All the complex flavors of Indian takeout in a fraction of the time. Chicken and potatoes are smothered in a rich, spice-filled tomato sauce with earthy, sweet, salty and sour notes. Served over a bed of fluffy basmati rice, Easy Chicken Curry is the perfect quick dinner.
Course Main Course
Prep Time 10minutes
Cook Time 20minutes
Total Time 40minutes
1small russet potato
1lbboneless skinless chicken breasts
½tspground black pepper
¼Cgood quality curry powder
14ozcan unsweetened coconut milk
14.5ozcan petite diced tomatoes
Perfect Basmati Rice
Peeling the potato is optional and up to personal preference. Dice the onion and potato into a quarter-inch dice. Make sure to chop the potato into small pieces or it won't cook through.
Finely mince the garlic clove and grate the fresh ginger.
Heat a large nonstick saute pan or wok with 2 Tb of olive oil over med-high heat. Drop in onions, ginger and garlic and let saute for 2-3 minutes or until softened.
Dice the chicken breast into 1-inch chunks and add to the sauteed onions. Add the diced potatoes. Season with salt and pepper and stir to combine. Leave undisturbed for 3 minutes. Stir and cook for another 2 minutes or until there is no pink left.
Add the curry powder. Stir to combine and cook for another 2 minutes. Add the tomato paste, diced tomato, brown sugar, cinnamon and coconut milk and mix well. Add the cayenne now if you like your curry on the spicy side.
Bring mixture to a low boil and lower heat to medium. Cook for 5 minutes, stirring often, and then reduce heat to low. Simmer for another 3 to 5 minutes until sauce reaches desired thickness and potatoes are fork-tender.
Serve over Perfect Basmati Rice with a side of naan. Garnish with a dollop of Greek yogurt and a sprinkle of cilantro, raisins, and almonds.
* I like to keep my fresh ginger in the freezer. See my notes above about how to prepare ginger before freezing.