Name: Chicken Curry and Potatoes Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Indian
Ingredients: 500g chicken, cut into pieces; 2 medium potatoes, peeled and diced; 1 onion, finely chopped; 3 cloves of garlic, minced; 1-inch piece of ginger, grated; 2 tomatoes, chopped; 2 tbsp curry powder; 1 tsp turmeric powder; 1 tsp cumin powder; 1 tsp coriander powder; 1 tsp chili powder (optional, adjust to taste); 1 cup coconut milk; Salt, to taste; 2 tbsp oil; Fresh cilantro, for garnish

Chicken Curry and Potatoes Recipe

Blithe Nickles Modified: June 1, 2024

Photos of Chicken Curry and Potatoes Recipe

How To Make Chicken Curry and Potatoes Recipe

Breathe spice into your dishes with our aromatic curry recipes. Whether you’re looking for an authentic spicy Indian curry or a sweet Japanese curry, we’ve got just the right curry recipe for you. You can find all sorts of curry dishes right here, from chicken, fish, lamb, beef, and even vegan. And while you may typically think of curries as ‘wet’, we even have unique dry curries such as salads and rice that pack a fragrant curried kick within a great texture.

Preparation: 15 minutes

Cooking: 40 minutes

Total: 55 minutes

Serves:

Ingredients

500g chicken, cut into pieces
2 medium potatoes, peeled and diced
1 onion, finely chopped
3 cloves of garlic, minced
1-inch piece of ginger, grated
2 tomatoes, chopped
2 tbsp curry powder
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp chili powder (optional, adjust to taste)
1 cup coconut milk
Salt, to taste
2 tbsp oil
Fresh cilantro, for garnish

Instructions

Heat oil in a large pan over medium heat. Add the chopped onions and cook until golden brown.
Add the minced garlic and grated ginger to the pan. Cook for another minute until fragrant.
Add the chicken pieces to the pan and cook until they are browned on all sides.
Stir in the curry powder, turmeric powder, cumin powder, coriander powder, and chili powder. Cook for a few minutes to toast the spices.
Add the diced potatoes and chopped tomatoes to the pan. Stir well to coat everything with the spice mixture.
Pour in the coconut milk and season with salt. Stir everything together and bring to a simmer.
Reduce the heat to low, cover the pan, and let the curry simmer for about 30 minutes or until the chicken is cooked through and the potatoes are tender.
Serve the chicken curry and potatoes hot, garnished with fresh cilantro. Enjoy with steamed rice or naan bread.