Chicken Potato Curry Recipe (Gluten Free)

When I first went gluten free and lactose intolerant, it was so hard to find easy weeknight dinner recipes that catered to more than one food allergy or restriction! All the easy recipes I was finding were only accomodating one of my allergies. I was also allergic to almonds and so many gluten free recipes called for almond replacements. but once I found easy curry recipes, I was blow away! Many curry recipes are naturally gluten free and so many are made with coconut milk instead of regular dairy milk! This Chicken Potato Curry is an easy gluten free recipe, an easy dairy free recipe and a nut free recipe.

This Chicken Potato Curry is a one pot recipe. I aboslutely LOVE one pot recipes, just like my easy Tuscan cast iron chicken and rice. This curry recipe is sure to please everyone at the dinner table. It is packed with lemongrass, coconut milk, miso or curry flavor, sweet potatoes and spices.

I love easy recipes with potatoes. These recipes are always easy to make and perfect for an quick gluten free, dairy free meal, just like my sweet potato skillet and my egg and potato skillet!

why you’ll love this allergy friendly recipe

• Quick and easy: This easy Chicken Potato Curry takes less than 30 minutes to make, perfect for busy weeknights. I hate coming home from a full day of work and then having to spend 2 hours in the kitchen making dinner. So this is such an ideal meal for me!
• Scales well: I love to double or triple the recipe for meal prep lunches throughout the week. It is really easy to heat up when I’m busy and don’t feel like making a lunch or dinner from scratch.
• Freezes well: Portion the curry into containers and freeze for delicious lunches ready to heat up. I love doing this so when I’m in a pinch for a healthy dinner I can just pull it right out of the freezer and heat it up!
• Minimal chopping: Just the onion and sweet potato need prepping. If I’m feeling really lazy sometimes I buy these ingredients already chopped from the prepared foods section of the grocery store. Some curry recipes I’ve found call for such unique ingredients that I cant ever find. But this one calls for easy to find ingredients/
• Straightforward steps: Cooking the chicken, sauteing the veggies, and simmering the curry all follow a clear process. I started making this recipe even before I was a confident home cook.
• No fancy equipment: Just a pot or Dutch oven and a skillet are needed! You can even make it in a slow cooker or crock pot! Literally I like to use just whatever I have clean and ready to go.

ingredients & substitutions

Chicken breasts: I like to use skinless chicken breasts because they are great for Lean protein. You can also use boneless chicken thighs or skinless chicken thighs instead. They stay moist but might are a fattier option. I would skip bone-in chicken so you don’t have to go through more steps of shredding around the bones. I like to cut up the chicken pieces smaller so they cook faster. 

Onion: Adds flavor to the Chicken Potato Curry. I switch between using yelow onion, white onion or even red onion, so you can use any color you like best.

Sweet potato: I like to use sweet potatoes for a sweet potato curry but you can also use russet potatoes, yukon gold, gold potatoes or red potatoes in a pinch. If I’m not in the mood for potatoes I’ve also used butternut squash and/or pumpkin. The potatoes are cut up into small cubes so they cook faster. 

Lemongrass paste: Makes the Chicken Potato Curry fragrant. Substitute equal parts minced ginger and a pinch of ground lemongrass. I easily find this in the international food section of the grocery story.

Diced tomatoes: Base of the sauce and I like it because acts like a tomato gravy. You can use tomato puree or chopped tomatoes or even add extra veggies.

If you also love an easy recipe with tomatoes like me, check out these 20 easy tomato recipes!

Coconut milk: This gives it the creamy texture I want but without any of the dairy. Use light coconut milk, oat milk or even some Greek yogurt for a lighter option. You can also sub heavy cream if that is easier to find at your local grocery stores, it will just not be dairy free. 

Miso paste: Adds extra flavor to the Chicken Potato Curry. Soy sauce can kind of work, but the taste won’t be exactly the same. I easily find this in the international food section of the grocery story.

Curry Paste: yellow curry paste or red curry paste for extra indian curry flavor to the curry chicken. Curry paste is a staple ingredient in any Thai or indian dish and gives the dishes that deep flavor that I love. It is made from spices like curry powder, turmeric, fresh coriander or ground coriander, chilli powder, and cumin seeds. You can also add fresh ginger, jamaican curry powder, fresh garlic or garlic powder. You can adjust these whole spices for different flavor profiles. Adjust the spice level to your liking. I easily find these ingredients in the international food section of the grocery story.

taste & texture

This Chicken Potato Curry recipe is savory and slightly sweet. I love the chicken because it is SOOOO tender and shreds SOOOO easily. The sweet potato is soft and creamy. The tomatoes and miso create a rich, flavorful sauce. There’s a hint of spice from the lemongrass paste. It’s a comforting and satisfying indian chicken potato curry.

directions

Step 1

In a large pot or Dutch oven, cover the chicken breasts with water and bring to a boil. Reduce heat and simmer on low heat for 15-20 minutes, or until the chicken is cooked through. Remove the chicken from the pot and shred it with two forks. Set aside.

Step 2

While the chicken simmers, heat a tablespoon of avocado oil, coconut oil or olive oil in a large skillet over medium heat. Add the chopped onion and cook with the hot oil until softened and translucent, about 5 minutes.

Step 3

Stir in the lemongrass paste and cook for an additional minute, allowing the flavors to release. Add the diced sweet potato pieces and cook for another 2-3 minutes, stirring occasionally.

Step 4

Pour in the diced tomatoes and the coconut milk. Bring to a simmer and cook for 10-12 minutes, or until the sweet potato is tender. Stir in the miso paste and simmer for another 2 minutes, allowing the miso to meld with the flavors.

Step 5

Return the shredded chicken to the pot and stir to combine. Heat through for a minute or two. Taste the Chicken Potato Curry and adjust seasonings with sea salt or flaky salt and black pepper if desired.

expert tips & tricks

• You can use an instant pot, slow cooker or pressure cooker for the whole recipe or to cook the shredded chicken. Cooking time with vary. 
• Add any extra veggies to this Chicken Potato Curry like snow peas, green peas, green chili pepper or bell peppers.

recipe variations 

• To make this Chicken Potato Curry low carb, skip the rice or naan and serve it over cauliflower rice or with a side of roasted vegetables.
• For a low-fat option, use fat free Greek yogurt for the creamy base instead of coconut milk.
• To make this Chicken Potato Curry vegan, swap the chicken for chickpeas or lentils. 

serving, storing and meal prepping 

I like to serve this Chicken Potato Curry over white rice or with naan bread or gluten free naan bread. BFree pita bread is also a great substitute for gluten free naan bread.

For leftovers, I let the Chicken Potato Curry cool completely, then store in an airtight container in the refrigerator for up to 3 days. You can freeze the curry in portions for meal prep. Use freezer-safe containers and freeze for up to 3 months. Then I thaw overnight in the refrigerator before reheating. 

I reheat the Chicken Potato Curry gently on the stovetop or in the microwave, adding a splash of water or coconut milk if needed to reach the desired consistency.

I divide the Chicken Potato Curry into individual airtight containers for easy meal prep for the week. 

Looking for more allergy friendly easy recipe?

If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes plus a weekly grocery shopping list. The weeknight meal plan also has an accompanying podcast as well! I wo