Chicken potato curry recipe with 500g chicken, 3 potatoes, 2 onions, 2 tomatoes, garlic, ginger & spices, rich, comforting, easy homemade curry.
Ingredients for Chicken Potato Curry Recipe
| Ingredient | Quantity | Tips |
|---|---|---|
| Chicken (boneless or bone-in) | 500g | Thighs stay juicier; breast works too |
| Yukon Gold Potatoes | 3 medium | Peel or leave skin for texture |
| Onion | 1 large | Finely chopped |
| Garlic | 4 cloves | Minced for flavor |
| Ginger | 1-inch piece | Grated for aroma |
| Curry powder | 2 tbsp | Adjust based on spice preference |
| Turmeric | 1 tsp | Adds color and subtle flavor |
| Garam masala | 1 tsp | Optional, adds depth |
| Coconut milk | 1 cup | Creamy base; can substitute with chicken broth |
| Salt | To taste | Balance flavors |
| Oil | 2 tbsp | Vegetable or olive oil |
| Fresh cilantro | For garnish | Optional, enhances freshness |
How to Make Chicken Potato Curry Recipe
Prep Ingredients
Chop chicken into bite-sized pieces, dice potatoes, and finely mince onion, garlic, and ginger.
Sauté Aromatics
Heat oil in a large pan. Add onions, garlic, and ginger. Cook until fragrant and lightly golden.
Brown the Chicken
Add chicken pieces, cooking until lightly browned on all sides.
Add Spices & Potatoes
Stir in curry powder, turmeric, and garam masala. Mix well, then add potatoes.
Simmer with Liquids
Pour in coconut milk or chicken broth. Cover and simmer until chicken is cooked and potatoes are tender.
Final Touches
Adjust seasoning with salt. Garnish with fresh cilantro and serve with rice or naan.
Chicken Potato Curry Recipe Variations
Creamy Coconut Style
Add extra coconut milk for a richer, creamier curry. Mild spice works well for kids.
Spicy Indian-Inspired
Increase chili powder or add fresh green chilies for a bold, fiery flavor.
Vegetable-Loaded Curry
Include peas, carrots, or bell peppers for added color and nutrition.
Slow Cooker Version
Sear chicken first, then combine all ingredients in a slow cooker. Cook on low 6–8 hours for tender, flavorful curry.
Pressure Cooker Quick Curry
Cook all ingredients under high pressure for 10–12 minutes. Perfect for fast weeknight dinners.
Storage and Reheating for Chicken Potato Curry Recipe
| Storage Method | Duration | Reheating Instructions | Notes |
|---|---|---|---|
| Refrigerator | 3–4 days | Reheat gently on stovetop over medium heat, stirring occasionally | Keep covered to retain moisture |
| Freezer | Up to 3 months | Thaw overnight in fridge, then reheat on stovetop or microwave | Use airtight containers to prevent freezer burn |
| Meal Prep Containers | 2–3 days | Reheat in microwave for 2–3 mins or stovetop | Ideal for portioned lunches |
| Leftover Rice | 1–2 days | Reheat with a splash of water to keep rice soft | Serve alongside reheated curry |
Servings for Chicken Potato Curry Recipe
With Rice
Serve over steamed basmati or jasmine rice to soak up the rich, flavorful curry sauce.
With Breads
Pair with warm naan, roti, or paratha for a comforting, complete meal.
Fresh Sides
Add a crisp cucumber or tomato salad, or a simple raita to balance the spices.
Vegetable Pairings
Steamed vegetables like green beans, peas, or carrots complement the curry perfectly.
Meal Prep Tips
This curry holds well for leftovers, making it ideal for family meal prep or packed lunches.
Nutrition Information for Chicken Potato Curry Recipe
| Nutrient | Amount | Notes |
|---|---|---|
| Calories | 350 kcal | Moderate calorie, hearty meal |
| Protein | 28 g | From chicken, supports muscle repair |
| Carbohydrates | 25 g | Mainly from potatoes, provides energy |
| Dietary Fiber | 4 g | Helps digestion, from potatoes and optional veggies |
| Fat | 15 g | Includes healthy fats from coconut milk and oil |
| Saturated Fat | 7 g | From coconut milk; can reduce with light coconut milk |
| Sodium | 450 mg | Adjust salt to taste |
| Vitamin A | 15% DV | From optional carrots or spices |
| Vitamin C | 12% DV | From potatoes and vegetables |
| Iron | 10% DV | From chicken and spices |
FAQs About Chicken Potato Curry Recipe
Q1: Can I use chicken breast instead of thighs?
Yes, chicken breast works but cook carefully to avoid dryness. Thighs stay juicier.
Q2: How do I make this curry mild for kids?
Reduce chili powder and use mild curry powder. Coconut milk adds creaminess.
Q3: Can I freeze leftovers?
Yes, store in airtight containers for up to 3 months. Thaw overnight in fridge before reheating.
Q4: What potatoes are best for curry?
Yukon Gold or red potatoes hold their shape and absorb flavors.
Q5: What can I serve with this curry?
Serve with rice, naan, roti, or a fresh salad.
