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! 

Healthy dish – 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!

An important note on the curry – which one you choose 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! Also, you don’t need to make this with just Asian type curries, you can also try Jaimaican curry powder (one of the best I’ve had before) or Indian.

A paleo note… 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.

Ingredients

  • 4 boneless chicken thighs, cut into 1 1/2-inch pieces
  • 1 cup of onions, sliced
  • 1 white potato, cut into 1-inch cubes
  • 5 cloves of garlic
  • 1 can of Full Fat Coconut Milk
  • 4 tablespoons of Curry Powder or Curry Paste
  • 4 tablespoons of cooking oil/fat of choice (Olive oil, Butter, Coconut oil, Ghee, etc.) – Butter is my preference, but coconut also works well for this dish.
  • Salt, as desired

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.

In a large skillet, in low heat heat up 2 tbsp of cooking fat/oil of choice.  Once it melts, add curry powder in there.  Swirl it around until well blended.

Add in 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.)  Mix well.

Coconut Chicken Curry

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

In a separate pan, add 2 tbsp of cooking oil/fat of choice and sauté the garlic and the onions .

Once the onions are translucent, throw in the cubed chickens. Cook lightly, and remove from heat.

Add the meat, onion, and garlic mixture to the coconut curry blend.

Let it cook for about 30 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!).

Serve!

Easy Coconut Chicken Curry with Potatoes

Easy Coconut Chicken Curry with Potatoes

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 4 boneless chicken thighs, cut into 1 1/2-inch pieces
  • 1 cup of onions, sliced
  • 1 white potato, cut into 1-inch cubes
  • 5 cloves of garlic
  • 1 can of Full Fat Coconut Milk
  • 4 tablespoons of Curry Powder or Curry Paste
  • 4 tablespoons of cooking oil/fat of choice (Olive oil, Butter, Coconut oil, Ghee, etc.) – Butter is my preference, but coconut also works well for this dish.
  • Salt, as desired

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.

In a large skillet, in low heat heat up 2 tbsp of cooking fat/oil of choice.  Once it melts, add curry powder in there.  Swirl it around until well blended.

Add in coconut milk. Mix well.

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

In a separate pan, add 2 tbsp of cooking oil/fat of choice and sauté the garlic and the onions .

Once the onions are translucent, throw in the cubed chickens. Cook lightly, and remove from heat.

Add the meat, onion, and garlic mixture to the coconut curry blend.

Let it cook for about 30 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!).

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 591 Total Fat: 45g Saturated Fat: 23g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 137mg Sodium: 373mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 6g Sugar: 3g Sugar Alcohols: 0g Protein: 32g
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.

116 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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