Chicken Curry Recipe – Potatoes, Coconut Milk & Kashmiri Chili

Last Updated on 4 months by Neha Deshmukh

Chicken Curry Recipe – Potatoes, Coconut Milk & Kashmiri Chili

Hey everyone! If you’re anything like me, a comforting, flavorful chicken curry is the ultimate soul food. This recipe is a family favorite – it’s the one I first made when I was trying to impress my now-husband with my cooking skills (and thankfully, it worked!). It’s packed with tender chicken, soft potatoes, and a creamy coconut milk sauce, all beautifully colored and subtly spiced with Kashmiri chili powder. Let’s get cooking!

Why You’ll Love This Recipe

This chicken curry isn’t just delicious; it’s also surprisingly easy to make. The combination of potatoes and chicken makes it a hearty, satisfying meal. Plus, the coconut milk adds a richness that’s just chef’s kiss. It’s perfect for a weeknight dinner, a weekend gathering, or even a special occasion. You’ll love how the flavors meld together – it’s truly a taste of home.

Ingredients

Here’s what you’ll need to create this amazing chicken curry:

• 1 kg chicken, curry cut, skinless, bone-in small pieces
• 4 medium onions, finely chopped
• 4-6 green chilies, chopped
• 4-6 dry red chilies, chopped
• 3 medium tomatoes, finely chopped
• 3 medium potatoes, peeled & cut into 1-inch cubes
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• ?? tsp turmeric powder
• ?? tsp Kashmiri chili powder
• 400 ml coconut milk
• ?? cup vegetable oil
• To taste salt and crushed black pepper
• ?? cup freshly chopped coriander
• 1 lemon

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Kashmiri Chili Powder: This is a game-changer! It gives the curry a beautiful vibrant red color and a mild, fruity heat. It’s not super spicy, so don’t be shy with it. If you can’t find it, you can substitute with regular chili powder, but you might want to reduce the quantity and add a pinch of paprika for color.
• Coconut Milk Variations: You can use canned coconut milk for convenience, or if you’re feeling ambitious, fresh coconut milk is incredible! If using canned, full-fat coconut milk will give you the richest flavor.
• Regional Variations: Every family has their own spin on curry. Some add a touch of garam masala, others prefer a bit more ginger. Feel free to experiment and make it your own!
• Curry Cut Chicken: This refers to chicken pieces specifically cut for curry – usually bone-in, with a good amount of meat. It helps the flavors develop beautifully as it simmers.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give the chicken pieces a thorough rinse and drain well. In a bowl, season them generously with salt and black pepper. Let this marinate for about 30 minutes – it really helps the flavors penetrate.
2. Heat up about ?? cup of vegetable oil in a wok or a large, heavy-bottomed pot. Add the chopped onions and sauté for a good 10 minutes, until they turn translucent and start to soften. Patience is key here!
3. Now, toss in the chopped green and red chilies, followed by the ginger-garlic paste. Sauté for another 5 minutes, stirring constantly, until everything smells wonderfully aromatic.
4. Add the marinated chicken to the wok and brown it for 15-20 minutes, stirring occasionally. You want it to get a nice golden color – this adds so much flavor.
5. Time for the veggies! Add the potatoes and tomatoes to the wok. Sprinkle in the turmeric powder and Kashmiri chili powder. Stir-fry everything together for about 10 minutes, until the tomatoes start to soften and break down.
6. Pour in the coconut milk and 1 cup of water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. This is where the magic happens!
7. Check the chicken and potatoes for tenderness. They should be cooked through. Season with extra black pepper and adjust the salt if needed.
8. If the curry is too thick, add a little more water. If it’s too thin, simmer uncovered for a few minutes to let it reduce.
9. Stir in the fresh coriander and simmer uncovered for another 2 minutes. The coriander adds a lovely freshness.
10. Finally, squeeze in the juice of one lemon. Give it a good stir and serve warm with dinner rolls or rice.

Expert Tips

• Don’t rush the sautéing process! Building flavor in layers is what makes this curry so special.
• Marinating the chicken is a simple step that makes a big difference.
• Taste as you go and adjust the seasoning to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based chicken pieces and substitute the coconut milk with coconut cream for an extra-rich vegan curry.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Adjust the quantity of green and red chilies to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick.
• Festival Adaptations: This curry is a staple during Eid and Christmas in many Indian households. My family always makes a big batch for our Christmas feast!

Serving Suggestions

This chicken curry is fantastic with:

• Steaming hot rice (basmati is my go-to!)
• Warm dinner rolls or naan bread for soaking up the sauce
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers? Yes, please! Store the curry in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have more time to meld. You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

• What cut of chicken is best for curry? Curry cut chicken is ideal, but you can also use bone-in, skinless thighs.
• Can I use a different type of oil? Yes, you can use any neutral-flavored vegetable oil like canola or sunflower oil.
• How can I make the curry thicker/thinner? Add more coconut milk or a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) to thicken. Add water to thin.
• Can I make this curry ahead of time? Absolutely! It’s a great make-ahead meal. The flavors will develop even more overnight.
• What is Kashmiri chili powder and can I substitute it? It’s a chili powder known for its vibrant color and mild heat. If you can’t find it, use regular chili powder and a pinch of paprika.