Chicken and Potato Curry
Mild enough for everyone, and the potatoes make 700g of thighs feed four properly.
Serves 4 50 min 40g proteinKid-friendly
ChickenIndianRiceOne panBudgetFreezer friendly
Plan it this weekIngredients
- Chicken thigh fillets700 g
- Potatoes600 g
- Coconut milk400 ml
- Tinned chopped tomatoes400 g
- Brown onions200 g
- Garlic15 g
- Fresh ginger15 g
- Basmati rice300 g
- Curry powder13 g
- Vegetable oil20 ml
Method
- Cook the diced onion in the oil in a large pot over medium heat for 8 minutes until golden at the edges.
- Add the garlic, grated ginger and curry powder and stir for 1 minute until fragrant.
- Add the diced chicken and turn it through the spices for 3 minutes.
- Stir in the tinned tomatoes, coconut milk and the potatoes cut into 3cm chunks, and bring to a simmer.
- Cook uncovered for 30 minutes until the potatoes are tender and the sauce has thickened.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Pescatarian
Fish and Potato Curry
- 600 g Firm white fish fillets instead of Chicken thigh fillets
Skip the 3-minute chicken step; simmer the potatoes for 25 minutes first, then add the fish in large chunks for the last 6 to 8 minutes.
Vegetarian
Chickpea and Potato Curry
- 800 g Tinned chickpeas instead of Chicken thigh fillets
Skip browning the chicken; add the drained chickpeas with the tomatoes, coconut milk and potatoes and simmer as written.
Vegan
Chickpea and Potato Curry
- 800 g Tinned chickpeas instead of Chicken thigh fillets
Skip browning the chicken; add the drained chickpeas with the tomatoes, coconut milk and potatoes and simmer as written.
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
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Not priced
- Chicken thigh fillets · 700 g
- Potatoes · 600 g
- Coconut milk · 400 ml
- Tinned chopped tomatoes · 400 g
- Brown onions · 200 g
- Garlic · 15 g
- Fresh ginger · 15 g
- Basmati rice · 300 g
- Curry powder · 13 g
- Vegetable oil · 20 ml