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Coconut Chicken Curry with Potatoes 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!

Healthy dish – Some of the health benefits for this dish comes from the coconut milk and the potatoes. Coconut Milk is good for your heart, and boosts your immune system. Potatoes are packed with vitamin C and antioxidants!

An important note on the curry – which one you choose 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! Also, you don’t need to make this with just Asian type curries, you can also try Jaimaican curry powder (one of the best I’ve had before) or Indian.

A paleo note… Are you paleo? Because if so you might or might not find the fact that there are potatoes interesting. It used to be that white potatoes were a definite no-no on the paleo diet. However, nowadays lots of folks feel that white potatoes are okay/not harmful to them (including me!). So, if you prefer to avoid white potatoes… check out the paleo sweet potato version here.

Ingredients

4 boneless chicken thighs, cut into 1 1/2-inch pieces

1 cup of onions, sliced

1 white potato, cut into 1-inch cubes

5 cloves of garlic

1 can of Full Fat Coconut Milk

4 tablespoons of Curry Powder or Curry Paste

4 tablespoons of cooking oil/fat of choice (Olive oil, Butter, Coconut oil, Ghee, etc.) – Butter is my preference, but coconut also works well for this dish.

Salt, as desired

Instructions

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.

In a large skillet, in low heat heat up 2 tbsp of cooking fat/oil of choice. Once it melts, add curry powder in there. Swirl it around until well blended.

Add in coconut milk. (The one I used is a Thai coconut milk.) 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 pan, add 2 tbsp of cooking oil/fat of choice and sauté the garlic and the onions.

Once the onions are translucent, throw in the cubed chickens. Cook lightly for 3-5 minutes.

Remove from heat and the meat, onion, and garlic mixture to the coconut curry blend.

Let it cook for about 20-30 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!).



Serve!

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