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Chicken Curry with Coconut Milk and rice in a beige bowl with a metal spoon.

Chicken Curry with Coconut Milk and Potatoes

Print Recipe
This Chicken Curry is made with Coconut milk and Potatoes, giving it a creamy and comforting yet light and bright flavor profile. All you need is one pot and 40 minutes to make this healthy and easy recipe. Use potatoes, bell peppers, or whatever veggies you've got on hand. No curry paste required!
Cuisine Indian, Pakistani
Diet Gluten Free, Halal
Keyword chicken curry with coconut milk
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 servings
Calories 329

Equipment

  • Large sauté pan or nonstick pan with lid

Ingredients

  • 2 tbsp refined coconut oil or any neutral oil
  • 1/2 tsp cumin seeds
  • 1 small cinnamon stick
  • 2 green cardamom pods optional
  • 1 medium yellow onion finely chopped
  • 5 garlic cloves crushed
  • 1/2 inch piece ginger crushed
  • 1 green chili pepper slit in half lengthwise
  • 1 medium Vine or Roma tomato chopped
  • 1 medium to large 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 omit for dairy-free
  • 2 tbsp cilantro leaves chopped
  • lime or lemon slices optional, for serving

Instructions

  • Heat oil in a large non-stick or heavy-bottomed 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 tomato and sauté for 2-3 minutes, until the tomatoes become soft. Add the potato, bell pepper (if using), 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 about 20 minutes, 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 and lime or lemon, if desired.

Video

Notes

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. 

Nutrition

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