Potato Chicken Curry
I love curry! We make so many different variations as part of our dinner rotation, and I love them all. I love to experiment with Indian flavors as well as Thai flavors. As with most of my recipes, I do not in any way claim these to be authentic. However, the taste is great and my family loves it. It’s also reminiscent of the delicious, authentic Indian curries that I have eaten and enjoyed but do not have the time or proper ingredients to prepare correctly.
One of the things I enjoy about this one is the addition of the potatoes. It’s not an ingredient I usually include in curry, and it is a nice change of pace. I also love how easily this comes together. You do need to allow time for it to simmer; however, all of the work is at the beginning, so once you get it going, then you can just let it simmer and get on with all the other things you have to do. Serve it on top of this easy Basmati rice and you are good to go!
Potato Chicken Curry
Ingredients
- 1 1/2-2 lbs chicken breasts, cut into cubes
- 1-2 T. olive oil
- 2 T. curry powder
- 1 1/2 tsp. paprika
- 1/2 yellow onion, diced
- 2 cloves garlic minced
- 4 medium red potatoes cubed
- 1 14 oz can full fat coconut milk
- 1 14.5 oz can diced tomatoes
- 1 8 oz can tomato sauce
- 2 T. sugar
- salt and pepper to taste
- Hot rice for serving
Instructions
- Season chicken with salt and pepper. Heat oil in a large skillet over medium low heat, stir in curry powder and paprika. Heat until fragrant. Add onion and garlic and sauté on medium heat until onion softens. Add chicken, tossing until fully coated in the spices, and cook until no longer pink.
- Add potatoes coconut milk, diced tomatoes, tomato sauce, and sugar. Stir to combine.
- Cover and simmer on low for 40 minutes until the potatoes are soft and chicken is cooked through.
- Serve over hot cooked Basmati rice.
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