Easy Indian Inspired Chicken Potato Curry
A quick and comforting weeknight meal for the soul
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!