Chicken Potato Curry
A comforting chicken and potato curry baked in a creamy, spiced sauce, ideal for family dinners and those who enjoy hearty, flavorful dishes with a mild curry touch.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Arrange 1 cup of sliced potatoes, sliced hard-boiled eggs, cooked cubed chicken, and remaining 1 cup of sliced potatoes in layers in a 9-inch square baking dish or casserole.
- In a small bowl, blend flour, milk, salt, pepper, and curry powder.
- Pour the mixture over the layered ingredients in the casserole dish.
- Dot butter over the top of all.
- Bake uncovered for 1 hour, or until potatoes are tender.
Tips & Substitutions
For added flavor, consider incorporating spices like cumin or coriander into the flour mixture. If you're out of curry powder, a mix of turmeric and paprika can be a good substitute. You can also use sweet potatoes instead of regular potatoes for a different taste. For a creamier texture, add a bit of cream or sour cream to the milk mixture.
Serving Suggestions
This Chicken Potato Curry pairs beautifully with fluffy rice or warm naan bread. A side of steamed vegetables or a fresh salad can complement the dish well. For a complete meal, consider serving it alongside Chicken Curry With Almond-Raisin Rice for a delightful contrast in flavors.
Storage & Reheating
Store leftover Chicken Potato Curry in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through, about 20 minutes. Alternatively, you can microwave it in short intervals, stirring occasionally, to avoid uneven heating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Potato Curry contains roughly 1405 calories, with 29g protein, 236g carbohydrates, and 44g fat. It is an excellent source of dietary fiber (123% of the Daily Value), iron (86% of the Daily Value), and potassium (73% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1053mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other meats instead of chicken?
Yes, you can substitute the chicken with turkey or even tofu for a vegetarian option. Make sure to adjust the cooking time accordingly, as different proteins may require varying times to cook through.
Is it possible to make this dish dairy-free?
Absolutely! You can replace the milk with a dairy-free alternative like almond milk or coconut milk. Ensure that the butter is substituted with a non-dairy margarine to keep the dish completely dairy-free.
What can I add for extra flavor?
You can enhance the flavor by adding chopped onions, garlic, or ginger when layering the ingredients. Fresh herbs like cilantro or parsley can also be sprinkled on top before serving for a burst of freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).