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.

★★★★★ 1 vote
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


1Heat oven to 400 ° F. Line a baking sheet with foil.
2For 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.
3Meanwhile, cut chicken into small chunks, set aside.
4In 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.
5Stir in coconut milk and peas; cook until heated through. Remove from heat and stir in cilantro. Season with salt and pepper.
6Serve the curry over the roasted potatoes.

About this Recipe

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