Chicken Curry with Roasted Potatoes

Carolyn Haas


This recipe was in my local newspaper and it sounded yummy! Our family loves curry so I'll try it soon - let me know what you think! This could also be served over rice, or put into naan or other flatbread.


★★★★★ 3 votes

20 Min
45 Min
Stove Top


  • 3 large
    russet potatoes, cut into 1/2 inch chunks
  • 2 Tbsp
    butter, melted
  • 1 tsp
    garlic powder
  • ·
    salt and ground pepper
  • 1 1/4 lb
    boneless, skinless, chicken greasts
  • 2 Tbsp
    olive oil
  • 2 tsp
    ground cumin
  • 1 tsp
  • 1/2 tsp
    ground cardamom
  • 1 tsp
  • 1/2 tsp
  • 1 large
    yellow onion, diced
  • 3 clove
    garlic, minced or grated
  • 1 Tbsp
    grated fresh ginger (or 1 1/2 tsp. ground ginger)
  • 13 1/2 oz
    can coconut milk (lite is ok)
  • 1 c
    frozen peas
  • 1/4 c
    chopped fresh cilantro

How to Make Chicken Curry with Roasted Potatoes


  1. Heat oven to 400 ° F. Line a baking sheet with foil.
  2. For the potatoes - pat chunks dry with a paper towel. In a large bowl, toss potatoes with butter, add garlic powder, 1/4 tsp pepper and 3/4 tsp salt. (can adjust to taste)
    Arrange on single layer on prepared baking sheet; roast for 25 - 30 minutes, stirring after 15 minutes.
  3. Meanwhile, cut chicken into small chunks, set aside.
  4. In a large skillet, heat olive oil over medium heat. Add spices. Cook, stirring constantly for 20 seconds. Add onion and garlic and saute for 4 minutes. Add ginger, chicken and increase heat to medium high and saute for 6 or 7 minutes or until chicken is browned and cooked through.
  5. Stir in coconut milk and peas; cook until heated through. Remove from heat and stir in cilantro. Season with salt and pepper.
  6. Serve the curry over the roasted potatoes.

Printable Recipe Card

About Chicken Curry with Roasted Potatoes

Course/Dish: Other Main Dishes
Main Ingredient: Chicken
Regional Style: Indian

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