CHICKEN CURRY WITH POTATOES AND VEGETABLES: A CREAMY, SPICY ONE-POT MEAL

This Chicken Curry with Potatoes and Vegetables is the perfect mix of hearty, comforting ingredients and bold, aromatic spices. With tender chicken, creamy coconut milk, and vibrant vegetables like carrots and bell peppers, this one-pot dish is both delicious and satisfying. Whether you’re preparing dinner for your family or meal-prepping for the week, this recipe is a surefire winner. Served over warm white rice, it’s a complete meal that will delight your taste buds!

WHY YOU’LL LOVE THIS CHICKEN CURRY RECIPE

• Rich and Creamy: The combination of coconut milk and spices creates a flavorful, velvety sauce.
• Hearty and Nutritious: Packed with protein, veggies, and fiber-rich potatoes.
• One-Pot Wonder: Less cleanup and more time to enjoy the meal.
• Easy and Customizable: Use your favorite vegetables or adjust the spice level to suit your preference.
• Meal Prep-Friendly: Tastes even better the next day as the flavors deepen!

INGREDIENT BREAKDOWN AND WHY THEY WORK

Boneless Chicken Thighs (1 lb, cubed)

• Juicy and flavorful, chicken thighs stay tender during simmering. If you prefer, chicken breasts can be substituted, but thighs are more forgiving and flavorful.

Baby Potatoes (1 lb, halved)

• These small, creamy potatoes cook quickly and absorb the rich curry flavors beautifully. No need to peel them!

Carrots (2 medium, sliced)

• Carrots add natural sweetness and vibrant color to the dish, balancing the bold spices.

Bell Pepper (1, diced)

• Adds a sweet and slightly crunchy texture that complements the other ingredients. Choose red, yellow, or orange peppers for a milder flavor.

Onion (1 small, finely chopped)

• Provides the aromatic base of the curry, adding depth and a touch of sweetness.

Garlic (2 cloves, minced) and Ginger (1 tbsp, grated)

• These fresh aromatics are essential for building layers of flavor and giving the curry its characteristic warmth.

Chicken Broth (2 cups)

• Forms the savory base of the sauce, adding depth and richness. Low-sodium broth is recommended so you can control the salt level.

Coconut Milk (1 cup)

• Brings creaminess and subtle sweetness to balance the spices. Use full-fat coconut milk for the best texture and flavor.

Curry Powder (2 tbsp)

• A blend of spices like coriander, turmeric, cumin, and fenugreek gives the curry its warm, earthy flavor. Adjust the amount depending on your spice tolerance.

Turmeric Powder (1 tsp)

• Adds a vibrant yellow color and an earthy, slightly bitter undertone.

Ground Cumin (1 tsp)

• Provides a smoky, nutty flavor that complements the curry powder.

Olive Oil (1 tbsp)

• Used to sauté the chicken and aromatics, helping to build the flavor base.

Salt and Pepper (to taste)

• Essential for seasoning and enhancing all the other flavors in the dish.

Green Onions

• Garnish for a pop of freshness and color in the finished dish.

Cooked White Rice

• The perfect neutral base for soaking up the rich, creamy curry sauce. Jasmine or basmati rice are ideal choices.

STEP-BY-STEP DIRECTIONS: HOW TO MAKE CHICKEN CURRY WITH POTATOES AND VEGETABLES

Step 1: Sauté the Chicken

• Heat 1 tablespoon olive oil in a large pan or skillet over medium heat.
• Add the cubed chicken thighs, season with salt and pepper, and sauté for 5-6 minutes, or until browned but not fully cooked through.
• Remove the chicken from the pan and set aside.

Step 2: Sauté the Aromatics

• In the same pan, add the chopped onion, garlic, and ginger.
• Sauté for 2-3 minutes, stirring frequently, until fragrant and the onions are softened.

Step 3: Add the Spices

• Sprinkle in 2 tablespoons curry powder, 1 teaspoon turmeric powder, and 1 teaspoon ground cumin.
• Stir for 1 minute to toast the spices and release their aromas.

Step 4: Add the Vegetables

• Stir in the carrots, bell pepper, and baby potatoes. Cook for 2-3 minutes to lightly sauté the vegetables.

Step 5: Add the Liquids and Chicken

• Pour in 2 cups chicken broth and 1 cup coconut milk. Stir to combine.
• Return the sautéed chicken to the pan, ensuring it’s submerged in the liquid.

Step 6: Simmer the Curry

• Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and cook for 20-25 minutes, or until the potatoes are tender and the sauce has thickened. Stir occasionally to prevent sticking.

Step 7: Adjust the Seasoning

• Taste the curry and adjust the seasoning with more salt and pepper, if needed.

Step 8: Garnish and Serve

• Serve the curry hot over a bed of cooked white rice. Garnish with freshly chopped green onions for a pop of color and freshness.

TIPS FOR THE BEST CHICKEN CURRY

1. Don’t Overcrowd the Pan
   • Brown the chicken in batches if necessary to avoid steaming it. Proper browning enhances flavor.
2. Use Full-Fat Coconut Milk
   • Full-fat coconut milk creates a rich, creamy sauce. Light versions may make the sauce thinner.
3. Adjust the Spice Level
   • For a milder curry, reduce the amount of curry powder or use a mild blend. To make it spicier, add red pepper flakes or cayenne pepper.
4. Cut Vegetables Evenly
   • Slice the carrots and potatoes into similar sizes to ensure even cooking.
5. Let It Rest
   • Allow the curry to sit for 5 minutes off the heat before serving to let the flavors meld together.

VARIATIONS TO TRY

1. Vegetarian Curry
   • Replace chicken with chickpeas, tofu, or paneer for a protein-packed vegetarian version.
2. Seafood Curry
   • Swap chicken for shrimp or fish, but add them during the last 5 minutes of cooking to avoid overcooking.
3. Spicy Coconut Curry
   • Add a tablespoon of red curry paste or chopped fresh chilies for extra heat.
4. Thai-Inspired Curry
   • Add 1 tablespoon of fish sauce and a squeeze of lime juice for a Thai twist.
5. Creamy Tomato Curry
   • Stir in 1/2 cup tomato puree or diced tomatoes along with the coconut milk for a tangy variation.

WHAT TO SERVE WITH CHICKEN CURRY

This hearty curry pairs beautifully with a variety of sides:

• White Rice: Jasmine or basmati rice soaks up the flavorful curry sauce.
• Naan Bread: Perfect for scooping up the curry.
• Cucumber Salad: A refreshing side to balance the richness of the curry.
• Pickled Vegetables: Tangy pickles add a zesty contrast to the creamy dish.
• Roasted Cauliflower: A delicious and healthy vegetable side.

HOW TO STORE AND REHEAT LEFTOVERS

Storage

• Allow the curry to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days.

Reheating

• Reheat gently in a pan over medium-low heat, adding a splash of chicken broth or coconut milk to loosen the sauce if needed. Alternatively, microwave individual portions in a covered dish for 1-2 minutes.

Freezing

• This curry freezes well! Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat as directed.

FAQS ABOUT CHICKEN CURRY

1. Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work well, but be careful not to overcook them as they can dry out.

2. How can I make this dairy-free?

This recipe is naturally dairy-free, thanks to the use of coconut milk.

3. Can I add more vegetables?

Absolutely! Zucchini, green beans, or spinach are great additions to this curry.

4. How can I thicken the curry sauce?

If the sauce is too thin, simmer uncovered for a few extra minutes. You can also stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

5. Can I use curry paste instead of curry powder?

Yes! Substitute 2 tablespoons of curry paste for the curry powder for a slightly different flavor profile.

CONCLUSION

This Chicken Curry with Potatoes and Vegetables is a vibrant, flavorful dish that’s easy to prepare and perfect for any occasion. With tender chicken, creamy coconut milk, and a blend of warm spices, this one-pot recipe is sure to become a family favorite. Serve it over rice for a comforting meal that’s as satisfying as it is delicious.

Happy cooking, and enjoy every bite of this hearty, homemade curry! 😊

Print