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Chicken Curry with Potatoes in Rich Spiced Gravy

Chicken Curry with Potatoes

Victoria
Try this easy and delicious Chicken Curry with Potatoes recipe! A flavorful, comforting dish perfect for any weeknight dinner. Simple and satisfying
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 4 People
Calories 380 kcal

Ingredients
  

For the Curry:

  • Chicken 1 lb, boneless, skinless chicken thighs or breasts, cut into bite-sized pieces: Chicken is the heart of this dish, providing a lean protein that soaks up all the curry’s spices.
  • Potatoes 2 large, peeled and cubed: Potatoes add a comforting, hearty element to the curry, and they cook up tender, absorbing all those delicious flavors.
  • Onion 1 large, chopped: Onions give the curry its aromatic base and enhance the depth of flavor.
  • Garlic 3 cloves, minced: A little garlic goes a long way in boosting the overall taste of the curry.
  • Ginger 1-inch piece, grated: Fresh ginger adds warmth and a subtle spice to the curry, perfectly complementing the other flavors.

For the Spice Blend:

  • Curry Powder 2 tablespoons: This is the star of the show! A pre-made curry powder blend saves time and still gives you that rich, fragrant curry flavor.
  • Turmeric 1 teaspoon: This golden spice adds color and subtle earthiness, while also offering health benefits.
  • Cumin 1 teaspoon: Adds a smoky, savory depth that enhances the overall curry flavor.
  • Coriander 1 teaspoon: A mild, citrusy spice that balances the heat and richness of the curry.

For the Sauce:

  • Coconut Milk 1 can, 13.5 oz: For a creamy, velvety texture, coconut milk brings richness and a slight sweetness to balance the spices. (You can also use yogurt for a tangier twist.)
  • Tomato Paste 2 tablespoons: This adds depth and a touch of sweetness to the curry, helping to create a thick, flavorful sauce.
  • Chicken Broth 1 cup: To bring everything together, adding broth makes the sauce flavorful and just the right consistency for soaking into the chicken and potatoes.

For Garnish (Optional but recommended):

  • Fresh Cilantro chopped: A sprinkle of cilantro adds a fresh, vibrant finish to your dish, making it even more appetizing.
  • Lime Wedges: Squeeze some fresh lime over your curry for a zesty kick that enhances the flavors.

Instructions
 

Step 1: Sauté the Aromatics

  • Heat 2 tablespoons of cooking oil (vegetable or olive oil) in a large pot or Dutch oven over medium heat.
  • Add 1 small finely chopped onion and cook for 3-4 minutes, or until it becomes transparent and tender.
  • Stir in 3 cloves of minced garlic and 1-inch piece of grated ginger. Keep cooking for another 1-2 minutes to bring out the aromas.

Step 2: Cook the Chicken

  • Add the 1 lb of chicken (cut into bite-sized pieces) to the pot, stirring to coat with the aromatics. Braise for 5-7 minutes or until the chicken starts to brown on both sides.

Step 3: Add the Spices

  • Sprinkle in your 2 tablespoons of curry powder, 1 teaspoon of cumin, 1 teaspoon of coriander, and 1 teaspoon of turmeric. Stir well to coat the chicken and onions in the fragrant spices.Saute for 2-3 minutes to extract all the spice flavor.

Step 4: Add the Potatoes and Tomatoes

  • Toss in the 2 large potatoes (peeled and cubed) along with 2 tablespoons of tomato paste. Stir everything together, making sure the potatoes are well-coated in the spices.

Step 5: Simmer the Curry

  • Add 1 can of coconut milk and 1 cup of chicken broth, and stir to mix. Let the mixture simmer, then cover the pot and cook for 20-25 minutes, or until the potatoes are tender and the chicken is cooked. Stir occasionally so that the curry will not stick at the bottom of the pan.

Step 6: Adjust the Seasonings

  • Once the potatoes are soft and the curry has thickened to your liking, taste the sauce and adjust the seasonings if needed. If you prefer a bit more heat, you can add a pinch of chili powder or chopped fresh chili. For extra brightness, a squeeze of lime juice will elevate the flavors.

Step 7: Garnish and Serve

  • After preparing the curry, serve hot with a garnish of fresh cilantro. Pair it with steamed rice, naan, or roti to make the meal even more satisfying.

Notes

Nutrition Information (Per Serving):
  • Calories: 380 kcal
  • Fat: 16g
    • Saturated Fat: 8g
  • Carbohydrates: 30g
    • Fiber: 5g
    • Sugar: 5g
  • Protein: 30g
  • Cholesterol: 80mg
  • Sodium: 650mg
  • Potassium: 900mg
  • Vitamin A: 10% DV
  • Vitamin C: 20% DV
  • Calcium: 5% DV
  • Iron: 20% DV
 
Keyword Chicken Curry, Comfort Food, Easy Chicken Curry, Potatoes, Weeknight Dinner