Chicken Curry with Coconut Milk and Potatoes
This Chicken Curry is made with Coconut milk and Potatoes, giving it a creamy and comforting yet light and bright flavor profile. All you need is one pot and 40 minutes to make this healthy and easy recipe. Use potatoes, bell peppers, or whatever veggies you've got on hand. No curry paste required!
- Prep time
- 5 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 2 tbsp refined coconut oil (or any neutral oil)
- 1/2 tsp cumin seeds
- 1 small cinnamon stick
- 2 green cardamom pods (optional)
- 1 medium yellow onion (finely chopped)
- 5 garlic cloves (crushed)
- 1/2 inch piece ginger (crushed)
- 1 green chili pepper (slit in half lengthwise)
- 1 medium Vine or Roma tomato (chopped)
- 1 medium to large russet potato (peeled and cut into 3/4" cubes (See Note 1))
- 1 green or red bell pepper (cubed into 1" squares (optional))
- 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 (See Note 2)
- 1+1/2 tsp kosher salt (or to taste)
- 1 lb boneless chicken breasts or thighs (cut into 1"cubes)
- 1 14-oz can unsweetened full-fat coconut milk
- 1/4 cup plain, whole milk yogurt (omit for dairy-free)
- 2 tbsp cilantro leaves (chopped)
- lime or lemon slices (optional, for serving)
Instructions
- 1
Heat oil in a large non-stick or heavy-bottomed pan over medium-high heat. Add the cumin seeds, cinnamon stick, and cardamom pods, if using. Let these spices sizzle and immediately add the onions. Sauté for 7-8 minutes, until lightly browned. If needed, deglaze the pan with 1-2 tbsp of water and allow the water to evaporate.
- 2
Add the garlic and ginger and cook for 30 seconds or until the raw smell disappears. Add the green chili pepper and tomato and sauté for 2-3 minutes, until the tomatoes become soft. Add the potato, bell pepper (if using), spice powders (coriander, cumin, turmeric, black pepper, and red chili flakes), and salt and stir to mix.
- 3
Increase the heat to high. Add the chicken and stir-fry for 3-4 minutes or until the chicken changes color. Add the coconut milk and yogurt and bring the mixture to a light boil.
- 4
Lower the heat to low-medium, cover and allow to simmer for about 20 minutes, until the chicken is cooked through and the potatoes are fork tender. Uncover and raise the heat to allow the sauce to thicken for 2-3 minutes, if desired.
- 5
Taste and adjust salt and seasoning. Garnish with chopped cilantro and serve with white basmati rice and lime or lemon, if desired.