Coconut Chicken Curry 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!
Just an interesting note on potatoes. Lots of people are wondering why there are two versions of this recipe. One with white potatoes, the other with sweet potatoes. There was actually originally a good reason – and now the reason could be obsolete depending on how you feel about… white potatoes.
It used to be (and some still feel) that white potatoes are NOT paleo. 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.
Coconut Chicken Curry Ingredients
- 4 boneless chicken thighs
- 1 cup of sliced onions
- 1 white potato
- 5 cloves of garlic
- 1 can of Coconut Milk – 13.5oz
- 2 tablespoons of Curry Powder
- 4 tablespoons of cooking oil/fat of choice (Olive oil, Butter, Coconut oil, Ghee, etc.)
- Salt, as desired
Coconut Chicken Curry Instructions
1. Cut your potatoes up in to cubes, slice up your onions, chop up your garlic, and cut your chicken in to cubes if you haven’t already.
2. In a large skillet, in low heat heat up your 2 tbsp of cooking fat/oil of choice. Once it melts, dump your curry powder in there. Swirl it around until well blended.
3. Add in the can of coconut milk. (The one I used is a Thai coconut milk, but if you can’t find that any where there’s Thai Kitchen’s available here.) Swirl it around.
4. Keep the coconut milk blend heated up and in a separate skillet, sauté the garlic and the onions with the remaining 2 tbsp cooking fat/oil of choice.
5. Once the onions are translucent, throw in the cubed chickens.
6. Once the meat is cooked very lightly, throw the cubed potatoes and the sauté chicken/onion/garlic mix in to the coconut milk/curry powder mix. Mix it all together well, and turn the heat to high. Once it starts simmering, lower the heat to medium low, and cover.
7. Let it cook for about 30 minutes or when your chicken is cooked thoroughly (and try not to die of hunger with all that delicious coconut milk aroma in the air!).
And that’s it! Dinner is served, and it is GOOOOOOD.
(Psst… there’s another version of this… almost the same but with sweet potatoes! Click here to see the recipe!)