Craving a quick, delicious meal that transports you straight to the vibrant streets of India? Look no further! This easy tomato potato chicken curry is your ticket to a flavor-packed dinner that's both comforting and exciting. In just 40 minutes, you'll create a restaurant-quality dish that will have your family and friends begging for seconds. Prepare to fall in love with a curry so simple yet so incredibly delicious, it'll become your new go-to weeknight meal!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 lb chicken, diced
- 2 medium potatoes, cubed
- 1 can diced tomatoes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp curry powder
- Salt and pepper to taste
- 2 tbsp oil
Instructions
- Begin by gathering all your ingredients: 1 lb of diced chicken, 2 medium cubed potatoes, 1 can of diced tomatoes, 1 chopped onion, 2 minced garlic cloves, 1 tbsp of curry powder, salt and pepper to taste, and 2 tbsp of oil.
- In a large skillet or pot, heat the 2 tbsp of oil over medium heat. Allow the oil to warm for about 1-2 minutes until it shimmers.
- Add the chopped onion to the skillet. Sauté the onion for about 5 minutes, or until it becomes translucent and soft, stirring occasionally to prevent burning.
- Once the onion is softened, add the minced garlic to the skillet. Cook for an additional 1-2 minutes until the garlic is fragrant, stirring constantly to avoid burning.
- Next, add the diced chicken to the skillet. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is browned on all sides.
- Sprinkle the curry powder over the chicken and mix well to ensure that the chicken is evenly coated with the spices. Cook for another 1-2 minutes to allow the spices to become fragrant.
- Add the cubed potatoes to the skillet, followed by the can of diced tomatoes (including the juice). Stir everything together to combine well.
- Season the mixture with salt and pepper to taste. Stir again to ensure the seasoning is evenly distributed.
- Cover the skillet with a lid and reduce the heat to low. Allow the curry to simmer for about 20 minutes, or until the potatoes are tender and the chicken is fully cooked. Stir occasionally to prevent sticking.
- Once the potatoes are tender and the chicken is cooked through, taste the curry and adjust the seasoning if necessary. If the curry is too thick, you can add a splash of water to reach your desired consistency.
- Remove the skillet from heat and let it sit for a couple of minutes before serving. This will allow the flavors to meld together.
- Serve the easy tomato potato chicken curry hot, accompanied by rice or naan bread for a complete meal. Enjoy!
Tips
- Choose the Right Chicken: Use boneless, skinless chicken breasts or thighs for the most tender result. Cut them into uniform, bite-sized pieces to ensure even cooking.
- Spice it Up: Don't be afraid to adjust the curry powder to your taste. For a more authentic flavor, consider using a blend of garam masala and curry powder.
- Potato Perfection: Cut potatoes into similar-sized cubes to ensure they cook evenly. Waxy potatoes like Yukon Gold work best in this recipe.
- Low and Slow: The key to a rich, developed flavor is to simmer the curry on low heat. This allows the spices to bloom and the chicken to become tender.
- Fresh is Best: If possible, use fresh garlic and onions. They provide a more robust flavor compared to pre-chopped alternatives.
- Consistency Matters: If the curry becomes too thick, add a splash of water or chicken broth. If it's too thin, let it simmer uncovered to reduce.
- Garnish Generously: Top with fresh cilantro, a dollop of yogurt, or a squeeze of lemon juice to brighten the flavors just before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 20g
Protein: 25g
Fat: 15g
Saturated Fat: g
Cholesterol: 85mg
