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Chicken and Potato Curry Recipe

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4 from 13 reviews

This hearty Chicken and Potato Curry is a flavorful and comforting one-pan meal featuring tender chicken breast, vibrant bell peppers, and soft potatoes simmered in a rich coconut curry sauce with aromatic spices. Perfect for a satisfying family dinner, this easy stovetop recipe balances heat and sweetness with fresh herbs and spice blends.

Ingredients

Protein and Vegetables

  • 4 medium boneless skinless chicken breast halves
  • 1 large onion, halved and sliced
  • 1 large green bell pepper, seeded and cut into chunks
  • 1 large red bell pepper, seeded and cut into chunks
  • 1 jalapeno pepper, seeded if desired and thinly sliced
  • 1 large plum tomato, seeded and diced
  • 1 pound potatoes, peeled if using Russets, cubed

Spices and Flavorings

  • 2 tablespoons canola or vegetable oil (or as needed)
  • Salt and freshly ground black pepper, to taste
  • 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 tablespoon light brown sugar
  • 1/4 cup chopped fresh cilantro

Liquids

  • 1 can (13.5-ounce) coconut milk
  • 1/2 cup water (to rinse out the coconut milk can)

Instructions

  1. Prepare the chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Season the chicken pieces with salt and freshly ground black pepper.
  2. Brown the chicken: In batches, brown the chicken on all sides in the skillet. The chicken won’t be fully cooked at this stage. Transfer browned chicken to a plate and set aside.
  3. Sauté the onions: Add the remaining oil to the skillet. Reduce heat to medium-low and cook the sliced onions for 4-5 minutes until they begin to soften.
  4. Add bell and jalapeno peppers: Stir in the green and red bell peppers along with the jalapeno slices. Cook for 2-3 minutes until they start to soften.
  5. Add tomatoes and spices: Mix in the diced plum tomato, minced ginger, garlic, curry powder, ground coriander, turmeric, cayenne, and bay leaves. Stir and cook briefly for 10-15 seconds to release the aromas.
  6. Add potatoes: Add the cubed potatoes to the skillet and stir well to coat them with the spice mixture.
  7. Add coconut milk and water: Pour in the coconut milk and use the 1/2 cup water to rinse out the can, adding this liquid to the skillet as well.
  8. Simmer potatoes: Bring the mixture to a simmer, cover the skillet, and cook for about 10 minutes until the potatoes can be pierced with a knife but still offer some resistance.
  9. Cook chicken through: Return the chicken pieces to the skillet, cover, and continue cooking for 5-10 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
  10. Finish and serve: Stir in the light brown sugar and chopped fresh cilantro. Adjust seasoning if necessary, then serve the curry hot.

Notes

  • Adjust the amount of cayenne and jalapeno peppers to suit your heat preference.
  • Using boneless chicken breast keeps the curry lean and cooks evenly.
  • You can substitute Russet potatoes with Yukon Gold or other waxy potatoes for a creamier texture.
  • Serve this curry over steamed rice or with warm naan bread for a complete meal.
  • Leftovers refrigerate well for up to 3 days and flavors improve after a day.

Find it online: https://bitezly.com/chicken-and-potato-curry-recipe/