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! 

About the Ingredients

Here’s some extra info about the ingredients to help you make a tasty curry dish!

Curry

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.

Coconut Milk

Make sure to use full fat coconut milk. Not the kind you get from the milk aisle. It should come in cans. I recommend Chaokoh Coconut Milk.

It’s almost always in Asian supermarkets, but often these days you’ll find it in the International aisle of Publix, Kroger, etc. And you can also find it on Amazon.

Coconut Chicken Curry with Potatoes Recipe

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 to the cooking pan with garlic and onion, and cook for 5 minutes, stirring to cook evenly. Transfer the chicken, onion, and garlic mixture to the cooking pan with 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.

Continue to Content

Yield: 4 servings

Coconut Chicken Curry with Potatoes

Print

Cubed chicken, chunks of potatoes, sliced onions and crushed garlic cooked in a delicious and fragrant coconut curry blend. This meal is not only easy to make but also scrumptious!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 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)

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.
Add potatoes to the coconut curry blend, and bring to a boil and then let simmer.
4. 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.
5. Add in the cubed chickens to the cooking pan with garlic and onion, and cook for 5 minutes, stirring to cook evenly.
6. Transfer the chicken, onion, and garlic mixture to the cooking pan with the coconut curry blend.
7. 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!)

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Thai Kitchen Gluten Free Red Curry Paste, 4 Oz (Pack of 6)
• 
  Cuisinart 622-30G Chef's Classic Nonstick Hard-Anodized 12-Inch Skillet with Glass Cover, Black
• 
  Fine Ground Celtic Sea Salt – (1) 16 Ounce Resealable Bag of Nutritious, Classic Sea Salt, Great for Cooking, Baking, Pickling, Finishing and More, Pantry-Friendly, Gluten-Free
• 
  Kerrygold Pure Irish Butter, Salted, 32 oz (Four, 8 oz Bars)
• 
  Thai Kitchen, Chili Paste, Roasted Red, 4 oz
• 
  Thai Kitchen Organic Unsweetened Coconut Milk, 13.66 fl oz , Pack of 6

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 627Total Fat: 46gSaturated Fat: 32gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 169mgSodium: 915mgCarbohydrates: 27gFiber: 6gSugar: 6gProtein: 33g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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