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Easy Tomato Potato Chicken Curry close up photo of a single serving

Easy Tomato Potato Chicken Curry

A simplified chicken curry recipe that's a complete meal in one pot. Try it with sweet potatoes too for a delicious variation.
Course Dinner
Cuisine Indian Inspired
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 - 8 servings
Calories 461 kcal
Author Barry C. Parsons

Ingredients

For the marinated chicken

  • 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

  • 1 large or 2 small red onions
  • 4 cloves garlic
  • 3 tbsp peanut oil
  • One 28 ounce can crushed tomatoes
  • 1 cup water
  • 2 tbsp yellow curry powder
  • 1 tsp ground coriander
  • 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.