Chicken and Potato Curry
This chicken and potato curry is a simplified take on traditional Indian curries, featuring a creamy, well-spiced sauce that’s both rich and comforting. The blend of curry powder and garam masala adds warmth, while the use of evaporated milk keeps the dish light yet creamy. Yukon Gold potatoes absorb the flavorful sauce, and peas add a touch of sweetness. This dish is perfect for busy weeknights when you crave something cozy without spending hours in the kitchen.
1 ¼ lbs boneless, skinless chicken breasts, cubed
2 tablespoons curry powder, divided
1 tablespoon lemon juice
½ teaspoon kosher salt
2 tablespoons olive oil, divided
½ medium onion, thinly sliced
1 clove garlic, minced
1 tablespoon fresh ginger, minced
2 teaspoons garam masala
1 tablespoon tomato paste
1 (12 oz) can evaporated milk
¾ cup chicken broth
1 tablespoon brown sugar
½ teaspoon kosher salt
¾ lb Yukon Gold potatoes, cubed
1 cup frozen green peas
Fresh cilantro, chopped
Directions:
1. Toss chicken with 1 tablespoon curry powder, lemon juice, and salt. Let sit for a few minutes.
2. Heat 1 tablespoon oil in a skillet over medium-high heat. Brown chicken for 3-4 minutes, then set aside.
3. Reduce heat to medium, add remaining oil, and sauté onions for 5 minutes until soft.
4. Stir in garlic, ginger, remaining curry powder, garam masala, and tomato paste. Cook for 30 seconds.
5. Pour in evaporated milk, chicken broth, brown sugar, and salt. Stir to combine.
6. Add potatoes and bring to a simmer. Cook for 15 minutes, stirring occasionally.
7. Return chicken to the skillet and add frozen peas. Cook for another 4-5 minutes.
8. Sprinkle with cilantro and serve hot with rice or naan.
Prep Time: 15 min
Kcal: 483
