Chicken Curry with Coconut Milk

Chicken, garam masala, cumin and curry spices are simmered with potatoes and coconut milk to give this dish an aromatic flavor you'll really enjoy. Serve this over basmati rice for a complete meal (also great with naan or cauliflower rice to keep the carbs low).

Chicken, garam masala, cumin and curry spices are simmered with potatoes and coconut milk to give this dish an aromatic flavor you’ll really enjoy. Serve this over basmati rice for a complete meal (also great with naan or cauliflower rice to keep the carbs low).

Chicken, garam masala, cumin and curry spices are simmered with potatoes and coconut milk to give this dish an aromatic flavor you'll really enjoy. Serve this over basmati rice for a complete meal (also great with naan or cauliflower rice to keep the carbs low).

Once in a while I crave this chicken curry recipe, and yesterday was one of those days so I took it upon myself to re-shoot this and revive it from the archives from way back in 2008. I use skinless chicken thighs (I prefer on the bone for more flavor) but you can use your favorite part of the chicken. If you want to leave the potatoes out that would also be totally fine. To make chicken curry in a hurry, this can easily be adapted for the Instant Pot or pressure cooker using slightly less water and the Poultry button, then do a quick release, add the potatoes and cook 5 more minutes.

Chicken Curry with Coconut Milk

Serve this over basmati rice for a complete meal (also great with naan or cauliflower rice to keep the carbs low).

Ingredients:

  • 1/2 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
  • 2/3 cup water
  • 8 oz (1 large potato), peeled and diced small
  • 6 skinless chicken thighs
  • kosher salt to taste

Directions:

  1. Heat oil in a large deep skillet, over medium heat.
  2. Add onion and garlic and sauté 1 minute. Add cumin, masala and curry powder and mix well, cooking 1 minute.
  3. Place chicken in the pan and season with 1 teaspoon salt.
  4. Add tomatoes, cilantro, coconut milk and water.
  5. Stir all ingredients and cover pan, simmer on medium-low until chicken is cooked through, about 30 minutes.
  6. Add potatoes, 1/2 teaspoon salt and simmer, covered an additional 10 minutes, or until the potatoes are tender.
Pressure Cooker Directions: Reduce water to 1/2 cup and cook the chicken after step 4 on high pressure for 15 minutes, quick release then add potatoes, high pressure 5 minutes. Let it release naturally.

Nutrition Information

Yield: 6 servings, Serving Size: 1 thigh with sauce and potato

  • Amount Per Serving:
  • Smart Points: 6
  • Points +: 5
  • Calories: 213
  • Total Fat: 7g
  • Saturated Fat: 1.5g
  • Cholesterol: 108mg
  • Sodium: 392.5mg
  • Carbohydrates: 12g
  • Fiber: 1.5g
  • Sugar: 0.5g
  • Protein: 24g