One-Pot Indian Chicken & Potato Curry

One-Pot Indian Chicken & Potato Curry ingredients

• 1.5 lbs Chicken thighs
• 1 large Yellow onion
• 3 cloves Garlic
• 1 tbsp Fresh ginger
• 2 medium Russet potatoes
• 0.5 head Green cabbage
• 1 14.5 oz can Canned diced tomatoes
• 1 13.5 oz can Coconut milk
• 1 cup Chicken broth
• 2 tbsp Vegetable oil
• 2 tbsp Curry powder
• 1 tsp Ground turmeric
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 0.5 tsp Kashmiri chili powder
• 1 tsp Salt
• 0.25 cup Fresh cilantro

How to make One-Pot Indian Chicken & Potato Curry

1. Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the finely chopped yellow onion and sauté for 5-7 minutes, stirring occasionally, until it has softened and turned translucent.
2. Add the 3 minced garlic cloves and 1 tablespoon of grated fresh ginger to the pot. Cook for 1 minute more until fragrant, stirring constantly to prevent the garlic from burning.
3. Stir in the 2 tablespoons of curry powder, 1 teaspoon of ground turmeric, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1/2 teaspoon of Kashmiri chili powder (if using). Cook the spices for 1 minute, stirring constantly, allowing them to bloom and become deeply fragrant.
4. Add the chicken pieces to the pot and increase the heat to medium-high. Cook for 3-4 minutes, stirring occasionally, until the chicken is lightly browned on all sides, sealing in the juices.
5. Pour in the 14.5 oz can of undrained diced tomatoes, 13.5 oz can of full-fat coconut milk, and 1 cup of chicken broth. Add the 1/2-inch cubed potatoes and 1 teaspoon of salt. Stir everything together well to combine all ingredients.
6. Bring the mixture to a simmer, then reduce the heat to low, cover the pot tightly, and cook for 15 minutes, stirring once halfway through, until the potatoes begin to soften.
7. Uncover the pot, add the roughly chopped green cabbage, and stir it into the curry. Continue to simmer, uncovered, for another 5-7 minutes, or until the cabbage is tender-crisp and the chicken is fully cooked through (internal temperature 165°F / 74°C).
8. Taste the curry and adjust salt or spices as needed to balance the flavors. Garnish generously with fresh chopped cilantro before serving hot with rice or naan bread for a comforting Indian dinner.

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