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!
Gerry Fenton says
Looks deliciousπ
TinaTsai says
Thank you!! π
Elsa says
I found this receipt years ago and it has been my familyβs favorite since then. I couldnβt trade this to another, itβs just so creamy and delicious that words canβt express. Thank you.
TinaTsai says
Thank you so much for stopping by and your kind words! I'm so glad you like the recipe and continue to make it!
Tammy says
This looks delicious. Would I be able to use peas instead of potatoes in this recipe?
TinaTsai says
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.
Emily W says
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, itβs 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. Iβve done just fine guessing so far, but my past less confident self would have been searching other recipes to make sure I didnβt burn anything.
TinaTsai says
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!
ANGELP says
You totally changed this recipe. The old one was way better.
TinaTsai says
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 π Thanks for stopping by!
BigToney says
Just tried this recipe, fantastic! Made it easy enough for me to understand....
- BigToney
TinaTsai says
Glad to hear, BigToney! Thanks for stopping by!
Suzan says
Thanks for the great recipe Tina! This is a family fav. I've made it too many times to count and it's always turned out great.
tinatsai says
That is so awesome to hear!! I'm glad you like it! π
Liv says
Thank you so much for this recipe, I've been using it for the past 5 years or so and it is consistently delicious! When I was in university I cooked it with friends for a fun girls night, then with my club for international week, and since then it has been a date night dinner for my boyfriend, a workplace potluck dish, a fun bonding experience with my family, and so much more. I've tried other curry recipes, but this remains the favorite, especially when served with homemade naan. Thanks for all the wonderful memories π
tinatsai says
Aw thank you so much! This really made my day to hear that you and your friends and family all enjoyed this recipe so much! Bon AppΓ©tit!!
Camille says
I just made this using pre- cooked chicken breasts- since they were pre cooked -therefore no juice- I had to add chicken broth as the paste was way too thick with just the one can of coconut milk. I also added carrots. Waiting for the potatoes to soften a little more so I can get busy! Yum. Will likely serve with jasmine rice from Trader Joeβs...thanks for the recipe! Itβs been a long time since Iβve made curry.
Carole Burton says
We have made This recipe about six times in six weeks. Everyone loves it. I maybe six times the recipe for everyone here maybe even more and they always want it and want leftovers so they can keep eating it more than just the one meal. It is the most requested meal the five of them want. Thank You much for sharing it. we LOVE it. Carole
tinatsai says
Hi Carole! That is so awesome to hear - I am glad that you all are enjoying it so much and thank you for stopping by and leaving this super nice comment!
Ben says
Hi,
Thank you very much for this recipe. I did it many times and it's always been a delight.
Only thing that gets me wondering is the quantity of Curry Powder, if I take 4 tablespoons literally then the volume will vary based on the size of the spoon and how much I fill it.
Could you let us know how many grams that would be to avoid any approximation ?
Ben
tinatsai says
Hi there, I just looked this up for you, 4 tablespoons is 56.7 grams exactly, so you can probably do ~57 and/or to taste. Thanks!
Linda says
Made this tonight with our leftover Christmas Turkey, it was great and so simple, will definitely be making it again soon. Thank you so much!
tinatsai says
What a cool idea! I've never made it with Turkey before! Sounds yum!
Erin says
I love dishes that are this easy! I've never made a coconut chicken recipe but you've inspired me!
Heather says
I'm not an expert of curry so thank you for the advice on which curry powder/paste is best! I forget sometimes that high quality makes a huge difference.
Geno says
Say
Can you do this dish in a instant pot
Anna McEwan says
Hi, just wondering what type of curry powder/paste you use? Do you use Red, green or yellow?
tinatsai says
Hello! I switch it up! This curry recipe is very customizeable so if you are craving green, use green, if you are craving red, do red. I've used everything from Jamaican Curry Powder to Japanese to Thai red curry.
tinatsai says
I think you can but I've never done it before!
Angel says
@tinatsai, she forgot to add the spice like the bonnet peppers