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 havenβt already: Cut your potatoes up in to small cubes,Β 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 30β60 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 itβs 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 β (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!
DeAndre says
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!
Michele says
How long did it take for your potatoes to cook?
DEANDRE WILSON says
About 30 minutes on simmer, covered.
muggs45 says
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
Al Bravo says
Missing step between 4 and 5. Cook chicken?
Tina T says
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.
Jill says
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.
Tinomai says
how about u just use original fresh coconut milk rather than coconut milk in a can
Tina T says
Hi there! Cool idea! The only thing is you'd want to make sure the coconut you are making is the full fat kind (that's the kind you buy in a can and not the kind you buy in the milk aisle for example). I just did a quick google search if you are interested in trying that out: https://digprimal.com/2014/03/30/homemade-full-fat-coconut-milk/
Tricia says
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!!!!!*************
Tina T says
OMG thank you so much!!! These types of comments make me so happy! I'm so happy you love it!
EN says
Tried it last night, I think it came out good, just want to perfect t next to me around
Amy Marie Orozco says
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.
nakendra m says
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!
Belinda says
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!
JJG says
Can we add some hot sauce in it too add a lil more spice ???
Reena says
My son who happens to be an extremely fussy eater, ate it! You are awesome.
Anthoney says
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.
Christine Szczerba says
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 π thank you and I have subscribed to your newsletter to keep updated with more yummy food
Tina T says
Hi Christine! That is so awesome to hear! Thank you for subscribing! You are too sweet π
Cristina says
This was delicious tried it tonight with rice instead of the potatoes and added green beans and bell peppers!