When I first went gluten free, it was so hard to find easy weeknight dinner recipes that catered to more than one food allergy or restriction. After that, I was determined to make sure every single one of my recipes catered to people with multiple dietary restrictions and/or food allergies! This Chicken Potato Curry is gluten free, dairy free and nut free. It can also be made vegetarian, vegan, low fat and low carb.
I love one pot recipes, just like my easy Tuscan cast iron chicken and rice. This one is sure to please everyone at the dinner table. It is packed with lemongrass, coconut milk, miso or curry flavor, sweet potatoes and spices. It is easy to make and perfect for a gluten free, dairy free meal prep!
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.
- Scales well: Easily double or triple the recipe for meal prep lunches throughout the week.
- Freezes well: Portion the curry into containers and freeze for delicious lunches ready to heat up.
- Minimal chopping: Just the onion and sweet potato need prepping.
- Simple ingredients: This simple chicken curry uses common pantry staples and doesn’t require hard-to-find ingredients seasoned with a variety of spices.
- Straightforward steps: Cooking the chicken, sauteing the veggies, and simmering the curry all follow a clear process.
- No fancy equipment: Just a pot or Dutch oven and a skillet are needed.
ingredients & substitutions
Chicken breasts: Skinless chicken breasts are Lean protein. You can use boneless chicken thighs or skinless chicken thighs instead, they stay moist but might be fattier. 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. You can use yelow onion, white onion or even red onion.
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 you don’t like potatoes you can also use butternut squash. 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.
Diced tomatoes: Base of the sauce and acts like a tomato gravy. You can use tomato puree or chopped tomatoes or even add extra veggies.
Coconut milk: Give it the creamy texture. 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.
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.
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. 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.
taste & texture
This Chicken Potato Curry recipe is savory and slightly sweet. The chicken is tender and shreds 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
Serve this Chicken Potato Curry over white rice or with naan bread or gluten free naan bread.
For leftovers, 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. Thaw overnight in the refrigerator before reheating.
Reheat the Chicken Potato Currygently on the stovetop or in the microwave, adding a splash of water or coconut milk if needed to reach your desired consistency.
Divide the Chicken Potato Curry into individual airtight containers for easy meal prep for the week.
Chicken Potato Curry Recipe (Gluten Free)
Ingredients
- 2 boneless skinless chicken breasts
- 1 onion chopped
- 1 sweet potato peeled and diced
- 2 tablespoons lemongrass paste
- 1 14.5 oz can diced tomatoes, undrained
- ½ cup coconut milk
- 2 tablespoons miso paste or curry paste choose depending on your liking
Instructions
- In a large pot or Dutch oven, cover the chicken breasts with water and bring to a boil. Reduce heat and simmer 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.
- While the chicken simmers, heat a tablespoon of oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Stir in the lemongrass paste and cook for an additional minute, allowing the flavors to release. Add the diced sweet potato and cook for another 2-3 minutes, stirring occasionally.
- Pour in the diced tomatoes with their juices 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.
- Return the shredded chicken to the pot and stir to combine. Heat through for a minute or two. Taste and adjust seasonings with salt and pepper if desired.
Notes
- For a thicker curry, mash some of the cooked sweet potato into the sauce before adding the chicken back in.
- If you don’t have lemongrass paste, you can substitute 1 teaspoon of grated ginger and 1/2 teaspoon of ground lemongrass.
- You can adjust the spice level to your preference by adding a pinch of red pepper flakes or a chopped fresh chili pepper.
- For a richer curry, use full-fat coconut milk.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- 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.
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