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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!
Course Main Course
Cuisine Indian, Pakistani
Diet Gluten Free, Halal
Keyword coconut chicken curry with potatoes, Coconut Chicken Curry with Potatoes & Vegetables
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 329kcal
Author Izzah Cheema

Ingredients

  • 1 lb boneless chicken breasts or thighs cut into 1"cubes
  • 2 tbsp refined coconut oil or other neutral oil
  • 1/2 tsp cumin seeds
  • 1 small cinnamon stick
  • 2 cardamom pods optional
  • 1 medium yellow onion finely chopped
  • 5 cloves garlic crushed
  • 1/2 inch piece of ginger crushed
  • 1 green chili pepper slit in half lengthwise
  • 1 medium tomato roughly chopped
  • 1 small to medium potato peeled and cubed
  • 1 green bell pepper cubed
  • 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 1/4 will be mild
  • 1 1/2 tsp kosher salt or to taste
  • 1/4 cup plain whole milk yogurt
  • 1 14- oz can unsweetened full fat coconut milk
  • 2 tbsp cilantro leaves chopped

Instructions

  • Heat a large non-stick sauté pan over medium-high heat and add the coconut oil. Once hot, add the whole cumin seeds, cinnamon stick, and cardamom pods, if using.  Let these spices splutter and immediately add the onions. Sauté until lightly browned, about 7-8 minutes.
  • Add the garlic and ginger and cook for 30 seconds or until the raw smell disappears. Add the green chili pepper, tomatoes and sauté for 2-3 minutes until the tomatoes become soft. Add the potato, green bell pepper, spice powders (coriander, cumin, turmeric, black pepper, and red chili flakes) and salt and stir.
  • 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 15-16 minutes, or until the chicken is tender and vegetables are cooked through. 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.

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