Chicken and potato curry

Chicken and potato curry is a hearty dish featuring tender chicken thighs cooked with creamy potatoes and vegetables in a fragrant curry sauce. This easy recipe simmers the ingredients to create a comforting meal perfect for any occasion.

15 Dec 2025
Cook time 23 min
Prep time 10 min

Ingredients:

2 tsp olive oil
3 potatoes
2 onions
1 tbsp curry powder
4 chicken thighs
1 cup vegetable broth
1/2 cup water
1 cup green beans
1/2 cup peas
1/2 cup coriander leaves

Chicken and potato curry is a flavorful, hearty dish that's perfect for a cozy dinner. This recipe combines tender chicken thighs, creamy potatoes, and a mix of vegetables simmered in a fragrant curry sauce. It's easy to prepare and will fill your home with an inviting aroma.

Instructions:

1. Prepare Your Ingredients:
- Peel and chop the potatoes into bite-sized chunks.
- Finely chop the onions.
- Trim the green beans and cut them in half.
- Chop the coriander leaves.

2. Cook the Onions:
- Heat 2 teaspoons of olive oil in a large pot or deep skillet over medium heat.
- Add the chopped onions and sauté until they are soft and translucent, about 5-7 minutes.

3. Add Curry Flavor:
- Stir in 1 tablespoon of curry powder and cook for about 1 minute until fragrant, stirring constantly to prevent burning.

4. Cook the Chicken:
- Add the chicken thigh pieces to the pot. Cook until they are browned on all sides, about 5 minutes.

5. Incorporate Potatoes and Liquids:
- Add the potato chunks to the pot.
- Pour in 1 cup of vegetable broth and 1/2 cup of water.
- Stir well to combine all ingredients.

6. Simmer Until Tender:
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and let it simmer for about 20 minutes, or until the potatoes are tender and the chicken is cooked through.

7. Add Green Vegetables:
- Stir in the green beans and peas.
- Cover again and cook for an additional 5-7 minutes, until the green beans and peas are tender but still vibrant in color.

8. Finish with Fresh Herbs:
- Just before serving, stir in the chopped coriander leaves.

9. Serve:
- Taste the curry and season with salt and pepper if needed.
- Serve the Chicken and Potato Curry hot, with rice or flatbread on the side if desired.

This chicken and potato curry is not only delicious but also nutritious, offering a balanced meal packed with protein, fiber, and a variety of vitamins and minerals. Serve it with rice or naan bread to soak up the delightful curry sauce. Enjoy your homemade, comforting curry!

Chicken and potato curry FAQ:

What is the best cooking time for chicken and potato curry?

The chicken and potato curry should be simmered for about 20 minutes after adding the potatoes, followed by an additional 5-7 minutes after incorporating the green beans and peas. This ensures both the chicken is thoroughly cooked and the potatoes are tender.

How do I know when the chicken is done cooking?

The chicken is done when it reaches an internal temperature of 165°F (75°C) and the juices run clear. It should be no longer pink inside. If you’re unsure, you can cut into a piece to check.

Can I substitute chicken thighs with other cuts of chicken?

Yes, you can use chicken breasts or drumsticks as a substitute for chicken thighs. Just adjust the cooking time slightly, as chicken breasts may cook faster than thighs.

How should I store leftover chicken and potato curry?

Allow the curry to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months. Reheat thoroughly before serving.

What can I use instead of curry powder?

If you don't have curry powder, you can create a homemade blend using spices like cumin, coriander, turmeric, and paprika. Start with equal parts of each and adjust to taste.

Cooking Tips:

- Cut your potatoes into similar-sized pieces to ensure they cook evenly.

- For extra flavor, you can marinate the chicken thighs in the curry powder and a bit of yogurt for a few hours before cooking.

- Feel free to adjust the quantity of curry powder according to your taste preferences.

- If you prefer a thicker curry, let it simmer a bit longer until it reaches your desired consistency.

- Garnishing with fresh coriander leaves just before serving adds a burst of freshness and color to your dish.

Nutrition Facts

4 Servings
Calories 410kcal
Protein 22g
Carbohydrates 44g
Fiber 8g
Sugar 9g
Fat 20g

Chicken and potato curry