Description
A flavorful and hearty Chicken and Potato Curry featuring tender chicken breast pieces simmered with vibrant bell peppers, aromatic spices, and creamy coconut milk for a comforting dish that serves six.
Ingredients
Chicken and Vegetables
- 2 tablespoons canola or vegetable oil (or as needed)
- 4 medium boneless skinless chicken breast halves
- Salt and freshly ground black pepper, to taste
- 1 large onion, halved and sliced
- 1 large green bell pepper, seeded, membranes removed, and cut into chunks
- 1 large red bell pepper, seeded, membranes removed, and cut into chunks
- 1 jalapeno pepper, seeded if desired, thinly sliced
- 1 large plum tomato, seeded and diced
- 1 pound potatoes, peeled if using Russets, cubed
Spices and Flavorings
- 2 tablespoons minced fresh ginger
- 6 cloves garlic, minced
- 2 tablespoons curry powder (hot or mild depending on preference)
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cayenne (or to tolerance)
- 2 bay leaves
- 1 can (13.5-ounce) coconut milk
- 1/2 cup water (to rinse out the coconut milk can)
- 1 tablespoon light brown sugar
- 1/4 cup chopped fresh cilantro
Instructions
- Prepare and Brown Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Season the chicken breast halves with salt and freshly ground black pepper. Working in batches to avoid overcrowding, brown the chicken on all sides until golden. Transfer browned chicken to a plate. Note that the chicken will not be fully cooked at this stage.
- Sauté Onions: Add the remaining oil to the skillet. Add the sliced onions, reduce the heat to medium-low, and cook for 4-5 minutes or until the onions begin to soften and become translucent.
- Add Peppers: Add the green bell pepper, red bell pepper, and jalapeno peppers to the skillet. Cook for 2-3 minutes until they start to soften.
- Add Aromatics and Spices: Stir in the diced tomato, minced ginger, minced garlic, curry powder, ground coriander, turmeric, cayenne pepper, and bay leaves. Cook briefly for 10-15 seconds to release the spices’ fragrance.
- Add Potatoes: Add the cubed potatoes to the skillet and stir to coat them thoroughly with the spice mixture.
- Add Liquids and Simmer: Pour in the coconut milk and use 1/2 cup of water to rinse out the coconut milk can, adding it to the skillet for extra flavor and liquid. Bring the mixture to a simmer, cover the skillet, and cook for about 10 minutes or until the potatoes are tender when pierced with a paring knife but still retain some firmness.
- Cook Chicken with Curry: Return the browned chicken pieces to the skillet, nestling them into the curry sauce. Cover and cook for an additional 5-10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fully tender.
- Finish and Garnish: Stir in the light brown sugar and chopped fresh cilantro. Adjust seasoning if needed, then serve the curry hot.
Notes
- For milder curry, reduce or omit the cayenne pepper and remove seeds from jalapeno.
- You can substitute chicken thighs for a juicier, more flavorful dish.
- Serve with steamed basmati rice or warm naan bread for a complete meal.
- Leftovers can be refrigerated for up to 3 days and often taste better the next day as flavors meld.
- To make this recipe gluten-free, ensure that the curry powder and other spices do not contain any gluten additives.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
