Potato & Chicken Coconut Curry Recipe

Written by on in Recipes, Budget Friendly, Weeknight Favorites

I am, admittedly, a novice when it comes to Indian food.  Curry scared me as I’d had it years ago and it tasted terrible and was so stupidly hot it was inedible.  I sort of painted all curry with that same brush – and steered clear for years.  Then I tried a coconut lime chicken recipe that had a tad of curry powder in it, and I realized that not all curry is hot, and some curry tastes amazing!

So – I got braver today and tried a Coconut Chicken Curry recipe that I modified a bit and made more to our taste.  This turned out great!  I served with steamed rice, toasted naan bread, shredded lettuce, fresh tomato, and sliced red onion.  It was ah. mah. zing.

If you wanted to make this vegetarian, use water instead of broth/stock and double the potato.  It would taste great.  I had one chicken breast in the fridge already thawed so that’s what I put in here, but all potato would be pretty damn tasty as well!

If you feel the need – garnish with parsley or cilantro 🙂

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Potato & Chicken Coconut Curry Recipe

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Author Carrie

Ingredients

  • 2 Tbsp Oil
  • 3 Tbsp Mild Curry Powder
  • 1 Lg. Onion Dice
  • 3 Cloves Garlic minced/smashed
  • 13.5 oz Can Lite Coconut Milk
  • 2 C. Chicken Stock or Water
  • 2 Sm FreshTomatoes diced
  • 4 Med Potatoes Chunked to bite size
  • 1 tsp sugar
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1 Chicken Breast butterflied and cut into bite size pieces
  • 1/2 C. Broth
  • 2 Tbsp Cornstarch
  • 1/2 Lime juiced

Instructions

  1. In a large skillet or dutch oven heat oil until warm - not crazy hot. Add in curry powder and stir well, letting it heat until the curry becomes fragrant but does not burn.
  2. Add in minced onion and the garlic and stir well - let saute until onion starts to soften, then add in the coconut milk and the stock or water - bring it up to a boil
  3. Add in the potatoes and tomatoes and stir - add in salt and pepper and the sugar. Cover and let cook for about 15-20 minutes until potatoes are almost done.
  4. While potatoes are cooking, cut the chicken into chunks and season with salt and pepper.
  5. When potatoes are ALMOST done, add in the chicken and cover again - cook about 10-15 more minutes until the chicken is done.
  6. When chicken is done - stir the broth and the cornstarch together and add to the boiling curry mixture. Bring back to the bubble until thickened and let cook for another 5 minutes. Squeeze in lime juice and serve!