Coconut Curry Chicken with Potatoes
Creamy, fragrant, and bursting with bold flavors, Coconut Curry Chicken with Potatoes is the ultimate comfort food with a spicy twist. Tender chunks of boneless chicken thighs and hearty potato bites simmer in a luscious coconut milk base infused with aromatic garlic, fresh ginger, and a perfectly balanced blend of curry powder, turmeric, paprika, and cumin. This one-pot wonder comes together in just an hour and delivers restaurant-quality flavor right from your kitchen. Garnished with a hint of lime juice and fresh cilantro, this warm and savory curry pairs beautifully with fluffy steamed rice or pillowy naan bread, making it the perfect dish for family dinners or entertaining guests. If you're craving a spicy, satisfying, and soul-warming meal, this coconut curry recipe is your go-to!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 3 medium-sized potatoes
- 13.5 ounces coconut milk
- 1 medium-sized yellow onion
- 4 garlic cloves
- 1 tablespoon fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 cup chicken broth
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro
- 0.5 teaspoon red chili flakes (optional)
Instructions
Peel and dice the potatoes into medium-sized chunks. Set them aside in a bowl of water to prevent browning.
Pat the chicken thighs dry with a paper towel, then cut them into bite-sized pieces. Season lightly with salt and pepper.
Finely chop the onion, mince the garlic, and grate the ginger.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Once hot, add the chopped onion and sauté for 2-3 minutes until softened and translucent.
Add the minced garlic and grated ginger to the pot. Stir and cook for an additional minute until fragrant.
Add the curry powder, turmeric, paprika, and cumin to the pot. Stir for 30 seconds to toast the spices and release their aroma.
Add the chicken pieces to the pot and stir well to coat them in the spice mixture. Cook for 3-4 minutes until the chicken begins to brown on the outside.
Drain the potatoes and add them to the pot along with the coconut milk and chicken broth. Stir until combined.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 25 minutes, stirring occasionally, until the potatoes are tender and the chicken is cooked through.
Season the curry with salt, pepper, and lime juice to taste. If desired, add red chili flakes for extra heat.
Remove the pot from heat and garnish the curry with freshly chopped cilantro.
Serve hot with steamed rice or warm naan bread on the side.
Nutrition Facts
Calories |
2464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.7 g | 133% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 7733 mg | 336% | |
| Total Carbohydrate | 185.1 g | 67% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 40.2 g | ||
| Protein | 198.8 g | 398% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 312 mg | 24% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 5883 mg | 125% | |
*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.
