Easy Chicken Curry with Potatoes
Intro
This Easy Chicken Curry with Potatoes is all about big flavor with minimal fuss. Juicy chicken, tender potatoes, and a rich, spiced curry sauce come together in one pot for a satisfying meal. The potatoes soak up the curry spices beautifully, making each bite warm and comforting. This recipe uses pantry-friendly ingredients and straightforward steps, so you don’t need to be a seasoned cook to nail it. It pairs wonderfully with steamed rice, naan bread, or even roti for a cozy weeknight dinner.
Prep & sauté base — 8 minutes
Cook chicken & spices — 5 minutes
Simmer with potatoes — 20–25 minutes
Total time: 35–40 minutes
Ingredients (Serves 4)
1 lb (450 g) chicken thighs or breasts, cut into bite-sized pieces
2 medium potatoes, peeled & diced
2 tbsp oil (vegetable or canola)
1 large onion, finely chopped
2 cloves garlic, minced
1-inch piece ginger, minced or grated
2 medium tomatoes, chopped (or 1 cup canned diced tomatoes)
1½ cups chicken broth or water
½ cup coconut milk (optional for creaminess)
Spices:
1½ tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric powder
½ tsp chili powder (adjust to taste)
Salt & pepper to taste
Garnish:
Fresh cilantro leaves
Instructions
Build the Flavor Base
Heat oil in a large pot over medium heat.
Add onions and cook until golden (about 5 minutes).
Stir in garlic and ginger, cooking for 1 minute until fragrant.
Add Chicken & Spices
Add chicken pieces and cook until lightly browned on all sides (about 3–4 minutes).
Sprinkle in curry powder, cumin, coriander, turmeric, and chili powder. Stir well to coat chicken in spices.
Add Potatoes & Simmer
Add tomatoes and cook for 2–3 minutes until they soften.
Stir in potatoes, then pour in chicken broth.
Season with salt & pepper.
Cover and simmer for 15–20 minutes, stirring occasionally, until potatoes are tender and chicken is cooked through.
Finish the Curry
If using, stir in coconut milk for a creamier sauce.
Simmer uncovered for 2–3 minutes until sauce thickens slightly.
Taste and adjust seasoning if needed.
Serve
Garnish with fresh cilantro.
Serve hot with steamed rice, naan, or paratha.
Cooking Tip
If you prefer a thicker sauce, mash a few potato cubes into the curry during the last 5 minutes of cooking. This naturally thickens the gravy without extra cream or flour.
If you want, I can also give you an air fryer version of this chicken & potato curry so the chicken and potatoes are roasted first for extra depth of flavor before being simmered in the sauce. That would make it richer and more aromatic.