This Spicy Chicken Potato Curry is a comforting, warming dish that is packed with flavor and delicious taste in every spoonful. A thick, creamy and flavorful curry that is perfect for weeknight dinner. It is so easy to make for something so filling and delicious. Dinner in less than 1 hour, what’s not to like about that?
I cannot stress enough how much I love this Chicken Potato Curry. The flavor was over the top delicious, the creaminess of the thick sauce is so comforting especially on a cold fall or winter weather. Not only that it has tons of flavor, it sure does have a lot of punch from the dried and fresh peppers, why else will I call it spicy? Don’t worry, I you are not into spicy food, you can remove the fresh jalapeño pepper which is the big contributor to the heat in this dish. Now if you are on the spicy team, then go ahead and enjoy those fresh jalapeño peppers. If you are on top of the spicy team, don’t bother to remove the seeds, but don’t tell me I did not warn you. It will be a lot more spicy with the seeds intact.
Coconut Cream vs. Coconut Milk
In this recipe, I used coconut cream. So what’s the difference? Coconut cream have less water in it, so you get more coconut cream than regular coconut milk. More than 3/4 of the can is coconut cream leaving about only 2 tablespoon of water. That is how thick and creamy it is. That is the reason why I used it, to get a thick and creamy sauce. Coconut Milk on the other hand has a lot or water. If you chill the can, you will be able to scoop the coconut cream on the top. You’ll probably get about 1/2 of the can and the rest as water. So in the end, you get more coconut cream from buying coconut cream rather than coconut milk. Now if you want a thinner sauce, you can use coconut milk instead. Shake the can so the cream and the water mix together and then you can use it in place of the coconut cream and water in the recipe. That will be 1/2 cup in total.
I always make a thick curry so I can use it for serving over a steamed rice or as Empanada filling. I find the thick consistency more flexible for my intended use. That’s like hitting 2 birds in one stone. Plus the thick sauce tends to stick to the rice better and I love eating my curry and rice that way.
Make it Vegan
This recipe could easily be turned into Vegan. You can either remove the chicken and just make it Potato Curry or replace it with firm tofu. Make sure to use firm tofu so it doesn’t breakdown easily, at the least medium firm is your last option if you cannot find firm tofu. Here’s how you do it:
- Cut the tofu in cubes. Pat dry with paper towel and spray with olive oil or any flavorless oil.
- Mix all the spices and use about 1/4 of the mixture to season the tofu.
- Add oil in a heated pan and brown the tofu. Turning the tofu to brown all the sides. Remove the tofu and set aside.
- Use the same pan and add more oil as needed. Add the onion, garlic and the remaining spices. Add the coconut cream, potato and broth. Cook for 10 minutes, then add the cooked tofu and cook for another 5 minutes. Add the bell pepper, jalapeno pepper and green peas.
The same process goes if you want to use fish fillet or shrimp to replace the chicken. You can also add more vegetable like eggplant and carrots.
Serve this with steamed rice (my favorite way to eat it) or use it as filling for empanada, like in this video.
I made a short video on how I made this, I hope you’ll find time to watch it and leave me a comment if you do. I love hearing your feedback. Ok, so let’s get started!
- 1 Medium size deboned and skinless CHICKEN BREAST– cut into small cubes
- 3 Cloves GARLIC (minced)
- 1/4 cup ONION (minced)
- 2 tablespoon Olive Oil
- 1 teaspoon CURRY POWDER
- 1/4 teaspoon CHILI FLAKES
- 3/4 teaspoon CUMIN POWDER
- 1/2 teaspoon TURMERIC POWDER (optional)
- 3/4 teaspoon table SALT
- 2 1/2 teaspoon SUGAR
- 1/4 cup COCONUT CREAM (If using coconut milk, remove the water and scoop out only the cream)
- 1/2 medium BELL PEPPER cut into small pieces
- 1 medium size POTATO cut into cubes
- 1 medium size fresh Jalapeno Pepper – chopped
- 1/4 cup GREEN PEAS
- 1/4 cup WATER or BROTH
- In a heated pan, add oil, onion and garlic. Sauté until the onion is translucent. Add the curry powder, chili flakes, cumin powder, turmeric powder, salt and sugar. Cook about 1 -2 minutes to extract the flavor of the spices.
- Add chicken and mix to combine with spices. Stir in the coconut cream or milk. Add the potato and water. Cover and cook in medium low heat for 15 minutes. Add the bell pepper, fresh jalapeno and green peas and cook for another 2 minutes or until the mixture is thick and liquid has evaporated.
- Alternatively, If you like more sauce, add 1/4 cup more water, broth or coconut milk or cream
- Serve with steamed rice, naan bread or use empanada filling.
- If you are not a fan of spicy food, you can remove the fresh jalapeno pepper.
- If you want more sauce, use either add 1/4 cup more of coconut cream or broth.
- If I making it as a filling for empanada, follow the recipe as.
If you are interested to know how to make Empanada Dough the different way, check this short video. This Empanada Dough uses a different method that produces light and flaky Empanada.
How to Make Empanada Dough: Click HERE for the Recipe
- [VIDEO] Easy and Flaky Empanada Dough
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- Tofu Tomato Curry In Coconut Sauce
- Creamy Chickpea Curry in Coconut Milk
- Paneer Curry
- Spiced Chickpea Curry in 15 Minutes!
- Meat Free Monday: Tofu Red Curry in Thai Coconut Sauce
Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.
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Categories: Cooking, Entrée, Recipe, Video, Video Recipes
Looks delicious, and Iove that it is quick.
Yes, one of those I want dinner now dish 🙂
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