Name: Creamy Chicken Curry with Rice & Roasted Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 1 ½ lbs (700 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 2 tbsp vegetable oil or ghee; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp curry powder (or a mix of turmeric, cumin, coriander, paprika); 1 tsp garam masala; ½ tsp chili powder (adjust to taste); 1 cup canned diced tomatoes (or fresh, blended); 1 cup heavy cream (or coconut milk for dairy-free option); 1 cup chicken broth; Salt and black pepper to taste; Fresh cilantro, chopped, for garnish; 2 cups basmati rice, rinsed and drained; 4 cups water or chicken broth; 1 tbsp butter or oil; ½ tsp salt; 1 lb (450 g) baby potatoes, halved; 2 tbsp olive oil; 1 tsp smoked paprika; ½ tsp garlic powder; ½ tsp dried thyme or rosemary; Salt and pepper to taste

Description

There’s something incredibly comforting about the aroma of a rich chicken curry simmering on the stove. Perfect for a cozy family dinner or when entertaining guests, this dish brings together tender chicken, creamy curry sauce, fluffy rice, and golden roasted potatoes. Inspired by traditional South Asian flavors but made with an approachable twist, this meal balances warmth, spice, and creaminess in every bite. It’s a true crowd-pleaser that turns an ordinary evening into a special one.

Ingredients

Scale

1 ½ lbs (700 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tbsp vegetable oil or ghee
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp curry powder (or a mix of turmeric, cumin, coriander, paprika)
1 tsp garam masala
½ tsp chili powder (adjust to taste)
1 cup canned diced tomatoes (or fresh, blended)
1 cup heavy cream (or coconut milk for dairy-free option)
1 cup chicken broth
Salt and black pepper to taste
Fresh cilantro, chopped, for garnish

For the Rice:

2 cups basmati rice, rinsed and drained
4 cups water or chicken broth
1 tbsp butter or oil
½ tsp salt

For the Roasted Potatoes:

1 lb (450 g) baby potatoes, halved
2 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
½ tsp dried thyme or rosemary
Salt and pepper to taste

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss halved baby potatoes with olive oil, smoked paprika, garlic powder, thyme, salt, and pepper. Spread evenly on the prepared sheet. Roast for 25–30 minutes, flipping halfway, until golden and crispy.
While the potatoes roast, prepare the rice. In a saucepan, bring 4 cups of water or broth to a boil. Add rice, butter or oil, and salt. Reduce heat to low, cover, and simmer for 15 minutes until fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
For the curry, heat vegetable oil or ghee in a large skillet or pot over medium heat. Add onions and sauté until golden brown, about 5 minutes.
Stir in garlic and ginger, cooking for another minute until fragrant.
Add curry powder, garam masala, and chili powder, toasting the spices for 30 seconds.
Add diced tomatoes and cook for 3–4 minutes, letting them break down.
Stir in chicken pieces, coating them with the sauce, and cook until slightly browned.
Pour in chicken broth and simmer for 10 minutes.
Lower heat and stir in cream (or coconut milk). Simmer gently for another 8–10 minutes until chicken is fully cooked and sauce thickens. Adjust seasoning with salt and pepper.
Remove roasted potatoes from the oven.

Serve the creamy chicken curry over fluffy rice with roasted potatoes on the side. Garnish with fresh cilantro.

Prep Time: 20 minutes
Cook Time: 40 minutes