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.

114 comments

      1. I think he was referring to when the chicken gets added.
        In the top part of the page, the chicken is added to the simmering onions/garlic in step 5. But in the condensed instructions it doesn’t mention adding the chicken at all. (It mentions in step 5 “when the meat is cooked”.)
        I’m going to try this recipe tonight (chicken is thawing now) but I may add some red Thai chilies and green Bell peppers to it. (I’ve only got the bottled curry powder but it’s easy enough to add more if it doesn’t have enough flavour.)
        Also, I make a lot of Thai dishes using coconut milk and have found that the milk will separate if I have the heat too high (and bring the dish to a boil). It may help to strain the excess oil from the garlic/onion/chicken before adding it to the milk/garlic.

  1. Wow. This recipee is absolutely amazing. I added some carrots, other assorted meats and ginger to mine and it was incredible. Tks for your recipee.

  2. This is absolutely Heavenly! This what I order at a Thai place and I think it is better! I made it exactly and it is delish. I won’t change a thing except the amount. Most importantly, is that my 3 young girls Love it! Thank you for a new recipe for the box!!!

  3. A great start is what this recipe is! I dumped the potatoes and added corriander, dry ginger, allspice, extra curry and sautéed it into butter, let that cook, added a couple of tablespooons of wondra flour to make a roux then the coconut. Wisked it, addrd some raw sugar and some cayanne to taste then added to the chicken. Let it simmer for a long time…was pretty damn good! Never made a curry before, this was so very simple to make. Thanks!

  4. Insread of sugar or brown sugar use about half a can coconut creme…you’re welcome! And yes, extra curry. Additionally, I do add some cornstarch to the recipe. I like it a little thicker (and I am GF).

  5. Excellent. Only thing I did differently was to brown the chicken thighs with the skin on and then sauted the onions, garlic and seasoning in the chicken fat. I liked using potatoes.. a nice change from rice.

  6. I followed the recipe to the t. Wow, it turned out so delicious. I added green chillies to my recipe to give it a bit of a kick. It was my boyfriends lunch to which he texted me a “I love you. You are a great cook”! 😀

  7. My family loved this- husband and 2 kids, too! Husband even came back to the kitchen hours later and ate the leftovers out of the fridge! 🙂 I made the recipe as directed with just a couple of modifications: I omitted the potatoes because I was serving it over basmati rice, I added green peas after everything had finished cooking, and I caramelized 1TB brown sugar in with the melted butter before adding curry powder and then coconut milk…
    Thank you for this great recipe!

  8. I followed the directions with the exception of adding red curry power instead of yellow and also adding a tablespoon of peanut putter .To me, the flavor was perfect

  9. Wanting to try this recipe but I love lots of veggies in my curry do you think I can do that with this recipe or is it just for potato? Thanks!

    1. No you can do it with any veggies you like! I would cook it for less though, as potato takes longer than cook than a lot of veggies 🙂

  10. I’ve made this recipe several times using Madras Curry Powder. It is absolutely the BEST curry I’ve ever made and the easiest! Didn’t make any changes at all. Plenty of flavor.

  11. This recipe is one of our family favorites. We serve it over Jasmine rice or spaghetti squash. Mmmmm SO GOOD!

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