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Chicken Curry with Coconut Milk

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This easy Chicken Curry dish with potatoes, garam masala, cumin and curry spices and simmered with coconut milk. This aromatic dish gives flavor newbies and seasoned curry lovers with go nuts over.

This easy Chicken Curry dish with potatoes, garam masala, cumin and curry spices and simmered with coconut milk. This aromatic dish gives flavor newbies and seasoned curry lovers with go nuts over.Chicken Curry with Coconut Milk

Great over basmati rice for a complete meal (also great with naan or cauliflower rice to keep the carbs low or Whole30 compliant).

This easy Chicken Curry dish with potatoes, garam masala, cumin and curry spices and simmered with coconut milk. This aromatic dish gives flavor newbies and seasoned curry lovers with go nuts over.

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.

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Chicken Curry with Coconut Milk

4.74 from 56 votes
Great over basmati rice for a complete meal (also great with naan or cauliflower rice to keep the carbs low or Whole30 compliant).
Course: Dinner
Cuisine: Indian
This easy Chicken Curry dish with potatoes, garam masala, cumin and curry spices and simmered with coconut milk. This aromatic dish gives flavor newbies and seasoned curry lovers with go nuts over.
Total: 45 minutes
Yield: 6 servings
Serving Size: 1 thigh with sauce and potato


  • 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


  • Heat oil in a large deep skillet, over medium heat.
  • Add onion and garlic and sauté 1 minute. Add cumin, masala and curry powder and mix well, cooking 1 minute.
  • Place chicken in the pan and season with 1 teaspoon salt.
  • Add tomatoes, cilantro, coconut milk and water.
  • Stir all ingredients and cover pan, simmer on medium-low until chicken is cooked through, about 30 minutes.
  • 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.

Last Step:

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Serving: 1 thigh with sauce and potato, Calories: 213 kcal, Carbohydrates: 12 g, Protein: 24 g, Fat: 7 g, Saturated Fat: 1.5 g, Cholesterol: 108 mg, Sodium: 392.5 mg, Fiber: 1.5 g, Sugar: 0.5 g


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350 comments on “Chicken Curry with Coconut Milk”

  1. Avatar photo
    garrett Jimenez

    I make this several times a year
    I do 8 thighs and heavy curry and lots of garlic
    You can simmer longer for deeper flavor

  2. Outstanding. I added more vegetables (mushrooms and peas) and used cut up chicken breast, and the entire family loved it. A keeper on repeat!

  3. Tried this tonight and it was delicious! I added a half of a zucchini and half of red pepper with the onions while sauting. A whole can each of fire roasted tomatoes and full fat coconut milk. Doubled the spices and served over 90 second basmati. Quick week night meal.

  4. Made this for dinner tonight and my whole family loved it. Super easy to make ahead. I mixed a little cornstarch with coconut milk and added it at the end to thicken it a little. Will definitely make again.

  5. Made this tonight (stove top version). So easy, warming and delicious, the chicken was so tender! We had it on cauliflower rice, which was lovely. Very mild, which my husband was grateful for! He’s fussy as hell but loved this dish. Thanks Gina!

  6. Amazing recipe! So yummy and easy! I added a tablespoon of flour to help thicken the curry a little but other than that followed it to a T and loved it!

  7. Highly recommend! Only had Chicken breasts and diced tomatoes from a can, otherwise followed recipe exactly. So good!

  8. This is one of my all time favorite Skinnytaste recipes! I have made it countless times and each time it comes out great!

  9. Made this for a snowy, game night dinner and it was a hit! I’ll be making it again soon and definitely upping the spices.

  10. I made this tonight and it is excellent! This is the kind of dish where you can add or swap out other veggies, so don’t be afraid to be creative. I used canned dice tomatoes instead of a fresh tomato (its winter here) and added 1/2 chopped bell pepper. Loved it!!! Thanks for another great recipe!

  11. I added the potatoes from start of simmer time as I didn’t think 10 minutes would be enough , turned out great ! The house smells incredible 

  12. This is a great dish, and will be making again. Everyone (hubby & “funny about bone-in chicken” son…) loved it! We used chicken thighs/removed skin. It was a hit BEFORE we had a chance to even taste it. We cooked it the night before in our pressure cooker and had it for dinner the next night…. BUT the aroma that filled the house was fabulous and we couldn’t wait to to eat dinner the nxt night. It lived up to the expectations!!! Delish, we had with white rice, and it was very filling. will make again and freeze for future quick dinners!! thanks for sharing.

  13. OMG, hands down this is my new favorite dish. I served this over saffron basmati rice but could have easily subbed cauliflower rice….the flavors were out of control delicious! ❤️

  14. This may sound weird but…. this recipe sounds delicious and out of the norm of what I usually cook, which is one reason I like it. I always stay away from Indian cuisine because I really dislike tumeric. Do you think I would spoil the whole dish if I didn’t use it?.

  15. This was delicious!.  I added much more cilantro and a chopped jalapeño pepper. Also, used cumin seed and tempered in oil before cooking onions and garlic.  A keeper for sure! 

  16. This recipe is easy to made and it’s absolutely delicious. I ended up grinding my own spices together to make garam masala – there’s a great recipe on Food Network. I substituted chicken breasts (I used 3 and cut them in half to duplicate the 6 chicken thigh). Could you please add the nutritional value for this substitution to the recipe if possible?

  17. This was my first go at making Indian – and it was so easy and delicious!  Definitely a keeper.  Thank You!

  18. This was absolutely delicious! I made the recipe with the ingredients as written.  I did sauté the onion for about 4 min before adding the garlic and then spices. The sauce is brothy, but i thought it was fine, and the the flavor was perfect. I wouldn’t change anything, as it was delicious as is and very low calorie. I will definitely be making this again! 

  19. Hi Gina. This was really good. My picky husband liked this a lot saying how tender the meat is. I enjoyed the added tomato. Thanks a lot, your taste preference is perfect for me and my family.

  20. Avatar photo
    Anjali Viegas

    This was an excellent recipe. It was easy to follow and the quantities were just perfect. I subsisted the potatoes for sweet potatoes and it still tasted great. I liked the fact that putting only the 1/2 cup coconut milk with water gave this dish a very different flavour. This is definitely a “on the menu” kind of dish. Thanks for sharing.

  21. Very good recipe! I had some extra coconut milk so I made this to use the left over milk. Wow! I’m glad I did! This will go into my meal rotation!

  22. Avatar photo
    Stephani E Bieber

    This is a favorite of ours but we use chicken breast. What would the points be on blue for switching to breast? Today is my first day starting back up on WW but this meal never left out rotation!

  23. This meal was delicious.   The curry flavor along with the vegetables and potatoes made for a quick and delicious meal.   I would definitely recommend this for entertaining or a family meal.   S

  24. I rarely leave reviews, but this is THE best curry honestly. I’ve cooked hundreds of different curry recipes that sounded far more promising than this one, but none compare. I don’t know what it is about this one, but we come back to it over and over again. I am just about to cook it again and am salivating at the very thought of it. We cook in bulk and it freezes perfectly. I can’t recommend it strongly enough, try it and you’ll be hooked like me.

  25. Doubled because I knew it would be a hit… good thing I did! Delish!!!! I used BLSL breasts instead of thighs (what we had on hand) and cut them in pieces for ease of eating. This was amazing and simple and all four of my boys enjoyed it (which NEVER happens!)

    Thanks for another wonderful recipe! 

  26. This is my husband’s favourite meal. The smell of the spices is heavenly. It’s low in calories and tastes wonderful!

  27. This was better than I expected (my husband picked it). Had to tweak it a little based on what we had. Used half potato and half turnip. Only had regular coconut milk. I also cut up the thighs a little smaller.

    Added a bunch of curly kale chopped without the stems for more vegetables. Added extra hot cayenne for a little kick and served with a little mango chutney to cut some of the bitterness of the vegetables I had. Served with a little brown rice.

  28. Delicious and so easy to make. Made with bone in thighs(only had 4) and used Penzeys Now Curry. Added some baby spinach (just for myself). Served over brown rice and quinoa. Will make again soon!!

  29. Made this a few times now, using Quorn instead of chicken and it’s gone down a storm each time. Might start doubling quantities as never any leftovers!
    Thanks again sure to become a trusted staple.

  30. Three stars for recipe as written – 4 or 5 stars for recipe with changes from past reviews,
    Here is what I did- thanks to all who posted before:
    Doubled (tripled!) spices. Used full fat coconut milk, boneless thighs, added yellow pepper, three small
    unpeeled potatoes, used one fresh tomato. Rinsed can of coco milk and dumped water in– next time no water!
    garnished with lime – tried peanut butter in a bit of leftovers and it was good, maybe add next time??
    Just needed to be a little richer- maybe add a bit of cream – almost perfect. oh and a handful of peas

  31. Very flavorful. I followed other comments’ suggestion to double the dry spices and I used chicken broth instead of water. I liked it pretty well, but wasn’t loving it yet. Then I tried stirring in a couple of spoonfuls of fat-free Greek yogurt into one serving – fabulous! With that final modification on the serving suggestion, I’ll definitely be making this again. Thank you, Gina!

  32. After reading all the reviews, I made the following edits: doubled the recipe and used chicken breast, cut very thin. Used small nugget potatoes, quartered, added shortly after the chicken (I like the suggestion to pre-microwave them, and will try this next time). Omitted the water and added more coconut milk instead and most importantly, I quadrupled all the spices and then likely nearly-quadrupled them again, to taste. Also added frozen peas. Loved it loved it loved it! Thank you for yet another amazing recipe Gina; these flavours are so fresh and so delicious.

  33. This aaa tasty but I completely left out the water and used full fat coconut milk instead. Delish

  34. My family LOVES this meal, but when it’s a weeknight and I’m home late from work, I’ve now made it using every shortcut I could think of and it’s still fantastic.  I’ll share for those of you short on time.

    Weeknight shortcuts: 
    Replacements: Frozen diced onions, jar garlic, one can of diced tomatoes, shredded carrots (add), diced red pepper (add),  squeeze cilantro. 
    Full can of coconut milk (full fat is pretty amazing), 
    Chop chicken into bite size pieces.
    Chop potato small and microwave one minute before adding.  Add right after chicken starts to cook

    Again, the original recipe is better, but this way I can make have it on the table in 30 minutes.

  35. I will make this again, but next time I will add more curry powder and try sweet potatoes.  We topped it with golden raisins to add a bit of sweetness.  

  36. I made this, and based on the reviews I doubled the Cumin, Curry, and Garam Masala…. You could even triple these! Only makes it better!!! You need extra salt too (to taste of course). Also, I inverted the water and coconut milk… maybe a little extra coconut milk. So, maybe 1 cup coconut milk, and 1/2 cup water. 1 package of dark meat chicken. I turned out really delicious! 

  37. One of our household favorites! We’ve swapped the potato for peas and still amazing. I’d like to prep this to freeze. Am I able to just prep and put all ingredients into a gallon freezer bag or should I separate parts (re: potatoes, chicken, etc) and freeze that way?

  38. This is really, really good. I’ve made it a couple times now. It makes the whole apartment smell delicious as well 🙂

  39. Made this recipe as directed. Exactly. And it was damn good. I’ve had curry before but none this amazing! White rice and garlic naan on the side – fantastic. 

  40. I really wanted to like this recipe, it’s all of my favorites. However, my husband and I found it really bland. Does anyone increase the spices or have any recommendations? Are all curries not created equal?

    1. When a curry is not particularly spicy, we use a tablespoon of chutney on the plate to spice it up. Our favourite is sweet mango chutney. 

  41. This was so so good! I wasn’t able to find the Garam-Masala Spice at the two stores I went to, so I subbed all the spices in the shrimp curry recipe for this and it was full of flavor! 

  42. I made this using full fat coconut milk, and sweet potato instead of white potato.  I used organic, air chilled, skinless chicken thighs.  The chicken was so juicy and tender.  I made it in a Dutch oven on top of the stove.  My husband and I agree that this is the best chicken curry we ever had!  It is truly so delicious!!!

  43. Thanks so much for this recipe and all of the tips added! I’m fairly new to Instant Pot and googled for advice. My notes: I did UP the spices, nearly 2x. And I, like others had noted, didn’t read correctly and put in the whole can of  (low fat) coconut milk, which turned out fine since I cooked a boatload of extra potatoes 🙂 Added a cornstarch slurry to thicken the sauce bit. Oh, and added a can of fire roasted tomatoes, since I didn’t have a fresh tomato!

  44. Very watery.. instead, I would substitute the water with chicken stock. or broth. I think it would make a big difference. Also, water and oil don’t mix and coconut milk is sort of oily. I used the light coconut milk and found that the liquid looked like it was not looking happy.

  45. Doubled the recipe and used 9 chicken thighs and added chick peas before serving. Whole family enjoyed it. My son who doesn’t like spice actually said it could use more so will add some cayenne next time. 

  46. Delicious!
    Have made this several times and passed recipe along to friends, it’s delicious every time!  Serve it with cauliflower or sweet potato rice

  47. This was delicious and aromatic. I did add a bit more of the spices than what was noted in the recipe, and substituted very small diced sweet potatoes for the regular potato. I was satisfied with the flavor from the coconut milk, but if you like a stronger flavor you sub coconut oil for olive oil. I will definitely be making this again!!

  48. I’m afraid this was not good.  The addition of water was not a good idea.  The sauce was very bland…. added a ton more spice.  The light coconut milk was also nonexistent in the final flavor.  Over all, it was very very bland and my husband had the salt shaker next to his plate and just kept adding more salt.   Would not make this again.

    1. I modified this with sweet potato and just a little bit of water. I did this the first time. It has to do with measurement not following everything on the recipe

  49. Made the Coconut Chicken curry for dinner, I added peppers and also tinned diced tomatoes without the juice. Delicious.

  50. If I omit the potatoes (never been a fan), would I simmer/cook for the time it would have taken to cook the potatoes? I don’t know if this had already been asked, but 200+ comments is a lot to go through.

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  52. As my husband said, “it’s a keeper.” Another homerun by Skinnytaste! I did modify the recipe slightly by increasing the spice by 50%, adding hot crushed red pepper, and using frozen peas instead of potatoes. I also roasted cauliflower for a side dish. Next go around I’ll sub curry powder with hot curry powder (Penzeys Spices brand).


  53. I just got an instant pot for Christmas. i was looking to make this recipe but am slightly confused . do i put everything 1 through 4 into the instant pot and cook then add potatoes? And cook again? thanks in advance.

  54. I am new to Indian cooking.  My son loves it and is coming for Christmas.  I would like to know if you add 1/2 teaspoon of the roasted seeds or do you roast the seeds and then add 1/2 teaspoon of the powder.

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  56. My 18 month old and 3 year old loved eating this curry tonight. I like that the curry is light and tasty. Please create more Indian recipes!

  57. Wow! I’m Indian and having been using a particular chicken curry recipe for years, but this is by far better! way to go!

  58. I love this dish! One night though I made a veggie version of this because I didn’t have any chicken on hand. I added cauliflower and a can of chickpeas and the recipe was still amazing 🙂

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  60. I love all your recipes so much but this was the first one I surprisingly thought was a little bland! I made it in the IP just as described. Added some cornstarch at the end to thicken the sauce a bit and served over cauli rice. I think next time I may double the spices to see how that turns out. 

  61. This was dinner tonight made in our new Instant Pot. It was so delicious! Thank you, Gina! The recipe immediately went into our favorite healthy recipe file. Your recipes have all been big winners at our house!

  62. I made this tonight, it was really good although I did omit the potato to reduce the points and served with cauliflower rice. Definitely a keeper.

  63. I made this as directed and it was absolutely delicious! I love spicy food tho and would like to ramp up the heat without negatively altering the taste. Do you have any suggestions on what to use? 

  64. I just made this for lunch and it turned out wonderful. I used Gardein vege chicken strips and doubled the amount of coconut milk. This led me to have to add an extra dash of curry and masala. I let the sauce thicken nicely, but the taste seemed to be missing something. I added a squeeze of fresh lemon juice and then it was perfect. I served it over brown rice with a baked sweet potato and sauteed spinach.

  65. When using IP directions, do you use saute mode for steps 1 and 2 ? Or do you still use a separate pan to cook the onions, garlic and spices?

  66. Hi.Gina. Excellent recipe. Since this is marked as low carb could you give us the nutritional information  we make this without potatoes?

    Thank you!

  67. Made this tonight – delicious.  Hubby likes it too.  Great with Gina’s cauliflower fried rice.  

  68. I see in your recipe that the chicken thighs should be skinless. Are they bone-in thighs or boneless? I am going to be making this recipe in my electric pressure cooker,


  69. Would the pressure cooker timing be any different with sweet potatoes instead of white? Looks yummy…

  70. It was good. I would highly recommend that you cook the spices the way instructions state. I waited to put them in because I was afraid they would burn. I added mushrooms and bok choy at the very end, good addition.

  71. We had this tonight was very nice and easy, did mine in the ElectricPressure Cooker And will do again also added my homemade Aubergine Chutney that I make and was a lovely touch to it, Love your recipes Gina from us down under in Oz 

  72. This is a great recipe! I make in the IP and usually double everything up, but leave the water quantity at 2/3 cup.  I also add mushrooms during the main cooking time and diced carrots along with the potatoes.

  73. I made this and I wasn’t a huge fan. I omitted the potatoes, but the flavors just felt muddy and not as vibrant (or Indian) as I expected. Can’t say I’ll be making this one again. 

  74. This was EXCELLENT. I 1.5ed the recipe and genuinely enjoyed the leftovers multiple times. I only had one regular potato so I threw in one sweet potato too – still delicious!

  75. Just read through comments that people did this in the slow cooker. I have done this on the stove and absolutely loved it, but wanted to know how people converted for slow cooker? Did you all start on the stove and then move into the slow cooker? Any help would be appreciated! Also, do you think this would freeze well?

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  77. Made this tonight in my instant pot and it was great! I used some potato flakes at the end to thicken up the sauce. Husband says make it again!

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  79. I made this for my husband last week and he loved it so much and has requested it again today. I swapped out the potato for cauliflower and added a little flour to thicken it a bit. But beautiful flavours and easy to do. Good job 😉

  80. O my gosh, this was soooo good!!!! Definitely going in the regular rotation. It was so easy in the IP. Sauce was a little too thin, so next time we will thicken it a bit, but gosh the flavor was amazing and the chicken was falling apart it was so tender. Love love loved this!!

  81. Avatar photo
    Natasha Robert

     Made this in the crockpot last night. I cannot eat potatoes so I used chopped onions, bell pepper, and mushrooms instead. It was absolutely delicious. Served it over mushroom and herb couscous. 

  82. Avatar photo
    Georgia Ferguson

    I made this tonight and it was honestly one of the best things I’ve ever eaten! I skinned some fryer chicken pieces and used that. I also only had full-fat coconut milk, so I used that as well and cut down the water to only 1/3 cup and cooked it in the pressure cooker for 10 minutes before adding the potato and cooking for 8 minutes more (the potatoes weren’t quite done after 5. I must have had too big of pieces and too much volume in my cooker). I served this over rice. It was so flavorful, tender and delicious! You’ve got a winner recipe here and it’ll be in my permanent rotation.

    P.S. I live a flexible dieter lifestyle and so many of your recipes have wonderful macro ratios! I use this site often but rarely comment. Thanks for the tasty food!

  83. Made this 2 nights ago.  It is delicious!!! I mean yum.  My daughter thinks it’s the best thing I ever cooked. Also, my house smells so good..  Leftovers are good too.

  84. This was so good, didn’t use the masala because could not find it. The son and picky eater husband gave it two thumbs up. Will be a meal I will cook again. 

  85. Avatar photo
    Suzanne Wallace

    Does this recipe freeze well? Or should I cook it without the potatoes and add them when I am reheating it? It looks delicious! 

  86. Enjoyed this very much…made it in the IP. I used a heaping tablespoon of green curry paste instead of curry powder (could have used even more) and cut the water in half. The result was akin to a soup, so I mixed a bit of the hot broth with a scant tablespoon of arrowroot powder, and stirred into the pot. Put it on boil (yogurt setting) for a few minutes to thicken. Will likely repeat. Thanks….Merry Christmas to you and your family. Your new cookbook was a great idea for gift giving. Congrats on its completion…I am LOVING it!

  87. This is delicious! !! I’ve made it a handful of times along with all your recipes! Your recipes are what make me stick to the weight watchers program and so far 10 lbs gone and feeling great????

  88. Made this last night for dinner and it was fantastic. Enjoying leftovers right now for lunch and if possible it’s even better now than it was last night! This is just a wonderful dish, Gina. Thank you!

  89. This recipe was a huge fail for me. Currently waiting over 20 min for the potatoes to soften… meanwhile the sauce is basically gone. What did I miss?

  90. I made this tonight along with cauliflower “rice.”  I didn’t have any cilantro so used scallions and chicken tenders rather than thighs.  It’s delicious!!  Thank you, Gina!   Incredible recipes such as this keep me moving along with the WW lifestyle.  

  91. I just made this for my family – it was DELICIOUS! My kids loved it. One of my 5 year olds literally licked the bowl clean! Thanks for so many amazing recipes.

  92. I made this recipe and loved it. It’s a keeper.
    Can I substitute sweet potato for the white potato and if so, how long will it need to cook?

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  94. This is the best curry recipe I’ve ever tried. Will definitely become part of the repertoire. Thanks for sharing. 

  95. I am currently cooking this for the first time smells great. I couldn’t find the Marsala spice, so I looked up the ingredients and created my own. I’m an early millennial & I use to like hot pockets & burritos. But with a growing daughter I want to expose her to different dishes. This is my go-to site! Thanks!

  96. I have made this several times now and it’s so good! My fiancé usually complains when I make “healthier” versions of food but there was no complaints here.  We bump up the spices a bit as we like a stronger flavor and, although I know it’s not as figure friendly, we use a can of coconut milk and omit the water. I have added a bit of peanut butter too and brings more of a thai taste to it. We omit the potatoes and add in extra veggies, serve over rice or quinoa and you have an AMAZING meal! 

  97. What is roasted cumin? Can I buy it in the spice aisle or should I just roast regular cumin on the stove for a few seconds?

  98. Avatar photo
    Haley merrifield

    In order to eat the correct macros, how much sauce and potatoe would u recommend per serving .. a cup? a 1/2 cup ? 

  99. Added carrots and cut the chicken up first. Cut down on cooking time and was delish! Love your recipes!

  100. I made this for dinner last night & it was a huge hit! I added some diced red pepper & used chickpeas instead of the potato, mostly because I didn’t have a potato in the house. I served it with cauliflower rice & my husband & daughter both gobbled it up! Will def make it again! Thanks Gina!!

  101. As usual, this recipe was delicious!  We all ate every last bit of it.  I love the smaller cut potatoes and less coconut milk than other curry recipes I’ve seen.  We will definitely be making this again!

  102. Wow – what an amazing weeknight dinner idea! This was incredibly flavorful, with tender chicken and a delicious sauce. We served over a simple coconut rice. A winner!

  103. This was a fantastic recipe! I served it over cauliflower rice, with a side of Nigella Lawson’s Cilantro Cucumber Raita (NYT Cooking) and naan-delicious!! Thanks Gina!

  104. This a great recipe! Super easy and quick prep, especially for a curry. Tastes delicious! I doubled the spices but we like curry heavy on the spice – otherwise didn’t change a thing!

  105. Avatar photo
    Austria Azaceta

    Hi Gina!
    I’m a long time fan of yours but never really comment.  I just HAD to tell you how much my husband & I enjoyed this dish!!  I followed your recipe exact with the exception of using boneless thighs instead of bone-in.  SOOOO delicous!!  I served it with the tumeric roasted cauliflower from your book & some naan.  This will be made OFTEN!! Love love love your blog & I cook from it (& your book) often.  I’m not on weight watchers, just like to cook light & use fresh ingredients.  The black bean burgers is my absolute favorite recipe from your 1st book & I’m very excited for your 2nd. Pre-ordering it today!!  🙂 

    1. Avatar photo
      Debbie Niskin

      I also cook from and recommend your blog even though I definitely don’t need to loose weight.  Your recipes are so well balanced and tasty.  Maybe people who don’t need to loose weight like your type of recipes because they are sooo good.

  106. Made this last night and it turned out very watery, almost like soup. And the chicken did not pick up much flavor. Any advice?

  107. I made this last night for dinner. I followed the recipe exactly. This meal turned out fantastic. I will make this recipe time and time again! Thank you for sharing! 

  108. Excellent Recipe   I used boneless breast, but agree would have been even better with thighs.  I also added some hot pepper to increase the heat – kids had over rice hubby and I had over cauliflower rice.  YUM!

    1. Hi Michelle! How much chicken breast did you use? I’d love to try this recipe with boneless breast instead. Or Gina, do you have any thoughts?

      1. Avatar photo
        Michelle Salehi

        I always double or triple Gina’s recipes. II have a family of 5 withe 2 hungry teenagers who eat at least 2-3 portions.

        I used a whole package of costco boneless breast and increased everything else accordingly.

        Tonight I will make it with bone in thighs and will use about 3.5kg of meat.

  109. Personally, I’d wait until the end of cooking to add the garam masala, but that’s just the conventional approach in many curry recipes.

  110. I just made this for dinner tonight and my husband and I both loved it! My husband went in for seconds. I make something similar only without the coconut milk and more tomato. This is a nice creamy variation. 

  111. I just made this according to the recipe and served it over cauliflower rice. It was FANTASTIC. Thanks for the great dinner (and lunches this week!).

  112. Avatar photo
    Yvette Barton

    My whole family enjoyed this! Very flavorful without the heat. As I replied to Raney above, I recently learned that light coconut milk is just coconut milk plus water. (Seriously. Read the label!) You can use 1/2 regular coconut milk plus 1/2 water to the same effect and save money to boot! I usually freeze the leftover coconut milk and thaw in the fridge the night before I need it.

    1. Hmmmmm. . . .I was actually just coming here to make the comment that I thought it was incredibly simple and fast, and quite delicious (so well worth it!)

    2. I made this in about 45 min (including prep time) while also making dinner for a 3 and 5 year old. Very simple and delicious!

  113. The flavor was really good but it came out super watery in the pressure cooker. Not sure what could solve this but if I try it again I might add the tomatoes at the same time as the potatoes so maybe they stay intact more.

    1. Mine was the same… just made it tonight and it was like the water separated from the dish and I added corn starch to try hold it back together… but I must admit I poured in the entire can of coconut milk before realizing I only needed 1/2 cup so they may have had something to do with it. Flavors were delicious though.

      1. I have this in the ip right now.. just realized when I read your comment that I used half a can of coconut milk instead of 1/2 a cup.. I will just put it on sauté to reduce .. fingers crossed it turns out.. guess I should have read comments first !!

  114. Can’t express enough how much I love this recipe! I’m Indian make Indian food about 2-3 times a week and have been wanting to try a curry recipe in the IP. I just made it for dinner and it was so simple and delicious that I honestly think I will be making this all the time! Some of my mom’s recipes are too spicy for my kids but this was flavorful but not spicy and the kids loved it. Thank you so much!! Love every single recipe I have made from this website and plan on buying your cookbook to support your amazing talent! 

      1. Thanks! I adore coconut curry, but am a bit hesitant to use coconut milk due to high saturated fat content. I often use fat free plain yogurt and a dash of coconut extract. A somewhat acceptable imitation, but definitely not as satisfying. I am anxious to try your recipe.

  115. Avatar photo
    Linda Johnson

    Made this tonight in my pressure cooker .  All was great until I added the potatoes and cooked another 5 minutes.  Potatoes soaked up all the juice and burnt on the bottom.  Flavor was great , next time will try a different cooking method so there is juice to go over the rice .  Husband liked the flavor! Lol

  116. Avatar photo
    Linda Johnson

    Making this tonight.  Can I cut the fat in regular coconut milk somehow as that is all I could find?

  117. We made this last night and it was wonderful.  Not too spicey.  We thickened the sauce a bit and served it over zoodles.  Will definitely make it again.

  118. Hi Gina, I can’t get light coconut milk where I live and the regular is pretty high fat. Would there be some other lighter substitute that i could use (I hope I can get it!! 🙂

    1. Avatar photo
      Yvette Barton

      I recently learned that light coconut milk is just coconut milk + water. You can use 1/2 regular coconut milk and 1/2 water to the same effect (for less money!).

  119. This sounds wonderful, Gina! I’m going to make it this weekend! I so glad you revived this recipe…I’m definitely inspired!!

    1. The standard for chicken is 4 hours on high, and 6-8 on low. You’d probably still want to sauté the onion and garlic to get those flavors going before throwing everything in the crock pot, too.

  120. Hi!

    Recipe looks amazing but when I plug in the nutritional information on the weight watchers app it comes to 4 Smart Points. Why is your 6 smart points?

    1. great option for coconut milk is using powdered coconut  This there is no waste

  121. My husband and I enjoy the Indian flavor and this sounds amazing. I think even I will be able to make it. Are there instructions available without the pressure cooker? 

    1. Lynn the standard directions are for pan cooking, the bottom paragraph shows how to modify for a pressure cooker but only as an option. Trying this for sure, yum!

  122. Avatar photo
    saralynn lessord

    this looks so good and family friendly as it doesn’t look too spicy. do you have crockpot directions? I think that a half bag of frozen peas and carrots added with the potato would round out this dish.

  123. I saw this just the other day and was going to make it sometime soon- you just put this one on my front burner! Looking forward to some healthy curry!!! Thanks, Gina!!!