Chicken Potato Curry Recipe – Coconut Milk & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Chicken Potato Curry Recipe – Coconut Milk & Spice Blend

Introduction

There’s just something so comforting about a warm, fragrant curry, isn’t there? This Chicken Potato Curry is one of those dishes that always feels like a hug in a bowl. I first made this when I was craving something flavorful but easy on a weeknight, and it’s become a family favorite ever since. The creamy coconut milk, tender potatoes, and perfectly spiced chicken… honestly, it’s hard to resist! It’s a relatively easy curry to make, perfect for both beginners and seasoned cooks.

Why You’ll Love This Recipe

This isn’t just another chicken curry. It’s a beautiful blend of aromatic spices, creamy coconut milk, and hearty potatoes. Here’s what makes it special:

• Flavorful & Aromatic: The spice blend is carefully balanced for a warm, inviting flavor.
• Comfort Food: It’s the kind of dish that just makes you feel good.
• Easy to Make: Ready in under an hour, perfect for busy weeknights.
• Versatile: Easily adaptable to your spice preference and dietary needs.

Ingredients

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

• 2 tbsp refined coconut oil
• 0.5 tsp cumin seeds
• 1 small cinnamon stick (~2 inch)
• 2 green cardamom pods (optional)
• 1 medium yellow onion
• 5 garlic cloves
• 0.5 tbsp inch piece ginger
• 1 green chili pepper
• 1 medium Vine or Roma tomato
• 1 medium to large russet potato
• 1 green or red bell pepper (optional)
• 1 tsp coriander powder
• 0.5 tsp cumin powder
• 0.5 tsp turmeric powder
• 0.25 tsp black pepper
• 0.25 tsp red chili flakes
• 1.5 tsp kosher salt
• 1 lb boneless chicken breasts or thighs
• 1 can (14 oz) unsweetened full-fat coconut milk
• 0.25 cup plain whole milk yogurt
• 2 tbsp cilantro leaves
• Lime or lemon slices (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips can make a big difference.

• Refined Coconut Oil – Regional Uses & Benefits: I prefer refined coconut oil for this recipe because it has a neutral flavor, letting the spices shine. However, unrefined coconut oil will work too, adding a subtle coconut aroma. In South India, coconut oil is a staple, used in almost every savory dish!
• Spices: Cumin, Cinnamon, Cardamom – Aromatic Foundations: These spices are the heart of the curry. Don’t skimp! Freshly ground spices will give you the best flavor, but pre-ground are perfectly fine for convenience.
• The Role of Ginger, Garlic & Green Chili: This trio is essential for building a flavorful base. Adjust the amount of green chili to your spice preference.
• Tomato Varieties – Vine vs. Roma: I like using Roma tomatoes for their meaty texture and lower water content. Vine-ripened tomatoes are also great, but you might need to cook the curry a little longer to reduce the liquid.
• Potato Selection – Russet Potatoes & Alternatives: Russet potatoes hold their shape well during cooking. Yukon Gold potatoes are a good alternative if you prefer a slightly creamier texture.
• Coconut Milk – Full-Fat vs. Light & Flavor Impact: Full-fat coconut milk is key for a rich, creamy sauce. Light coconut milk will work in a pinch, but the flavor won’t be as intense.
• Yogurt – Whole Milk Yogurt for Creaminess: Whole milk yogurt adds a lovely tang and creaminess. Greek yogurt can also be used, but it’s thicker, so you might need to add a splash of water to thin it out.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the coconut oil in a large pan or Dutch oven over medium-high heat. Once hot, add the cumin seeds, cinnamon stick, and cardamom pods (if using). Let them sizzle for about 30 seconds until fragrant – you’ll know it when you smell it!
2. Add the chopped onion and sauté until lightly browned, about 7-8 minutes. Patience is key here; nicely browned onions are the foundation of a great curry.
3. Crush the garlic and ginger, then add them to the pan along with the chopped green chili pepper. Cook for about 30 seconds until fragrant.
4. Stir in the chopped tomatoes and sauté until they soften, about 2-3 minutes.
5. Add the cubed potatoes, bell pepper (if using), coriander powder, cumin powder, turmeric powder, black pepper, red chili flakes, and salt. Mix everything well to coat the vegetables with the spices.
6. Increase the heat to high and add the chicken pieces. Stir-fry until the chicken changes color, about 3-4 minutes. It doesn’t need to be fully cooked at this stage.
7. Pour in the coconut milk and yogurt. Stir well to combine. Bring the mixture to a light boil.
8. Reduce the heat to low-medium, cover the pan, and simmer for 20 minutes, or until the chicken is cooked through and the potatoes are tender.
9. Uncover the pan, increase the heat slightly, and simmer for 2-3 minutes to thicken the sauce if desired.
10. Taste and adjust the seasoning as needed. Garnish with fresh cilantro leaves and serve with lime or lemon wedges, if you like.

Expert Tips

A few little secrets to make this curry even better:

• Achieving the Right Spice Balance: Start with the amounts listed in the recipe, then adjust to your taste. A pinch more chili flakes for heat, or a little extra coriander for warmth.
• Tenderizing the Chicken: Marinating the chicken in yogurt for 30 minutes before cooking will make it extra tender.
• Perfect Potato Texture: Don’t overcrowd the pan when adding the potatoes. This will help them cook evenly.
• Creating a Rich & Flavorful Sauce: Simmering the curry uncovered at the end allows the sauce to reduce and concentrate the flavors.

Variations

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

• Vegan Chicken Potato Curry: Substitute the chicken with chickpeas or firm tofu.
• Gluten-Free Chicken Potato Curry: This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.
• Spice Level Adjustments – Mild, Medium, Hot: Reduce or omit the green chili and red chili flakes for a milder curry. Add more chili flakes or a pinch of cayenne pepper for extra heat. My friend, Priya, loves to add a finely chopped Scotch bonnet pepper for a serious kick!
• Festival Adaptations – Diwali, Eid, or General Celebrations: This curry is perfect for any celebration! Serve it with a variety of rice, naan, and other Indian side dishes.

Serving Suggestions

This curry is fantastic with:

• Basmati rice
• Naan bread
• Raita (yogurt dip)
• A simple salad

Storage Instructions

• Leftovers: Store leftover curry in an airtight container in the refrigerator for up to 3 days.
• Freezing: This curry freezes well! Store it in a freezer-safe container for up to 2 months.

FAQs

Let’s answer some common questions:

• What type of rice pairs best with this curry? Basmati rice is the classic choice, but jasmine rice or brown rice also work well.
• Can I use frozen potatoes in this recipe? Yes, but they might take a little longer to cook.
• How can I adjust the thickness of the curry sauce? If the sauce is too thin, simmer it uncovered for a few more minutes. If it’s too thick, add a splash of water or coconut milk.
• What’s the best way to store leftover curry? In an airtight container in the fridge! It actually tastes even better the next day as the flavors meld.
• Can this curry be made ahead of time? Absolutely! You can make it a day or two in advance and store it in the refrigerator. The flavors will develop even more.