This easy creamy chicken and potato curry is warm, hearty, and full of flavor. Tender chicken and golden sautéed potatoes simmered in a rich, Indian-style curry sauce—it’s the kind of dish that comes together in about 30 minutes using simple pantry ingredients. Perfect for a cozy family dinner, and even better the next day!
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I love how juicy the chicken stays, and the potatoes soak up all the flavor like little flavor pockets—they just melt in your mouth.
There’s nothing fancy here, just good food done right. It’s simple, tasty, and always satisfying.
Recipe Highlights
- One-pan recipe for easy cleanup
- Ready in just 30 minutes
- Rich, creamy curry sauce with simple ingredients
- Juicy chicken and tender, flavorful potatoes
- Family-friendly and easy to customize
- Delicious leftovers, perfect for meal prep
Ingredients You'll Need
Here’s a quick look at what goes into this chicken potato curry. For the full list of ingredients and exact measurements, scroll down to the recipe card below.
Chicken breast: Cut into roughly 1 to 1½-inch cubes. Chicken breast cooks quickly and absorbs flavors beautifully. You can also use boneless chicken thighs if you prefer.
Potatoes: They add heartiness and soak up the flavors beautifully. I used 2 medium potatoes—peeled them and cut them lengthwise into halves, then sliced each half into about 1-inch wide pieces. You can also cut them into 1-inch cubes if you prefer.
Cooking oil: Use a neutral cooking oil such as canola, vegetable, sunflower, soybean, grapeseed, or rice bran oil. Even olive oil works fine. For a richer flavor, you can also use butter or ghee (clarified butter).
Onion: I used red onion, but white or yellow onions work just as well.
Ginger and garlic: I used 1½ teaspoons of my homemade ginger-garlic paste, which I usually keep in the fridge for a few days—it’s a time-saver and adds great flavor. Alternatively, you can use finely crushed 5–6 garlic cloves and about 1 inch of fresh ginger.
Tomato puree: Adds tanginess and helps create a thick, savory sauce.
Ground spices: I used turmeric powder, chili powder, cumin powder, coriander powder, and garam masala. Garam masala is a warm, aromatic Indian spice blend that adds depth and richness to the curry. If you don’t have it, you can substitute with ¼ teaspoon ground cinnamon, ¼ teaspoon ground cardamom, and ⅛ teaspoon of ground nutmeg.
Heavy cream: Adds richness and a smooth, creamy finish to the curry.
Coriander: Chopped fresh coriander (cilantro) for garnish, adding freshness and a pop of color.
Step-by-Step Instructions
1. Start with the potatoes
Heat some oil and fry the cubed potatoes until they’re golden all over. Set them aside once they’re done.
2. Cook the onions
In the same pan, toss in the chopped onions and cook until they’re nice and golden.
3. Add the flavor base
Stir in ginger-garlic paste—let it cook for a minute or two until the raw smell goes.
4. Time for the spices
Add your ground spices along with a splash of water so they don’t burn. Give it a quick stir to release the flavor.
5. In goes the tomato
Pour in the tomato puree, add salt, and let it cook down a bit until the oil starts showing up.
6. Add the chicken
Now add the chicken pieces and stir them around so they’re well coated.
7. Simmer everything
Pour in some water, bring back the potatoes, and let everything simmer until the chicken’s cooked through and the potatoes are tender.
8. Finish it off
Reduce the heat to the lowest setting and stir in the cream. Let it gently cook for a few more minutes so the sauce comes together.
9. Garnish & serve
Top with chopped cilantro and serve it up hot with rice or your favorite flatbread.
Recipe Tips
Cut potatoes evenly: Whether you’re using cubes or thick slices, try to keep them around the same size so they cook evenly.
Brown the potatoes first: Searing them until golden adds extra flavor and helps them hold their shape in the curry. They’ll be almost halfway cooked during this step, and will finish cooking as they simmer with the chicken.
Let the spices bloom: When sautéing ground spices, add a splash of water to keep them from burning and help release their aroma.
Mind the chili powder: If you're in the U.S., avoid the chili powder blend used in chili recipes. Instead, use cayenne, hot paprika, or pure ground red chili for heat—adjust to taste.
Stir in cream over low heat: Always stir in the cream over low heat at the very end to keep it from splitting.
Serving Suggestions
Serve this creamy chicken potato curry with basmati rice, naan, or even both—whatever works for you. A simple cucumber salad on the side adds a nice crunch. You can also swap the plain rice for something flavorful like Mediterranean Yellow Rice.
Storage & Reheating
Leftovers keep well for up to 4 days when stored in an airtight container in the fridge.
To reheat, warm the curry gently on the stovetop, stirring now and then. If it’s too thick, add a splash of water to loosen it up.
FAQs
Not really—it has a mild heat that’s easy to adjust. You can add more chili powder or a bit of fresh chili if you like it hotter. Or leave the chili out completely and use a little ground black pepper instead for a gentler kick.
Absolutely! Just swap the cream with a dairy-free option like coconut milk or cashew milk. The curry will still be rich and full of flavor.
You May Also Like These
- Easy Curry fried Rice with Shrimp
- Easy One Pot Chicken Pilaf
- Crispy Mashed Potato Fries
- Easy Honey Garlic Tofu (Sweet and Spicy)
Tried This Recipe?
If you try the recipe, please take a moment to leave a comment and rating. I love hearing from you and it also helps other readers who are thinking of making the recipe.
Recipe
Easy Creamy Chicken and Potato Curry (30-Minute Dinner)
Ingredients
- 1 lb (500g) chicken breast cut into roughly 1 to 1½-inch cubes
- 2 medium potatoes peeled and cut into 1-inch pieces
- 3 tablespoons cooking oil
- 1 medium onion finely chopped
- 1½ teaspoons ginger-garlic paste
- ½ teaspoon turmeric powder
- ½ teaspoon chili powder
- 1 teaspoon cumin powder
- 1½ teaspoons coriander powder
- ¾ teaspoon garam masala
- ¼ cup tomato puree
- ⅓ cup heavy cream
- 1 teaspoon salt or to taste
- ¾ cup water
- handful of fresh coriander (cilantro) chopped, for garnish
Instructions
- Cook the potatoes: Heat oil in a pan over medium-high heat. Once hot, add the cubed potatoes and sauté, stirring occasionally, until golden on all sides. Transfer them to a plate and set aside.
- Sauté the onions: In the same oil, add the chopped onion. Cook over medium heat, stirring often, until golden brown, about 4–5 minutes.
- Add ginger-garlic paste: Stir in the ginger-garlic paste and cook for 1–2 minutes until the raw smell goes.
- Add ground spices: Add turmeric, chili powder, cumin, coriander, and garam masala. Splash in about 1 tablespoon of water to help the spices bloom, then sauté for another minute.
- Add tomato puree: Pour in the tomato puree and season with salt. Cook for 2–3 minutes, stirring occasionally, until the mixture thickens slightly and you see streaks of oil.
- Saute the chicken: Add the chicken cubes and stir to coat them well in the masala. Sauté for a minute.
- Combine and simmer: Pour in ¾ cup water and stir. Return the golden potatoes to the pan. Cover, reduce the heat to medium-low, and simmer for 7–8 minutes until the chicken is cooked through and the potatoes are tender.
- Finish with cream: Uncover and reduce the heat to the lowest setting. Stir in the heavy cream and simmer gently for 4-5 minutes, until the sauce is well blended.
- Garnish and serve: Turn off the heat. Sprinkle chopped cilantro on top and serve hot with rice, naan, or your favorite flatbread.
Notes
Nutrition
Nutrition Disclaimer:
Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.
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