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Chicken and Potato Curry Recipe

Chicken and Potato Curry Recipe

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  • Author: Anna
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-Inspired
  • Diet: Gluten Free

Description

This Chicken and Potato Curry is a warm, comforting dish filled with tender chicken, creamy potatoes, colorful peppers, and a rich, spiced coconut milk sauce. It’s easy to make, deeply flavorful, and perfect for a cozy meal any night of the week.

Ingredients

Scale
  • 4 medium boneless skinless chicken halves, cut into chunks
  • 1 large onion, halved and sliced
  • 1 large green bell pepper, seeded and cut into chunks
  • 1 large red bell pepper, seeded and cut into chunks
  • 1 jalapeño pepper, sliced (remove seeds if desired)
  • 1 large plum tomato, seeded and diced
  • 1 pound potatoes, cubed
  • 2 tablespoons canola or vegetable oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons minced fresh ginger
  • 6 cloves garlic, minced
  • 2 tablespoons curry powder (hot or mild)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cayenne (or to taste)
  • 2 bay leaves
  • 1 tablespoon light brown sugar
  • 1/4 cup chopped fresh cilantro
  • 1 can (13.5 oz) coconut milk
  • 1/2 cup water (to rinse coconut milk can)

Instructions

  1. Heat oil in a large pot over medium heat.
  2. Add sliced onion and sauté until softened.
  3. Stir in garlic, ginger, curry powder, turmeric, coriander, and cayenne. Cook until fragrant.
  4. Add chicken chunks and cook until lightly browned.
  5. Mix in potatoes, bell peppers, jalapeño, and tomato.
  6. Add bay leaves, brown sugar, coconut milk, and water. Season with salt and pepper.
  7. Bring to a gentle boil, then reduce heat and simmer for 25–30 minutes until potatoes are tender and chicken is fully cooked.
  8. Remove bay leaves, stir in chopped cilantro, and adjust seasoning as needed.
  9. Serve hot with rice or naan.

Notes

  • Use full-fat coconut milk for the richest flavor.
  • Adjust cayenne and jalapeño to control spice level.
  • This curry tastes even better the next day.
  • Garnish with extra cilantro or a squeeze of lime for added freshness.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 360
  • Sugar: 5g
  • Sodium: 520mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 70mg

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Find it online: https://homeasyrecipes.com/chicken-and-potato-curry-recipe/