Creamy Chicken and Potato Curry
A comforting and flavorful Indian-inspired curry featuring tender chicken pieces and hearty chunks of potato simmered in a rich, creamy, and aromatic sauce, perfect for a satisfying evening meal.
Ingredients
- •1 tablespoon vegetable oil
- •1 large onion, finely chopped
- •2 cloves garlic, minced
- •1 inch ginger, grated
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1/2 teaspoon turmeric powder
- •1/4 teaspoon cayenne pepper (or to taste)
- •1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- •1 cup chicken broth
- •1 (14.5 ounce) can diced tomatoes, undrained
- •2 medium potatoes (about 1 pound), peeled and cut into 1-inch cubes
- •1/2 cup full-fat coconut milk
- •1/4 cup heavy cream
- •1/4 cup chopped fresh cilantro, plus more for garnish
- •Salt and black pepper to taste
Dietary Info
Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes.
- 2
Add minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant. Stir in ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for another minute, stirring constantly, until aromatic.
- 3
Add the chicken pieces to the pot and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes.
- 4
Pour in the chicken broth and diced tomatoes. Add the cubed potatoes. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until potatoes are tender and chicken is cooked through.
- 5
Stir in the coconut milk and heavy cream. Simmer gently for 5 minutes, uncovered, allowing the sauce to thicken slightly. Season with salt and black pepper to taste. Stir in the fresh cilantro.
- 6
Serve hot with basmati rice or naan bread, garnished with additional fresh cilantro if desired.
Cook This with Sous
Get recipes like this from ingredients you already have. Free to download.
