This Coconut Curry Chicken dish is cooked with Potatoes and 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!
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About the Ingredients
Here's some extra info about the ingredients to help you make a tasty curry dish!
Curry
Which curry you choose for this curry chicken with potatoes 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!
If you like Thai, I recommend Thai Red curry paste. Of course you can really use any of your favorite curry paste/powder.
If you are thinking something else than Asian flavors, I've also tried Jamaican curry powder before and that ends up super tasty also.
Coconut Milk
Make sure to use full fat coconut milk. Not the kind you get from the milk aisle. It should come in cans. I recommend Chaokoh Coconut Milk.
It's almost always in Asian supermarkets, but often these days you'll find it in the International aisle of Publix, Kroger, etc. And you can also find it on Amazon.
How to Cook Coconut Chicken Curry with Potatoes
First, gather your ingredients:
- 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1 medium sweet onion or yellow onion, sliced
- 1 russet potato, cut into 1-inch cubes
- 5 cloves of garlic, minced (about 2.5 teaspoon of minced garlic)
- 1 can of full fat coconut milk (13.5 oz)
- 2 tablespoons curry powder or curry paste (plus more to taste)
- 1 tablespoon fish sauce (if you're making Thai curry)
- 4 tablespoons of butter or coconut oil.
- Salt, as desired (really depends on the kind of curry powder/paste you end up using, some of them are already very salty)
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.
Heat 2 tablespoon of butter or coconut oil in a large skillet on medium low heat. Once it melts, add curry powder and/or curry paste in there. Swirl it around until well blended.
Turn up the heat to medium high. Add in the coconut milk and mix well.
Add potatoes to the coconut curry blend, and bring to a boil and then let simmer.
While it's simmering, in a separate skillet add 2 tablespoon of butter or coconut oil on medium high heat. Add garlic and onions, and stir fry for 1 minute.
Add in the cubed chickens to the cooking pan with garlic and onion, and cook for 5 minutes, stirring to cook evenly. Transfer the chicken, onion, and garlic mixture to the cooking pan with the coconut curry blend.
Let it cook for about 10 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!).
Remove from heat and serve! I recommend serving with some rice.
Storage & Reheat
How to Store Coconut Chicken Curry with Potatoes
Let the curry cool completely before storing. Transfer to an airtight container and refrigerate for up to 3-4 days. The flavors often get even better after sitting overnight.
Can You Freeze Coconut Chicken Curry?
Yes! This curry freezes well. Once cooled, portion into freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Best Way to Reheat Coconut Chicken Curry
- Stovetop (best): Warm over medium-low heat, stirring occasionally until heated through. Add a splash of coconut milk or water if it's too thick.
- Microwave: Heat in 1-2 minute bursts, stirring in between, until warmed through.
FAQ
Can I Use Chicken Breasts Instead of Thighs?
Yes. Chicken breasts cook a bit faster and can be less juicy than thighs, so watch your cook time to avoid drying them out.
What Kind of Potato Works Best?
Russet potatoes work well because they absorb flavor and soften nicely, but Yukon Gold or red potatoes can also be used for a creamier texture.
Which Curry Powder or Paste Should I Use?
It depends on the flavor you're going for:
- Thai-style: Use Thai red or yellow curry paste plus fish sauce.
- Indian-style: Use a high-quality curry powder blend with warm spices like turmeric, coriander, and cumin.
- Jamaican-style: Try Jamaican curry powder for a spicier, more herbal kick.
Curry blends vary widely by brand and cuisine. Start with 2 tablespoons, then adjust to taste. Some milder blends may need more, while stronger ones may need less.
Can I Make This Curry Dairy-Free?
Yes! Just be sure to use coconut oil instead of butter.
What Can I Serve with Coconut Chicken Curry?
Steamed jasmine rice is the classic choice, but you can also serve it with brown rice, cauliflower rice, or warm naan bread.
Coconut Chicken Curry with Potatoes Recipe
Cubed chicken, chunks of potatoes, sliced onions and crushed garlic cooked in a delicious and fragrant coconut curry blend. This meal is not only easy to make but also scrumptious!
Ingredients
- 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1 medium sweet onion or yellow onion, sliced
- 1 russet potato, cut into 1-inch cubes
- 5 cloves of garlic, minced (about 2.5 teaspoon of minced garlic)
- 1 can of full fat coconut milk (13.5 oz)
- 2 tablespoons curry powder or curry paste (plus more to taste)
- 1 tablespoon fish sauce (if you're making Thai curry)
- 4 tablespoons of butter or coconut oil.
- Salt, as desired (really depends on the kind of curry powder/paste you end up using, some of them are already very salty)
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.
- Heat 2 tablespoons of butter or coconut oil in a large skillet over medium-low heat. Add 2 tablespoons curry powder or curry paste and cook for 30–60 seconds to bloom the spices until fragrant.
- Turn up the heat to medium high. Add in the coconut milk and mix well.
- Add potatoes to the coconut curry blend, and bring to a boil and then let simmer.
- While it’s simmering, in a separate skillet add 2 tablespoon of butter or coconut oil on medium high heat. Add garlic and onions, and stir fry for 1 minute.
- Add in the cubed chickens to the cooking pan with garlic and onion, and cook for 5 minutes, stirring to cook evenly.
- Transfer the chicken, onion, and garlic mixture to the cooking pan with the coconut curry blend.
- Let it cook for about 10 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!)
Notes
- Curry strength varies by brand. Start with 2 tablespoons of curry powder or paste, then add more to taste after the coconut milk is added.
- Thai curry pastes tend to be stronger than curry powders, while some curry powders are milder and may need a little extra.
- If your curry tastes bland, try adding more curry, a pinch of salt, or a splash of fish sauce.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Thai Kitchen Gluten Free Red Curry Paste, 4 Oz (Pack of 6) -
Cuisinart 622-30G Chef's Classic Nonstick Hard-Anodized 12-Inch Skillet with Glass Cover, Black
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Fine Ground Celtic Sea Salt – (1) 16 Ounce Resealable Bag of Nutritious, Classic Sea Salt, Great for Cooking, Baking, Pickling, Finishing and More, Pantry-Friendly, Gluten-Free
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Kerrygold Pure Irish Butter, Salted, 32 oz (Four, 8 oz Bars)
-
Thai Kitchen, Chili Paste, Roasted Red, 4 oz
-
Thai Kitchen Organic Unsweetened Coconut Milk, 13.66 fl oz , Pack of 6
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 627Total Fat: 46gSaturated Fat: 32gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 169mgSodium: 915mgCarbohydrates: 27gFiber: 6gSugar: 6gProtein: 33g
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.
Pin for later!
More Delicious Asian Chicken Recipes
- Looking for a tasty stir fry? Try my Chicken and Shiitake Mushroom Stir Fry! Marinated sliced chicken stir fried with shiitake mushrooms and onions in a tasty sauce!
- Or if you like chicken dishes with a kick, check out my Szechuan chicken! This is such a delicious way to make Szechuan chicken! Marinated bite sized chicken, stir fried with garlic, red chili, scallions and more!
- Garlic + Soy Sauce = YUM. That's what this Garlic Soy Sauce Chicken is all about! Marinated chicken pan fried, and the drizzled with the garlic soy glaze!
- Have you ever had pickled mustard greens? If you're a fan omg try this Chinese Chicken with Pickled Mustard Greens (Suan Cai)! One of my favorites growing up, just the perfect blend of sweet savory and tanginess!
Aerron says
Hi wonderful recipe! I have used this one for years. I noticed in the new recipe it asks for 4 tablespoons of curry powder and has two being used with the butter and coconut milk in the beginning but doesn’t say where to use the other two tablespoons which might confuse some who are new to the recipe. 🙂
TinaTsai says
Great catch - thank you for pointing that out! 😊 Curry powders/pastes can be wildly different in strength, so I’ve updated the recipe to start with 2 tbsp, then you can add more to taste depending on the brand. Appreciate the heads up! 🙂
Christina Christensen says
I found this recipe quite bland. I added in Garam Marsala, paprika, cinnamon and sugar. Perfect. Great base recipe though.
TinaTsai says
It really highly depends on what curry paste or powder you use to be honest. I've used one that was insanely good, and others that were bland (which then yes adding some additional sauces is a great option). I wrote this SO long ago, maybe I will add some additional tips on that. Thanks!
Mary Ann says
Please may I have a copy of the old recipee.
Jessica J says
Hi! Can you please send me the old recipe as well, it’s my fave!
Thank you
TinaTsai says
Sent!
Crishona says
can I get copy of old recipe thank You
TinaTsai says
Emailed!
Brigite says
@TinaTsai,
Can I have a copy of the old recipe too! It was my favorite and I lost it.
TinaTsai says
Sent to your email 🙂
Christina says
Can I have a copy of the older recipe please? Thank you 🙏🏻
TinaTsai says
Sent!
Joanna Charlie says
May I get the older recipe please and thank you
TinaTsai says
Sounds good - just emailed it to you!
Judy says
Looks absolutely delicious. The picture made me hungry, never mind while cooking the curry.
Yum.
TinaTsai says
thank you!! 😀
JamieLynn says
May I get the older recipe please
TinaTsai says
Sent to your email 🙂
DeAndre says
I also think that the older recipe is better. Can you email the older recipe too?
TinaTsai says
Hello there! I sent it to the email address you provided. There's really only two minor differences though... the very original one had you put in the potatoes after the chicken. I tried it by putting it in first in the curry mix a few times instead of with the chicken, and it basically cooks it faster so less waiting at the end. Of course if you still prefer to add the potatoes after, you can! Also in the original calls for 2 tbsp of curry powder and I realized adding more added more flavor.
Terri Gelb says
Can you use whole chicken thighs with bone in and no skin?
TinaTsai says
If you want to do that, you will want to pan fry the chicken thighs a little first, about 2-3 mins on one side, and then continue with the rest of the recipe.
Josie says
Anyone have a copy of the old recipe I liked that one better please and thank you 🥺
TinaTsai says
Hi there, I will email you the very original version of it 🙂 (The website keeps every revision ever made so that is not difficult) Just fyi, it's not really that much different. Basically the very original one had you put in the potatoes after the chicken (that was the only change), I tried it by putting it in first in the curry mix a few times instead of with the chicken, and it basically cooks it faster so less waiting at the end. Of course if you still prefer to add the potatoes after, you can! I'm going to email it to the email address you left when you filled out the comment form. Hope you enjoy!