Easy Chicken Curry with Potatoes: A Cozy Family Favorite
Warm up your kitchen with this Easy Chicken Curry with Potatoes, a dish inspired by the aromatic spices of home-style Indian cooking, yet tailored for busy weeknights. This simplified recipe delivers a creamy, flavorful curry thanks to the rich full-fat coconut milk, while tender potatoes add a hearty, comforting texture. Perfect for family dinners or meal prep, the flavors deepen beautifully the next day, making it an ideal leftover option. Let’s dive into this soul-warming recipe that serves 4–6 and takes just a little over an hour from start to finish.
Why You’ll Love This Recipe
This chicken curry strikes a perfect balance of bold spices and creamy goodness without requiring advanced culinary skills. The use of boneless chicken thighs ensures juicy, flavorful meat, while the potatoes soak up the delicious sauce, making each bite satisfying. Paired with fluffy basmati rice or warm naan, this dish brings a taste of tradition to your table with minimal effort.
Ingredients
- Boneless Chicken Thighs: 1.5 lbs (about 4–6 thighs), cut into bite-sized pieces for even cooking.
- Potatoes: 3 medium (about 1.5 lbs), peeled and diced into 1-inch cubes for a hearty texture.
- Onion: 1 large, finely chopped to build the flavor base.
- Garlic: 4 cloves, minced for a robust aroma.
- Ginger: 1 tablespoon, freshly grated or minced for a zesty kick.
- Tomato Paste: 2 tablespoons, adding depth and a slight tang.
- Full-Fat Coconut Milk: 1 can (13.5 oz), for a creamy, rich sauce.
- Chicken Broth: 1 cup, to adjust the consistency and enhance flavor.
- Curry Powder: 2 tablespoons, a convenient blend of spices (adjust to taste).
- Salt: 1 teaspoon (or to taste), to bring all flavors together.
- Cooking Oil: 2 tablespoons (vegetable or canola oil works well).
Equipment You’ll Need
- Large pot or Dutch oven with a lid
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
Step-by-Step Instructions
Step 1: Prepare the Base
- Heat the Oil: Place your large pot over medium heat and add the 2 tablespoons of cooking oil. Allow it to warm for about 1 minute until it shimmers.
- Sauté the Onions: Add the finely chopped onion to the pot. Stir occasionally and cook for 4–5 minutes, or until the onions turn soft and golden, forming the flavorful foundation of the curry.
Step 2: Build the Aromatics
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for an additional 2 minutes, stirring frequently to release their fragrant oils and prevent burning.
- Incorporate Spices and Paste: Add the 2 tablespoons of curry powder and 2 tablespoons of tomato paste. Stir well and cook for 2 minutes, allowing the spices to toast and the paste to caramelize slightly, enhancing the depth of flavor.
Step 3: Cook the Chicken
- Brown the Chicken: Add the bite-sized chicken thigh pieces to the pot. Stir to coat them in the spice mixture and cook for 6–8 minutes, turning occasionally, until the chicken is lightly browned on all sides. This step locks in the juices and adds a rich color.
Step 4: Simmer the Curry
- Add Potatoes and Liquids: Stir in the diced potatoes, followed by the can of coconut milk and 1 cup of chicken broth. Mix thoroughly to combine all ingredients. Increase the heat to bring the mixture to a gentle boil.
- Simmer Covered: Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 30 minutes. This allows the potatoes to soften and the flavors to meld together beautifully. Stir occasionally to prevent sticking.
Step 5: Final Touches
- Uncover and Season: Remove the lid and stir in 1 teaspoon of salt (adjust to taste). Simmer uncovered for an additional 5 minutes to thicken the sauce slightly and concentrate the flavors.
- Serve: Ladle the curry into bowls and serve hot alongside steamed basmati rice, warm naan, or your favorite side.
Nutritional Information
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Calories: Approximately 460 kcal per serving (based on 6 servings)
Serving Suggestions
This chicken curry shines when paired with fragrant basmati rice to soak up the creamy sauce. For a low-carb option, try serving it with cauliflower rice. Add a side of cucumber raita or a simple green salad to balance the richness. For an extra touch, garnish with fresh cilantro or a squeeze of lime juice before serving.
Tips for Success
- Chicken Choice: Boneless thighs are recommended for their juiciness, but you can substitute with chicken breasts if preferred—just reduce the cooking time slightly to avoid drying out.
- Spice Level: Adjust the curry powder amount or add a pinch of cayenne for more heat.
- Potato Texture: For creamier potatoes, mash a few pieces into the sauce before serving.
- Make Ahead: This curry tastes even better the next day as the flavors deepen. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
Variations
- Vegetarian Twist: Swap chicken with chickpeas or tofu and use vegetable broth.
- Spicy Kick: Add fresh chili peppers or red pepper flakes during the aromatics step.
- Creamier Sauce: Stir in a dollop of yogurt or extra coconut milk at the end.
Storage
Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the sauce thickens too much. For longer storage, freeze the curry (without rice) in portioned containers for up to 1 month. Thaw overnight in the refrigerator before reheating.
Enjoy this easy chicken curry with potatoes as a comforting meal that brings the family together. Happy cooking!
