Coconut curry chicken with potatoes filled with aromatic and flavors you can’t resist. It was prepared along with peas, carrots, spices, and of course coconut milk. Preparing this coconut curry chicken with potatoes was brief because it was one dish and not so much cleaning required.
I used Thai coconut milk, you can use any brand you like, also I didn’t have fresh peas so I used frozen peas and carrots if you have fresh peas and carrot feel free to use them. I used chicken thigh (bones-in) but you can use chicken breast, just diced them into bite-sizes and season as the recipe stated. Chicken breasts take a lesser time to cook so adjust the cooking time when cooking the chicken.
You might want to try;
- 2 tbsp olive oil
- 4 pieces chicken thighs (you can substitute chicken breast)
- 1 --14 oz coconut milk
- 1 Cup diced peas and carrot
- 1 cup diced potatoes (peel and diced)
- 1 small onion chopped
- 2 cloves garlic minced
- 1 cup chicken broth low sodium
- 1-15 oz Tomato sauce (optional)
- 2 Tablespoons Paprika
- 1 Teaspoon chili pepper (optional)
- 2 tablespoons curry powder
- salt and pepper to taste
Clean the chicken and season with salt, pepper, paprika, some of the curry powder and set aside.
Heat the olive oil in a large skillet pan, add the chicken and cook on both sides (skin side first) for about 8-10 minutes or until the chicken is like half-way cooked. If you’re using diced chicken breast it should take about 5minutes, but the chicken thighs take a little bit longer.
Remove the chicken onto a dish and set aside.
In the same pan, add the onion and garlic and cook for a few minutes making sure it is not burnt. Add the remaining curry powder and stir.
Throw in the diced potatoes, season with salt and pepper then cook for a couple of minutes making sure you stir around and the potatoes are coated.
Add the coconut milk.
Add tomato sauce first (if you are using) and cook for a few minutes before adding the chicken broth and chicken. Stir everything together, bring to a boil then cover with a lid and turn down the heat and allow everything to simmer until the chicken and potatoes are fully cooked 15 to 20 minutes or more.
Add the peas and carrots, combine and let everything warm up, check the seasoning and readjust if necessary.
Coconut curry chicken potato is ready.
Serve over rice, with pita bread, or as it is.
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