  • Iron: 6mg

Recipes FAQ

What can I serve with this chicken curry?

This chicken curry is delicious on its own, but you can also serve it with rice, naan bread, or roti.

Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs instead of chicken breasts. Just be sure to adjust the cooking time accordingly.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time and store it in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave before serving.

Recipe Tips

  • Cut the chicken and potatoes into bite-sized pieces to ensure even cooking.
  • If you want a thicker curry, you can add a tablespoon of cornstarch mixed with a tablespoon of water to the pan during the last 5 minutes of cooking.
  • If you don't have all the spices listed in the recipe, you can use a pre-made curry powder instead.

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