Coconut Chicken Curry with Potatoes

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
• How to Cook Coconut Chicken Curry with Potatoes
• Storage & Reheat
• FAQ
• Coconut Chicken Curry with Potatoes Recipe
• Pin for later!
• More Delicious Asian Chicken Recipes

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.

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!