Easy Tomato Potato Chicken Curry

Easy Tomato Potato Chicken Curry a simplified chicken curry recipe that’s a complete meal in one pot. Try it with sweet potatoes for a delicious variation.

Easy Tomato Potato Chicken Curry

I’ve taken a more complicated recipe for a tomato curry and simplified it for an easy dinner any time. The updated recipe includes simple ingredients and spices that are probably already in your cupboard.

If not they will be are readily available in any decent supermarket.

This curry is on the mild side but of course you add more or less of any of the spices to your own taste.

Easy Tomato Potato Chicken Curry

If you are on the cautious side, just start with half of the spices in the sauce recipe and then add more to taste.

I like thighs for this recipe because they are more flavourful but you can use breasts as well.

Without the chicken, this would be an excellent vegetarian option for a tasty meal too. The sauce alone makes a delicious pasta sauce too and soon I’m planning to use it in a curry chicken pizza!

Make an extra large batch of the sauce and freeze some of it for a quick meal later in the week.

Easy Tomato Potato Chicken Curry

A quick alternative to Naan. 

Instead of making time consuming yeast raised naan we have recently started making a very quick alternative. These warm, soft flatbreads are just as tasty as any naan I’ve ever tried and far quicker too!

You can find my recipe for simple Yogurt Flatbread here.

Originally published October 2011. Updated April 2020.

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Easy Tomato Potato Chicken Curry

Yield: 6 - 8 servings

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

A simplified chicken curry recipe that's a complete meal in one pot. Try it with sweet potatoes too for a delicious variation.

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Ingredients

For the marinated chicken

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• 2-3 lbs boneless skinless chicken thighs or breasts
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tbsp yellow curry powder
• 3 tbsp canola oil or peanut oil
• 1/2 tsp red curry powder, or cayenne pepper

For the sauce

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• 1 large or 2 small red onions
• 4 cloves garlic
• 3 tbsp peanut oil
• One 28 ounce can crushed tomatoes
• 1 cup water
• 1 tsp ground coriander
• 2 tbsp yellow curry powder
• 1 tsp ground cardamom
• 1 tsp cinnamon
• 1/2 tsp red curry powder, hot (or cayenne pepper to taste)
• 2 tbsp finely grated fresh ginger
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp honey
• 3 cups diced parboiled yellow potatoes or sweet potatoes

Instructions

1. Toss all together all the marinade ingredients with the boneless chicken pieces and marinate the chicken for an hour or two before grilling or broiling to completely cook (about 8-10 minutes). The chicken can also be marinated over night.
2. To make the sauce, puree the onions and garlic in a food processor or chop as finely as possible.
3. Heat the peanut oil over medium heat in a large saucepan or dutch oven and cook until the onions are softened, about 5 minutes.
4. Add the crushed tomatoes, water,yellow curry powder, coriander, cardamom, cinnamon, red curry powder, fresh ginger, salt, pepper and honey.
5. Simmer slowly for about 20 minutes before adding the cooked chicken and parboiled potatoes. ( I parboil them about 5 minutes in salted water).
6. Simmer until the potato pieces are fork tender and completely cooked. (or about 10 minutes if not adding potatoes) Serve with roti or naan bread.

Nutrition Information

Yield

6

Serving Size

6 - 8 servings
Amount Per Serving Calories 595Total Fat 22gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 16gCholesterol 168mgSodium 550mgCarbohydrates 34gFiber 6gSugar 10gProtein 65g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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