This Chicken and Potato Curry is a warm and comforting dish that's easy enough for weeknights and packed with delicious spices and tender chunks of chicken. Made in just one pan, this simple, flavorful curry is perfect served over rice or with your favorite naan bread.
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If there's one thing that I love almost as much as pasta, it's a cozy, warming curry. This chicken and potato curry is so full of flavor and easy to make, it's become a staple in our home.
And with 42 grams of protein per serving, it's also good for hitting those macros.
It comes together in about 40 minutes, which is what I want to hear at the end of a busy day, and it requires very simple ingredients.
If you love curries, you're bound to have all the aromatics and spices in your kitchen already.
I love to make this chicken & potato curry creamy by stirring in the creamy top of a coconut milk tin, but it still tastes amazing without it.
Why you'll love this chicken curry with potatoes
- It's simple comfort food with pantry-friendly ingredients.
- Just perfect for batch cooking or quick weeknight dinners.
- You can make it as spicy as you like and sneak in extra veggies if you like.
What you'll need
Chicken - I typically make this curry with chicken breast to keep things on the leaner side. Boneless, skinless chicken thighs are also perfect, especially if you want the meat to be juicier.
Potatoes - Maris Piper potatoes are my choice in most curries because they keep their shape well. If you're in the US, Yukon Gold potatoes are the best equivalent.
Onion - I prefer to dice the onion finely so they cook quickly, but you can do it the more traditional way and slice them thinly. Both yellow and sweet onions work great in this Indian chicken curry with potatoes.
Garlic + ginger - As always, fresh garlic and ginger are best for flavor. However, if you're in a hurry, a shop-bought garlic-ginger paste would also work.
Spices - I use a mix of ground coriander, cumin, turmeric, and cayenne pepper to infuse warm, earthy aromas into this curry.
Coconut oil - Just a tablespoon to sauté the onion and aromatics in. Any other vegetable oil would do.
Tomato paste + diced tomatoes - I like how this combo gives the curry a very nice tomatoey flavor.
Coconut milk - To make the sauce extra rich and creamy. You only need the creamy top of a full-fat coconut milk tin here, or you could use coconut cream instead.
Pro tip
Don't rush cooking the spices! Just a minute or two of sizzling with the onion, garlic and ginger helps release their full aroma.
How to make chicken curry with potatoes
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Sauté the onion in coconut oil until soft, then add the garlic, ginger, and chili, and cook for a minute until fragrant.
Stir in the coriander, cumin, turmeric, and cayenne pepper, and cook for another minute.
Add the tomato paste and chicken and cook until the chicken is sealed.
Mix in the potatoes, tomatoes, stock, and salt and simmer until potatoes are tender. Finish with coconut milk and fresh cilantro.
Substitutions and variations
- Feel free to sneak in some extra veggies such as zucchini, mushrooms or bell peppers.
- You can use double cream instead of coconut milk for an extra-rich and creamy curry.
- Sweet potatoes are a nice substitution for regular potatoes in this curry.
Recipe tips and notes
- This curry is not very spicy, but you can make it fiery if you like by keeping the seeds of the red chili or increasing the amount of cayenne pepper.
- You can make this recipe vegan by substituting the chicken with plant-based "chicken" bits, tofu or chickpeas.
- Cut the potatoes into small chunks if you want them to cook quicker.
What to serve with chicken potato curry
- This super easy pilau rice pairs great with the curry. Basmati or jasmine rice is also a nice side.
- Serve the curry with warm naan bread, roti or chapati.
- Or keep things light and serve it with this delicious Indian-style salad.
Leftovers and storage
- Allow the curry to cool completely, then store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a saucepan over medium-low heat, adding a splash of water or chicken stock if needed to loosen the sauce. It reheats beautifully in the microwave as well.
- This curry freezes well, which makes it ideal for easy meal prep. After cooling, transfer portions to freezer-safe containers or bags and freeze for up to 3 months.
- To reheat from frozen, thaw overnight in the fridge, then warm through gently on the stove or in the microwave.
More easy chicken curry recipes
If you've tried this chicken and potato curry recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Chicken and Potato Curry
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, finely diced
- 4 garlic cloves, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 1 tablespoon fresh red chilli, deseeded, finely chopped
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper
- 1 tablespoon tomato paste
- 1 ½ pounds (750 g) chicken breast, cut into 1-inch pieces
- ½ pound (225 g) potatoes, cut into chunks
- 1 can (14 oz / 400 g) diced tomatoes
- 1 cup chicken stock
- ½ teaspoon salt
- 1 can (13.5 fl. oz / 400 ml) coconut milk, creamy top only
- A handful fresh cilantro
Instructions
- Heat the coconut oil in a large pan over medium heat and cook the onion for 8-10 minutes until softened.1 tablespoon coconut oil1 medium onion
- Add the garlic, ginger and fresh red chili and continue to cook for another minute until fragrant.4 garlic cloves1 tablespoon fresh ginger1 tablespoon fresh red chilli
- Stir in the ground coriander, ground cumin, turmeric and cayenne pepper and cook for a further minute, stirring occasionally.
- Add the tomato paste and stir well to combine, then add the chicken cubes. Toss well to combine with the spices and cook for 3-4 minutes until the chicken is sealed.1 tablespoon tomato paste1 ½ pounds chicken breast
- Next, add the cubed potatoes, diced tomatoes, chicken stock and salt. Stir well to combine, then bring to a simmer. Cover the pan and cook for 10 minutes or until the potatoes are fork-tender.
- Stir in the coconut milk and continue to simmer for another minute until heated through. Adjust the seasoning to taste, add the fresh cilantro and serve.1 can (13.5 fl. oz / 400 ml) coconut milkA handful fresh cilantro
Video
Notes
- You can use boneless, skinless chicken thighs instead of chicken breast.
- Skip the coconut milk for a lighter dish.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Yanick Kane says
I made this Curry dish tonight and it was delicious. I altered it a bit by eliminating the red chili, increasing the cayenne to 1tsp and increasing the salt. I also added 1 tbsp of lemon juice which gave it a zesty twist. Thank you so much for sharing your recipes. ❤️
Alice says
I'm so happy to hear that, Yanick! Lemon juice sounds perfect, I'll have to try it next time I make it.