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Easy Chicken Curry with Potatoes (Simple One-Pot Recipe)

Easy Chicken Curry with Potatoes

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 1 lb boneless skinless chicken breast cut into 1-inch pieces
  • 3/4 lb Yukon Gold potatoes peeled and cut into bite-sized cubes
  • 2 tbsp vegetable oil or ghee
  • 1 whole star anise
  • 1/2 tsp whole black peppercorns
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp curry powder
  • 1 cup chicken broth or water
  • 1 can (14 oz) diced tomatoes with juices
  • 1/4 cup fresh cilantro chopped, for garnish

Instructions
 

  • Heat the vegetable oil or ghee in a large pot or skillet over medium heat.
  • Add the star anise and whole black peppercorns to the hot oil. Toast for 30 seconds until fragrant.
  • Add the finely diced onion and sauté for 5-7 minutes until softened and golden brown.
  • Stir in the minced garlic and grated ginger, cooking for 1 additional minute.
  • Add the curry powder, stirring constantly for 30 seconds to toast the spices and release their oils.
  • Add the cubed chicken breast to the pot. Cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
  • Stir in the cubed potatoes, diced tomatoes (with juices), and chicken broth. Bring the mixture to a simmer.
  • Reduce the heat to medium-low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are fork-tender and the chicken is cooked through.
  • Remove the pot from the heat. Carefully remove the star anise if desired.
  • Garnish with freshly chopped cilantro and serve immediately over warm rice or with naan.