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. This recipe is perfect and so delicious. We served it over rice even though I put in small potato. Never thought of a little peanut butter so might try that another time. Will try sweet potatoes also for a change. Thanks for a fast and yummy dinner recipe.😋

  2. This is my first time trying a curry recipe and while this was easy, I was underwhelmed by the flavor. It ended up being quite bland and left me wanting WAY more curry flavor. I think if I tried it again I would double the amount of curry, maybe add some peppers, add some salt, and take other suggestions from those who have tried it. I did use chicken breasts rather than thighs and added celery because I had extra in my fridge. I did think it was a very good base though, just not to my taste. Thanks so much for sharing!

    1. You could… but I’ve never tried this before and I think you will have to cook it longer if you don’t cut it in to pieces. Let me know how it goes if you try it! 🙂

  3. Funny thing is that I’ve made this recipe at least 15-20 times since finding it and it’s always a hit! The only thing I would recommend is to double the curry powder. My family usually likes more potatoes so I’ll usually add another. The recipe omits when to cook the chicken but I cook it with the garlic and onions at the same time. Hope that helps, great recipe all in all. Thanks Tina!

  4. Just a “QUICKIE” modification…….Used COCONUT OIL in place of OLIVE OIL……
    Birds of a feather and all that……
    It was DELICIOUS & very easy!
    Thank you

    1. Nope! That is in Step 5 where it says “Once the onions are translucent, throw in the cubed chickens.” That’s when you start cooking it.

  5. My husband & I love curry! I’ve tried many recipes over the years. Usually the recipes have too much work & little flavor. This was a big hit. Making again this week.

  6. This recipe requires me to scream from the rooftops (or internet) how ABSOLUTELY DELICIOUS this recipe turned out (eating as i type)!!!!!! I did add an extra +1 Tbsp of curry powder, water chestnuts, a little chicken stock and some basil at serving. Hands down, BEST curry i’ve ever made. Restaurant style!! THANK YOU TIMES A MILLION!!! HIGHLY RECOMMENDED!!! ***********GO MAKE THIS RIGHT NOW!!!!!*************

  7. Thank you for the recipe! It turned out delicious even though I goofed on the instructions, and I didn’t have enough chicken so added some carrots and bell peppers. Plus, I’m not all that wild about the curry powder I have. So, I’m looking forward to following your recipe to a T next time and trying a different curry powder. Please tell your mom “thanks” for sharing the recipe with you.

  8. I am trying tonight and very excited! I will leave another post after trying. I will be adding a little Jamaican allspice and more veggies. Looking forward to seeing how it comes out. The pic looks delicious!

  9. Just made this and it was a hit! I did add fish sauce and a little fresh lime juice. I can see myself using this as a starting point for lots of great dishes. Thanks for the inspiration!

  10. Thanks for the recipe, I used red onion, 1tbsp spice island curry powder and 1tbsp caribbean rhythm hot curry powder and 1tbsp sugar. Was awesome, so good. Tell people its okay to try different variations of the recipe. They will be surprised on the outcome.

  11. Hello Tina,
    I came across this recipe tonight as I was trying to find something to cook with chicken breasts, and it was a very delicious meals that my girls are now taking some leftovers for lunch to school tomorrow 🙂 thank you and I have subscribed to your newsletter to keep updated with more yummy food

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