ChickenCurriesMainsMeatQuick & EasyThai

Coconut Chicken Curry With Potatoes

30 mins Cook
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This smooth and flavorful chicken Curry is made with coconut milk and potatoes. It’s simple to make, yet its made without any paste its simple and easy and love by whole family.

You can also try my recipe of Coconut Lime Chicken Curry I’m sure you’ll love these recipes!

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Coconut Chicken Curry With Potatoes

What is Coconut Chicken Curry With Potatoes

This coconut chicken curry is less ‘Thai’ and extra ‘South Asian’ in that the spices and method is similar to a Pakistani and North Indian chicken curry. This curry makes use of no curry paste, only a handful of spices.

The coconut milk and yogurt add a layer of creaminess, giving it an nearly korma-like vibe. in case you within the mood for extra of a Thai chicken curry, check out my 20-Minute Coconut Lime bird Curry. For a more easy, traditional South Asian chicken curry, deliver my actual chicken Curry recipe a try.

How to Serve Coconut Chicken Curry With Potatoes

Sense loose to apply any veggies you’d like and modify the spice degree to flavor. This is going perfectly with white rice which soaks up the sauce and serves as a clean canvas to soak up the flavors.

If you try this recipe, make certain to allow me know in the comments under and/or tag me on Instagram! i like seeing your creations!

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Coconut Chicken Curry With Potatoes

Coconut Chicken Curry With Potatoes

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This smooth and flavorful chicken Curry is made with coconut milk and potatoes. It’s simple to make, yet its made without any paste its simple and easy and love by whole family.
prep time
20 mins
cooking time
30 mins
servings
6
total time
50 mins

Equipment

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 (~2 inch) cinnamon stick

  • 2 green cardamom pods, optional

  • 1 medium yellow onion, finely chopped

  • 5 cloves garlic, crushed

  • 1/2 inch (~1/2 tbsp) piece of ginger, crushed

  • 1 green chili pepper, slit in half lengthwise

  • 1 medium tomato, roughly chopped

  • 1 medium to large russet potato, peeled and cubed into 1" cubes

  • 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 14-oz can unsweetened full fat coconut milk

  • 1/4 cup plain whole milk yogurt

  • 2 tbsp cilantro leaves, chopped

Instructions

1
Heat a huge non-stick sauté pan over medium-excessive heat and add the oil. once hot, add the entire cumin seeds, cinnamon stick, and cardamom pods, if the usage of. permit those spices sizzle and straight away add the onions.
2
Sauté until lightly browned, about 7-8 mins. If wanted, deglaze the pan with 1-2 tbsp of water and permit the water to evaporate.
3
Add the garlic and ginger and cook for 30 seconds or till the raw odor disappears. add the inexperienced chili pepper, tomatoes and sauté for two-three mins until the tomatoes come to be gentle. add the potato, inexperienced bell pepper, spice powders (coriander, cumin, turmeric, black pepper, and purple chili flakes), and salt and stir.
4
Increase the warmth to high. add the bird and stir-fry for 3-4 minutes or until the chicken modifications color. add the coconut milk and yogurt and produce the mixture to a mild boil.
5
Decrease the heat to low-medium, cover and permit to simmer for 15-sixteen mins, or until the chicken is gentle and veggies are cooked thru. discover and raise the heat to allow the sauce to thicken for 2-three mins, if preferred.
6
Flavor and adjust salt and seasoning. Garnish with chopped cilantro and serve with white basmati rice.
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