Spicy Chicken and Potato Curry with Coconut Milk and Tomatoes
A rich and aromatic Indian-inspired curry featuring tender chicken pieces and chunks of potato simmered in a vibrant, spiced coconut milk and tomato sauce. Perfect for a hearty dinner.
Ingredients
- •2 tablespoons coconut oil or vegetable oil
- •1 large yellow onion, finely chopped
- •4 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1/2 teaspoon turmeric powder
- •1/2 teaspoon cayenne pepper (or more, to taste)
- •1/4 teaspoon black pepper
- •1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- •1 (14.5 ounce) can diced tomatoes, undrained
- •1 (13.5 ounce) can full-fat coconut milk
- •1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
- •1 cup chicken broth
- •1 teaspoon salt, or to taste
- •1/4 cup fresh cilantro, chopped, for garnish
- •Cooked basmati rice or naan, for serving
Dietary Info
Instructions
- 1
Heat the coconut oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring occasionally, 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, cayenne pepper, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices. Add the chicken pieces and stir to coat them evenly with the spice mixture. Cook for 5-7 minutes, browning the chicken on all sides.
- 4
Pour in the diced tomatoes (undrained), full-fat coconut milk, chicken broth, and salt. Add the cubed potatoes. Stir everything together well. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
- 5
Remove the lid and increase the heat slightly to medium-low. Simmer uncovered for another 5-10 minutes, allowing the sauce to thicken slightly to your desired consistency. Taste and adjust seasoning if necessary.
- 6
Garnish generously with fresh chopped cilantro before serving. Serve hot with cooked basmati rice or warm naan bread.
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