Chicken and Potato Curry
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This creamy chicken and potato curry is a hearty, yet lightened-up, Indian-style curry that’s not only quick and easy to prepare but also full of flavor!
These days I find myself craving something warm and comforting on the dinner table to fight the winter blues. While a good bowl of hearty soup like this Minestrone with Orzo or Chicken Chipotle Soup usually satisfies that craving – lately I have been gravitating more towards curries.
There’s nothing quite like a good Indian curry to warm you up from the inside, and this is one of my new favorite recipes!
One thing about Indian food is that it doesn’t skimp on flavor. It uses simple methods but a variety of spices that bring so much depth to the dish. And if you’re a big fan of curry or just Indian food in general, this chicken and potato curry is so easy to make and doesn’t require an extensive spice cabinet, just a couple of easy to find spice blends.
A simple onion and tomato paste mixture is spiced with garam masala and curry powder. Evaporated milk gives this curry a creamy, luscious texture without the heaviness of heavy cream. Tender chicken pieces and hearty potatoes, and sweet green peas complete the dish.
The best part about this simple chicken curry is that it is extremely versatile and you can add extra veggies of your choice, skip the potatoes, and adjust the spices according to your preference.
I love to serve this with naan bread and a side of yellow basmati rice for a complete meal!
Ingredient Notes
Boneless Skinless Chicken Breasts
I like to use small cubes of skinless chicken breasts in this chicken and potato curry, but you can also use boneless skinless chicken thighs if that’s your preferred cut.
Curry Powder
Curry powder is a Westernized version of an Indian masala, or blend of aromatic spices. Different brands have varying levels of heat and complexity, so find one that suits your taste. Curry powder is easily found in grocery stores.
I find that different brands of curry powder have quite different flavor profiles, depending on the dominant spices used. Note that ingredients are written in descending order by amount used on the label, which can give you an idea of the flavor to expect.
One easy-to-find curry powder that I enjoy is McCormick’s, which has fenugreek at or near the top of the ingredient list. Fenugreek has a toasty sweetness reminiscent of maple syrup, and I find it gives the blend a pleasant sweetness, compared to those with turmeric at the top, which are earthier.
If you make Indian food often, the best thing to do is experiment with your own blend. You can find many recipes online for homemade blends, which you can play around with to suit your taste. Try grinding your own whole spicy for an extra fresh and potent flavor.
Lemon Juice
Lemon juice adds a bright, acidic touch to balance the rich spicy flavors in this chicken and potato curry.
Olive Oil
Olive oil is used to sauté the ingredients and make a flavorful base for the curry. You can use any neutral oil, like vegetable or canola, as a substitute.
Onion
Onions are a must in most Indian curries. I like to use thinly sliced onions for sweetness and texture, but you can dice them finely instead if you prefer them to blend into the curry. I prefer a yellow or sweet onion in this curry.
Garlic
Fresh garlic is added to the base of the chicken and potato curry for the aromatic flavor. You can also use garlic powder, but adjust the amount since the flavor is more concentrated.
Fresh Ginger
Fresh ginger adds a warm, spicy kick. Ground ginger can substitute fresh, but the fresh version is preferred for its zesty flavor.
Garam Masala
Garam masala is a warm Indian spice blend that gives the chicken and potato curry depth. If you don’t have garam masala, use a mix of ground cumin, coriander, cardamom, and cinnamon to mimic its flavor.
Tomato Paste
A little tomato paste adds even more depth of flavor to the curry without watering it down, or giving it a “tomato-y” flavor
Evaporated Milk
I love a creamy curry and this evaporated milk gives it the perfect texture. Canned full-fat coconut milk is a great substitute for a dairy-free version but it adds a different flavor profile more similar to a Thai inspired coconut curry chicken.
You can use half-and-half instead of evaporated milk, or even heavy cream for a richer dish. Whole milk will work as well, but your curry may be a little thinner.
Chicken Broth
Chicken broth is used to add depth and liquid to the chicken and potato curry. You can also use vegetable stock or water in its place.
Brown Sugar
Since this is an Indian chicken potato curry – it has plenty of spices and some acidity. To balance that out, add a bit of brown sugar for a slight sweetness.
Yukon Gold Potatoes
Yukon gold potatoes are my favorite to add in this chicken curry because of their creamy texture and buttery flavor. You can also use russet potatoes, red potatoes, and even sweet potatoes for a chicken and sweet potato curry! If you don’t love potatoes, a winter squash like butternut squash works great too.
Green Peas
My vegetable of choice in this chicken curry recipe is green peas which I usually have in the freezer. They add both color and a slight sweetness. Fresh peas can be used when in season, or you can substitute with other green vegetables like chopped spinach or snow peas. You can also add any extra veggies your heart desires – bell peppers, broccoli, zucchini would also taste great.
Fresh Cilantro
Chopped fresh cilantro is added on top of the chicken and potato curry for garnish. If cilantro is not your favorite, try parsley!
Don’t forget to watch the video!
Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!
Step by Step Instructions
- In a medium bowl, mix the chicken breasts with 1 tablespoon curry powder, 1 tablespoon of lemon juice, and ½ teaspoon of kosher salt. Let it marinate for a few minutes.
- Heat 1 tablespoon of olive oil in a large skillet over a medium high heat. Sear the chicken pieces until they’re golden on each side, roughly 3-4 minutes. They should not be completely cooked. Transfer the chicken to a separate plate.
- Reduce the stove to medium heat and place the skillet back on. Add the remaining olive oil and sauté the onions until they’re soft, which should take about 5 minutes.
- Stir in the garlic, ginger paste, remaining curry powder, garam masala, and tomato paste. Cook this mixture for around 30 seconds, stirring constantly.
- Now pour in the evaporated milk, chicken broth, brown sugar and a pinch of kosher salt, mixing well.
- Drop in the Yukon golds and let the mixture come to a simmer. Keep it at a simmer for 15 minutes, stirring often, until the potatoes become soft. If the mixture thickens too much before the potatoes are done, add a bit more chicken broth or a splash of water and continue cooking until the potatoes are fork-tender.
- Return the chicken to the skillet, adding the frozen peas directly into the mix (no need to defrost them). Let everything cook together for another 4-5 minutes until the chicken is cooked through.
- Garnish with cilantro and serve it hot.
Serving Suggestions
- This chicken and potato curry tastes absolutely divine with yellow basmati rice but you can also serve it with plain white rice or this baked lime rice.
- If you’re looking to have a low-carb meal, this would also taste great with cauliflower rice or couscous.
- You can also serve this with some naan or pita!
Storage Instructions
Let the chicken and potato curry cool down to room temperature and store in an airtight container in the fridge for up to 3 days. You can reheat this on the stove top or in the microwave.
I don’t recommend freezing this curry because of the potatoes, which may change in texture once thawed.
More Easy Chicken Meal Ideas
Pineapple Teriyaki Chicken Bowls
Yes, you can prepare chicken curry in advance. Simply cook it, allow it to cool, and then store it in the refrigerator for up to 4 days. If you want to make it fresh – you can also just prep all the ingredients before hand and whip it up in 30 minutes.
Curry powder is a blend of spices that includes turmeric, giving it a yellow hue, and is used to create a variety of curry dishes. Garam masala is a blend of ground spices, like cinnamon, mace, peppercorns, coriander, and cardamom, used in Indian food to add warmth and depth to dishes.
This curry has a mild heat but this completely depends on the curry powder you use! The spiciness of the chicken and potato curry can be adjusted to suit mild to very spicy taste preferences. To make it spicier, you can add green chili pepper, or red pepper flakes.
Yes, you can make this recipe vegetarian by substituting chicken with chickpeas, tofu, or additional vegetables like cauliflower.
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Chicken and Potato Curry
Ingredients
- 1 ¼ lbs boneless skinless chicken breasts cut into bite-size pieces
- 2 tablespoons curry powder divided
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt
- 2 tablespoons olive oil divided
- ½ medium onion thinly sliced
- 1 clove garlic minced
- 1 tablespoon fresh ginger minced
- 2 teaspoons Garam Masala
- 1 tablespoons tomato paste
- 1 12 oz can evaporated milk
- ¾ cup chicken broth
- 1 tablespoon brown sugar
- ½ teaspoon kosher salt
- 3/4 lb Yukon Gold potatoes cut into 1 inch pieces
- 1 cup frozen green peas
- Fresh cilantro chopped, for serving
Instructions
- In a medium bowl, combine the chicken breasts with 1 tablespoon of the curry powder, 1 tablespoon lemon juice, and a ½ teaspoon kosher salt, and set aside.
- In a large, nonstick skillet, heat 1 tablespoon olive oil over medium high heat. Add the chicken pieces and cook until browned on both sides, about 3-4 minutes. They should not be cooked all the way through at this point. Remove to a plate.
- Lower the heat to medium and return the pan to the heat. Add the remaining tablespoon of olive oil, along with the onions and cook until tender, about 5 minutes.
- Add the garlic, ginger, curry powder, garam masala, and tomato paste, and cook, stirring, for about 30 seconds.
- Add the evaporated milk, chicken broth, brown sugar, and kosher salt, and stir to combine. Add the potatoes and bring the mixture to a bubble. Simmer for about 15 minutes, stirring frequently, until the potatoes are tender. If the liquid evaporates too much and the potatoes are not yet tender, add a little chicken broth and keep cooking until you can easily pierce the potatoes with a fork.
- Add chicken back to the pan, along with the frozen peas (no need to thaw them). Cook 4-5 minutes longer until the chicken is cooked through.
- Sprinkle with cilantro and serve over rice.
Ann, I made this chicken potato curry recipe with your jasmine yellow rice recipe. The combination was delicious! And I appreciated your comments that the evaporated milk could be substituted with richer, full cream or coconut milk. The evaporated milk kept the calories down. Much appreciated! I loved the sweetness added to the rice with the raisins. I added more brown sugar to the chicken curry, as I love sweetness. Much enjoyed by my husband as well. So important! Thanks so much!
Amazing!! Thank you so much Beverly, that makes me so happy!