Creamy Chicken Dish

This smooth and satisfying chicken potato curry has become my family's favorite comfort meal. The Indian-inspired dish brings together mild spices and hearty elements in just 45 minutes, which makes it ideal for those hectic weekday dinners.

I whipped this curry up during a crazy week when I couldn't spend ages in the kitchen but wanted something filling. My kids were blown away by how tasty it turned out, and now we make it all the time, especially when it's cold outside.

Ingredients

• Boneless skinless chicken breasts: forms a protein-rich foundation that soaks up all the yummy flavors
• Curry powder: gives you that authentic taste without needing tons of different spices
• Lemon juice: adds a zingy kick while softening the chicken
• Yukon Gold potatoes: turn out buttery soft but don't fall apart like other potato types would
• Evaporated milk: makes everything silky without the richness you'd get from coconut milk
• Garam masala: brings a warm, complex flavor that basic curry powder can't match
• Tomato paste: adds a deep flavor and slight tanginess that works against the creaminess
• Frozen peas: bring nice color, a touch of sweetness and extra nutrients with zero chopping
• Fresh ginger: creates that unmistakable aroma that makes any curry taste genuine

Step-by-Step Instructions

Marinate the Chicken:

Mix your chicken chunks with some curry powder, a splash of lemon juice, and salt in a bowl. This quick soak adds flavor and makes the meat tender. Let it sit while you grab everything else.

Brown the Chicken:

Pour olive oil into a big non-stick pan and heat it up until it's hot but not smoking. Put the chicken in without crowding the pieces. Cook until they're golden on each side, roughly 3-4 minutes in total. Don't cook them through yet - just set them aside on a plate.

Create the Flavor Base:

Turn the heat down and add more olive oil to the same pan. Toss in your sliced onions and cook them until they're see-through and soft, about 5 minutes. Stir now and then so they don't burn and to scrape up any tasty bits left from the chicken.

Bloom the Spices:

Throw in your garlic, ginger, more curry powder, garam masala, and tomato paste with the onions. Keep stirring for half a minute until you can really smell all those spices. This quick cooking brings out all their best flavors.

Build the Curry Sauce:

Pour in your evaporated milk and chicken stock while scraping the pan bottom to get all those flavorful bits. Add your brown sugar and salt, then mix everything together. You'll end up with a light golden sauce speckled with spices.

Cook the Potatoes:

Add potato pieces to your simmering sauce. Let it bubble gently for about 15 minutes. Stir often so nothing sticks and everything cooks evenly. Poke the potatoes with a fork to check if they're soft. If the sauce gets too thick, add a bit more chicken stock.

Finish the Curry:

Put the browned chicken back in along with the frozen peas. Let everything simmer for another 4-5 minutes until the chicken's fully cooked and the peas are warmed through. Make sure the chicken reaches 165°F inside.

Serve with Flair:

Scatter fresh cilantro on top and serve your curry over fluffy basmati or jasmine rice for a complete dinner.

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What I love most about this dish is how the potatoes soak up all those wonderful flavors without getting mushy. It always reminds me of what my Mumbai-born neighbor would bring to our block parties. She always told me the key was letting those potatoes slowly cook in all those spices.

Spice Level Adjustments

This recipe has a gentle to medium kick that works for most family dinners. If you want more heat, just toss in a chopped jalapeño or serrano pepper when you're cooking the onions. A little bit of cayenne with your other spices works great too.

If you're cooking for kids or people who don't handle spice well, just cut back to 1 tablespoon of curry powder total and make sure you're using a mild blend instead of a hot one. The creamy sauce already helps cool things down naturally.

Make Ahead and Storage

This curry actually gets more delicious overnight as all those flavors mix together. Keep any leftovers in a sealed container in your fridge for up to 3 days. When you warm it up, you might need to add a splash of water or broth since the sauce thickens quite a bit in the cold.

If you want to prep ahead, you can make this through step 5, but don't add the potatoes yet. Cool it down completely and keep it in the fridge for up to 2 days. When you're ready to eat, just heat up the sauce, add those potatoes, and follow the rest of the steps. This keeps your potatoes from getting too soft.

For longer-term planning, you can freeze this curry for up to 3 months. Just thaw it in your fridge overnight before gently warming it on the stove.

Serving Suggestions

While this curry tastes fantastic over plain rice, try it with warm naan bread to scoop up that amazing sauce. A side of cool cucumber raita gives you a nice temperature contrast and balances the flavors.

For a fancy dinner, start with a small bowl of mulligatawny soup, then serve the curry with some simple garlic sautéed spinach. Finish with a sweet mango lassi to round out your Indian-inspired meal.

You can also get creative by using this curry as a stuffing for baked potatoes for a fun fusion dish, or add extra broth to turn it into a thick, hearty soup.

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Frequently Asked Questions

→ Can chicken thighs replace chicken breasts?

Absolutely! Thighs bring a deeper flavor and are juicy even after cooking. Just chop them into smaller pieces for uniform cooking.

→ What's a good swap for evaporated milk?

Coconut milk is perfect for avoiding dairy. For similar creaminess, go with heavy cream or whole milk.

→ How to make it spicier?

Sprinkle in red chili flakes, fresh chilies, or cayenne pepper while cooking the garlic and ginger to kick up the heat.

→ Can I prep this dish in advance?

Yes, you can! Store it in a sealed container in the fridge for up to three days. Reheat gently on the stovetop, adding liquid if necessary to loosen the sauce.

→ What if Yukon Gold potatoes aren’t available?

Red or russet potatoes are great alternatives. Just chop them into small chunks so they cook evenly.

→ How should I serve this meal?

It’s wonderful over rice or with naan bread. A fresh salad on the side works great for something lighter.