Curried Coconut Chicken with Potatoes

We love curry dishes. They meet my husband’s need for heat, and have that lovely savory-spicy-sweet combo that I am so fond of myself. This dish has an especially well-balanced flavor — sweet coconut milk mellows acidic tomatoes, the potatoes softening the curry’s edge. It could easily be made vegetarian – we used a mix of chicken and potatoes but you could substitute an extra potato for the chicken without changing the texture dramatically. This recipe served the two of us, with a tiny bit of leftovers for an afternoon snack the next day 🙂

chicken curry


  • 1/2 pound chicken, cut into small pieces
  • 1 onion, diced
  • 1 red potato, cut into 1/2″ cubes
  • 2 cloves garlic, crushed
  • 2-4 tablespoons curry (we use a mixture of curry powder and hot curry paste)
  • 1 can coconut milk (light is fine)
  • 1 can diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 3 tbs sugar
  • vegetable oil
  • salt and pepper


  1. Pour about a tablespoon or two of vegetable oil in a wok or large skillet on medium heat. Add the curry paste and powder, stir slowly for a few minutes – until the curry is aromatic and the texture is even. Do not rush this process – it is what makes the curry taste so good!
  2. Add the onion and sauté until translucent.
  3. Add the chicken and cook until no longer pink, making sure to coat the pieces with the curry oil.
  4. Add the potatoes and cook for another 5 minutes or so – until you are able to cut the potatoes with your cooking utensil.
  5. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Add salt and pepper to taste. Salt really brings out the flavor of the curry – if you don’t use enough, you will only taste heat.
  6. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes. The dish is done when the potatoes are cooked through and the sauce is thick. If you are having a hard time getting the sauce thick enough, you can leave the lid off for a few minutes.

Serve over rice, with a slightly sweet white wine. I am sure you could also add frozen peas to this dish to get in your green vegetables for the day, I’d put them in when the potatoes had been cooking for a few minutes already.


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