Chicken and Potato Curry

4.78 from 9 votes

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, spicy chicken curry is both hearty and satisfying!

Prep Time25

Cook Time35

Total Time1

Course: Chicken and Turkey

Cuisine: Indian

Diet: Diabetic, Gluten Free, Kosher

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

2 tablespoons canola or vegetable oil or as needed
4 medium boneless skinless chicken breast halves or 8 boneless skinless chicken thighs (approximately 2 pounds), cut into 1 to 1 1/2-inch pieces
Salt and freshly ground black pepper
1 large onion halved and sliced
1 large green bell pepper seeded, membranes removed and cut into chunks
1 large red bell pepper seeded, membranes removed and cut into chunks
1 jalapeno pepper seeded if desired, thinly sliced
1 large plum tomato seeded and diced
2 tablespoons minced fresh ginger
6 cloves garlic minced
2 tablespoons curry powder hot or mild
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cayenne or to tolerance
2 bay leaves
1 pound potatoes peeled if using Russets, cubed
1 can (13.5-ounce) coconut milk plus 1/2 cup water to rinse out the can
1 tablespoon light brown sugar
1/4 cup chopped fresh cilantro

Instructions

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 out 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 and the potatoes are tender.
Add the brown sugar and cilantro and serve.

Notes

SUBSTITUTIONS:

Use boneless skinless chicken thighs in place of chicken breast meat.
Use light coconut milk if you want to cut down on fat.
Heavy cream can be substituted for coconut milk.

TIPS:

When browning chicken or any other protein, it’s important not to crowd it. Placing too much chicken into the skillet/pan causes it to steam rather than brown.
I like to add dried herbs and spices to the skillet/pot/pan before any liquid ingredients because the direct heat starts to draw out the flavor and essential oils, resulting in a more flavorful dish.

Nutrition