Coconut Chicken Potatoes
Indulge in the rich, velvety flavors of Coconut Chicken Potatoes, a comforting one-pot dish that combines tender chicken thighs, hearty potatoes, and an aromatic coconut curry sauce. This recipe features a perfect blend of spices, including curry powder, cumin, and turmeric, which infuse the dish with warm, earthy notes. The creamy coconut milk and a splash of lime juice add a delightful balance of richness and freshness, while the addition of ginger and garlic ensures every bite is loaded with depth and flavor. Ready in just over an hour and ideal for busy weeknights or cozy family dinners, this recipe is not only easy to prepare but also packed with wholesome ingredients. Garnished with fresh cilantro for a pop of color and herbaceous finish, this dish is best served with steamed rice or crusty bread to soak up every bite of the luscious sauce. Perfect for those craving a comforting meal with a tropical twist, Coconut Chicken Potatoes is sure to become a family favorite!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (boneless, skinless)
- 4 pieces potatoes (medium-sized)
- 1 can (400 mL) coconut milk
- 2 tablespoons olive oil
- 1 piece onion (medium, chopped)
- 3 pieces garlic cloves (minced)
- 1 tablespoon ginger (minced)
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 0.5 teaspoon turmeric
- 1 cup chicken broth
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel and cube the potatoes into bite-sized pieces. Set them aside in a bowl of cold water to prevent browning.
Season the chicken thighs with salt and pepper on both sides.
Heat the olive oil in a large, deep skillet or pot over medium-high heat.
Add the chicken thighs and sear for 3-4 minutes on each side until golden brown. Remove from the pan and set aside.
In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 2-3 minutes until softened.
Add the minced garlic and ginger to the skillet, stirring for 1 minute until fragrant.
Sprinkle in the curry powder, cumin, and turmeric. Stir for another minute to toast the spices.
Pour in the chicken broth and deglaze the pan by scraping up any browned bits from the bottom.
Add the coconut milk, stirring well to combine.
Drain the potatoes and add them to the skillet, followed by the browned chicken thighs.
Cover the skillet and simmer over low heat for 25-30 minutes, stirring occasionally, until the potatoes are tender and the chicken is cooked through.
Uncover the skillet and stir in lime juice. Adjust salt and pepper to taste.
Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
2310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 5584 mg | 243% | |
| Total Carbohydrate | 184.2 g | 67% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 39.9 g | ||
| Protein | 176.9 g | 354% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 5450 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
