Name: Creamy Paprika Chicken Curry Bowl with Rice & Golden Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Indian
Ingredients: 2 chicken breasts, cut into bite-sized pieces; 1 tablespoon olive oil; 1 tablespoon paprika; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; 1 can (14 oz) coconut milk; 1/2 cup chicken broth; 1 tablespoon tomato paste; 1 tablespoon fresh cilantro, chopped (optional for garnish); 1 cup rice (white or brown); 4 small golden potatoes, cubed; 1 tablespoon olive oil (for potatoes); 1/2 teaspoon paprika (for potatoes); Salt and pepper to taste

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This Creamy Paprika Chicken Curry Bowl with Rice & Golden Potatoes is a cozy and comforting dish that’s perfect for any occasion. The succulent chicken, smothered in a rich, creamy paprika sauce, is paired with fragrant rice and golden, roasted potatoes that bring an irresistible crunch to every bite. Whether you're looking to impress at dinner or enjoy a satisfying meal, this dish checks all the boxes for flavor and comfort.

Creamy Paprika Chicken Curry Bowl with Rice & Golden Potatoes

Ingredients

2 chicken breasts, cut into bite-sized pieces

1 tablespoon olive oil

1 tablespoon paprika

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 can (14 oz) coconut milk

½ cup chicken broth

1 tablespoon tomato paste

1 tablespoon fresh cilantro, chopped (optional for garnish)

1 cup rice (white or brown)

4 small golden potatoes, cubed

1 tablespoon olive oil (for potatoes)

½ teaspoon paprika (for potatoes)

Salt and pepper to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C). Toss the cubed golden potatoes with 1 tablespoon olive oil, ½ teaspoon paprika, salt, and pepper. Spread them on a baking sheet in a single layer. Roast for 25-30 minutes or until golden and crispy.

While the potatoes are roasting, cook the rice according to the package instructions.

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the chicken pieces and season with paprika, cumin, garlic powder, onion powder, salt, and pepper. Cook for 6-7 minutes, or until the chicken is browned and cooked through.

Reduce the heat to low and stir in the coconut milk, chicken broth, and tomato paste. Simmer for 10 minutes, or until the sauce has thickened and the flavors have melded together.

To serve, scoop rice into bowls, top with the creamy paprika chicken, and add the roasted golden potatoes. Garnish with fresh cilantro, if desired.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Servings: 4 servings

Variations

Vegetarian Option: Swap the chicken for tofu or chickpeas for a vegetarian version. The creamy paprika sauce will still shine with these options.

Spice Level: If you like it spicier, add a pinch of cayenne pepper or some red chili flakes to the sauce for a little heat.

Different Potatoes: If you prefer, you can use regular potatoes, sweet potatoes, or even carrots in place of the golden potatoes.

Grains: Instead of rice, you can serve this curry over quinoa or couscous for a different base.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat the curry and rice in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. The roasted potatoes can be reheated in the oven for a few minutes to maintain their crispiness.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs. They will add a bit more flavor and moisture to the dish, which can be a great addition.

Can I make this recipe dairy-free?

Absolutely! The recipe is already dairy-free due to the coconut milk. Just ensure the broth you use is also free of dairy if you're aiming for a completely dairy-free meal.

How can I make this dish spicier?

To make it spicier, you can add cayenne pepper, red chili flakes, or even a finely chopped chili pepper to the curry sauce. Adjust to your spice tolerance!

Can I use frozen potatoes?

I recommend using fresh potatoes for the best texture, but if you only have frozen potatoes, you can still use them. Just make sure to thaw and pat them dry before roasting.

Can I prep this dish in advance?

Yes, you can prep some components ahead of time. You can cut the potatoes and chicken in advance, and store them separately in the fridge. The curry can also be made a day ahead and stored for an easy reheat.

Conclusion

This creamy paprika chicken curry bowl with rice and golden potatoes is an all-around winner. It’s comforting, flavorful, and satisfying, making it perfect for any dinner occasion. Whether you're cooking for a crowd or just need a quick, tasty meal, this dish will hit the spot every time.

Recipe:

Creamy Paprika Chicken Curry Bowl with Rice & Golden Potatoes

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Author: Cheryl
Total Time: 55 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This creamy paprika chicken curry bowl is a cozy and comforting dish with juicy chicken, a rich paprika sauce, fragrant rice, and crispy roasted golden potatoes.

Instructions

Preheat the oven to 400°F (200°C). Toss the cubed golden potatoes with 1 tablespoon olive oil, ½ teaspoon paprika, salt, and pepper. Spread them on a baking sheet in a single layer. Roast for 25-30 minutes or until golden and crispy.
While the potatoes are roasting, cook the rice according to the package instructions.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the chicken pieces and season with paprika, cumin, garlic powder, onion powder, salt, and pepper. Cook for 6-7 minutes, or until the chicken is browned and cooked through.
Reduce the heat to low and stir in the coconut milk, chicken broth, and tomato paste. Simmer for 10 minutes, or until the sauce has thickened and the flavors have melded together.
To serve, scoop rice into bowls, top with the creamy paprika chicken, and add the roasted golden potatoes. Garnish with fresh cilantro, if desired.