Chicken and Potatoes in Coconut Tomato Curry

Introduction

You cook the chicken with onions, garlic, and a full mix of curry powder, paprika, cumin, cardamom, turmeric, mustard powder, and cinnamon before the coconut milk, yogurt, and tomatoes go in. The cooked potatoes hold their shape in the sauce, and the instant mashed potato flakes give you a quick way to thicken the curry without a separate slurry. It works well for a weeknight dinner and reheats well for next-day meals.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Servings: 4

Ingredients

Meat and vegetables

• 4 tbsp cooking oil
• 1 cup diced yellow onions
• 2 tsp minced garlic
• 1 lb boneless chicken meat, cut into cubes
• 6 small potatoes, peeled, quartered, and cooked (boiled, baked, or steamed)

Spices

• 4 tbsp mild curry powder
• 1 tbsp chile powder
• 1 tbsp paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 2 tsp cardamom powder
• 1 tsp turmeric powder
• 1 tsp mustard powder
• ¼ tsp ground cinnamon
• 1 bay leaf

Sauce

• 1 ½ cups (12 oz) coconut milk
• 3 cups water
• 1 cup yogurt
• 1 can (12 oz) diced tomatoes, with liquid
• 4 tbsp butter

Thickener

• ¼-½ cup of instant mashed potato flakes
• Salt to taste
• Pepper to taste

Instructions

1. Heat cooking oil in a 4-quart stockpot.
2. Add onions and garlic. Fry for about 1 minute.
3. Add chicken. Stir-fry for about 5 minutes.
4. Add cooked potatoes.
5. Add all the spices, and stir to coat chicken and potatoes. Cook for about 5 minutes more.
6. Add sauce ingredients, stir well, bring to a simmer, and cook for 10 minutes.
7. Add ¼ cup of mashed potato flakes, and stir until curry is thickened. If a thicker curry is desired, add additional potato flakes a tablespoon at a time until desired thickness is achieved.
8. Add salt and pepper to taste.

Variations

• Replace the diced tomatoes with crushed tomatoes if you want a smoother sauce with less chunkiness.
• Use Greek yogurt in place of regular yogurt for a thicker curry and a slightly sharper tang.
• Swap the yellow onions for red onions if you want a sweeter, more pronounced onion flavor in the finished dish.
• Increase the instant mashed potato flakes toward the ½ cup amount if you want the curry to eat more like a stew than a pourable sauce.
• Add spinach during the simmering step if you want a softer vegetable element that cooks directly into the sauce.

Tips for Success

• Cook the potatoes until just tender before they go into the pot; overcooked potatoes will break apart once you stir in the spices and sauce.
• Stir the spices well in the 5-minute spice step so they coat the chicken and potatoes evenly instead of clumping in the liquid later.
• Keep the curry at a simmer, not a hard boil, after adding the yogurt so the sauce stays smooth.
• Add the mashed potato flakes gradually after the first ¼ cup; the curry continues to thicken as it sits.
• Taste after adding salt and pepper, since the curry powder and diced tomatoes can shift how much seasoning the sauce needs.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 2 months; the potatoes will soften a bit after thawing.

Reheat on the stovetop over low heat with a splash of water if the sauce has thickened too much, stirring occasionally until hot. You can also microwave it in a covered bowl in 1-minute intervals, stirring between each round.

FAQ

Do the potatoes need to be fully cooked before adding them?

Yes. The recipe only simmers the curry for 10 minutes after the potatoes go in, so they need to be cooked ahead of time.

Can you use chicken thighs instead of chicken breast?

Yes. Boneless chicken thighs stay a little juicier and give the curry a richer texture.

Why use instant mashed potato flakes instead of flour or cornstarch?

The flakes thicken the sauce while fitting the potato-based texture of the dish, and they do it without making a separate slurry.

Can you make this ahead?

Yes. The flavor improves after a few hours in the fridge, and the sauce usually thickens slightly as it rests.