If you’re craving a meal that’s both comforting and bursting with vibrant flavors, this Chicken and Potato Curry Recipe is an absolute winner. It combines tender chicken breast pieces with hearty potatoes, all swimming in a rich, spiced coconut curry sauce that’s perfectly balanced with fresh herbs and a subtle hint of sweetness. The warmth from the spices and the creaminess of the coconut milk make every bite deeply satisfying, whether you’re cooking for family dinner or impressing guests with a fragrant, colorful dish that’s surprisingly easy to prepare.

Ingredients You’ll Need

The image shows an overhead view of 16 clear glass bowls arranged loosely on a white marbled surface. At the top left, a large bowl holds raw light pink chicken pieces. To its right, a small bowl contains pale yellow oil, and next to it is a large bowl of finely chopped white onions. Below the chicken bowl, a medium bowl has bright green chopped green peppers, while the center holds a medium bowl of red diced tomatoes. Beside the tomatoes is a small bowl with round sliced green and orange chili peppers, and next to that is a small bowl of finely minced pale yellow ginger. Below these, scattered small bowls contain different colored spices: black, bright yellow, green, and dark brown powders. Near the bottom left is a bunch of fresh green cilantro, and at the bottom right, a medium bowl with chunks of pale yellow potatoes. A small bowl of white liquid is near the lower right side of the arrangement. A woman's hand is not visible but implied for scale. photo taken with an iphone --ar 4:5 --v 7

Simple, fresh ingredients are the foundation of any great dish, and this curry is no exception. Each item in the list plays an essential role, lending texture, depth, and bright flavors that come together to create an unforgettable meal.

Canola or vegetable oil (2 tablespoons): Ideal for browning the chicken and sautéing vegetables without overpowering the spices.
Boneless skinless chicken breast halves (4 medium): Lean and tender, these are the perfect protein to soak up the curry flavors.
Salt and freshly ground black pepper: The simple seasoning that enhances every other ingredient.
Large onion (1, halved and sliced): Adds sweetness and depth to the curry’s base.
Green bell pepper (1 large, cut into chunks): Provides crunch and a subtle bitterness that balances the dish.
Red bell pepper (1 large, cut into chunks): Brings gorgeous color and a hint of sweetness.
Jalapeno pepper (1, thinly sliced, seeded if preferred): Delivers a gentle heat that awakens your taste buds.
Plum tomato (1 large, seeded and diced): Adds freshness and acidity to brighten the curry sauce.
Minced fresh ginger (2 tablespoons): Infuses a fragrant, zesty kick that is signature to curry dishes.
Minced garlic (6 cloves): Builds savory richness and aromatics.
Curry powder (2 tablespoons, hot or mild): The heart of the dish, this blend of spices defines the curry’s flavor profile.
Ground coriander (1 teaspoon): Brings a warm, citrus note to complement the curry powder.
Ground turmeric (1/2 teaspoon): Adds a subtle earthiness and the golden hue that makes the dish visually appealing.
Ground cayenne (1/2 teaspoon, adjustable): Just the right amount of spice for those who like a little extra heat.
Bay leaves (2): Impart a delicate herbal aroma during the simmering process.
Potatoes (1 pound, peeled if Russets and cubed): Give the curry body and soak up the luscious sauce beautifully.
Coconut milk (1 can, 13.5 ounces): Creamy and slightly sweet, it balances the spices perfectly.
Light brown sugar (1 tablespoon): Adds a subtle sweetness that rounds out the flavors.
Fresh cilantro (1/4 cup chopped): Used at the end for a fresh, bright, herbaceous finish.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Chicken and Potato Curry Recipe

Step 1: Brown the Chicken

Start by heating one tablespoon of oil in a large skillet over medium-high heat. Season the chicken breasts generously with salt and freshly ground black pepper. Brown the chicken on all sides working in batches if necessary; this not only seals in flavor but also gives the chicken a lovely golden color. Remember, the chicken will not be fully cooked at this stage, so don’t overcook it.

Step 2: Sauté the Aromatics and Peppers

Add the remaining oil to the skillet, then toss in the sliced onions. Lower the heat slightly to medium-low and cook the onions until they begin to soften and release their natural sweetness. Next, add the green and red bell peppers along with the thinly sliced jalapeno for a touch of heat. Cook everything together just until the peppers start to soften, which helps keep their bright color and slight crunch.

Step 3: Build the Flavor Base

Stir in the diced plum tomato, minced fresh ginger, garlic, and the aromatic blend of curry powder, ground coriander, turmeric, cayenne, and the bay leaves. Let this mixture cook briefly—about 10 to 15 seconds—to allow the spices to bloom and release their fragrance. This step is critical as it transforms the dish from simple ingredients to a robust curry foundation.

Step 4: Add Potatoes and Liquids

Next, add the cubed potatoes to the skillet, stirring them well so the spices coat every piece. Pour in the full can of coconut milk along with half a cup of water used to rinse out the can—this keeps every bit of creamy goodness in your curry. Bring the mixture to a gentle simmer.

Step 5: Simmer Potatoes Until Tender

Cover the skillet and let the potatoes cook for around 10 minutes or until you can pierce them easily with a paring knife, but they should still hold some firmness. This ensures the potatoes will absorb the curry flavors without becoming mushy.

Step 6: Finish Cooking the Chicken

Return the browned chicken pieces to the skillet. Cover and cook for an additional 5 to 10 minutes or until the chicken is fully cooked through and reaches an internal temperature of 165 degrees Fahrenheit. At this point, the potatoes should be tender and infused with the rich spices.

Step 7: Add Final Touches

Stir in the light brown sugar to add subtle sweetness that balances the heat and acidity. Finish by scattering freshly chopped cilantro over the curry for a burst of fresh, herbal brightness that highlights the dish beautifully. Serve immediately to enjoy all the vibrant flavors at their peak.

How to Serve Chicken and Potato Curry Recipe

A white pot filled with a stew-like dish showing several chunks of cooked chicken in a yellowish sauce mixed with diced yellow and red vegetables, and green herbs sprinkled throughout. The sauce looks thick and coats all the ingredients. The pot is set on a white marbled surface with no other items visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh cilantro is the classic choice to complement this chicken and potato curry recipe, adding a crisp herbal note. You can also sprinkle some toasted cumin seeds or a squeeze of lime juice just before serving to brighten the flavors even more.

Side Dishes

This curry shines when paired with fluffy basmati rice or warm naan bread to soak up the luscious sauce. For a lighter accompaniment, a simple cucumber and yogurt raita helps cool the palate and balances the dish’s spices perfectly.

Creative Ways to Present

Serve this curry in rustic bowls garnished with a few whole cilantro sprigs and thinly sliced green chilies for added color and heat. For a fun twist, present it over roasted vegetable couscous or inside a warm pita pocket, turning the dish into a flavorful, hand-held delight.

Make Ahead and Storage

Storing Leftovers

Let the curry cool to room temperature before transferring it to an airtight container. Stored in the refrigerator, it will keep well for up to 3 days, allowing flavors to meld further for an even tastier meal later on.

Freezing

This chicken and potato curry recipe freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. To avoid texture changes, slightly undercook the potatoes during the initial cooking if you plan to freeze the dish.

Reheating

Reheat the curry gently over low to medium heat on the stove, stirring occasionally to prevent sticking. If the sauce has thickened too much, add a splash of water or coconut milk to restore its creamy consistency. Microwave reheating also works well; just cover and heat in short intervals, stirring between them.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs work wonderfully because they stay juicy and tender during cooking. Just adjust the cooking time slightly to ensure they are cooked through.

Is this curry very spicy?

The heat level depends on the type and amount of curry powder and cayenne you use, as well as whether you keep the jalapeno seeds. You can easily adjust the spice to your taste by using mild curry powder and removing seeds from the jalapeno.

Can I make this recipe vegetarian?

Yes, you can substitute the chicken with hearty vegetables like cauliflower florets, chickpeas, or paneer cheese for a satisfying vegetarian option while keeping the potatoes and aromatic spices.

What type of potatoes are best for this curry?

Russet potatoes are great for their softness, but Yukon Gold or red potatoes hold their shape better and add a nice texture contrast when simmered in curry sauce.

Do I need to peel the potatoes?

Peeling is optional. If you prefer a rustic texture, leaving the skins on provides extra fiber and nutrients. Just make sure to scrub them well before chopping.

Final Thoughts

This Chicken and Potato Curry Recipe is one of those dishes that feels like a warm hug at the end of a long day. Its rich flavors, balanced spices, and satisfying textures make it a go-to recipe worth keeping in your culinary repertoire. Once you give it a try, I guarantee it will become a beloved favorite in your kitchen as it has in mine.