Hearty Chicken and Potato Curry with Naan Bread

Name: Hearty Chicken and Potato Curry with Naan Bread
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil; 1 large onion, finely chopped; 2 cloves garlic, minced; 1-inch piece fresh ginger, grated; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp turmeric powder; 1/2 tsp garam masala; 1/4 tsp cayenne pepper (or to taste); 1 (14.5 oz) can diced tomatoes, undrained; 1/2 cup chicken broth; 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 2 medium potatoes, peeled and cut into 1-inch cubes; 1/2 cup full-fat coconut milk (canned); Salt and freshly ground black pepper to taste; Fresh cilantro, chopped, for garnish; 4 pieces naan bread, for serving

MediumIndianPrep: 20 minutesCook: 35 minutesServes 4

A rich and flavorful Indian chicken and potato curry, simmered in a fragrant tomato-based sauce with aromatic spices. Perfect for a satisfying dinner, served alongside warm, fluffy naan bread.

Hearty Chicken and Potato Curry with Naan Bread

Ingredients

•2 tbsp vegetable oil
•1 large onion, finely chopped
•2 cloves garlic, minced
•1-inch piece fresh ginger, grated
•1 tsp ground cumin
•1 tsp ground coriander
•1/2 tsp turmeric powder
•1/2 tsp garam masala
•1/4 tsp cayenne pepper (or to taste)
•1 (14.5 oz) can diced tomatoes, undrained
•1/2 cup chicken broth
•1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
•2 medium potatoes, peeled and cut into 1-inch cubes
•1/2 cup full-fat coconut milk (canned)
•Salt and freshly ground black pepper to taste
•Fresh cilantro, chopped, for garnish
•4 pieces naan bread, for serving

Dietary Info

Dairy-free (if naan is dairy-free)

Instructions

1
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
2
Add the minced garlic and grated ginger to the pot. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
3
Stir in the ground cumin, ground coriander, turmeric powder, garam masala, and cayenne pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
4
Pour in the diced tomatoes (undrained) and chicken broth. Bring the mixture to a simmer, then add the chicken pieces and potato cubes. Season with salt and pepper. Stir well to combine.
5
Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender. Stir occasionally to prevent sticking.
6
Stir in the coconut milk and heat through for 2-3 minutes. Do not boil after adding coconut milk. Taste and adjust seasoning if necessary.
7
While the curry is simmering, warm the naan bread according to package instructions. Garnish the curry with fresh chopped cilantro before serving. Serve hot with warm naan bread.

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