Creamy Chicken and Potato Dish

This creamy chicken and potato curry has become my go-to dinner when I want something hearty yet not overly heavy. The Indian-inspired flavors deliver warmth and comfort while coming together in just 45 minutes, making it perfect for busy weeknights.

I first made this curry during a particularly busy work week when I needed something substantial yet quick. My family was so impressed by the depth of flavor that it's now in our regular rotation, especially during colder months.

Ingredients

• Boneless skinless chicken breasts: creates a lean protein base that absorbs flavors beautifully
• Curry powder: provides the signature flavor profile without having to blend multiple spices
• Lemon juice: brightens the dish and helps tenderize the chicken
• Yukon Gold potatoes: stay creamy when cooked and hold their shape better than russets
• Evaporated milk: delivers creaminess without the heaviness of coconut milk or cream
• Garam masala: adds depth and warmth that regular curry powder alone cannot achieve
• Tomato paste: contributes richness and subtle acidity that balances the creaminess
• Frozen peas: add color, sweetness and nutrition with zero prep work
• Fresh ginger: provides essential aromatic quality that defines authentic curry

Step-by-Step Instructions

Marinate the Chicken:

Combine chicken pieces with curry powder, lemon juice, and salt in a bowl. This quick marinade not only seasons the meat but also helps tenderize it. Allow it to sit while you prepare other ingredients for maximum flavor absorption.

Brown the Chicken:

Heat olive oil in a large nonstick skillet over medium high heat until shimmering but not smoking. Add the marinated chicken pieces in a single layer without overcrowding. Cook until golden brown on both sides, about 3-4 minutes total. The chicken will finish cooking later, so remove it to a plate once browned.

Create the Flavor Base:

Reduce heat to medium and add remaining olive oil to the same pan. Add the sliced onions and cook until they become translucent and begin to soften, about 5 minutes. Stir occasionally to prevent burning and to pick up browned bits from the chicken.

Bloom the Spices:

Add minced garlic, ginger, remaining curry powder, garam masala, and tomato paste to the softened onions. Cook while stirring constantly for 30 seconds until extremely fragrant. This brief cooking releases the essential oils in the spices and creates the foundation of flavor.

Build the Curry Sauce:

Pour in the evaporated milk and chicken broth while scraping the bottom of the pan to incorporate any browned bits. Add brown sugar and salt, then stir until completely combined. The sauce should have a light golden color with specks of spices throughout.

Cook the Potatoes:

Add the potato chunks to the simmering sauce. Bring to a gentle bubble and maintain a steady simmer for about 15 minutes. Stir frequently to prevent sticking and ensure even cooking. Test potatoes with a fork for tenderness. If the sauce reduces too much, add a splash of chicken broth to maintain creaminess.

Finish the Curry:

Return the browned chicken to the pan along with frozen peas. Simmer for 4-5 minutes until chicken is completely cooked through and peas are heated. The internal temperature of the chicken should reach 165°F for safety.

Serve with Flair:

Sprinkle freshly chopped cilantro over the finished curry and serve over steamed basmati or jasmine rice for a complete meal.

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My favorite aspect of this curry is how the potatoes absorb the flavors while maintaining their texture. This reminds me of the curries my neighbor from Mumbai would share during our community potlucks. She always said the secret was allowing the potatoes to slowly simmer in the spiced sauce.

Spice Level Adjustments

This curry as written has a mild to medium spice level that most family members will enjoy. For those who prefer more heat, add a finely diced jalapeño or serrano pepper when cooking the onions. You can also incorporate a pinch of cayenne pepper with the other spices.

For a milder version suitable for young children or spice sensitive individuals, reduce the curry powder to 1 tablespoon total and make sure to use a mild curry powder blend rather than a hot variety. The creamy sauce naturally helps temper the spice level.

Make Ahead and Storage

This curry tastes even better the next day after the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth as the sauce tends to thicken considerably when chilled.

For meal prep, you can make this curry through step 5, without adding the potatoes. Cool completely and refrigerate for up to 2 days. When ready to finish, reheat the sauce, add the potatoes, and continue with the recipe. This prevents the potatoes from becoming overly soft.

For longer storage, this curry freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before gently reheating on the stovetop.

Serving Suggestions

While this curry is certainly delicious over plain rice, consider serving it with warm naan bread for scooping up the creamy sauce. A side of cooling cucumber raita provides a pleasant temperature and flavor contrast.

For a more elaborate meal, begin with a small cup of mulligatawny soup and accompany the curry with simple sautéed spinach with garlic. Finish with mango lassi for dessert to complete your Indian inspired feast.

This curry also makes an excellent filling for baked potatoes for a creative fusion meal, or can be thinned slightly with additional broth to create a hearty soup.

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Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used instead of breasts. They add more flavor and remain tender during cooking. Just ensure they're cut into bite-sized pieces for even cooking.

→ What can I use instead of evaporated milk?

You can substitute evaporated milk with coconut milk for a dairy-free option, or use heavy cream or whole milk for a similar creamy texture.

→ How do I make this dish spicier?

Add a pinch of red chili flakes, cayenne pepper, or fresh chopped chilies while sautéing the garlic and ginger for more heat.

→ Can I prepare this dish ahead of time?

Yes, this dish can be made ahead. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if the sauce thickens too much.

→ What is a good substitute for Yukon Gold potatoes?

Red potatoes or russet potatoes work as great substitutes if Yukon Gold potatoes are unavailable. Be sure to cut them into bite-sized pieces for even cooking.

→ How do I serve this dish?

Serve this dish over steamed rice or with naan bread for a complete meal. You can also pair it with a fresh side salad for balance.