Description
A hearty and flavorful Chicken and Potato Curry combining tender chicken breast with vibrant bell peppers, aromatic spices, and creamy coconut milk. This one-skillet dish is perfect for a comforting dinner that brings bold Indian-inspired flavors to your table.
Ingredients
Scale
Protein and Vegetables
- 4 medium boneless skinless chicken breast halves
- 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 curry powder (hot or mild)
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cayenne (or to tolerance)
- 2 bay leaves
- 2 tablespoons minced fresh ginger
- 6 cloves garlic (minced)
- 1 tablespoon light brown sugar
- 1/4 cup chopped fresh cilantro
Other Ingredients
- 2 tablespoons canola or vegetable oil (or as needed)
- Salt and freshly ground black pepper (to taste)
- 1 can (13.5-ounce) coconut milk
- 1/2 cup water (to rinse out the coconut milk can)
Instructions
- Heat oil and season chicken. Heat 1 tablespoon oil in a large skillet over medium-high heat. Season the chicken breasts generously with salt and freshly ground black pepper to enhance flavor.
- Brown the chicken. Working in batches, brown the chicken breasts on all sides in the hot oil to develop color and flavor. Transfer browned chicken to a plate; note the chicken will not be fully cooked yet.
- Sauté onions. Add the remaining oil to the skillet, then add sliced onions. Reduce heat to medium-low and cook for 4 to 5 minutes until onions begin to soften and become translucent.
- Add peppers. Stir in the green and red bell peppers along with the jalapeno slices. Cook for 2 to 3 minutes until they just start to soften, adding vibrant color and texture.
- Add tomato and spices. Add diced tomato, minced ginger, garlic, curry powder, ground coriander, turmeric, cayenne pepper, and bay leaves to the skillet. Stir thoroughly and cook briefly for 10 to 15 seconds to release the spices’ aromas.
- Add potatoes. Incorporate the cubed potatoes into the skillet, stirring to coat them thoroughly with the spice mixture for an even flavor distribution.
- Add coconut milk and water. Pour in the coconut milk and use 1/2 cup of water to rinse out the can, adding it to the skillet to create a creamy curry base.
- Simmer potatoes. Bring the mixture to a simmer, cover the skillet, and cook for 10 minutes or until the potatoes are tender enough to pierce with a paring knife but still have a slight resistance.
- Return chicken and finish cooking. Nestle the browned chicken breasts back into the skillet. Cover and continue cooking for 5 to 10 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are fully tender.
- Add finishing touches and serve. Stir in the light brown sugar and chopped fresh cilantro just before serving to balance flavors and add freshness to the curry.
Notes
- For less heat, remove seeds from jalapeno pepper or omit the cayenne pepper.
- Use Russet potatoes peeled or unpeeled based on preference; red potatoes can be an alternative for a waxier texture.
- Check chicken internal temperature with a meat thermometer to ensure safe cooking.
- This curry is delicious served over steamed rice or with flatbreads like naan.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop or microwave.
