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South Indian Chicken Curry
with potatoes / cauliflower / peas / naan

Active: 30 min Total: 40 min

This Indian curry gets its rich flavor from an easy mix of spices without the spicy heat that exists in some other curries. It is loaded with chicken and tons of vegetables for a healthy, satisfying dish that is great with naan and a dollop of tangy yogurt.

Tags

Ingredients

Servings:
4
Metric
South Indian Chicken Curry:
  • Cauliflower - 2 cups, florets
  • Ginger - 1 Tbsp, grated
  • Garlic - 2 cloves, chopped
  • Chicken breasts, boneless and skinless - 1 lb, chopped
  • Oil, cooking - 1 Tbsp
  • Butter - 1 Tbsp
  • Tomato paste - 2 Tbsp
  • Stock, any type - 3 cups
  • Coconut milk, light (14 oz / 397 g can) - 1/2 can
  • Peas, sweet (frozen or fresh) - 1 cup
  • Boiled baby potatoes (listed separately) - 3/4 lb, halved
  • Naan (sub any flat bread) - 4
  • Limes - 1/2, juice of
  • Yogurt, Greek or plain (sub sour cream) - 1/2 cup
South Indian Spice Mix:
  • Garam masala - 2 tsp
  • Curry powder, yellow (such as Madras) - 2 tsp
  • Cumin, ground - 1/2 tsp
  • Cinnamon, ground - 1/8 tsp
Boiled Baby Potatoes (enough for 2 nights):
  • Potatoes, baby, preferably yellow-skinned - 1 1/2 lbs

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Spice mix - Combine garam masala, curry powder, cumin and cinnamon. (Can be done up to 5 days ahead)
  2. Cauliflower / Ginger / Garlic - Prep as directed. Combine ginger and garlic in one container. (Can be done up to 3 days ahead)
  3. Boil potatoes - If making Wednesday’s steak, boil potatoes for both nights together. Bring a large stock pot of salted water to a boil. Add potatoes and reduce heat to a low simmer. Simmer, covered, until potatoes are fork-tender, 15 to 20 minutes (depending on the size of potatoes). Drain and rinse under cool water. If making Wednesday's meal, set half the boiled potatoes aside. When cool enough to handle, slice potatoes (just the portion for Tuesday's meal) in half. (Can be done up to 3 days ahead)
  4. Chicken - Chop and then season with salt and pepper and tenderize with a fork.

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Make

  1. Heat a Dutch oven over medium-high heat. Add cooking oil and then chicken to heated oil. Saute until chicken is golden brown on the outside, 3 to 4 minutes (it doesn’t need to be cooked all the way through but will finish cooking in the liquid). Transfer chicken to a plate and set aside. Return pan to heat.
  2. Add butter to hot pan. When melted, add ginger, garlic and spice mix and saute until fragrant, ~2 minutes. Add tomato paste and stir to combine with seasonings. Add stock and cauliflower. Bring to a boil. Reduce heat and simmer until cauliflower is tender, 8 to 10 minutes. Add coconut milk, peas, chicken and potatoes to the pan and continue cooking until everything is heated through. Season with salt and pepper.
  3. Heat naan according to package directions.
  4. Squeeze lime juice over curry and season to taste with more salt, pepper and spices (remember different spices and stock have varying tastes, so you may need to adjust). Transfer to serving bowls. Serve with yogurt on top and naan on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (116)
Gluten-free (5)
Paleo (13)
Vegetarian (22)

54 reviews

This was delicious! I'll make this again for sure.

By: Eeshan
Posted: Feb 19, 2018
Diet: Original
0 Helpful

Made with cayenne and red pepper flakes for heat. No dairy or naan but still quite good and filling.

By: Sundi
Posted: Apr 13, 2017
Diet: Original
0 Helpful

I love extra heat so I added a heavy squirt of habanero Sriracha to my bowl. Very good meal

By: Justin
Posted: Aug 26, 2016
Diet: Paleo
0 Helpful

Just made this for the second time and this time tried it in the Instant Pot. Sauteed the chicken, garlic/ginger/spices/tomato paste, then put in the raw cauliflower, chopped (uncooked) sweet potato, coconut milk, and stock and cooked for 10 minutes with a natural release (for 10 mins). Potato turned to mush but added to the thickness. Taste was fantastic. Served with brown rice and mango chutney.

By: Sarah
Posted: Aug 07, 2016
Diet: Original
0 Helpful

made it with rice- it was very good!

By: Brooke
Posted: Jun 17, 2016
Diet: Vegetarian
0 Helpful

I made this pretty much as written but seasoned the chicken while it cooked and then pureed a few of the potato pieces to add body to the broth. That worked perfectly! I also added a chopped jalapeno for a little bit of heat.

By: Jessica
Posted: May 17, 2016
Diet: Original
0 Helpful