Chicken and Potato Curry

Chicken and Potato Curry has a rich, complex flavor that’s easy to make with ingredients you probably already have in your pantry. This warm, aromatic curry chicken recipe is hearty, satisfying, and ready in about an hour! If you love chicken curry, don’t miss my popular Curry Braised Chicken Thighs!

“This recipe was amazing. Love how it all came together. My favourite chicken curry dish by far!”

Why This Recipe is a Keeper!

The combination of spices in this Indian-inspired Chicken and Potato Curry, such as Madras curry powder, coriander, turmeric, and cayenne, creates a savory and spicy flavor profile.

This spicy chicken curry recipe with coconut milk uses purchased Madras curry powder for ease. The curry powder blend then gets a flavor boost from ground coriander, which adds a citrusy note, and healthful ground turmeric for an earthy element. Although turmeric is already in Madras curry powder, a little extra helps boost the flavor of the other spices. (Source: Forks Over Knives)

This Chicken and Potato Curry recipe is:

• Easy! Although the list of ingredients appears long, you probably already have many in your pantry or spice cabinet.
• Versatile! Vary the veggies by adding spinach, peas, or carrots, and keep it lower in carbs by using cauliflower instead of potatoes.
• Simply delicious with authentic flavor!

How to Make Chicken and Potato Curry:

Recipe Ingredients:

Here’s everything you’ll need to make this spicy curry chicken and potatoes, along with how to prep the ingredients. See the recipe card below for the exact quantities.

Ingredient Notes and Substitutions:

• Chicken: This curry chicken recipe uses boneless, skinless chicken breasts, but boneless, skinless chicken thighs will work very well, and they’re less expensive per pound.
• Jalapeno Peppers: For less heat, remove the seeds. I recommend wearing disposable gloves if you’re not used to handling hot chiles.
• Fresh Ginger: When buying fresh ginger, look for firm roots that feel heavy for their size. This means the rhizome has plenty of moisture. It’s acceptable to break off what you need as fresh ginger is sold by weight.
• Diced Tomato: A tomato adds a sweet, tangy note to a curry chicken recipe. I used a large plum tomato. Substitute a tablespoon of tomato paste if you don’t have good, fresh tomatoes.
• Curry Powder: Curry “powder” did not originate in India but was developed by the British to replicate the curry of India they enjoyed during their colonial rule. While making a curry blend is easy, I use a high-quality spice mix from an Indian grocery store or another good source.
• Coconut Milk: I use full-fat unsweetened coconut milk for the best flavor. Use light coconut milk if you want to cut down on fat. Heavy cream can be substituted for coconut milk.
• Potatoes: I used Russet potatoes in this curry chicken recipe because I had that. Use Russet, Yukon Gold, or red potatoes. Russets are more starchy and, if overcooked, tend to fall apart. Yukons and red potatoes are considered “waxy” and hold together better after cooking. For a healthier touch, use sweet potatoes instead. They work well in a chicken curry with coconut milk.

Step-By-Step Instructions:

• Gather and prep all the ingredients.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Season the chicken with salt and black pepper.
• Working in batches, brown the chicken on all sides. Transfer to a plate. (The chicken will not be cooked all the way through.)

• Add the remaining oil to the skillet. Add the onions, reduce heat to medium-low, and cook for 4-5 minutes or until beginning to soften.
• Add the bell peppers and jalapeno peppers. Cook for 2-3 minutes or until beginning to soften.

• Add the diced tomato, ginger, garlic, curry powder, coriander, turmeric, cayenne and bay leaves. Stir and cook briefly, 10-15 seconds.

• Add the potatoes and stir to coat with the spices.
• Add the coconut milk and 1/2 cup water to rinse the can.
• Bring to a simmer, cover, and cook for 10 minutes or until the potatoes can be pierced with a paring knife but still have some resistance.

• Add the chicken back to the skillet.
• Cover and cook for 5-10 minutes or until the chicken is thoroughly cooked to 165 degrees in the center of each piece and the potatoes are tender.

• Add the brown sugar and cilantro and serve.

• A spicy chicken and potato curry brimming with flavor!

Chef Tips and Tricks:

• When browning chicken or any other protein, it’s important not to crowd it. Leave adequate space around each piece. Placing too much into the skillet/pan causes it to steam rather than brown.
• Fresh ginger will keep for several weeks in the refrigerator. If you don’t plan to use what you purchased for a while, peel, chop, and freeze in small portions. Snack-size zipper-top bags work very well for this purpose.
• In all my recipes (not just a curry chicken recipe), I like to add dried herbs and spices to the skillet/pot/pan before any liquid ingredients because the direct heat starts to draw the flavor and their essential oils out, resulting in a more flavorful dish. The exception would be fresh herbs, which are better added toward the end of the cooking process.
• When making a chicken curry with coconut milk, I like adding a little water to the can to rinse it so nothing gets wasted.

Frequently Asked Questions:

Get all my chicken recipes at Chicken Recipes – From A Chef’s Kitchen.