Easy chicken curry with potatoes brings succulent chicken breast and spice-soaked potatoes together in a warming, Indian curry sauce. It’s honest, earthy and comforting. And ready in around 30 minutes.
We love a chicken curry recipe in my house, so I have a bunch! Try chicken korma, a mild and creamy one. Butter chicken curry, rich and decadent. Or coconut chicken and rice with green beans for a biryani-style gut-buster.
Homemade chicken curry
I am all about homemade food right now. While the cost of everything seems to be rising, I’m on the look out for inventive ways to tighten our belt that don’t mean missing out. And a homemade chicken curry, rather than a takeout, is right up my alley.
But besides being a fraction of the price, the benefits of a home cooked curry greatly outweigh the restaurant kind. I can be sure that no additives, preservatives, or mounds of salt or added sugar have gone into my dish. Every ingredient is fresh and wholesome.
What’s more, I can influence what goes in the pot. I can add more or less chili heat, tomatoes, potatoes; substitute one ingredient for another; or add extra vegetables depending on how the family are feeling that day.
Finally, in the time it takes to choose, order and wait for a delivery to arrive from your local Indian restaurant, you could have cooked, eaten and maybe even washed up!?
That’s four persuasive reasons to make your own. Who’s with me?
Substitutions and variations
This honest and earthy chicken curry with potatoes lends itself to variation. Just keep to the spice recipe and you can’t go wrong.
I’ve chosen chicken breast because they’re easy to cube to match the bite-sized potatoes. However, skinless and boneless juicy chicken thighs will work just as well if you prefer them.
If you find yourself with a couple of sweet potatoes to use up, they make a fine substitution for regular potatoes. Butternut squash too. I’ve also made this with chickpeas instead of potatoes, they offer a similar texture, absorb just as much flavour and pack extra protein.
There’s also no need to put together extra vegetable sides if you’re pushed for time. I sometimes throw in a handful or two of green peas or green beans right at the end. You could also stir in some spinach. It keeps my mom-conscience clear!
Recipe tips and notes
- I reduced the amount of ghee/ oil in my recipe compared to a traditional recipe. I like it to be incorporated, not in a pool on top of the curry. If you prefer more, go ahead and add another tablespoonful.
- If the onions begin to burn, add a splash of water to cool the pan. They should turn a light brown though.
- So much flavour comes from sautéing the onions, not just from the spices. So, take your time to bring out that base.
- Jarred minced garlic and ginger, or pastes, are nifty little kitchen hacks. They save a lot of time and keep longer than fresh. If you have some in your stores, use them now if you wish! I’d double up on the garlic though, the pre-pressed versions tend to lack the vibrancy of fresh.
- The fire factor comes from the chillies. The chilli powder in this recipe is from pure ground dried chillies, so it is hot and authentic! Don’t reach for the pre-mixed chili powder for seasoning your chili con carne- that is not the one!
- Garam masala is a warm a fragrant mixed spice that is central to many an Indian dish. I sprinkle mine on at the end of cooking, rather than adding it with the other dry spices near the start.
- This recipe makes use of both ground and fresh coriander (cilantro (US)). From the same herb but playing very different roles in building and giving flavour. They’re the same but not the same and you need them both!
- I have to admit, I have never come across a chicken curry with potatoes dish in a restaurant. But when my Indian friend, Sangheeta made it for me, I was sold on it. The soft potatoes soak up all the earthy spices for an explosion of flavour with every bite. And as a bonus, potatoes stretch the meal making it even more filling and economical. If this is not authentic, I am sorry but I never claimed it to be!
- If you’re not big on potatoes, butternut squash and chickpeas are great alternatives.
- Green peas or green beans can be thrown in for the last few minutes of cooking to up the veg quota.
- For added smoothness that takes the edge off, add 125ml of full fat natural or Greek yoghurt, or coconut milk.
Sundries and side dishes complete an Indian takeaway feast, but I definitely don’t have time to be making pappadums and samosas. We pair back on curry night at home and are satisfied with rice, bread and a vegetable side. It usually looks a bit like this:
– coconut rice, or plain basmati rice
– naan bread or chapati
– cauliflower and potato curry ‘aloo gobi’, which could also serve as a main for any non-meat-eaters.
Storage and leftovers
If you’ve added yoghurt to this chicken curry, it won’t freeze well. The sauce will become grainy on thawing and could split on reheating. Still edible, but not as good.
For curry without yoghurt, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and then reheat on the hob with a splash of water to loosen if necessary. Check the chicken is at a food-safe temperature before serving.
Curry is one of the best leftover meals. The flavours develop in intensity making it arguably tastier the second time around. If you have any leftovers, keep in an airtight container in the fridge for 3-4 days. Reheat on the hob.
More curries to try
- Chicken and Sweet Potato Curry
- Indian Kofta Curry (Meatball Curry)
- Chinese Chicken Curry (VIDEO)
- Thai Fish Curry
- Coconut Lentil Curry with Butternut Squash
Easy Chicken Curry with Potatoes
- 1-2 tbsp vegetable oil or ghee
- 1 onion large
- 4 cloves garlic
- 1 tbsp grated ginger
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- ½ tsp turmeric
- ½ tsp ground chilli powder or cayenne pepper
- 700g / 1.5 lbs chicken breast or skinless boneless chicken thighs
- 1 large potato peeled and cut into chunks
- 250g / 1 cup canned chopped tomatoes
- 250g / 1 cup water
- Salt to taste
- 1 tsp garam masala
- 2 tbsp fresh cilantro / coriander
- In a large pan heat the oil or melt the ghee and start frying the onions over medium heat for 10 minutes. If the onions start to burn, add a splash of water, your onions should turn slightly brown by the end. Then add the pressed garlic and grated ginger, cook for half a minute while stirring. Add the coriander, cumin, turmeric and the chilli powder, stir to combine and cook for a minute or until the spices start to smell aromatic.
- Add the cubed chicken breasts and potatoes, cook briefly to seal the chicken on the outside, then add the chopped tomatoes and water with a pinch of salt, bring to simmer and cover with a lid, let it cook for 10 minutes, then uncover and cook for 10 minutes longer.
- At the end of the cooking time the chicken will be full cooked and the potatoes are tender. Sprinkle with the garam masala and chopped fresh coriander. Serve with basmati rice and naan.
- (Another personal favourite is nigella seeds to top your curry. They are the little black seeds you see in naan and they add A TON of flavour!)