Why You’ll Love This Recipe

This recipe combines the creaminess of coconut milk with the warmth of curry powder for a rich, flavorful sauce. The chicken stays tender and juicy, while the potatoes soak up all the savory flavors. Quick and easy to prepare, this dish is perfect for busy weeknights, but elegant enough to serve for guests. Optional toppings like peanuts, cilantro, and red chiles add texture and bright flavors that elevate the meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 medium potatoes, peeled and cubed
1 small onion, chopped
2 teaspoons canola oil
1 pound boneless skinless chicken breast halves
1 cup light coconut milk
4 teaspoons curry powder
1 garlic clove, minced
1 teaspoon reduced-sodium chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked rice
Optional toppings: cilantro, shredded coconut, chopped peanuts, thinly sliced red chiles

Directions

In a large skillet or sauté pan, heat canola oil over medium heat. Add chopped onion and cook until softened, about 3–4 minutes.
Add cubed potatoes and cook for another 5 minutes, stirring occasionally.
Season chicken breasts with salt and pepper, then add them to the pan. Cook until lightly browned on both sides, about 4–5 minutes per side.
Stir in coconut milk, curry powder, garlic, and chicken bouillon. Bring to a simmer, cover, and cook for 15–20 minutes, or until the chicken is cooked through and the potatoes are tender.
Remove chicken and slice or cube as desired. Return to the pan and stir to coat with the sauce.
Serve over hot cooked rice and garnish with optional toppings like cilantro, shredded coconut, peanuts, or red chiles.

Servings and Timing

Makes about 4 servings
Preparation time: 10 minutes
Cooking time: 25–30 minutes
Total time: 35–40 minutes

Variations

Substitute chicken thighs for chicken breasts for extra juiciness.
Add vegetables like bell peppers, peas, or carrots for more color and nutrients.
Use full-fat coconut milk for a richer sauce, or light coconut milk for fewer calories.
Adjust curry powder to taste or add a pinch of cayenne for extra heat.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat or in the microwave, adding a splash of coconut milk or water if needed to loosen the sauce.

FAQs

Can I make this recipe ahead of time?

Yes, the dish can be prepared a day ahead and reheated before serving.

Can I use other types of rice?

Yes, jasmine, basmati, or even brown rice work well.

Can this recipe be made gluten-free?

Yes, all ingredients are naturally gluten-free. Just confirm the bouillon is gluten-free.

How spicy is this dish?

This curry is mild, but you can add red chiles or a pinch of cayenne pepper for more heat.

Can I freeze leftovers?

Yes, Coconut Curry Chicken can be frozen for up to 2 months. Thaw in the refrigerator and reheat gently.

Conclusion

Coconut Curry Chicken is a creamy, flavorful, and easy-to-make dish that brings warmth and comfort to your table. With tender chicken, hearty potatoes, and a rich coconut curry sauce, it’s perfect for weeknight dinners, meal prep, or entertaining guests. Optional toppings add extra flavor and texture, making this a versatile dish that everyone will love.