Mild Creamy Chicken and Potato Curry Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 2 tbsp olive oil
• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 1/2 tsp kosher salt, divided; 1/2 tsp black pepper
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• 2 tbsp mild curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tbsp tomato paste
• 1 1/2 lb (680 g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 3 cups (720 ml) low-sodium chicken broth
• 1/2 cup (120 ml) heavy cream
• 1/2 cup (120 g) plain whole-milk Greek yogurt (added off heat)
• 1 tbsp lemon juice
• Optional: chopped cilantro or parsley

Do This

• 1. Season chicken with 1 tsp salt and pepper; brown in oil (6–8 minutes).
• 2. Sauté onion (5 minutes), then add garlic and ginger (1 minute).
• 3. Stir in curry powder, cumin, coriander, turmeric, and tomato paste (1 minute).
• 4. Add potatoes and broth; simmer covered 15 minutes, then uncovered 10–15 minutes until tender.
• 5. Return chicken; simmer 5–8 minutes until chicken hits 165°F (74°C).
• 6. Stir in cream; remove from heat and stir in yogurt and lemon juice.
• 7. Taste, adjust salt, and serve warm.

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Why You’ll Love This Recipe

• Mild, creamy curry flavor that feels cozy without being spicy.
• One-pot stew with tender chicken and potatoes that soak up the sauce.
• Flexible: easy to adjust thickness, richness, and seasonings.
• Great leftovers; the flavors get even better the next day.

Grocery List

• Produce: 1 large yellow onion, 4 garlic cloves, fresh ginger, 1 lemon, 1 1/2 lb (680 g) Yukon Gold potatoes, optional cilantro or parsley
• Dairy: heavy cream, plain whole-milk Greek yogurt
• Pantry: olive oil, low-sodium chicken broth, mild curry powder, ground cumin, ground coriander, ground turmeric, tomato paste, kosher salt, black pepper

Full Ingredients

Chicken

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil

Aromatics

• 1 large yellow onion (about 12 oz / 340 g), diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated

Gentle Spices (Mild)

• 2 tbsp mild curry powder (not hot)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric

Stew Base

• 1 tbsp tomato paste
• 1 1/2 lb (680 g) Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) chunks
• 3 cups (720 ml) low-sodium chicken broth

To Make It Creamy (Added at the End)

• 1/2 cup (120 ml) heavy cream
• 1/2 cup (120 g) plain whole-milk Greek yogurt
• 1 tbsp lemon juice

Optional for Serving

• 2 tbsp chopped cilantro or parsley
• Cooked rice or warm naan (optional)

Step-by-Step Instructions

Step 1: Prep the chicken and vegetables

Cut the chicken thighs into 1-inch pieces so they cook quickly and stay tender. Dice the onion, mince the garlic, and grate the ginger. Peel and chunk the potatoes into 1-inch pieces for even cooking (try to keep them similar in size).

Step 2: Brown the chicken for deeper flavor

Heat a large Dutch oven or heavy pot over medium-high heat for 2 minutes. Add the 2 tbsp olive oil. Sprinkle the chicken with 1 tsp of the kosher salt and the 1/2 tsp black pepper, then add it to the pot in a single layer.

Cook for 6–8 minutes, stirring occasionally, until the chicken is lightly browned on the outside (it does not need to be cooked through yet). Transfer the chicken to a plate.

Step 3: Sauté the onion until sweet and soft

Reduce heat to medium. Add the diced onion to the same pot (add 1–2 tbsp water if the browned bits look too dark). Cook for 5 minutes, stirring often, until softened and turning translucent.

Step 4: Add garlic, ginger, and gently toast the spices

Add the garlic and ginger and cook for 1 minute, stirring constantly so the garlic doesn’t scorch. Add the mild curry powder, cumin, coriander, and turmeric. Stir for 30–60 seconds until fragrant.

Stir in the tomato paste and cook for 1 minute to take away its raw taste and help it blend into the sauce.

Step 5: Simmer the potatoes until tender

Add the potatoes and the chicken broth. Scrape up any browned bits from the bottom of the pot (that’s flavor).

Bring to a gentle boil, then reduce to a steady low simmer. Cover and simmer for 15 minutes. Uncover and simmer for 10–15 minutes, stirring occasionally, until the potatoes are very tender when pierced with a fork.

Step 6: Finish cooking the chicken

Return the browned chicken (and any juices on the plate) to the pot. Simmer gently for 5–8 minutes, or until the chicken is fully cooked and reaches 165°F (74°C) in the thickest pieces.

If you’d like a thicker stew, lightly mash a few potato chunks against the side of the pot and stir them back in.

Step 7: Make it creamy (without curdling) and adjust seasoning

Reduce heat to low and stir in the heavy cream. Remove the pot from the heat.

In a small bowl, stir 2–3 spoonfuls of the hot stew liquid into the yogurt to warm it up (this helps prevent curdling). Stir the warmed yogurt mixture back into the pot.

Add the 1 tbsp lemon juice. Taste and add the remaining 1/2 tsp kosher salt (or more to taste). Serve hot, topped with chopped cilantro or parsley if you like.

Pro Tips

• Keep it mild: Use a labeled “mild” curry powder and skip any chili flakes. If serving sensitive eaters, add the yogurt and lemon at the table so everyone can adjust.
• Don’t boil after adding yogurt: Yogurt is happiest off heat (or at very low heat). High heat can make it grainy or curdled.
• Even potato sizes matter: 1-inch chunks cook at the same pace and won’t turn to mush before the chicken is done.
• Thicker stew without extra ingredients: Mash a few potato pieces into the broth near the end. This naturally thickens and keeps the flavor cohesive.
• Best pot choice: A heavy Dutch oven holds a steady simmer, which keeps the chicken tender and the sauce smooth.

Variations

• Coconut-milk version (dairy-free): Replace the heavy cream and yogurt with 1 (13.5 oz / 400 ml) can full-fat coconut milk. Add it at the end and warm gently (do not boil hard).
• More vegetables: Add 1 cup (130 g) sliced carrots with the potatoes, or stir in 3 cups (90 g) baby spinach during the last 2 minutes of cooking.
• Slightly warmer (still family-friendly): Add 1/4 tsp cayenne or 1/2 tsp smoked paprika with the spices.

Storage & Make-Ahead

Cool the stew to room temperature (within 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat gently in a pot over low heat until steaming hot, about 8–12 minutes, stirring occasionally (avoid a hard boil to keep the sauce creamy). This stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating. If the stew thickens after chilling, loosen it with 2–6 tbsp broth or water while reheating.

Nutrition (per serving)

Approximate (based on 6 servings): 460 calories, 32 g protein, 28 g carbohydrates, 24 g fat, 4 g fiber, 780 mg sodium.