Why You’ll Love This Recipe

This curry is filling, flavorful, and easy to make in one pot. The potatoes soak up the savory spices and add body to the sauce, making it perfect to serve with rice or bread. It’s a warm and satisfying dish for any day of the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken (bone-in or boneless)
Potatoes
Onions
Tomatoes
Garlic
Ginger
Oil or ghee
Ground turmeric
Ground cumin
Ground coriander
Garam masala
Red chili powder (optional for heat)
Salt
Water or chicken broth
Fresh cilantro for garnish

Directions

Sauté Onions:
Heat oil in a large pan. Add chopped onions and cook until golden brown.
Add Garlic and Ginger:
Stir in minced garlic and ginger. Sauté for 1-2 minutes.
Cook Tomatoes and Spices:
Add chopped tomatoes and cook until soft. Mix in turmeric, cumin, coriander, garam masala, chili powder, and salt. Stir to blend.
Add Chicken and Potatoes:
Add chicken pieces and diced potatoes. Sear briefly, coating them in the spices.
Simmer the Curry:
Pour in water or broth to cover the chicken and potatoes. Cover and simmer for 30-35 minutes, or until both are cooked and tender.
Finish and Serve:
Let the curry thicken slightly. Garnish with fresh cilantro and serve hot.

Servings and Timing

Servings: 4 to 6 servings
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: Approximately 50 minutes

Variations

Add Vegetables: Carrots, peas, or green beans can be added for more texture.
Creamy Style: Add coconut milk or yogurt near the end for a creamy version.
Spicy Curry: Increase chili powder or add green chilies for extra heat.

Storage/Reheating

Storage: Refrigerate in a sealed container for up to 4 days.
Freezing: Freeze for up to 3 months. Thaw and reheat gently.
Reheating: Reheat in a pan on low heat or microwave until hot.

FAQs

Can I use boneless chicken?

Yes, it cooks faster and is easier to eat, but bone-in gives more flavor.

Should I peel the potatoes?

Yes, peeled potatoes absorb the curry flavors better and soften nicely.

Can I use canned tomatoes?

Yes, substitute fresh tomatoes with canned diced or crushed tomatoes.

What potatoes are best?

Waxy or all-purpose potatoes like Yukon Gold hold their shape well.

Can I make this in a pressure cooker?

Yes, cook for about 10 minutes on high pressure, then quick release.

How do I thicken the curry?

Simmer uncovered or mash a few potato pieces into the sauce.

Is it gluten-free?

Yes, naturally gluten-free if no thickening agents are added.

Can I prepare it ahead of time?

Yes, and it tastes even better the next day.

Can I make it vegetarian?

Replace chicken with chickpeas or tofu for a vegetarian version.

What sides go well with it?

Steamed rice, roti, naan, or even crusty bread.

Conclusion

Chicken potato curry is a wholesome and delicious dish that combines tender meat, soft potatoes, and aromatic spices. It’s a go-to comfort food that’s both filling and flavorful—perfect for family dinners or make-ahead meals.