Ingredients needed
(Quantities and method can be found in the recipe card below.)
Onion Garlic + Ginger Boneless chicken thighs. I prefer chicken thighs because they stay juicy but any chicken can be used. Potatoes. Sweet potatoes, pumpkin, cauliflower and butternut squash are all good substitutions. Spices. I always have Garam Masala and a variety of spices in my kitchen but use any you have. Turmeric, cardamom, coriander, cumin, paprika, cinnamon, black pepper, etc. Curry powder will also work. Tomatoes. Fresh/Canned/Puree. Coconut milk. If you don’t have coconut milk, you can use heavy or whipping cream too.
Can I make this curry ahead?
Yes, like most curries this one is even better the next day. The cooked curry will last for up to 3 days covered in the fridge.
How to freeze chicken curry
Allow cooked curry to cool completely then transfer to a freezer appropriate container. Freeze for up to 3 months. Thaw at room temperature then heat gently in a saucepan until bubbling.
What to serve with chicken potato curry
Easy curry recipes
