Chicken and Potato Curry with Coconut Milk

Name: Chicken and Potato Curry with Coconut Milk
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian/Southeast Asian inspired
Ingredients: 1 tablespoon coconut oil or vegetable oil; 1 large onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon curry powder; 1 teaspoon ground cumin; 1/2 teaspoon turmeric powder; 1/4 teaspoon cayenne pepper (optional, for heat); 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces; 2 large potatoes (about 1 pound), peeled and cut into 1-inch cubes; 1 (13.5 ounce) can full-fat coconut milk; 1 cup chicken broth; 1 tablespoon fish sauce (optional, for depth of flavor); 1 teaspoon brown sugar (optional, to balance flavors); Salt and black pepper to taste; Fresh cilantro, chopped, for garnish; Cooked rice, for serving

EasyIndian/Southeast Asian inspiredPrep: 20 minutesCook: 30 minutesServes 4

A flavorful and aromatic curry featuring tender chicken and potatoes in a rich coconut milk sauce, perfect for a satisfying dinner.

Chicken and Potato Curry with Coconut Milk

Ingredients

•1 tablespoon coconut oil or vegetable oil
•1 large onion, chopped
•2 cloves garlic, minced
•1 tablespoon fresh ginger, grated
•1 tablespoon curry powder
•1 teaspoon ground cumin
•1/2 teaspoon turmeric powder
•1/4 teaspoon cayenne pepper (optional, for heat)
•1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
•2 large potatoes (about 1 pound), peeled and cut into 1-inch cubes
•1 (13.5 ounce) can full-fat coconut milk
•1 cup chicken broth
•1 tablespoon fish sauce (optional, for depth of flavor)
•1 teaspoon brown sugar (optional, to balance flavors)
•Salt and black pepper to taste
•Fresh cilantro, chopped, for garnish
•Cooked rice, for serving

Dietary Info

Gluten-free (ensure broth is gluten-free)

Instructions

1
Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2
Add the minced garlic and grated ginger to the pot and cook for another 1-2 minutes until fragrant.
3
Stir in the curry powder, ground cumin, turmeric powder, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant.
4
Add the chicken pieces to the pot and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes.
5
Stir in the cubed potatoes, coconut milk, and chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender and the chicken is cooked through. Stir occasionally to prevent sticking.
6
Stir in the fish sauce and brown sugar (if using). Season with salt and black pepper to taste. Cook for another 2-3 minutes to allow the flavors to meld.
7
Garnish with fresh chopped cilantro and serve hot over cooked rice.

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