Chicken and potato curry is one of those timeless dishes that feels like home. Warm, hearty, and deeply satisfying, this classic curry brings together tender chicken and soft potatoes in a rich, well-balanced gravy that works beautifully for both everyday meals and special family gatherings. It is a comfort food favorite across many cultures, loved for its simplicity and depth of flavor.

What makes chicken and potato curry so appealing is its versatility. It pairs effortlessly with rice, flatbreads, or even plain bread, making it a practical choice for lunch or dinner. The potatoes absorb the flavors of the curry, creating a thick, comforting texture, while the chicken remains juicy and filling. This balance of taste and texture is why the dish remains popular in home kitchens around the world.

From an SEO perspective, chicken and potato curry is a highly searched comfort food recipe, especially among readers looking for easy homemade curry ideas, family-friendly meals, and traditional chicken curry variations. This dish fits perfectly into meal planning for busy households, as it can be prepared ahead of time and often tastes even better the next day.

Beyond taste, chicken and potato curry offer nutritional value when prepared mindfully. Chicken provides a good source of protein, while potatoes add energy and satiety. When cooked at home, you have full control over oil, salt, and spice levels, making it a healthier alternative to restaurant curries.

Whether you are cooking for your family, hosting guests, or simply craving a warm and satisfying meal, chicken and potato curry remains a reliable and comforting choice. Its familiar aroma, rich gravy, and wholesome feel make it a dish that never goes out of style.

Chicken and Potato Curry Recipe | Comforting Homemade Curry with Rich Flavor

Recipe by Shaira SharminCourse: Blog, Chicken Recipes

Chicken and potato curry is a comforting homemade dish made with tender chicken and soft potatoes simmered in a flavorful curry base. This classic recipe is perfect for everyday meals, family dinners, and simple comfort food cravings. It pairs well with rice or bread and is loved for its rich taste and filling nature.

Ingredients

Cooking oil – 5 tablespoons
Chicken – 1200 g, cut into 3 to 4 pieces
Bay leaves – 4 pieces
Cloves – 4 to 5 pieces
Cinnamon sticks – 2 pieces
Cumin seeds – 1 teaspoon
Nutmeg – 2 small pieces or a pinch (grated)
Onion – 1 cup, chopped
Paste – 1 cup:
Onion- 1
Garlic – 4 to 5 cloves
Ginger – 1 small piece
Green chilies – 4 pieces
Tomato – 1, chopped. Make a paste.
Turmeric powder – 1 teaspoon
Red chili powder – 1½ teaspoons
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Mixed masala – 1 teaspoon
Salt – to taste
Potatoes – 4, peeled and cut
Water – as needed
Nut paste – 2 teaspoons

Directions

Take a pan and keep the flame on low to medium heat. Add cooking oil and heat it well. Once the oil is hot, add all the whole spices and let them release their aroma. Now add the chopped onion (1 cup) and sauté well until it becomes soft.
Cook the onion until it starts turning light golden in color. This will take a few minutes. Keep stirring so it does not burn. Once the onion is nicely fried, add the prepared paste. The paste is made from onion, green chilies, garlic, ginger, and one tomato, blended into a smooth paste. Add this paste to the pan and mix well.
Cook the paste until it is fried properly, and the raw smell disappears. Stir continuously and cook until the oil starts separating from the mixture. Now add all the spice powders: turmeric powder, red chili powder, cumin powder, coriander powder, mixed masala, and salt. Mix everything well and cook until the spices are fried properly and the oil comes to the top.
Now add the chicken. Use 1200 g chicken, washed, drained, and cut into medium pieces. Add the chicken to the pan and mix well so that all pieces are coated with the spices. Fry the chicken on medium heat for about five minutes, then stir again and fry evenly on both sides. Continue cooking and stirring occasionally.
After frying the chicken well, add one sliced tomato and mix gently. Cook for a few minutes until the tomato softens. Now add the potatoes. Take four potatoes, peel them, and cut each potato into six pieces. Add them to the pan and mix well with the chicken and spices.
Add water as needed. If you want a broth-style curry, add more water. If you prefer thick gravy, add less water. Mix well, cover the pan, and cook until the chicken and potatoes are fully cooked and tender.
Once done, turn off the heat. Your chicken and potato curry is ready to serve. Enjoy your delicious homemade curry.

Recipe Video

Notes

This curry tastes even better after resting, as the flavors deepen over time.
It can be stored in the refrigerator and reheated easily, making it ideal for meal prep.
The texture can be adjusted to be thick or slightly runny, depending on preference.