Curry Chicken and Potato Stew
Curry Chicken and Potato Stew
Curry Chicken and Potato Stew

Curry Chicken and Potato Stew

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Prep Time

10 minutes
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Cook Time

1 hour
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If you’re a fan of stews, you will love this curry chicken and potato stew recipe made with EarthFresh Yukon Gold Potatoes. It’s flavourful, hearty, warming, and a great way to use your leftover chicken. Garnish this stew with sour cream and cilantro for a perfect finishing touch.


  • 8 EarthFresh Yukon Gold Potatoes
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 tbsp fresh ginger, minced
  • 6 cups chicken broth
  • 2 28-oz cans diced tomatoes
  • 2 tbsp tomato paste
  • 2 tsp garam masala
  • 2 tsp ground cumin
  • 2 tsp turmeric
  • 1 tsp coriander
  • 1 tsp red chili flakes
  • 1 tsp salt
  • 3 skinless, boneless chicken breasts, cut into small pieces
  • ¼ cup sour cream
  • ½ cup fresh cilantro, chopped


Wash and dry potatoes, then chop into evenly-sized pieces. Set aside.

Add oil to a large pot over medium to high heat and add onions. Sauté until translucent, then add garlic and ginger, and cook for another 3 minutes.

Add broth, tomatoes, tomato paste, garam masala, cumin, turmeric, coriander, chili flakes and salt. Stir, incorporating all ingredients. Add chicken and potatoes and bring to a boil. Reduce heat to a simmer and cook for 1 hour, until potatoes are fork tender.

Remove from heat and stir in sour cream.  Transfer stew to a large serving dish and garnish with cilantro.


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