This chicken curry with potato and peas is one of those easy chicken dinner ideas that earns its place in your regular rotation. Quick to make, freezer-friendly, and built on a solid base of garam masala, cumin, and turmeric — it's a genuine no-fuss curry that delivers every time. When you're ready to serve, add frozen peas, a squeeze of lemon, and fresh coriander to bring it back to life.

6 chicken skinless, bone-in, thighs
3 small potatoes, halved
3 medium onions, chopped
2 tablespoon ginger & garlic paste
2 tomatoes, chopped
2 small tomatoes, chopped
1 heaped teaspoon coriander powder
1 heaped teaspoon cumin powder
1 heaped teaspoon garam masala
1 teaspoon (or more) red chilli powder
1 teaspoon turmeric
Lemon juice (squeeze)
Fresh coriander
Handful frozen peas
Pinch sea salt
Vegetable oil
Water

Marinate the chicken with turmeric powder and salt for an hour or so.

Fry the potatoes in a pan with oil over medium heat. When they have taken on some colour remove and set aside.

In the same pan quickly fry the ginger and garlic for one minute then add the onion and a pinch of salt and fry until soft and light brown.

Next add the tomatoes and dry spices, stir and mix well continuing to cook until the tomatoes have started to breakdown.

Add the chicken and when it has taken on colour and water, not too much as you can always add more if things start to dry out.

Add back the potatoes.

Turn up the heat and soon as the pan starts to bubble, cover and turn down the heat.

Cook for 15 - 20 minutes until the chicken is tender and cooked through.

This chicken curry with potato and peas is part of my easy chicken dinner ideas collection over at The Flexible Chef — a growing library of chicken recipes organised by cut and cooking style. If you enjoyed this one, you'll find plenty more to explore.

Footnote: This recipe is part of my Curry Recipes hub and my Chicken Recipes hub — explore both for more ideas from Casa Adora and beyond.

Wonky photos, proper food, genuine adventures — The Flexible Chef