Cozy Coconut Curry Chicken Stew

This cozy coconut curry chicken and potato stew is rich and creamy without any dairy thanks to the smooth coconut milk. It's gently spiced with curry powder and fresh ginger, giving you warm comforting flavors that are never overpowering. Ideal for a simple weeknight dinner or making ahead for busy days, it somehow tastes even better the next day once the flavors have melded.

Why You Will Love This Recipe

• Uses simple pantry and fridge staples to create a rich meal
• Ready in about an hour including simmer time, perfect for weeknights
• Dairy-free but creamy and satisfying with coconut milk
• Flexibility to swap chicken for tofu or change potatoes for sweet potatoes

I first made this stew on a chilly evening when I needed something cozy and fast. The family loved it so much it quickly became one of our go-to meals, especially because it reheats beautifully.

Ingredients

• Boneless skinless chicken thighs: stay tender and flavorful, great for stewing
• Yukon Gold potatoes: creamy texture that holds shape well, easy to find
• Small onion: builds a mellow, sweet flavor foundation when cooked down
• Garlic cloves: add punch and depth to the aromatic base
• Fresh ginger root: brightens and warms the dish naturally, go for fresh over powder
• Unsweetened full-fat coconut milk: the creamy non-dairy base that carries the curry flavors
• Chicken broth: layers savory richness, pick a good quality brand or homemade if possible
• Curry powder: the star spice blend for warm, earthy notes, choose one with turmeric included
• Ground turmeric: adds color and a subtle earthiness that complements curry
• Salt and black pepper: essential seasoning to balance and enhance all flavors
• Lime juice (optional): a fresh hint of acidity to finish and brighten the stew

Step-by-Step Instructions

Prep the Chicken and Vegetables:

Pat chicken thighs dry, then cut into bite-sized cubes to ensure even cooking. Peel and dice Yukon Gold potatoes into roughly 1-inch chunks so they soften evenly without falling apart. Finely chop the onion, mince the garlic cloves, and grate fresh ginger for a fragrant aromatic base.

Brown the Chicken:

Heat a large heavy-bottomed pot over medium-high heat and drizzle with oil. Arrange chicken cubes in a single layer to brown evenly. Let them cook undisturbed until lightly browned on one side, about 3 minutes, then flip to brown the other side for another 2 to 3 minutes. This step seals in flavor and builds a taste base. Transfer browned chicken to a plate and keep the browned bits in the pot—they add wonderful depth.

Cook the Aromatics:

Lower heat to medium. Add a drizzle of oil if the pot looks dry. Toss in the chopped onion and stir often until soft and gently golden, about 4 to 5 minutes. Stir in minced garlic and grated ginger, cooking just until fragrant, approximately 30 seconds. This gentle cooking draws out sweet and spicy notes without bitterness.

Bloom the Spices:

Sprinkle curry powder, turmeric, salt, and black pepper over the softened aromatics. Stir constantly for about one minute allowing the spices to toast lightly and release their full flavors. This step is key for a layered, vibrant stew.

Add Liquids and Potatoes:

Return the browned chicken and juices to the pot, stirring to coat with the spiced onion mixture. Pour in chicken broth and use a wooden spoon to scrape any flavorful browned bits from the bottom. Stir in creamy coconut milk until the broth looks smooth and well combined. Add the diced potatoes and bring to a gentle boil over medium-high heat.

Simmer Until Tender:

Once boiling, reduce heat to low, cover the pot, and let everything simmer until the potatoes are soft and deliciously tender, about 20 minutes.

Finish and Serve:

Remove the lid and simmer for a few extra minutes if you prefer a thicker stew. Taste and add extra salt or pepper if needed. Stir in fresh lime juice for brightness if you like. Ladle the stew into bowls and serve hot with rice or warm dairy-free flatbread.

Save

One of my favorite parts about this recipe is how the curry spices bloom in the oil before adding liquids. I learned that skipping that step results in a flatter flavor. Also, the first time I made this stew, my kids eagerly asked for seconds because it felt like a warm hug on a cold night.

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove to keep the chicken moist and potatoes tender. This stew also freezes well—thaw overnight in the fridge and warm slowly the next day.

Ingredient Substitutions

Swap chicken thighs for chicken breast if you want leaner protein but be careful not to overcook or dry it out. For a vegetarian version, firm tofu cubes work great, soaking up the curry flavors nicely. Use sweet potatoes instead of Yukon Gold for a sweeter, earthier stew with a beautiful deeper color. Vegetable broth replaces chicken broth if keeping the stew fully plant-based.

Serving Suggestions

Serve this stew over fluffy jasmine or basmati rice to soak up all the sauce. Crispy dairy-free flatbreads or warm naan are also excellent for dipping. A simple side of steamed greens like bok choy or kale pairs well to introduce some fresh texture and color.

Cultural Context

Coconut curry dishes like this have roots across many tropical Asian and Indian cuisines where coconut milk is a common ingredient for creamy, dairy-free cooking. The warming spices like turmeric and curry powder are traditional components that bring depth and medicinal qualities to many regional dishes.

Pro Tips

• Toast the spices just until fragrant and do not burn them or they'll taste bitter
• Use full-fat coconut milk for creaminess and richness, lighter versions may be watery
• Letting the stew rest overnight deepens and marries the flavors for even better taste

Recipe FAQs

→ What type of chicken works best for this stew?

Boneless, skinless chicken thighs are ideal for their tenderness and ability to absorb flavors, but chicken breasts can be used for a leaner option.

→ How do I get the curry powder to release its full flavor?

Gently toasting the curry powder and turmeric in the pot with aromatics like garlic and ginger helps bloom the spices, enhancing their aroma and depth.

→ Can I substitute the potatoes with other vegetables?

Yes, peeled and cubed sweet potatoes can be swapped in, offering a sweeter flavor and richer color while cooking at a similar rate.

→ What can I use instead of chicken broth?

Vegetable broth makes a great substitute, especially if you prefer a lighter, fully plant-based stew that still complements the curry spices well.

→ How can I thicken the stew if it's too runny?

Simmer the stew uncovered for a few extra minutes to reduce the liquid and intensify the creamy coconut curry texture naturally.

→ Is there a way to add brightness to the dish?

A squeeze of lime juice added just before serving provides a fresh and zesty contrast to the rich, creamy curry base.