Coconut Curry Chicken Recipe

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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! 

Is Coconut Curry Chicken with Potatoes Healthy?

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!

What kind of Curry to use?

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.

How to make Paleo Coconut Curry Chicken?

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.

What goes with Coconut Curry Chicken?

Rice is the obvious answer here I think. If you are keto or paleo, then you can also use cauliflower rice. I also like to eat some greens on the side, so any simple vegetable stir fry also work swell, such as:

Can you freeze curry with potatoes?

Yes you can! Many people I know do this. I recommend freezing in batches if you really want to reheat it later. Then you can reheat each unit by itself.

How to make curry chicken with potatoes?

Anyway, here is how to make coconut curry chicken with potatoes…

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 tsp of minced garlic)
  • 1 can of full fat coconut milk (13.5 oz)
  • 4 tbsp curry powder or curry paste (or a mix of both!)
  • 1 tbsp 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 tbsp 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 tbsp of butter or coconut oil on medium high heat. Add garlic and onions, and stir fry for 1 minute.

Add in the cubed chickens and cook for 5 minutes, stirring to cook evenly. Remove from heat and now add the meat, onion, and garlic mixture to 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.

Coconut Curry Chicken with Potatoes

Coconut Curry Chicken with Potatoes

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

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 tsp of minced garlic)
  • 1 can of full fat coconut milk (13.5 oz)
  • 4 tbsp curry powder or curry paste (or a mix of both!)
  • 1 tbsp 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

  1. 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.
  2. Heat 2 tbsp of butter or coconut oil in a large skillet on medium low heat. Once it melts, add curry powder and curry paste in there.  Swirl it around until well blended.
  3. Turn up the heat to medium high. Add in the coconut milk and mix well.
  4. Add potatoes to the coconut curry blend, and bring to a boil and then let simmer.
  5. While it’s simmering, in a separate skillet add 2 tbsp of butter or coconut oil on medium high heat. Add garlic and onions, and stir fry for 1 minute.
  6. Add in the cubed chickens and cook for 5 minutes, stirring to cook evenly.
  7. Remove from heat and now add the meat, onion, and garlic mixture to the coconut curry blend.
  8. 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!)
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 418Total Fat: 31gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 113mgSodium: 610mgCarbohydrates: 18gFiber: 4gSugar: 4gProtein: 22g

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.

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147 comments

    1. 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!

  1. I found this receipt years ago and it has been my family’s favorite since then. I couldn’t trade this to another, it’s just so creamy and delicious that words can’t express. Thank you.

    1. Hi there! You can sub potatoes with whatever veggies you want! But of course some veggies work better than others. Peas do not have to cook too long so add it the same time you add the meat, onion, and garlic mixture to the coconut curry blend.

  2. This recipe is simple, fast, and DELICIOUS! Made it for the fifth time tonight, and realized right before I started that I forgot to get potatoes. I had some frozen cubed potatoes and decided heck, it’s worth a try! While I always prefer fresh ingredients, it was still great with the frozen potatoes! The only thing I would say is that maybe you could include the cook temps you use. I’ve done just fine guessing so far, but my past less confident self would have been searching other recipes to make sure I didn’t burn anything.

    1. Thanks Emily! Glad you liked it! And thanks for the feedback – I’ve added the cooking temp for guidance, but a lot of times it depends on the stove… Thanks again!

    1. Hello there! That’s funny I did make a changes to the recipe but it was very minor and I am surprised anyone even noticed! 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 can also send you a copy of the original recipe if you want it – but as mentioned that basically was the only difference – ingredients and everything stayed the same 🙂 Thanks for stopping by!

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