Chicken Curry with Potatoes
Cozy curry, one pot, and dinner on the table in under 45 minutes.
If you want something warm and satisfying without a big cooking project, this is a good night for chicken curry with potatoes. It uses familiar pantry spices, fills the kitchen with comforting smells, and turns chicken plus potatoes into a full dinner without needing a pile of sides. The potatoes make it feel hearty, while the sauce stays simple enough for a tired evening. Expect a cozy, gently spiced curry rather than a restaurant-heavy, all-day version. It’s the kind of meal that tastes like you tried, even if you mostly just stirred, simmered, and let the pot do the work.
Ingredients
- 1.5 lb boneless skinless chicken thighs — Cut into 1-inch pieces
- 1.5 lb Yukon Gold potatoes — Cut into 3/4-inch cubes
- 2 tbsp neutral oil
- 1 unit yellow onion — Diced
- 3 unit garlic cloves — Minced
- 1 tbsp fresh ginger — Grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 pinch cayenne — Optional
- 1 cup tomato sauce
- 1.5 cup chicken broth
- 0.75 cup coconut milk
- 1 tsp salt — Plus more to taste
- 0.5 tsp black pepper
- 2 tbsp lime juice
- 0.25 cup cilantro — Chopped, for serving
Method
- 1 Heat the oil in a large skillet or pot over medium-high heat. Add the chicken and cook for 3 to 4 minutes, stirring once or twice, until lightly browned on the outside. Transfer to a plate if the pan looks crowded.
- 2 Add the onion to the pan and cook for 3 minutes, then stir in the garlic and ginger for 30 seconds. Add the curry powder, cumin, coriander, and cayenne, and stir for 30 seconds to toast the spices.
- 3 Add the potatoes, tomato sauce, chicken broth, coconut milk, salt, and black pepper. Stir well, bring to a simmer, then reduce heat to medium-low. Cover and cook for 15 minutes.
- 4 Stir the chicken back in if you removed it. Simmer uncovered for 5 to 7 minutes more, until the chicken is cooked through and the potatoes are tender and the sauce has thickened.
- 5 Finish with lime juice and taste for salt. Serve hot with rice, naan, or on its own, topped with cilantro.
Variations
- Vegetarian swap — Swap the chicken for 2 cups canned chickpeas, rinsed and drained, and use vegetable broth instead of chicken broth.
- Faster swap — Use 1 lb baby potatoes, halved, or microwave the diced potatoes for 3 to 4 minutes before adding them so the curry finishes sooner.
- Substitutions — Use chicken breast instead of thighs for leaner curry, or swap coconut milk for 1/2 cup plain yogurt stirred in off the heat for a lighter sauce.
Notes
For the best texture, cut the potatoes small and keep the simmer gentle so the sauce stays creamy. If the curry gets thicker than you want, loosen it with a splash of broth or water. Chicken is done when it reaches 165°F in the thickest piece.
Equipment that helps
- Large skillet or Dutch oven — Gives the potatoes room to simmer evenly and keeps the sauce from boiling over.
- Sharp knife — Makes quick, even cuts so the chicken and potatoes cook at the same pace.
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