Curry Chicken With Potatoes And Coconut Milk

Are you looking for a delicious meal to serve your friends and family? You will love this recipe that I call Curry Chicken With Potatoes And Coconut Milk. This is definitely one of my favorite dishes to make, and I hope it will become one of yours too! It’s easy to cook curry chicken with potatoes and coconut milk. The dish is very tasty. You can serve it with either green vegetables or boiled rice.

Coconut Chicken Curry with Potatoes

This Coconut Curry Chicken dish is cooked with Potatoes and is not only a super flavorful dish, but it’s also easy to make and healthy for you!  I have my mom to thank for this one!  I learned this delicious recipe from her. Warning though, you are going to get SO hungry cooking this because the coconut milk smells amazing! 

Is Coconut Curry Chicken with Potatoes Healthy?

Some of the health benefits for this dish comes from the coconut milk and the potatoes. Coconut Milk is good for your heart, and boosts your immune system. Potatoes are packed with vitamin C and antioxidants!

What kind of Curry to use?

Which curry you choose for this curry chicken with potatoes is SO important and makes this either an amazing dish or just an okay dish. So, make sure you find yourself either a tasty curry powder or tasty curry paste!

If you like Thai, I recommend Thai Red curry paste. Of course you can really use any of your favorite curry paste/powder.

If you are thinking something else than Asian flavors, I’ve also tried Jamaican curry powder before and that ends up super tasty also.

How to make Paleo Coconut Curry Chicken?

Are you paleo? Because if so you might or might not find the fact that there are potatoes interesting. It used to be that white potatoes were a definite no-no on the paleo diet.

However, nowadays lots of folks feel that white potatoes are okay/not harmful to them (including me!).  So, if you prefer to avoid white potatoes… check out the paleo sweet potato version here.

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Can you freeze curry with potatoes?

Yes you can! Many people I know do this. I recommend freezing in batches if you really want to reheat it later. Then you can reheat each unit by itself.

How to make curry chicken with potatoes?

Anyway, here is how to make coconut curry chicken with potatoes…

Ingredients

• 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1 medium sweet onion or yellow onion, sliced
• 1 russet potato, cut into 1-inch cubes
• 5 cloves of garlic, minced (about 2.5 tsp of minced garlic)
• 1 can of full fat coconut milk (13.5 oz)
• 4 tbsp curry powder or curry paste (or a mix of both!)
• 1 tbsp fish sauce (if you’re making Thai curry)
• 4 tablespoons of butter or coconut oil.
• Salt, as desired (really depends on the kind of curry powder/paste you end up using, some of them are already very salty)

Instructions

Do all your prep first, if you haven’t already: Cut your potatoes up in to small cubes,  slice up your onions, chop up your garlic, and cut your chicken in to small cubes.

Heat 2 tbsp of butter or coconut oil in a large skillet on medium low heat. Once it melts, add curry powder and/or curry paste in there.  Swirl it around until well blended.

Turn up the heat to medium high. Add in the coconut milk and mix well.

Add potatoes to the coconut curry blend, and bring to a boil and then let simmer.

While it’s simmering, in a separate skillet add 2 tbsp of butter or coconut oil on medium high heat. Add garlic and onions, and stir fry for 1 minute.

Add in the cubed chickens and cook for 5 minutes, stirring to cook evenly. Remove from heat and now add the meat, onion, and garlic mixture to the coconut curry blend.

Let it cook for about 10 minutes or when your potatoes and chicken is cooked thoroughly (and try not to die of hunger with all that delicious coconut milk aroma in the air!).

Remove from heat and serve! I recommend serving with some rice.

Coconut Chicken Curry with Potatoes

PREP TIME5 minutes

COOK TIME20 minutes

TOTAL TIME25 minutes

Ingredients

• 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1 medium sweet onion or yellow onion, sliced
• 1 russet potato, cut into 1-inch cubes
• 5 cloves of garlic, minced (about 2.5 tsp of minced garlic)
• 1 can of full fat coconut milk (13.5 oz)
• 4 tbsp curry powder or curry paste (or a mix of both!)
• 1 tbsp fish sauce (if you’re making Thai curry)
• 4 tablespoons of butter or coconut oil.
• Salt, as desired (really depends on the kind of curry powder/paste you end up using, some of them are already very salty)

Make Recipe

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Instructions

1. Do all your prep first, if you haven’t already: Cut your potatoes up in to small cubes, slice up your onions, chop up your garlic, and cut your chicken in to small cubes.
2. Heat 2 tbsp of butter or coconut oil in a large skillet on medium low heat. Once it melts, add curry powder and curry paste in there.  Swirl it around until well blended.
3. Turn up the heat to medium high. Add in the coconut milk and mix well.
4. Add potatoes to the coconut curry blend, and bring to a boil and then let simmer.
5. While it’s simmering, in a separate skillet add 2 tbsp of butter or coconut oil on medium high heat. Add garlic and onions, and stir fry for 1 minute.
6. Add in the cubed chickens and cook for 5 minutes, stirring to cook evenly.
7. Remove from heat and now add the meat, onion, and garlic mixture to the coconut curry blend.
8. Let it cook for about 10 minutes or when your potatoes and chicken is cooked thoroughly (and try not to die of hunger with all that delicious coconut milk aroma in the air!)

COCONUT CHICKEN CURRY WITH POTATOES (MADE WITHOUT PASTE!)

This easy and flavorful Chicken Curry is made with coconut milk and potatoes. It’s simple to make, yet results in a deeply flavorful curry that the whole family will love!

“We are IN LOVE with this recipe! It is such a delectable and warm blend of flavours; pure comfort food for me! Thank you Izzah for this simple and delicious addition to our menu!”

WHAT IS COCONUT CHICKEN CURRY WITH POTATOES

This coconut chicken curry is less ‘Thai’ and more ‘South Asian’ in that the spices and method is similar to a Pakistani and North Indian chicken curry. This curry uses no curry paste, just a handful of spices.

But, the bit of browning the onions and scouring the spice cabinet will be worth it because this curry is deeply flavorful and spicy (not thai-hot spicy but the more muted, South Asian-style spicy) while still being light and healthy.

The coconut milk and yogurt add a layer of creaminess, giving it an almost korma-like vibe. If you in the mood for more of a Thai chicken curry, check out my 20-Minute Coconut Lime Chicken Curry.

HOW TO SERVE COCONUT CHICKEN CURRY WITH POTATOES

Feel free to use any veggies you’d like and adjust the spice level to taste.  This goes perfectly with white rice which soaks up the sauce and serves as a blank canvas to absorb the flavors.

If you try this recipe, be sure to let me know in the comments below and/or tag me on Instagram! I love seeing your creations!

COCONUT CHICKEN CURRY WITH POTATOES

yield:  SERVINGS

prep time: 20 MINS

cook time: 30 MINS

total time: 50 MINS

This coconut chicken curry with potatoes is made from scratch in the Pakistani & North Indian style and uses coconut milk to give it a korma-like finish. This recipe uses clean, wholesome ingredients and good-for-you spices that you likely have on hand!

INGREDIENTS 1x2x3x

• 1 lb boneless chicken breasts or thighs, cut into 1″cubes
• 2 tbsp refined coconut oil or other neutral oil
• 1/2 tsp cumin seeds
• 1 small (~2 inch) cinnamon stick
• 2 green cardamom pods, optional
• 1 medium yellow onion, finely chopped
• 5 cloves garlic, crushed
• 1/2 inch (~1/2 tbsp) piece of ginger, crushed
• 1 green chili pepper, slit in half lengthwise
• 1 medium tomato, roughly chopped
• 1 medium to large russet potato, peeled and cubed into 1″ cubes
• 1 green bell pepper, cubed
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/4 tsp black pepper
• 1/4 – 1 tsp red chilli flakes, 1/4 will be mild
• 1 1/2 tsp kosher salt, or to taste
• 1 14-oz can unsweetened full fat coconut milk
• 1/4 cup plain whole milk yogurt
• 2 tbsp cilantro leaves, chopped

INSTRUCTIONS 

• Heat a large non-stick sauté pan over medium-high heat and add the oil. Once hot, add the whole cumin seeds, cinnamon stick, and cardamom pods, if using. Let these spices sizzle and immediately add the onions. Sauté until lightly browned, about 7-8 minutes. If needed, deglaze the pan with 1-2 tbsp of water and allow the water to evaporate.
• Add the garlic and ginger and cook for 30 seconds or until the raw smell disappears. Add the green chili pepper, tomatoes and sauté for 2-3 minutes until the tomatoes become soft. Add the potato, green bell pepper, spice powders (coriander, cumin, turmeric, black pepper, and red chili flakes), and salt and stir.
• Increase the heat to high. Add the chicken and stir-fry for 3-4 minutes or until the chicken changes color. Add the coconut milk and yogurt and bring the mixture to a light boil. 
• Lower the heat to low-medium, cover and allow to simmer for 15-16 minutes, or until the chicken is tender and vegetables are cooked through. Uncover and raise the heat to allow the sauce to thicken for 2-3 minutes, if desired.
• Taste and adjust salt and seasoning. Garnish with chopped cilantro and serve with white basmati rice.

Coconut Curry Chicken with Potatoes

Coconut curry chicken with potatoes filled with aromatic and flavors you can’t resist. It was prepared along with peas, carrots, spices, and of course coconut milk.  Preparing this coconut curry chicken with potatoes was brief because it was one dish and not so much cleaning required.

I used Thai coconut milk, you can use any brand you like, also I didn’t have fresh peas so I used frozen peas and carrots if you have fresh peas and carrots feel free to use them. I used chicken thigh (bones-in) but you can use chicken breast, just diced them into bite-sizes and season as the recipe stated. Chicken breasts take a lesser time to cook so adjust the cooking time when cooking the chicken.

Coconut Curry Chicken with Potatoes

This Creamy Coconut Chicken and potato curry are delicious, healthy, made in one pot, and best of all is that ready in no time!! This is better than take-out this is about to become your new family favorite.

Ingredients

• 2 tbsp olive oil
• 4 pieces chicken thighs (you can substitute chicken breast)
• 1 –14 oz coconut milk
• 1 Cup diced peas and carrot
• 1 cup diced potatoes (peel and diced)
• 1 small onion chopped
• 2 cloves garlic minced
• 1 cup chicken broth low sodium
• 1-15 oz Tomato sauce (optional)
• 2 Tablespoons Paprika
• 1 Teaspoon chili pepper (optional)
• 2 tablespoons curry powder
• salt and pepper to taste

Instructions

1. Clean the chicken and season with salt, pepper, paprika, some of the curry powder and set aside.
2. Heat the olive oil in a large skillet pan, add the chicken and cook on both sides (skin side first) for about 8-10 minutes or until the chicken is half-way cooked. If you’re using diced chicken breast it should take about 5minutes, but the chicken thighs take a little bit longer.
3. Remove the chicken onto a dish and set them aside.
4. In the same pan, add the onion and garlic and cook for a few minutes making sure it is not burnt. Add the remaining curry powder and stir.
5. Throw in the diced potatoes, season with salt and pepper then cook for a couple of minutes making sure you stir around and the potatoes are coated.
6. Add the coconut milk.
7. Add tomato sauce first (if you are using it) and cook for a few minutes before adding the chicken broth and chicken. Stir everything together, bring to a boil then cover with a lid and turn down the heat and allow everything to simmer until the chicken and potatoes are fully cooked 15 to 20 minutes or more.
8. Add the peas and carrots, combine and let everything warm up, check the seasoning and readjust if necessary.
9. Coconut curry chicken potato is ready.
10. Serve over rice, with pita bread, or as it is.

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