🍛 Creamy Chicken Curry with Spiced Potatoes & Fluffy Basmati Rice 🌿
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 2
Calories per Serving: ~580 kcal
🛒 Ingredients
For the Chicken Curry 🍗
2 chicken breasts, diced
1 tbsp oil (vegetable or coconut)
1 small onion, finely chopped
2 garlic cloves, minced
1 tsp fresh grated ginger
1½ tsp curry powder
½ tsp turmeric
½ tsp paprika
Salt & pepper to taste
150 ml coconut milk
80 ml plain Greek yogurt or cream
Fresh parsley or cilantro, for garnish
For the Spiced Potatoes 🥔
2 medium waxy potatoes, peeled and cubed
1 tbsp olive oil
¼ tsp ground turmeric
Salt & pepper to taste
1 tbsp fresh chopped parsley or cilantro
For the Rice 🍚
120 g basmati rice (dry weight)
240 ml water
Pinch of salt
👨🍳 Instructions
Cook the Rice: Rinse the basmati rice thoroughly. Bring 240 ml water and a pinch of salt to a boil. Add rice, reduce heat to low, cover, and simmer for 12–15 minutes. Fluff with a fork when done.
Prepare the Potatoes: Boil the cubed potatoes in salted water for 5–7 minutes until just tender. Drain well.
Fry the Potatoes: Heat olive oil in a skillet. Add turmeric, salt, and pepper. Toss in the potatoes and fry for 5–7 minutes until golden. Sprinkle with fresh herbs.
Sauté the Aromatics: In a large pan, heat oil. Add onion and cook until soft (about 4 minutes). Stir in garlic and ginger, cook 1 minute more.
Cook the Chicken: Add diced chicken and cook for 5–6 minutes until golden and mostly cooked through.
Add Spices & Sauce: Sprinkle in curry powder, turmeric, paprika, salt, and pepper. Stir to coat. Pour in coconut milk and simmer for 5 minutes.
Finish with Yogurt: Lower heat, stir in Greek yogurt or cream, and cook another 2–3 minutes until sauce is rich and creamy.
Serve & Garnish: Plate the chicken curry with the golden potatoes and rice. Garnish with parsley or cilantro and serve warm.
💡 Notes & Variations
Swap chicken with tofu or chickpeas for a vegetarian version.
Add chopped spinach or peas for extra veg.
Want it spicy? Stir in chili flakes or fresh chopped chili.