Chicken and Potato Curry Recipe: Flavorful One-Pot Dinner

This creamy chicken and potato curry is a hearty yet lightened-up Indian-style curry that’s quick to prepare and full of flavor.

When the weather turns chilly I crave something warm and comforting. While soups like minestrone or chicken tortilla soup do the trick, lately I’ve been reaching for curries. A good Indian-style curry warms you from the inside out, and this chicken and potato curry has quickly become a favorite.

Indian food relies on a few simple techniques and a variety of spices to build deep, complex flavor. This recipe is easy and approachable — it doesn’t require an extensive spice cabinet, just a couple of common blends like curry powder and garam masala.

A base of sautéed onion with garlic and fresh ginger is seasoned with curry powder and garam masala, and enriched with a touch of tomato paste. Evaporated milk adds creaminess without the heaviness of heavy cream. Tender chicken, Yukon Gold potatoes, and sweet green peas finish the dish.

This curry is versatile: add extra vegetables, leave out the potatoes, or adjust the spice levels to your liking. I like to serve it with naan and yellow basmati rice for a complete meal.

Ingredient Notes

Boneless Skinless Chicken

Use bite-size pieces of boneless skinless chicken breast for a lean option. Boneless skinless thighs also work well and stay tender.

Curry Powder

Curry powder is a Western-style spice blend; different brands vary in heat and flavor. Try a few to find one you like, or make your own blend at home for a customized profile.

Garam Masala

Garam masala is a warm Indian spice blend. If unavailable, mix ground cumin, coriander, cardamom, and a pinch of cinnamon as a substitute.

Tomato Paste

A small amount of tomato paste deepens the sauce without making it overly tomato-forward.

Evaporated Milk

Evaporated milk creates a creamy texture without heavy cream. For a dairy-free alternative, use canned full-fat coconut milk (which will add a different flavor). Half-and-half or heavy cream can be used for a richer result.

Potatoes

Yukon Gold potatoes work nicely for their creamy texture and buttery flavor. You can substitute russets, red potatoes, or sweet potatoes, and winter squash like butternut also makes a great swap.

Vegetables and Garnish

Frozen green peas add color and a touch of sweetness; use fresh peas in season or swap in spinach, snow peas, bell peppers, broccoli, or zucchini. Finish the curry with chopped fresh cilantro or parsley if you prefer.

Step by Step Instructions

1. In a medium bowl, combine 1¼ lbs bite-sized chicken pieces with 1 tablespoon curry powder, 1 tablespoon lemon juice, and ½ teaspoon kosher salt. Set aside to marinate briefly.
2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Sear the chicken until browned on both sides, about 3–4 minutes. The chicken will not be fully cooked; transfer to a plate.
3. Reduce heat to medium, add the remaining tablespoon of olive oil, and sauté ½ a thinly sliced onion until soft, about 5 minutes.
4. Stir in 1 clove minced garlic, 1 tablespoon minced fresh ginger, the remaining 1 tablespoon curry powder, 2 teaspoons garam masala, and 1 tablespoon tomato paste. Cook, stirring, for about 30 seconds to bloom the spices.
5. Add 1 can (12 oz) evaporated milk, ¾ cup chicken broth, 1 tablespoon brown sugar, and a pinch (½ teaspoon) kosher salt. Stir to combine.
6. Add ¾ lb Yukon Gold potatoes, cut into 1-inch pieces. Bring to a simmer and cook, stirring frequently, for about 15 minutes until the potatoes are tender. If the sauce reduces too much before the potatoes are done, add a little extra broth or water.
7. Return the seared chicken to the skillet and stir in 1 cup frozen green peas (no need to thaw). Cook another 4–5 minutes until the chicken is cooked through and the peas are heated.
8. Garnish with chopped fresh cilantro and serve hot over rice or with naan.

Serving Suggestions

• Serve with yellow basmati rice, plain white rice, or baked lime rice for a full meal.
• For a lower-carb option, try cauliflower rice or couscous.
• Naan or pita bread is lovely for sopping up the sauce.

Storage Instructions

Allow the curry to cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Freezing is not recommended because potatoes often change texture after thawing.

FAQs