Chicken and Potato Curry with Tomato Coconut Yogurt

Introduction

Searing the chicken in batches and then simmering it with potatoes, tomatoes, and coconut yogurt gives you a curry with deeper flavor and a sauce that stays rich without feeling heavy. The spice base uses cumin, fennel, mustard seeds, fenugreek leaves, and curry powder, so you get a layered curry instead of a one-note tomato sauce. You can serve it for dinner the day you make it, or hold it for meal prep since the 35-40 minute simmer gives the flavors time to settle.

Recipe Details

• Prep Time: 1 hour
• Cook Time: 1 hour
• Total Time: 2 hours
• Servings: 8

Ingredients

Marinade ingredients

• 4 lb chicken
• 1½ teaspoon salt
• ½ teaspoon red chile powder
• 1 pinch of turmeric
• 100 ml coconut yogurt
• 1½ teaspoon ground coriander
• ½ teaspoon garlic paste
• 1½ teaspoon ginger paste
• 1 teaspoon chile powder
• 1 teaspoon garam masala
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon fenugreek leaves
• 1 teaspoon curry powder
• Juice of ½ lemon
• ½ teaspoon mint

Curry ingredients

• 1 tablespoon coconut oil
• 500 g tomatoes, diced
• 150 ml coconut yogurt
• 200 g potatoes
• 2 teaspoons curry powder
• 1 medium onion
• 1 teaspoon ginger paste
• ½ teaspoon garlic paste
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 4 lb chicken
• 1½ teaspoon salt
• ½ teaspoon red chile powder
• 1 pinch of turmeric
• 100 ml coconut yogurt
• 1½ teaspoon ground coriander
• ½ teaspoon garlic paste
• 1½ teaspoon ginger paste
• 1 teaspoon chile powder
• 1 teaspoon garam masala
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon fenugreek leaves
• 1 teaspoon curry powder
• Juice of ½ lemon
• ½ teaspoon mint
• 1 tablespoon coconut oil
• 500 g tomatoes, diced
• 150 ml coconut yogurt
• 200 g potatoes
• 2 teaspoons curry powder
• 1 medium onion
• 1 teaspoon ginger paste
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds

Instructions

1. Clean the chicken and cut into small pieces. Combine with all the marinade ingredients and mix well. Set aside for 30 minutes to let flavors seep in.
2. Fry cumin, fennel, and mustard seeds on a medium heat in a large pan.
3. Add garlic and ginger paste and fry.
4. Chop the onions into small pieces and fry in the pan.
5. Add the potatoes and fry.
6. In a separate pan, sear the chicken in batches and add it to bowl separately.
7. After the onions turn golden brown add the marinated chicken.
8. Add curry powder, coconut yogurt and turn to a low heat. Leave to cook for 35-40 minutes.
9. Finely chop fresh coriander and a dash of lemon juice to the curry.
10. Serve with rice or naan bread

Variations

• Swap the 200 g potatoes for sweet potatoes if you want a softer texture and a slightly sweeter finish.
• Replace the coconut yogurt in the curry with plain full-fat yogurt if you want a tangier sauce with less coconut flavor.
• Use boneless chicken thighs instead of mixed chicken pieces if you want easier serving and more even cooking through the simmer.
• Reduce the red chile powder and chile powder if you want a milder curry; the sauce keeps its body and spice complexity but with less heat.

Tips for Success

• Cut the chicken into evenly sized small pieces in the first step so it sears at the same rate and finishes tender.
• Fry the cumin, fennel, and mustard seeds only until fragrant; if they darken too much, they will make the curry taste bitter.
• Let the onion turn properly golden brown before adding the marinated chicken, because undercooked onion leaves the sauce thin and flat.
• Keep the heat low after adding the coconut yogurt so the sauce stays smooth instead of splitting.
• Sear the chicken in batches with space around each piece; if the pan is crowded, the chicken will steam instead of brown.

Storage and Reheating

Store the cooled curry in an airtight container in the fridge for up to 4 days. For longer storage, freeze it in a freezer-safe container for up to 2 months.

Reheat it on the stovetop over low heat, covered, with a small splash of water if the sauce has tightened. You can also microwave individual portions in a covered bowl for 2-3 minutes, stirring once halfway through. If frozen, thaw it in the fridge overnight before reheating.

FAQ

Can you marinate the chicken longer than 30 minutes?

Yes. You can marinate it in the fridge for up to 24 hours for deeper seasoning.

Do you need to sear the chicken in batches?

Yes, if you want browned flavor and better texture. Crowding the pan makes the chicken release moisture and steam.

Can you use dairy yogurt instead of coconut yogurt?

Yes, plain full-fat yogurt works well. Keep the heat low once it goes into the pan so it does not split.

What kind of potatoes hold up best in this curry?

Waxy or all-purpose potatoes hold their shape better through the simmer. Russet-style potatoes soften more and can make the sauce thicker.