This easy and flavorful Chicken Curry is made with coconut milk and potatoes. It’s simple to make, yet results in a deeply flavorful curry that the whole family will love!

A plate of Coconut Chicken Curry with Potatoes on top of a bed of basmati rice and garnished with cilantro.

“We are IN LOVE with this recipe! It is such a delectable and warm blend of flavours; pure comfort food for me! Thank you Izzah for this simple and delicious addition to our menu!”


What is Coconut Chicken Curry with Potatoes

This coconut chicken curry is less ‘Thai’ and more ‘South Asian’ in that the spices and method is similar to a Pakistani and North Indian chicken curry. This curry uses no curry paste, just a handful of spices.

But, the bit of browning the onions and scouring the spice cabinet will be worth it because this curry is deeply flavorful and spicy (not thai-hot spicy but the more muted, South Asian-style spicy) while still being light and healthy.

The coconut milk and yogurt add a layer of creaminess, giving it an almost korma-like vibe.

Coconut Chicken Curry with Potatoes on a bed of basmati rice on a round white plate garnished with cilantro,

How to serve Coconut Chicken Curry with Potatoes

Feel free to use any veggies you’d like and adjust the spice level to taste.  This goes perfectly with white rice which soaks up the sauce and serves as a blank canvas to absorb the flavors.

A bowl of Coconut Chicken Curry with Potatoes with a golden spoon.

P.S. If you’re in the mood for more of a Thai chicken curry, check out my 20-Minute Coconut Lime Chicken Curry. For a more simple, classic South Asian chicken curry, give my Authentic Chicken Curry recipe a try.

Coconut Chicken Curry with Potatoes on a bed of basmati rice on a round white plate garnished with cilantro,

If you try this recipe, be sure to let me know in the comments below and/or tag me on Instagram! I love seeing your creations!

More chicken recipes you may like:

A bowl of Coconut Chicken Curry with Potatoes with a golden spoon.
5 (26 ratings)

Coconut Chicken Curry with Potatoes

This coconut chicken curry with potatoes is made from scratch in the Pakistani & North Indian style and uses coconut milk to give it a korma-like finish. This recipe uses clean, wholesome ingredients and good-for-you spices that you likely have on hand!


  • 2 tbsp refined coconut oil, or any neutral oil
  • 1/2 tsp cumin seeds
  • 1 small (~2 inch) cinnamon stick
  • 2 green cardamom pods, optional
  • 1 medium yellow onion, finely chopped
  • 5 garlic cloves, crushed
  • 1/2 inch (~1/2 tbsp) piece ginger, crushed
  • 1 green chili pepper, slit in half lengthwise
  • 1 medium tomato, chopped
  • 1 medium to large (~280 g) russet potato, peeled and cut into 3/4" cubes (See Note 1)
  • 1 green or red bell pepper, cubed into 1" squares (optional)
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp black pepper
  • 1/4 – 1 tsp red chilli flakes, See Note 2
  • 1 1/2 tsp kosher salt, or to taste
  • 1 lb boneless chicken breasts or thighs, cut into 1″cubes
  • 1 14-oz can unsweetened full fat coconut milk
  • 1/4 cup plain whole milk yogurt
  • 2 tbsp cilantro leaves, chopped


  • Large sauté pan or nonstick pan with lid


  • Heat oil in a large non-stick or heavy-bottomed sauté pan over medium-high heat. Add the cumin seeds, cinnamon stick, and cardamom pods, if using. Let these spices sizzle and immediately add the onions. Sauté for 7-8 minutes, until lightly browned. If needed, deglaze the pan with 1-2 tbsp of water and allow the water to evaporate.
  • Add the garlic and ginger and cook for 30 seconds or until the raw smell disappears. Add the green chili pepper and tomatoes and sauté for 2-3 minutes, until the tomatoes become soft. Add the potato, bell pepper, spice powders (coriander, cumin, turmeric, black pepper, and red chili flakes), and salt and stir to mix.
  • Increase the heat to high. Add the chicken and stir-fry for 3-4 minutes or until the chicken changes color. Add the coconut milk and yogurt and bring the mixture to a light boil.
  • Lower the heat to low-medium, cover and allow to simmer for 15-20 minutes, or until the chicken is cooked through and the potatoes are fork tender. Uncover and raise the heat to allow the sauce to thicken for 2-3 minutes, if desired.
  • Taste and adjust salt and seasoning. Garnish with chopped cilantro and serve with white basmati rice.


Note 1: The size of the potato cubes will determine cook time. I like to keep them between 3/4-1″ which allows them to cook quickly along with the chicken.
Note 2: 1/4 tsp will be mild, 1 quite spicy. My kids will tolerate 1/2 tsp but not much more. 
Calories: 329kcal, Carbohydrates: 15g, Protein: 20g, Fat: 22g, Saturated Fat: 18g, Cholesterol: 50mg, Sodium: 721mg, Potassium: 737mg, Fiber: 3g, Sugar: 3g, Vitamin A: 409IU, Vitamin C: 31mg, Calcium: 56mg, Iron: 4mg