Creamy Chicken Curry with Rice and Roasted Potatoes
This dish combines tender chicken simmered in a creamy curry sauce with fluffy basmati rice and crispy roasted potatoes. It’s the perfect fusion of cozy comfort food and bold flavors – satisfying enough for family dinner or meal prep.
Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: 50–55 minutes
Servings:4
Ingredients
For the creamy chicken curry:
1 lb (450g) chicken breast or thighs, cut into bite-sized pieces
2 tbsp olive oil or ghee
1 medium onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp curry powder
1 tsp turmeric
1 tsp ground cumin
½ tsp paprika
1 can (14 oz / 400 ml) coconut milk (or heavy cream for richer flavor)
½ cup tomato puree (or canned crushed tomatoes)
Salt & black pepper, to taste
2 tbsp fresh cilantro, chopped (for garnish)
1 tsp lemon juice
For the rice:
1 cup basmati rice, rinsed
2 cups water or chicken broth
½ tsp salt
For the roasted potatoes:
3 medium potatoes, diced into 1-inch cubes
2 tbsp olive oil
½ tsp garlic powder
½ tsp paprika
Salt & black pepper, to taste
Instructions
Step 1 – Roast the potatoes
Preheat oven to 425°F (220°C).
Toss potato cubes with olive oil, garlic powder, paprika, salt, and pepper.
Spread on a baking sheet in a single layer. Roast 25–30 minutes, flipping halfway, until crispy and golden.
Step 2 – Cook the rice
In a pot, bring water/broth to a boil with salt.
Add rinsed rice, cover, reduce heat, and simmer 12–15 minutes until fluffy.
Remove from heat and let rest 5 minutes before fluffing with a fork.
Step 3 – Make the chicken curry
Heat olive oil or ghee in a large skillet over medium heat.
Add onion and cook until softened (5 minutes). Stir in garlic and ginger, cooking 1 minute.
Add curry powder, turmeric, cumin, and paprika. Toast spices for 30 seconds until fragrant.
Stir in chicken pieces, season with salt and pepper, and cook until lightly browned on all sides.
Add tomato puree and coconut milk, stirring well. Simmer uncovered 15–20 minutes, until chicken is cooked through and sauce is thickened and creamy.
Finish with lemon juice and garnish with cilantro.
Step 4 – Serve
Plate rice with a generous scoop of creamy chicken curry and crispy roasted potatoes on the side.
Notes & Tips
For a spicy version, add chili flakes or fresh chopped chili with the spices.
For extra flavor, marinate the chicken in yogurt, garlic, and curry powder for 30 minutes before cooking.
Swap chicken with shrimp, tofu, or chickpeas for variety.
Roasted potatoes can also be made with sweet potatoes for a twist.
Frequently Asked Questions
Q: Can I make this ahead?
Yes – curry actually tastes better the next day! Store in the fridge for up to 3 days.
Q: Can I freeze it?
Yes – the chicken curry freezes well for up to 2 months. Reheat gently on the stove.
Q: Can I use light coconut milk?
Yes – it will be less creamy, but still delicious.
Nutritional Information
Calories: 620
Protein: 36g
Carbs: 64g
Fiber: 6g
Fat: 26g