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.
-
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 -
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 -
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!
Anthony Massing says
I can not work out at when the Chicken get cooked.
Tina T says
Hey there! What I always find helpful, just to be sure is to just take one out and cut it and see if it's cooked inside.
Kerry Dunn says
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.
Alannah says
Mine was SO watery. I wonder why.
Tina T says
Did you use the full fat coconut milk?
Ruth says
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.
Jennifer Sterrenburg says
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!!!
CC says
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!
Keri says
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).
Pat Kaufman says
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.
Amy says
Adding a banana to is yummy ❤️❤️
Ruth says
I added carrots, ginger and other assorted meats to mine and it was awesome. Thanks Tina for sharing your recipee
Fatima says
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"! 😀
Tina T says
Awww that's so sweet! I'm glad you and your bf liked it!
Ray R. Romero, MD says
THank you so much Tina.
We had a great dinner tonight because of your recipe...
Ray
Amy says
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!
Zoey says
With salted butter or unsalted butter
Jenna says
Tina, im using chicken breasts istead of thighs. About how much/many should i use?
Simone says
This was fantastic and very easy to follow. Thank you!
Ed Conner says
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