One-Pot Coconut Chicken Curry with Potatoes
A fragrant, one-pot curry featuring tender chicken and potatoes in a coconut-tomato sauce spiced with cumin, ginger, and a touch of heat, ready in 40 minutes. This indian-inspired chicken ready in about 40 minutes pairs chicken breasts, vegetable oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs chicken breasts
- 2 tbsp vegetable oil
- 1 large yellow onion
- 3 cloves garlic
- 1 tbsp fresh ginger
- 1 tbsp curry powder
- 1 tsp ground cumin
- 2 cups potatoes
- 1 cup coconut milk
- 1 cup chicken broth
- 1 cup diced tomatoes
- 1 tbsp tomato paste
- 2 tbsp fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Cut chicken into 1-inch cubes and pat dry. Heat vegetable oil in a large pot over medium-high heat until shimmering. Add chicken and sear for 3 minutes per side until golden, then remove and set aside.
- Step 2: Dice onion and add to the pot. Cook for 5 minutes over medium heat until soft and translucent, stirring occasionally.
- Step 3: Add minced garlic and grated ginger, cooking for 1 minute until fragrant, stirring constantly to avoid burning.
- Step 4: Stir in curry powder, cumin, and tomato paste. Cook for 1 minute, stirring to combine, until the spices release their aroma.
- Step 5: Add diced potatoes, coconut milk, chicken broth, and diced tomatoes. Bring to a gentle boil, then reduce heat to medium-low.
- Step 6: Return chicken to the pot, nestling it into the sauce. Simmer uncovered for 15 minutes, stirring occasionally, until potatoes are tender and chicken is cooked through.
- Step 7: Stir in chopped cilantro and simmer for 2 more minutes. Taste and adjust seasoning with salt if needed.
Frequently asked questions
How long does One-Pot Coconut Chicken Curry with Potatoes take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Coconut Chicken Curry with Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.
Can I substitute ingredients in One-Pot Coconut Chicken Curry with Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Coconut Chicken Curry with Potatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Coconut Chicken Curry with Potatoes?
Indian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
