Easy Curry Chicken with Potatoes Recipe

Filled with flavorful warm spices, this easy curry chicken with potatoes recipe is simply delicious! Made all in one skillet, it whips up in a snap and is oh so comforting!

You can serve it as is, or over a bed of cooked rice. For an extra special treat, serve it with my easy naan bread to soak up all the luscious sauce.

With the price of eating out skyrocketing in the last few years, I’m always trying to make our favorite restaurant dishes at home. Not only does it save a bunch of money, I like that I can adapt it to my family’s taste.

This recipe is similar to my easy chicken curry recipe, but it has extra layers of flavor thanks to the garam masala, and the potatoes make it even more hearty.

Should you cook potatoes before putting them in curry?

No, you don’t need to cook the potatoes first! In fact, as you cook them in the sauce, they will become infused with warm Indian flavor that can’t be beat! As a bonus, you don’t need to dirty another pot.

How to make Indian chicken potato curry:

1. PREP – Cut the chicken breast into small chunks. You can also scrub and cube the potatoes, but I usually do that while the chicken is cooking to save time.
2. CHICKEN – Heat a tablespoon of the oil over medium-high heat in a large skillet. Add the chicken and cook for about 6 minutes, just until browned.
   Transfer to a plate.
3. SAUCE – To the same skillet, add the last tablespoon of oil and the onion. Cook and stir for 2-3 minutes over medium heat, scraping up all the browned chicken bits. Stir in the curry, cumin, salt, coriander, garam masala, turmeric, red pepper flakes, brown sugar, minced garlic, and ginger.
4. SIMMER – Add the broth, coconut milk, and cubed potatoes. Simmer over medium-low heat for about 10 minutes. Stir in the chicken; cook for 5-8 more minutes, stirring occasionally, until the chicken is cooked through and the potatoes are tender.
5. SERVE – You can serve as is in bowls, or over hot cooked rice. If desired, garnish with cilantro, sesame seeds, or a splash of fresh lemon juice.

For a complete meal, serve this curry chicken recipe with a side salad, or green vegetables like peas, broccoli, green beans, or snow peas.

PRO TIPS:

• Garam masala adds the best flavor to this dish! If you plan on making Indian food on a regular basis, it is totally worth purchasing. If you can’t find it at the grocery stores, you can find it on Amazon.
• Full fat coconut milk gives this dish the best creamy texture. If all you have is light coconut milk, I recommend adding a bit of heavy cream.

Curry Chicken with Potatoes Variations:

• Instead of boneless chicken breast, you can use chicken thighs.
• I’ve made this dish with both Yukon Gold and red potatoes, but you could also try russet potatoes, or even sweet potatoes.
• Feel free to add extra veggies. Bell peppers, green peas, or even baby spinach would be tasty.

MORE QUICK DINNER IDEAS:

• Chicken Caesar Wrap Recipe
• Ground Beef Fried Rice
• Instant Pot Butter Chicken
• Thai Chicken Salad Recipe
• Kielbasa Cabbage Skillet
• Ground Beef and Broccoli
• Curry Chicken Salad with Grapes
• Chicken Fajita Quesadilla Recipe

Easy Chicken Curry with Potatoes

Kara Cook

Chunks of chicken and hearty potatoes in a creamy, perfectly spiced coconut curry sauce. An easy meal that will have the whole family running to the dinner table!

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Prep Time 10 minutes mins

Cook Time 28 minutes mins

Total Time 38 minutes mins

Course Main Dish: Chicken

Cuisine Indian

Servings 6 servings

Calories 463 kcal

Equipment

• T-Fal Refresh Ceramic Nonstick Frying Pan Skillet 12-Inch, Oven Safe to 350°F
• Bamboo Spatula 13-Inch
• Garlic Press

Ingredients

  

1x2x3x

• 2 Tbsp olive oil divided (or coconut oil)
• 1 ½ pounds boneless skinless chicken breasts, cubed
• 1 onion diced
• 2 Tbsp curry powder
• 1 tsp cumin
• 1 ½ tsp salt
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp ground turmeric
• pinch red pepper flakes
• 1 Tbsp brown sugar
• 4 cloves garlic minced
• 1 tsp grated fresh ginger
• 1 ½ cups chicken broth
• 1 13.5 oz can full-fat coconut milk
• 1 ½ pounds yukon gold potatoes cut into small cubes

Instructions

 

• Cut the chicken into bite sized pieces. Heat a tablespoon of the oil over medium-high heat in a large skillet. Add the chicken and cook for about 6 minutes, or until browned. It doesn't need to be cooked all the way through.
• Transfer the chicken to a plate. Add the last tablespoon of oil and the onion. Saute for 2-3 minutes over medium heat, scraping up all the browned chicken bits.
• Add the curry, cumin, salt, coriander, garam masala, turmeric, red pepper flakes, brown sugar, minced garlic, and ginger. Cook and stir for about a minute, or until fragrant.
• Add the broth, coconut milk, and cubed potatoes; simmer over medium low heat for about 10 minutes.
• Add the browned chicken and cook for an additional 5-8 minutes or until the potatoes are tender and the chicken is cooked through.
• You can serve it as is, or over hot cooked rice.

Notes

• I like to scrub and cube my potatoes while the chicken cooks, but you can prep it before you start cooking.
• Leftover curry can be stored in an airtight container in the refrigerator for 4-5 days.

Nutrition

Serving: 1gCalories: 463kcalCarbohydrates: 30gProtein: 31gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 69mgSodium: 881mgPotassium: 1185mgFiber: 5gSugar: 6gVitamin A: 28IUVitamin C: 27mgCalcium: 60mgIron: 4mg

Keyword curry chicken with potatoes

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Tender chicken pieces and potatoes in a creamy sauce flavored with Indian spices and coconut milk. This curry chicken with potatoes recipe is a perfect weeknight dinner!