This creamy chicken and potato curry is a cozy, satisfying Indian-style curry made with tender chicken, buttery potatoes, warm spices, and a lighter creamy sauce.
When the weather calls for something warm and comforting, a good curry is hard to beat. This easy chicken and potato curry is rich in flavor, simple to prepare, and hearty enough for a complete dinner without feeling overly heavy.
The recipe uses everyday ingredients and a short list of spices to create a creamy curry sauce with plenty of depth. Curry powder and garam masala bring warmth and fragrance, while garlic, ginger, onion, and tomato paste build a savory base. Evaporated milk gives the sauce a smooth, creamy texture without relying on heavy cream.
This chicken curry with potatoes is also wonderfully flexible. You can use chicken breasts or thighs, add extra vegetables, adjust the spice level, or swap the potatoes for another hearty vegetable. Serve it with rice, naan, or pita for a comforting meal that works well for both weeknights and relaxed weekend dinners.
The curry starts with lightly marinated chicken that is quickly seared for extra flavor. The sauce is then built in the same pan with onion, garlic, ginger, tomato paste, curry powder, and garam masala. Yukon Gold potatoes simmer until tender, then the chicken and peas are added at the end so everything finishes cooking together.
The result is a creamy chicken and potato curry that is flavorful, balanced, and easy to make in about 45 minutes.
Ingredient Notes
Boneless Skinless Chicken Breasts
Boneless skinless chicken breasts work well because they cook quickly and stay tender when cut into bite-size pieces. Boneless skinless chicken thighs can also be used if you prefer a richer flavor and juicier texture.
Curry Powder
Curry powder is a spice blend that varies quite a bit from brand to brand. Some blends are mild and earthy, while others have more heat or a stronger sweetness. Use a curry powder you enjoy, and adjust the amount of spice to match your taste.
If you cook Indian-style dishes often, you may want to experiment with different blends to find one that suits your preferences. Fresh, fragrant spices make a noticeable difference in a simple curry like this one.
Lemon Juice
Lemon juice adds brightness and helps balance the creamy sauce and warm spices. A small amount makes the flavors taste fresher without making the curry sour.
Olive Oil
Olive oil is used to sear the chicken and sauté the aromatics. You can substitute a neutral oil such as vegetable oil or canola oil if preferred.
Onion
Thinly sliced onion adds sweetness and texture to the curry. Yellow onion or sweet onion both work well. If you prefer a smoother sauce, dice the onion finely so it blends into the curry as it cooks.
Garlic
Fresh garlic gives the curry a savory aroma and depth. Garlic powder can be used in a pinch, but fresh garlic gives the best flavor.
Fresh Ginger
Fresh ginger brings a warm, zesty bite that pairs beautifully with curry powder and garam masala. Ground ginger can be used as a substitute, but fresh ginger is recommended when possible.
Garam Masala
Garam masala is a warm spice blend often used in Indian cooking. It adds depth, fragrance, and complexity to the curry. If you do not have it, a small mix of cumin, coriander, cardamom, and cinnamon can give a similar warm flavor.
Tomato Paste
Tomato paste adds savory richness and helps deepen the sauce without making it watery or overly tomato-forward.
Evaporated Milk
Evaporated milk creates a creamy sauce with a lighter feel than heavy cream. For a dairy-free option, full-fat canned coconut milk can be used, though it will give the curry a different flavor profile. Half-and-half, whole milk, or heavy cream can also be used depending on how rich you want the sauce to be.
Chicken Broth
Chicken broth adds liquid and savory flavor. Vegetable stock or water can be used instead, though broth gives the curry more depth.
Brown Sugar
A little brown sugar balances the spices and acidity in the sauce. It does not make the curry sweet; it simply rounds out the flavor.
Yukon Gold Potatoes
Yukon Gold potatoes are ideal because they have a creamy texture and buttery flavor. Russet potatoes, red potatoes, sweet potatoes, or butternut squash can also be used.
Green Peas
Frozen green peas add color, sweetness, and a fresh finish. There is no need to thaw them before adding them to the curry. You can also add spinach, snow peas, bell peppers, broccoli, or zucchini.
Fresh Cilantro
Fresh cilantro adds a bright finishing touch. If you do not enjoy cilantro, chopped parsley is a good alternative.
Step by Step Instructions
- In a medium bowl, combine the chicken with 1 tablespoon curry powder, 1 tablespoon lemon juice, and ½ teaspoon kosher salt. Set it aside briefly while you prepare the pan.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden on both sides, about 3 to 4 minutes. The chicken should not be fully cooked yet. Transfer it to a plate.
- Lower the heat to medium. Add the remaining olive oil and sauté the onions until softened, about 5 minutes.
- Add the garlic, fresh ginger, remaining curry powder, garam masala, and tomato paste. Cook for about 30 seconds, stirring constantly, until fragrant.
- Pour in the evaporated milk and chicken broth. Stir in the brown sugar and kosher salt until the sauce is smooth and combined.
- Add the Yukon Gold potatoes and bring the sauce to a gentle simmer. Cook for about 15 minutes, stirring often, until the potatoes are fork-tender. If the sauce thickens too much before the potatoes are done, add a splash of broth or water.
- Return the chicken to the skillet and add the frozen peas. Cook for another 4 to 5 minutes, or until the chicken is cooked through and the peas are hot.
- Garnish with chopped cilantro and serve hot over rice or with naan.
Serving Suggestions
- Serve this creamy chicken and potato curry with yellow basmati rice, plain white rice, or another simple rice dish.
- For a lighter option, pair it with cauliflower rice.
- Naan or pita is perfect for scooping up the creamy curry sauce.
Storage Instructions
Let the chicken and potato curry cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until hot throughout.
Freezing is not recommended because potatoes can become grainy or watery after thawing.
More Easy Cozy Chicken Dinner Ideas
Apple Brie Stuffed Chicken
Thai Red Curry Chicken
Chicken Satay Rice Bowls
Pineapple Teriyaki Chicken Bowls
Yes. You can cook the curry ahead, let it cool, and store it in the refrigerator for up to 3 days. You can also prep the ingredients in advance so the curry comes together quickly when you are ready to cook.
Curry powder is a spice blend often used to create curry dishes and usually includes turmeric, which gives it a yellow color. Garam masala is a warm spice blend that often includes spices such as cinnamon, coriander, cardamom, and peppercorns. In this recipe, both blends work together for flavor and depth.
This curry is generally mild, but the heat depends on the curry powder you use. To make it spicier, add green chili pepper or red pepper flakes. For a milder curry, choose a mild curry powder and avoid extra heat.
Yes. Replace the chicken with chickpeas, tofu, or extra vegetables such as cauliflower. Use vegetable broth instead of chicken broth.
Chicken and Potato Curry
Ingredients
- 1 ¼ lbs boneless skinless chicken breasts cut into bite-size pieces
- 2 tablespoons curry powder divided
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt
- 2 tablespoons olive oil divided
- ½ medium onion thinly sliced
- 1 clove garlic minced
- 1 tablespoon fresh ginger minced
- 2 teaspoons garam masala
- 1 tablespoon tomato paste
- 1 12 oz can evaporated milk
- ¾ cup chicken broth
- 1 tablespoon brown sugar
- ½ teaspoon kosher salt
- 3/4 lb Yukon Gold potatoes cut into 1-inch pieces
- 1 cup frozen green peas
- Fresh cilantro chopped, for serving
Instructions
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In a medium bowl, combine the chicken with 1 tablespoon curry powder, lemon juice, and ½ teaspoon kosher salt. Set aside.
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Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned on both sides, about 3 to 4 minutes. Remove to a plate before it is fully cooked.
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Reduce the heat to medium. Add the remaining olive oil and the onions. Cook until tender, about 5 minutes.
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Add the garlic, ginger, remaining curry powder, garam masala, and tomato paste. Cook, stirring constantly, for about 30 seconds.
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Stir in the evaporated milk, chicken broth, brown sugar, and kosher salt. Add the potatoes and bring to a gentle simmer. Cook for about 15 minutes, stirring often, until the potatoes are tender. Add a little extra broth or water if the sauce becomes too thick.
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Return the chicken to the pan and add the frozen peas. Cook for 4 to 5 minutes longer, until the chicken is cooked through.
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Sprinkle with fresh cilantro and serve over rice.
Nutrition
| Carbohydrates: 38g
| Protein: 41g
| Fat: 19g
| Sodium: 1050mg