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.

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.
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4.66 from 43 votes
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Chicken Curry with Coconut Milk

213 Cals 24 Protein 12 Carbs 7 Fats
Total Time: 45 mins
Yield: 6 servings
COURSE: Dinner
CUISINE: Indian
Great over basmati rice for a complete meal (also great with naan or cauliflower rice to keep the carbs low or Whole30 compliant).

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

Instructions

  • 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.

Nutrition

Serving: 1thigh with sauce and potato, Calories: 213kcal, Carbohydrates: 12g, Protein: 24g, Fat: 7g, Saturated Fat: 1.5g, Cholesterol: 108mg, Sodium: 392.5mg, Fiber: 1.5g, Sugar: 0.5g
WW Points Plus: 5
Keywords: Freezer Meals, Gluten Free, low carb, One Pan, Pressure Cooker Recipes, Whole 30 Recipes

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335 comments

  1. Can anyone help me find the instant pot recipe you can cook from frozen . It’s a chicken dish 

  2. This was absolutely delicious! Thanks for the recipe, will be making again and again!

  3. Amazing dish, second time I made this dish in 1 week. My boyfriend loves this dish.

  4. 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!

  5. 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 

  6. 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.

  7. 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! ❤️

  8. So flavorful and satisfying, will definitely make again!

  9. 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?.

  10. 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! 

  11. Can you substitute regular cumin for roasted cumin?

  12. 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?

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

  14. how many pounds of chicken breast would you use?

  15. 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! 

  16. So yummy and flavorful. Plus very filling!!!

  17. 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.

  18. 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.

  19. 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!