When the chill sets in and you need something cozy, comforting, and quick, this 30-minute Chicken & Potato Curry delivers all the warmth and satisfaction of a slow-cooked meal—without the wait. With pantry staples, minimal prep, and bold flavor, this one-pot dish is perfect for weeknights when you want dinner to feel like a hug in a bowl.
This curry brings together tender chunks of chicken, soft potatoes, and a fragrant coconut milk-based sauce infused with garlic, ginger, and curry spices. It’s the kind of dish that feels like it’s been bubbling on the stove all day, but it comes together fast—making it ideal for weeknight cooking. Even better, it’s flexible: you can swap in sweet potatoes, add leafy greens, or spice it up to your liking.
What You’ll Need
- Boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- Waxy potatoes like Yukon Golds, peeled and diced
- Onion, garlic, and fresh ginger
- Curry powder (or your favorite spice blend)
- Coconut milk (for a creamy base)
- Tomato paste or chopped tomatoes (for richness and depth)
- Chicken stock or water
- Oil, salt, and pepper
- Optional: chopped cilantro or parsley for garnish, and chili flakes for heat
How to Make It
Start by sautéing chopped onions in a bit of oil until they’re soft and golden. Add minced garlic and ginger, letting them sizzle just long enough to release their fragrance. Stir in the curry powder and tomato paste, then add the chicken and cook until it begins to brown.
Toss in the diced potatoes, pour in the coconut milk and a splash of stock or water, and season with salt and pepper. Let everything simmer together until the chicken is cooked through and the potatoes are tender—about 20 minutes. Stir occasionally and adjust the seasoning to taste.
Once it’s done, garnish with chopped fresh herbs and serve it over steamed rice, warm naan, or even just as-is in a deep bowl. It’s rich, hearty, and deeply satisfying.
This curry is easy to customize based on what you have. Swap the chicken for tofu or chickpeas for a vegetarian version. Use curry paste instead of powder for deeper spice. Stir in spinach or kale during the last few minutes of cooking for extra greens. However you make it, the result is a soul-warming dish that makes the kitchen smell incredible and dinner feel special—even on the busiest nights.
With only 30 minutes of cooking and a handful of everyday ingredients, this Chicken & Potato Curry proves that weeknight meals can be easy and exciting. Whether you’re curled up on the couch or gathering around the table, it’s the kind of comfort food that brings everyone together—no fuss required.
