Easy Indian Inspired Chicken Potato Curry
Last Updated on September 2, 2023 by Jacqueline Rafidi
This easy Indian inspired chicken potato curry recipe is a simple and easy weeknight meal that you can make in about 30 minutes.
I LOVE meals like this. You can prep everything, and while the curry simmers away, you can make the side dishes which I tend to like plain rice and a simple salad. This Indian chicken potato curry is so good and comforting for a weeknight meal. Having an easy meal like this in your arsenal is key for having home cooked meals on hand during the week! I particularly love this one because the ingredient list is so short, but you can also add veggies if you like – things like cauliflower, bell peppers and carrots would be great here! It can also be easily doubled to fill a larger family.
If you can’t find Madras curry powder at your local grocery store, use any curry powder of choice. Just keep in mind some may be spicy – if you don’t want additional heat, check the ingredient list of your curry powder!
Making this easy Indian inspired chicken potato curry
The first step here is to prep all your ingredients. I like to use boneless skinless chicken thighs, trim off all the fat and cut it into 1 1/2 or so inch pieces. I prefer to use skinless boneless chicken thighs here because I find they stay tender while braising in the stew, but if you prefer boneless skinless chicken breasts you could use those as well. Just cut them down to small cubes and cook the same way. You could also use any cut of bone-in chicken, the only change would be that the cooking time is longer with bone-in chicken.
Very finely dice up a large yellow onion. Grab your can of tomato sauce – or use some tomato paste mixed with water to get a similar effect. Peel and cut up your russet potatoes. And you’re ready to go!
Heat a large skillet over medium heat and add your avocado oil or other neutral oil. Don’t use olive oil here, the flavor is too strong. Add your finely diced onion with a sprinkle of salt and let this cook down. Mix your curry powder and turmeric with the cut up chicken along with salt and black pepper, then add that into the onion mixture. Let this sear for a bit and toss in the skillet with your wooden spoon. The chicken shouldn’t be cooked through, just browned a bit. Add in your potatoes and grate in a few cloves garlic. Mix that all up so the potatoes pick up some of the color from the spices.
Pour in the can of tomato sauce, then fill up the can with water – about a cup of water or so – and pour that in, too. You can also use chicken stock here if you have it on hand. Add in a bit more of the curry powder. Give it a good mix so the sauce isn’t too settled at the bottom of the pot. Place the lid on and let this simmer on medium low heat for about 20 minutes.
While the stew is simmering away, prep your side dishes to go with your cooked curry. I like to make rice and a salad. You can use any rice you like, but with this dish, I like to use basmati for a more authentic flavor and feel because that’s what I find is commonly served with dishes like this. But use any rice you prefer – any white rice or brown rice would do the trick as well. Just keep in mind that brown rice takes longer to cook than white rice. If you want a low carb option, you can use cauliflower rice, too!
Once the stew is ready, remove the lid and give it a taste! You should have tender chicken, a delicious, pretty mild curry flavor and perfectly cooked potatoes. The sauce should have thickened a bit, leaving you with enough to drape over your rice or dunk some bread in!
Store any leftover in an airtight container in the fridge and the rest of the meal will be waiting for you the next day. Recipes like this with a simple cooking process will keep you fed and feeling great during the week. The leftover chicken can go into naan to make a sandwich, eaten as leftovers over greens with the rice and curry piled atop a salad, or warmed up and eaten just like it was the day before. I hope you enjoy this recipe and it serves you and your loved ones well!
You may also enjoy:
Curry chicken salad
Loubia bil zeit – long bean and tomato stew
7 spice roasted cauliflower with tahini and dates
When you make this easy Indian inspired chicken potato curry, comment down below and rate this recipe to let me know your thoughts! Also, share a picture or tag me on Instagram @thebitewithjackie, I love seeing your remakes!
Easy Indian Inspired Chicken Potato Curry
Ingredients
- 3 Tablespoons avocado oil or other neutral oil
- 1 yellow onion very finely diced
- 2 lbs boneless skinless chicken thighs fat trimmed and cut into 1-inch pieces
- 4 teaspoons madras curry powder divided – another curry powder you like would work fine here as well
- 1 teaspoon ground turmeric
- 3 small russet potatoes peeled and cut into 1-inch pieces
- 3 cloves garlic grated
- 1 15 oz can tomato sauce
- Salt and pepper to taste
To serve:
- Cooked basmati rice
- Plain Greek yogurt
- Simple salad
Instructions
- Add the avocado oil to a large skillet with a fitting lid, then add the onions with a bit of salt. Cook this down till soft and fragrant.
- Season the chicken with the turmeric, salt, pepper and 3 teaspoons of the curry powder. Mix it all together to coat the pieces of chicken, then add it to the hot skillet with the onions. Let this cook until the chicken begins to brown a bit, but not fully cooked through. Add in the peeled and cut potatoes and the garlic. Give it a mix so the potatoes pick up some of the seasonings as well. Season everything with salt and pepper.
- Pour in the can of tomato sauce, fill the can up with water and pour the water in as well – this will allow the final dish to still have plenty of sauce since the potatoes will soak up a lot of that water. Give everything a stir, season lightly with salt and pepper and the last teaspoon of curry powder. Cover and let it simmer on medium heat for 20 minutes or until the chicken is cooked through and the potatoes are tender.
- Remove from heat and serve with steamed basmati rice, some plain Greek yogurt and a simple salad. Enjoy!
