Can I make this ahead of time?

Yes! This curry tastes even better the next day. Store leftovers it in an airtight container in the fridge for up to 3 days.

Could I make this with a different protein?

This recipe would work well with boneless chicken thighs, chicken tenderloins or even ground chicken.

How could I make this vegetarian?

Use cubed tofu or chickpeas instead of chicken. Season similarly and sear in a swish of avocado oil to get the tofu or chickpeas nice and crispy.

Can I freeze chicken and potato curry?

Absolutely. Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.

What’s the best way to reheat leftovers?

Reheat on the stovetop over low heat, stirring occasionally. Add a splash of water if it thickens too much.

Can I make this in a pressure cooker?

Yep! See recipe notes for Instant Pot and crockpot instructions.

Where did you find that curry paste?

I ordered it on Amazon and it came the next day! It's the Mae Ploy brand and very good.

Really Good Really Easy Chicken and Potato Curry

Description

This yellow chicken and potato curry is flavorful, nourishing, and simple to prepare. Perfect for meal prep or an easy weeknight dinner!

Ingredients

Units Scale

1lb boneless skinless chicken breast
1 heaping tablespoon all-purpose chicken seasoning
2 tablespoons avocado oil, divided
3 cloves garlic, minced
2 tablespoons yellow curry paste
1 1/2 tablespoons brown sugar
2 tablespoons peanut butter
2 13.6oz cans full-fat coconut milk
4 yukon gold potatoes (about 12oz), cubed in 1/2-inch pieces
3 cups fresh spinach, roughly chopped
1 tablespoon soy sauce
zest and juice of a whole lime
for serving: jasmine rice, crushed peanuts, cilantro and Thai basil

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Instructions

Use a sharp chef’s knife to cube the chicken breast into bite-sized pieces. Place chicken in a medium bowl and season with a heaping tablespoon of all-purpose seasoning, tossing to combine.
Add 1 tablespoon avocado oil to a large skillet over medium-high heat. When the oil is hot, add the chicken and sear for 1-2 minutes per side, until golden brown and cooked through, about 6-7 minutes total. Remove chicken to a clean bowl and set aside. Reduce heat to low and add the remaining tablespoon of avocado oil. Sauté 3 cloves minced garlic and 2 tablespoons yellow curry paste until fragrant, 60 seconds. Add 1 ½ tablespoons brown sugar and 2 tablespoons peanut butter, stir a few times and pour in 2 cans coconut milk. Whisk until well combined.
Bring the curry mixture to a simmer and add the potatoes and chicken. Simmer for 15-20 minutes until the potatoes are tender. Stir in the spinach until wilted. Finish everything up by adding the zest and juice of a whole lime and 1 tablespoon soy sauce. Taste and adjust seasoning per your preferences with another splash of soy sauce, squeeze of lime or pinch of sugar.
Serve hot over rice, topped with fresh herbs (I like cilantro and basil) and chopped peanuts!

Notes

Instant Pot directions: Set Instant Pot to sauté and heat one tablespoon oil. Sear seasoned chicken, then remove. Add more oil, sauté garlic and curry paste for a couple seconds, then stir in brown sugar, peanut butter, and coconut milk. Return chicken, add potatoes, and pressure cook on high for 5 minutes, followed by quick release. Stir in spinach, soy sauce, lime juice, and zest.

Slow cooker directions: Heat 1 tablespoon oil in a skillet, sear seasoned chicken, then remove. Sauté garlic and curry paste, then stir in brown sugar, peanut butter, and coconut milk. Transfer everything to the slow cooker, add potatoes and chicken, and cook on low for 4-5 hours or high for 2-3 hours. Stir in spinach, soy sauce, lime juice, and zest before serving.

See above blog post for process photos, expert tips and answers to frequently asked questions!

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Nutrition

Serving Size: 1/6 recipe (nutrition facts calculated without rice)
Calories: 447
Sugar: 3.9 g
Sodium: 877.6 mg
Fat: 31.3 g
Carbohydrates: 22.1 g
Fiber: 2.5 g
Protein: 23.1 g
Cholesterol: 55.2 mg