Chicken, curry spices, potatoes and coconut milk give this dish an aromatic flavor you'll really enjoy. Enjoy this over basmati rice for a complete meal (or great with roti).
To make this light I use skinless chicken and I remove all fat. I buy Light Coconut Milk from Trader Joe's, it's is half the points of regular coconut milk. I am starting to see other brands carry it as well.
Chicken Curry with Coconut Milk
Gina's Weight Watcher Recipes
Servings: 6 • Size: 1 thigh with sauce and potato • Old Points: 4 pts • Points+: 4 pts
Calories: 160.0 • Fat: 6.3 g • Protein: 15.0 g • Carb: 10.5 g • Fiber: 1.3 g • Sugar: 0.3 g
Sodium: 63.9 mg without salt
- 1 tbsp olive oil
- 1/2 tsp roasted cumin
- 1-1/2 tsp garam masala
- 2 tsp curry powder
- 1/2 onion, minced
- 5 cloves garlic, minced
- 1 large tomato, chopped
- 2 tbsp fresh cilantro, chopped
- 1/2 cup light coconut milk
- 3/4 cup water
- 1 large potato, peeled and diced small
- 6 skinless chicken thighs
- kosher salt to taste
Add oil to a large pan, on medium heat. When oil is hot add onion and garlic and sauté. Add cumin, masala
and curry powder and mix well. Place chicken in the pan and season with salt. Mix together with all spices and brown on both side for a few minutes. Add tomatoes, cilantro, water, coconut milk and adjust salt to taste. Mix all ingredients and cover pan, simmer on low until chicken is cooked through, about 20 minutes. Add potatoes and more water if neccesary and simmer, covered an additional 5-10 minutes.
Coconut milk is so tasty in food! Makes it uniqe, and it's also healthy.
ReplyDeleteI add it to my scrambled eggs!
This sounds amazing!
ReplyDeleteAwesome as always Gina.
ReplyDeleteYou have an award waiting for you on my blog.
Jodi
Hi Gina,
ReplyDeleteDelicious meal! I make this almost once a week because it's so good!!
Thanks a lot for your advert in Entrecard! Cool!
Have a good evening my friend and thanks for your comment too!
I'll be making this one!
ReplyDeleteIt's gluten-free, which is great for a lot of us that can't eat wheat/gluten!
Hi from South Africa,
ReplyDeleteThis looks yummy!! Cannot wait to try it out.
Thanks
Michelle
hello-
ReplyDeletethis recipe looks amazing! I would like to know where you get roasted cumin and garam masala. i am not familiar with "roasted" cumin or the latter! thanks so much! by the way, your pictures are fantastic, too, gina! they make a world of difference and set you apart from other recipe sites!
thanks so much!
Hi Sabrina,
ReplyDeleteI can usually find this in the supermarket here in New York, but if you can't find this in your neighborhood, Im sure you can find it online.
Wow, I stumbled across this recipe and made it this weekend and it was amazing!! Thank you for posting it and I look forward to trying other recipes on your site.
ReplyDeleteHello from Toronto! I made this last weekend - and it was DELICIOUS. Tasted very much like you can buy at local roti shops.
ReplyDeleteThank you for posting and sharing.
You're welcome! Yes, it is very authentic!!
ReplyDeleteI have been looking for a good chicken curry with coconut milk recipe, and girl, you have done it again!You are the one I turn to when I need a new tasty WW meal! I am thinking of lightening it up by trying chicken breast, and butternut squash, instead of potato. I have so much squash, and I need some new ideas to do with it. wish me luck! Suzan
ReplyDeleteFirst of all, I love your site, so thank you! I was wondering, I'm making this recipe now, and I'm finding that with the 3/4 cup of water it made my dish a little watery. Is there anyway to thicken the sauce a bit?
ReplyDelete@Suzan- that sounds like it would be amazing. Let me know how it comes out!
ReplyDelete@ragamuffin- just let it cook a little longer, it will reduce and thicken.
This looks so yummy. I am new to the site, just diagnosed with high blood pressure, cholesterol, and my blood sugar levels are up. (Much of this should come down by losing weight). I cannot wait to try some recipes and I think with how diverse the recipes are I just might not get bored of eating healthy! Thanks!
ReplyDeleteGood luck to you and let me know what you think!! : )
ReplyDeleteI tried this. I'm not a big fan of cumin or cilantro. So I took them out and added a chicken stock cube instead and it is one of my FAVOURITE curry recipes :) Thanks so much for it. Love it :)
ReplyDeleteThis was SO good & easy to make.. I love one-pan/pot meals. I added 2 potatoes to make it a bit more filling for my kids & DH & since we all love cilantro, I added closer to a 1/2 cup! lol We are big fans of Indian food/curry so this was an instant winner for us. Thanks for another great recipe!
ReplyDeleteOh I forgot to say that I made a Cilantro Chutney to go with this & it added that extra "oomph" without the extra points!
ReplyDeleteI love curry too and I love this recipe. I really need to make this for my friends who think they don't like curry. I know they will change their minds!
ReplyDeleteMy GF is singing with Domingo tonight here in LA! I'm gonna surprise her when she gets home with this dish! Thanks Gina from a couple of Opera singers in LA LA land :)
ReplyDeleteWow, opera singers! You might be the first here! I hope she enjoys it, singing with Domingo... she must be great!
ReplyDeletethis is probably a bit late, lol but i make a very similar curry. its basically the same base but instead of chicken i use chickpeas, cauliflower and potatoes. VERY GOOD! and super filling!
ReplyDeleteNot late, LOVE that idea! So much I might make it soon!!
ReplyDeleteI made this last night and it was amazing! Thanks so much Gina. I wish I knew how to make roti to go along with it.
ReplyDeleteCould you update the Points + for this recipe? That would be great! Thanks so much again =)
I just made it and while it is spicy (my nose is running) its bland if that makes any sense. The chicken is seasoned well, but the sauce is bland. I couldn't find the masala so I made my own and didn't use cilantro because I didn't have any. Any suggestions on what may have happened, other than the subs I made?
ReplyDeleteI made this tonight and used chicken breast tenders cut into large bites. It was delicious - very comforting and filling. I did have to add salt a couple of times in the cooking process, but I find that with any recipe that uses coconut milk. I thought the spices were just perfect - wonderful flavor! I figured points plus to be about the same, and for 4 servings just over 6 points (with breast meat) - but don't take my word for it!
ReplyDeleteanonymous, try it with masala and cilantro next time.
ReplyDeleteLeigh, yes it needs salt as it cooks for sure! I love this dish!
We had this tonight over rice and it was the best! It satisfied my every Indian craving. Thanks Gina
ReplyDeleteThis looks awesome! I love all of your recipes that I've tried so far. Just wondering, about how many chicken breats would be equivalent to 6 thighs? Thanks!
ReplyDeleteI'm guessing 3 or 4.
ReplyDeleteMade this recipe tonight and it was awesome!! Even my son liked it. I used a "mild curry" as that's all I had plus I just used regular cumin as I didn't have any "roasted." I also didn't add the potato as I'm watching carbs, but didn't miss it at all. I also had to substitute a small can of diced tomatoes since I didn't have any fresh. Served it over basmanti rice. This is another keeper!! Thanks Gina!
ReplyDeleteI made this last night and it was delicious!! Even my father, who fancies himself a food critic and never likes anything, said it was good! I used mild curry and tikki masala instead of garam masala because that's all my supermarket had. It was super tasty but not at all spicy, so I may pick up a stronger curry for next time. I'll also keep my eyes open for garam masala so I can try the exact recipe. I might add a few raisins in the mix next time for some extra sweetness too! Thanks for the great recipe and I can't wait to try another!
ReplyDeleteHere's my blog post chronicling my curry adventure :)
http://fatfatalefashion.blogspot.com/2011/05/food-files.html
I discovered chicken curry this year and I LOVE it! The kind I have eaten has been made with breasts, thank goodness... I just can't seem to like thighs. Will definitely try this! :)
ReplyDeleteOMG! This is the first time I have ever a) eaten Indian food and b) cooked Indian food. May I say, this is AMAZING! One of my new favorites. Thanks, girl! You rock
ReplyDeleteErin
I love this dish too, just made it last week for supper!!
ReplyDeleteI love your recipes! I've been on your site since August 1st and have lost 12 lbs. cooking your delicious food...so thank you! As for this recipe, if I swapped out the 6 chicken thighs for 4 chicken breasts, would the points still be the same? I plan on making this for dinner tonight and can't wait to try it.
ReplyDeleteOf all places I found the masala at Uncle Giuseppe's (an Italian store for those of you who can't tell) I've been told that Pathmark carriers it and McCormick makes it as well but i have only seen it in those little recipe cards that have all of the spices measured out already for Curry
ReplyDeleteI love love love your recipes! I have some chicken thighs leftover from another one of your amazing recipes, so I want to give this one a try!
ReplyDeleteThe boneless, skinless chicken thighs I got are huge! For your recipe, what is the weight of one thigh? Mine are about 5-6 oz. Thanks!
Very good!!! Really liked it including my partner who doesn't care for new foods and spices that much. Left the cilantro out for her taste and used turkey breast instead since that's what I had in the house. This could be a very versatile recipe!!
ReplyDeleteCan you post and update with calories and other stats not just the points? Thanks! I'm hoping to make this up over the weekend. Does it freeze well in individual servings. I'm thinking of leaving out the potato as I know they don't freeze overly well and then taking indivdual rice cups with a serving for lunch.
ReplyDeleteI made this last night and it was fantastic. Thanks so much for the great recipes. Sending big loves from the UK.
ReplyDeleteSo happy you enjoyed it : )
ReplyDeleteWow, this was delicious! I didn't have cilantro, but it was still great. I used chicken breasts and canned diced tomatoes with most of the juices drained. Thanks for the great recipe!
ReplyDeleteLove love loved this. The sauce was a bit loose so I thickened it with a cream and flour slurry and let it cook down for a while longer than written, but it was so so so so so SO good.
ReplyDeleteThank you for the recipe ^_~
Gina, any ideas on how to make this dish in the slow cooker? Love your recipes :)
ReplyDeleteyes, Gina--any ideas on how to make this in the slow cooker??
ReplyDeleteHi! Can I used chicken breast instead of chicken thighs? If so, how many breasts to thighs ratio? Thank you!
ReplyDeleteYes, would love to know the weight of the chicken you used instead of the number of thighs, thanks!
ReplyDeleteThis was delicious! I used chicken tenders instead (defrosted too many for superbowl so I saved them for dinner tonight) and I cut them up into bite sized pieces. Perfect filling dinner tonight. Thank you for another wonderful recipe!
ReplyDeleteI made this tonight and it was so delicious. I mean really delicious, not diet delicious! I left out the cilantro (we're in the no camp) and it was great. Served it on 1/2C of brown rice and my husband and daughter each got a piece of nan.
ReplyDeleteI used 1-lb of boneless, skinless thighs and they were so tender, I'll be using more of those as well.
thanks Gina. My first curry ever and it was a msterpiece:)
Hi,
ReplyDeleteI want to make this tonight and was just wondering how much of the sauce is in one serving? Like 1 cup or something like that?
Thanks
This was soooo delicious!!!. I did not have the garam marsala, but i had everything else and the recipe turned out fabulous.
ReplyDeleteSo if I cant find roasted cumin will regular cumin be okay?
ReplyDeleteSure!
ReplyDeleteJust made a pot! So delicious. So far, I've tried your Spanish rice and chicken curry dishes. Cannot wait to try more, as your recipes have yet to fail me. Thank you so much for healthy ethnic food!!!!
ReplyDeleteI made this tonight and used coconut water instead of coconut milk. Naturally, it turned out with more of a clear broth than a creamy consistency. We had it over jasmine rice, and it was fabulous! When I put it all into the recipe builder, it was 8oz for 6P+. Thanks, Gina!
ReplyDeleteI made this with breasts instead of thighs, cut in half and pounded. Let it thicken/cook down. This is amazing. I am licking the spoon! Can't wait to try more.
ReplyDeleteI've made this twice now and it is delicious and easy to make. My husband loves it too! Thanks for the recipe:D
ReplyDeleteI finally made this recipe. I'm trying to stretch my budget, so I doubled the potatoes and cut the chicken in half. It was still delicious! Even the picky eaters loved it.
ReplyDeleteI made this tonight and it was delicious! I shredded the chicken thighs and added the fresh tomato and cilantro in the last 5 minutes. I topped it with avocado and lemon juice. Yummm!!!
ReplyDeleteI made this tonight and followed the recipe for the most part, as written. I cooked about 10 minutes longer after adding the potatoes because I checked my chicken with the thermometer and it wasn't done (maybe because I left the skin on). I also diced the tomatoes way smaller than the pic (printed the recipe without pics).
ReplyDeleteAnyway, while this was delish, the potatoes did seem to soak up a good amount of sauce because I didnt have nearly as much sauce as in the picture. I guess this is because I cooked it longer. Also, some of the food did burn a little at the bottom(should have added even more water)
This was still very tasty tho.
Should I use hot madras curry or regular curry for this?
ReplyDeletemadras curry
DeleteWe made this tonight and it didn't turn out quite right. It was too runny and the potatoes were under-cooked. We ended up cooking it longer and uncovered to let it thicken. This seemed to be helpful.
ReplyDeleteHope this helps others!
Hi, I am from South Africa. This receipt is just incredible. Trying it tonight!!
ReplyDeleteThis is simmering on the stove as we speak and it smells AMAZING!! I have a feeling it will be a home run!
ReplyDeleteOh MY Gosh!!!!!!!!!!!!! This is my FAVORITE dish thus far! I L-O-V-E-D it. I ate ALL the left overs all by myself and I did not want to share. I made a double batch because I was going to freeze one batch and eat it later. Sad (or good) to say that it did not make it into the freezer. The only advice though is to put the potatoes in at the same time you put the tomatoes, curry paste, coconut milk etc..... I know the potatoes would not been done if I did not do that, then I would have to have cooked it longer making the chicken really overcooked. It did require more than 20 or even 30 min simmering time for both the chicken and the potatoes to be done. I think I did mine for about 45 min. I will definently be making this one again and again and again.
ReplyDeleteGracias!
I am never, ever disappointed by your recipes. I made this because I needed to use up some chicken thighs and had the majority of the ingredients already. I did add a little cayenne pepper because I love spice, and I placed the potatoes in with the tomatoes as other commenters suggested. This dish is now added to my super easy to make and delicious list! I will be making it over and over. You always seem to please me! I REALLY wish you would come out with a cook book already. I want it! :)
ReplyDeleteI love this dish, good news, I'm working on one!!!
DeleteThe aroma alone is a prelude for my taste buds....SCENTsationa!!!l...and I have mad something similar, but i didn't use coconut milk...we are delighted and can't wait for dinner esta noche!!! (btw I am a Texan and I speak broken Spainglish ;)... Thanks for your recipe..
ReplyDelete