Name: Chicken Curry with Potatoes
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 lb russet potatoes; 1 large yellow onion; 4 clove garlic; 1 tbsp fresh ginger; 1.5 tsp coriander seeds; 1 tsp cumin seeds; 0.25 tsp fenugreek seeds; 0.75 tsp turmeric; 1.25 tsp red chili powder; 1 tsp garam masala; 1 can coconut milk; 1 can diced tomatoes; 1 cup chicken stock; 2 tbsp vegetable oil; 1 tsp salt; 0.5 tsp black pepper; 0.25 cup fresh cilantro

← Recipes · Comfort · Chicken Curry with Potatoes

385 cal32g protein28g carbs15g fat720mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch50 min activeShortcut35 min active

+1 · garam masala

Same dinner, two honest roads — pick tonight's. Ingredients, steps, and your grocery list follow whichever you choose.

Chicken Curry with Potatoes

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Comfort50 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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boneless skinless chicken thighscut into 1.5-inch chunks1.5 lb

russet potatoespeeled and cut into 1-inch cubes1 lb

yellow oniondiced1 large

garlicminced4 cloves

fresh gingerminced1 tbsp

coriander seeds1.5 tsp

cumin seeds1 tsp

fenugreek seeds0.25 tsp

turmeric0.75 tsp

red chili powder1.25 tsp

garam masala1 tsp

coconut milk14 oz1 can

diced tomatoes14.5 oz, with juices1 can

chicken stock1 cup

vegetable oil2 tbsp

salt1 tsp

black pepper0.5 tsp

fresh cilantroGarnishroughly chopped0.25 cups

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Heat oil in a large skillet over medium-high heat. Toast coriander seeds, cumin seeds, and fenugreek seeds for about 1 minute until fragrant, stirring constantly.

2Add diced onion and cook for 3–4 minutes until softened and starting to brown. Stir in minced garlic and ginger, cooking for another 30 seconds.

3Sprinkle turmeric, red chili powder, and garam masala over the onions. Stir well for 30 seconds to bloom the spices.

4Add chicken chunks and stir to coat with the spices. Cook for 3–4 minutes, stirring occasionally, until the outside of the chicken is no longer raw.

5Pour in coconut milk, diced tomatoes with juices, and chicken stock. Stir in the salt and black pepper. Bring to a simmer.

6Add cubed potatoes and stir. Reduce heat to medium and simmer, partially covered, for 20–25 minutes, until potatoes are tender and chicken is cooked through.

7Taste and adjust salt and spice as needed. Serve over rice or with flatbread, garnished with fresh cilantro.