Easy Coconut Chicken Curry with Potatoes

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Coconut Chicken Curry with Potatoes 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! 

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!

Are you paleo? Because if so you might find this note interesting: 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.

Ingredients

  • 4 boneless chicken thighs
  • 1 cup of sliced onions
  • 1 white potato
  • 5 cloves of garlic
  • 1 can of Coconut Milk
  • 2 tablespoons of Curry Powder
  • 4 tablespoons of cooking oil/fat of choice (Olive oil, Butter, Coconut oil, Ghee, etc.)
  • Salt, as desired

Instructions

Cut your potatoes up in to cubes (if you’re eating them),  slice up your onions, chop up your garlic, and cut your chicken in to cubes if you haven’t already.

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.

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.

Coconut Chicken Curry

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.

Once the onions are translucent, throw in the cubed chickens.

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.

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!).

(Psst… there’s another version of this… almost the same but with sweet potatoes! Click here to see the recipe!)

Coconut Curry Chicken

Coconut Curry Chicken

Ingredients

  • 4 boneless chicken thighs
  • 1 cup of sliced onions
  • 1 white potato
  • 5 cloves of garlic
  • 1 can of Coconut Milk
  • 2 tablespoons of Curry Powder
  • 4 tablespoons of cooking oil/fat of choice (Olive oil, Butter, Coconut oil, Ghee, etc.)
  • Salt, as desired

Instructions

Cut your potatoes up in to cubes (if you’re eating them), slice up your onions, chop up your garlic, and cut your chicken in to cubes if you haven’t already.

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.

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.

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.

Once the onions are translucent, throw in the cubed chickens.

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.

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!).

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 462 Total Fat: 31g Saturated Fat: 22g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 137mg Sodium: 371mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 4g Sugar: 3g Sugar Alcohols: 0g Protein: 32g

113 comments

  1. To those having issues with the recipe being too runny. Put your coconut milk in the fridge for several hours, this will cause the coconut cream to rise to the top and the coconut water to settle at the bottom, use all of the cream and less of the water. Hope this helps.

  2. How many calories and what is the recommended serving size for this dish? I made it for dinner last night and it was delicious! We put it over a bed of steamed white rice.

  3. This is such a great dish. We’ve made it many times. Any idea what the settings would be to make this in a 6-quart Instant Pot? Thanks!

  4. Hii! This looks yummy I’m trying it tonight. How many pounds of chicken is that? I have about a pound and a half of tenderloins. Would that work? Please and thank you…

  5. AMAZING!!! I didn’t have chicken so I used cubed, thick-cut boneless porkchops. After 30 mins the sauce was thick and creamy, potatoes absorb all the flavor and just melt in your mouth! Will be making this over and over for sure! Kiddos (1 & 6 years) loved it! Served on top of jasmine rice.

  6. I used party wings and lightly smoked them…then proceeded with the recipe and added scallions. Made a big pot of sticky rice. This dish was a Superbowl favorite.

  7. Really lovely curry. I browned the meat off first and added chopped ginger and red chilli with the garlic plus a few handfuls of spinach at the end. Also used an extra tbs of curry powder. Thanks for introducing me to another favourite.

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