Chicken thighs, diced potatoes, spinach and peas cooked in a lightly spiced coconut cream curry sauce flavoured with a hint of mango chutney. An easy and tasty one-pot meal that can be prepared in 40 minutes.
This Potato and Chicken Curry is another one pot-meal that ticks so many boxes. Nutritious, balanced, easy to prepare and affordable. In addition, it's all cooked in the one pot which of course means less dishes! The potatoes gently cook in the sauce which means they take on the delicious flavour of the curry.
Are you also a fan of one-pot meals? Here are some reader favourites from the website; One Pot Mince and Pasta, One Pot Meatballs and Gnocchi and One Pot Lemon Chicken and Orzo.
Jump to:
Ingredient notes:
- Chicken: My preference is to use chicken thighs in a recipe like this. They have lots of flavour and don't tend to dry out. Chicken breasts will also work well.
- Potatoes: Any type of potato will work in this recipe. For best results a waxy potato is recommended. In New Zealand that might be a Nadine or Draga variety.
- Chutney: The chutney gives the curry a lovely hint of sweetness and compliments the spices really well. If you don't have any to hand, you could always use some honey or brown sugar. Or, leave it out all together.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Heat a large non-stick frying pan over a low heat. Add the oil, onion, garlic and ginger and gently sauté for a few minutes. Increase the heat slightly and add the chicken. Cook until browned.
Add the cumin, coriander, curry powder and tomato paste to the pan. Fry off for 1 minute. Dissolve the stock cube in the boiling water. Pour into the pan to deglaze it, then mix to combine. Add the diced potatoes then mix again. Place the lid on and simmer for 15 minutes until the potatoes are almost cooked through.
Add the coconut milk, stir, then simmer for 5 more minutes with the lid off. Add the peas and fruit chutney to the pan. Stir together then season to taste.
Finally, add the baby spinach and place the lid back on for 2 minutes until the spinach has wilted.
Mix everything together then serve with a garnish of chopped parsley.
If you like this recipe, you're bound to enjoy our Chicken Curry and Roti Pie recipe.
Recipe FAQs:
This curry is so tasty, it can absolutely be served as it is. However if you want to elevate it, you could serve it with roti, papadam, raita, fruit chutney or even rice.
Capsicums would make a lovely addition or substitution. Silverbeet, green beans or mushrooms would all work as substitutions.
Storage:
Store any leftover chicken and potato curry in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave until piping hot.
This curry is not suitable for freezing due to the potatoes. While mashed potato can be frozen successfully, whole potato or potato pieces can take on a spongey texture when frozen.
Top tips:
Feel free to increase or decrease the curry powder depending on how spicy you and your loved ones prefer their curries.
Related Recipes:
Made this recipe?
Please click on the stars below to rate it or, write a review!
*DISCLAIMER*
If you are coeliac, or cooking for someone who is, please ensure you make the necessary substitutions to ensure this recipe meets your dietary requirements. Be sure to check the labels on all your processed food, including sauce bottles, to make sure they are gluten free.
Chicken and Potato Curry
A tasty one pot, chicken and potato curry made from chicken thighs, coconut cream, ground spices, peas, spinach and a little dollop of fruit chutney.
Ingredients
- 1 Tbsp olive oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 tsp crushed ginger
- 500g boneless chicken thighs, diced
- 1 tsp ground cumin
- 1⁄2 tsp ground coriander
- 2 tsp curry powder
- 1 Tbsp tomato paste*
- 1 chicken stock cube*
- 1 1⁄2 cups boiling water
- 2 large potatoes, washed and diced
- 400ml coconut milk
- 1 cup frozen peas, thawed
- 1 Tbsp fruit chutney
- Salt and cracked black pepper to taste
- 50g baby spinach
- Handful of fresh parsley, chopped
Instructions
- Heat a large non-stick frying pan over a low heat. Add the oil, onion, garlic and ginger and gently sauté for a few minutes.
- Increase the heat slightly and add the chicken. Cook until browned.
- Add the cumin, coriander, curry powder and tomato paste to the pan. Fry off for 1 minute.
- Dissolve the stock cube in the boiling water. Pour into the pan to deglaze it, then mix to combine. Add the diced potatoes then mix again. Place the lid on and simmer for 15 minutes until the potatoes are almost cooked through.
- Add the coconut milk, stir, then simmer for 5 more minutes with the lid off.
- Add the peas and fruit chutney to the pan. Stir together then season to taste.
- Finally, add the baby spinach and place the lid back on for 2 minutes until the spinach has wilted.
- Mix everything together then serve with a garnish of chopped parsley.
Notes
- Swap chicken thighs for chicken breast.
- You could use 1 tsp of sugar for sweetness if you don’t have fruit chutney.
- Leave out the baby spinach if you like.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 655Total Fat: 36gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 154mgSodium: 553mgCarbohydrates: 49gFiber: 7gSugar: 7gProtein: 41g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram or Facebook pages to keep up to date with all my new recipes.
Vanya
Keita Sides says
Woukd this work in a slow cooker?
VJ cooks says
Hi Keita, as this is such a quick meal to make I've not tried making this in the slow cooker sorry. The chicken gets browned in the pan first so I find it easier to just finish it off in the one pan as you're halfway there by that point.
Sonja Beswick says
I made this the other night for tea and my husband said it is the best curry he has ever tasted and I agreed. Will be making this again for sure.
VJ cooks says
I love that so much. Thanks for sharing, Sonja.
Natalie says
My family loved this! Definitely going to add this into our regular rotation. I didn't have all the spices at home, so used a curry paste and it was yummy. Really enjoyed the spinach - great for extra veges.
VJ cooks says
That's awesome, thanks for the feedback Natalie 🙂
Janice Deunhouwer-Jensen says
Thank you for this recipe.
Very easy to make,
I used Breast as this is what I had.
Used mixture of frozen Peas, Corn n Capsicum, cause that's what I had.
Mango Chutney which I made, but also added extra Raisins...
Finished with Basmati Rice...
Hubby rated this recipe with a gold star...
VJ cooks says
That sounds delicious Janice!
Sarah says
Absolutely loved the taste of this as did my husband. Is there any way of thickening the sauce?
VJ cooks says
Thanks Sarah. After adding the coconut milk, simmer the sauce for a little longer than the 5 minutes I suggest.
Jackie Ott says
Made this tonight and it will be a repeat for sure. Very delicious
VJ cooks says
I made it last too! I really love this meal. Thank you for the feedback Jackie!