Coconut Curry Chicken Potatoes (Printable Version)
Warm, creamy chicken and potato stew with coconut milk and gentle curry spices for a comforting meal.
# Everything You’ll Need:
→ Poultry
01 -
1.25 lb boneless, skinless chicken thighs, cubed
→ Vegetables
02 -
3 medium Yukon Gold potatoes, peeled and diced into 1-inch pieces
03 -
1 small onion, finely chopped
04 -
3 cloves garlic, minced
05 -
1 tablespoon fresh ginger root, grated
→ Liquids
06 -
1 can (13.5 fl oz) unsweetened full-fat coconut milk
07 -
3 cups chicken broth
→ Spices
08 -
1.5 tablespoons curry powder
09 -
0.5 teaspoon ground turmeric
10 -
0.5 teaspoon salt
11 -
0.25 teaspoon black pepper
→ Finishing
12 -
0.5 lime, juiced (optional)
# Steps to Cook:
01 -
Pat chicken thighs dry and cut into bite-sized cubes. Peel and dice Yukon Gold potatoes into 1-inch pieces. Finely chop onion, mince garlic, and grate ginger.
02 -
Heat a large heavy-bottomed pot over medium-high heat with a drizzle of oil. Add chicken in a single layer and cook until lightly browned on two sides, approximately 5 to 6 minutes. Remove chicken and set aside, leaving browned bits in the pot.
03 -
Reduce heat to medium, add oil if needed. Sauté chopped onion until softened and lightly golden, about 4 to 5 minutes. Add minced garlic and grated ginger, cooking until fragrant, around 30 seconds.
04 -
Stir in curry powder, turmeric, salt, and black pepper. Continuously stir for about 1 minute to toast the spices and enhance aroma.
05 -
Return chicken and any juices to the pot, stirring to coat with spices. Pour in chicken broth and scrape the bottom to deglaze. Stir in coconut milk until mixture is creamy and blended. Add diced potatoes and bring to a gentle boil over medium-high heat.
06 -
Reduce heat to low, cover, and simmer for about 20 minutes until potatoes are tender.
07 -
Uncover and simmer a few more minutes to thicken if desired. Adjust seasoning with salt and pepper. Stir in lime juice if using. Serve hot, optionally with cooked rice or dairy-free flatbread.
# Extra Suggestions:
01 -
For a leaner or meatless option, substitute chicken thighs with boneless chicken breasts or firm tofu. Sweet potatoes may be used in place of Yukon Gold potatoes without adjusting cooking times.