Creamy Curry Chicken with Potatoes is made in one pot with coconut milk, spices, and tender chicken. This coconut curry chicken is packed with flavor, comforting, and easy to make at home!
Tender chicken, creamy coconut milk, and perfectly cooked potatoes come together in a rich, flavorful sauce that is surprisingly simple to make.
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Curry Chicken
There’s something comforting about a warm curry simmering on the stove.
As it simmers, this chicken recipe fills your kitchen with irresistible aromas.
Curry Chicken with Potatoes is one of those meals that feels both cozy and elevated at the same time.
Made in one pot, this is the recipe you’ll turn to on both busy weeknights and slow Sundays.
Every forkful is filled with bold spices balanced with creamy, savory goodness.
And with everything cooking in one pot, you’ll have less cleanup and more time to enjoy.
Serve it over coconut rice, basmati rice or scoop it up with warm naan bread, any way you serve it you’re sure to enjoy.
If you’re looking for a comforting, flavor-packed dinner that’s easy and impressive, this everyday chicken curry is going to be a family favorite dinner.
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How to make curry chicken thighs
This is a quick overview of how to make this chicken curry recipe. Scroll down for the full recipe instructions and ingredient amounts in the recipe card below.
- Season chicken and brown on both sides.
- Toss the onion, pepper and potatoes with garlic, ginger and remaining seasonings and add to the skillet with 1 Tablespoon of chicken drippings and cook until tender-crisp.
- Stir in coconut milk, broth and red curry paste and add the chicken back to the skillet.
- Bring to a boil then reduce the heat and simmer until the chicken is cooked through and the vegetables are tender, about 20 minutes.
- Garnish with cilantro and scallions and serve with lime wedges.
Hint: You can use always remove the chicken skin before cooking if you prefer, however, you may need to add 1 Tablespoon of oil to the skillet when cooking the chicken.
Expert recipe tips
- Season and brown the chicken pieces first for extra flavor and a golden, crispy skin.
- Cut the potatoes evenly so they cook at the same rate.
- Let the curry simmer gently. This will let the flavors to deepen and develop.
- Taste and adjust seasoning at the end to you personal preferences.
- Use full-fat coconut milk. This will give you the creamiest, most luxurious texture.
- I love to serve this recipe over basmati rice.
Substitutions
- Lettuce - instead of ice berg lettuce, you can use romaine lettuce or spinach
- Bone-in Chicken Thighs – Substitute bone-in chicken breasts instead of thighs. Be sure to use a meat thermometer to check that the chicken is cooked through.
- Bone-In Chicken Thighs - I used skin-on chicken thighs but you can use skinless chicken thighs if you prefer.
- Coconut Milk – For a lighter version, substitute light coconut milk for the full-fat coconut milk, however, the sauce will be less creamy.
- Red Curry Paste – For a milder flavor, replace red curry paste with yellow curry paste.
- Chicken Broth – You can use vegetable broth instead of chicken broth for a different base.
- Cilantro – Feel free to replace the cilantro with parsley if you prefer a milder herb.
Variations
- Add sliced carrots or peas for color and extra vegetables.
- Love heat and spice? Add chili flakes or crushed red pepper flakes.
- For a quicker cooking time, use boneless chicken thighs.
- Stir in baby spinach at the end for a fresh, leafy finish.
- Try sweet potatoes instead of baby Yukon potatoes. This will add a slightly sweeter twist.
- Add a can of chickpeas for a chicken chickpea curry dinner.
Storage
- Store leftover curry chicken in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or in the microwave. You can add a splash of broth if needed.
- Freeze chicken curry in freezer safe containers or freezer food storage bags for up to 2 months. Thaw overnight in the refrigerator before reheating.
- See more guidelines at USDA.gov.
Ingredients
Ingredients for curry chicken and potatoes
- Bone-In Chicken Thighs - Bone-in chicken thighs are juicy, flavorful, and perfect for simmering in curry. The bone adds depth to the sauce while keeping the meat tender and moist.
- Curry Powder - Curry powder is the heart of this dish, bringing warmth and a blend of spices like turmeric, coriander, and cumin for that signature curry flavor.
- Paprika - Paprika adds a subtle smokiness and enhances the rich color of the curry sauce.
- Kosher Salt - Kosher salt helps season the dish making the flavors pop.
- Onion - Onion becomes sweet and aromatic as it cooks down.
- Red and/or Orange Bell Peppers - Bell peppers add a pop of color and a slight sweetness that balances the spices beautifully.
- Baby Yukon Potatoes – Baby Yukons are tender, buttery potatoes that soak up the curry sauce and make the dish hearty and satisfying.
- Garlic - Garlic adds a bold, savory depth that enhances every bite.
- Fresh Ginger - Fresh ginger brings a bright, slightly spicy warmth that complements the curry flavor.
- Canned Full Fat Coconut Milk - Coconut milk is the base for a rich, creamy sauce and adds a hint of natural sweetness.
- Chicken Broth - Chicken broth adds depth and helps create the flavorful sauce.
- Red Curry Paste - Red curry paste intensifies the flavor with layers of chili, garlic, and spices for a slightly spicy kick.
- Cilantro - Fresh cilantro adds a bright, herbaceous finish and a pop of color.
- Scallions - Scallions lend a mild onion flavor and a fresh garnish that completes the presentation.
Easy Chicken Recipes
What to serve with chicken curry
One Pot Chicken Curry with Potatoes
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Ingredients
- 4 bone-in chicken thighs , about 2 pounds
- 2 teaspoons curry powder divided
- ½ teaspoon paprika divided
- 1 teaspoon kosher salt divided
- 1 onion sliced, 1 cup
- 2 small red and/or orange bell peppers seeded and sliced
- 1 pound baby Yukon potatoes cut into bitesize pieces
- 2 cloves garlic minced
- 2 Tablespoons minced fresh ginger
- 1 can full fat coconut milk
- ½ cup chicken broth
- 2 Tablespoons red curry paste
- ¼ cup cilantro leaves
- 2 scallions sliced
- Lime wedges
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Instructions
- Heat large non-stick skillet over medium-high heat.
- Season chicken thighs with ½ teaspoon curry powder, ¼ teaspoon paprika and ¼ teaspoon kosher salt.
- Cook the chicken until browned on both sides, about 8 minutes, turning once. Remove chicken and set aside.
- Toss the onion, bell pepper, potatoes, garlic, ginger, remaining 1 ½ teaspoons curry powder, ¼ teaspoon paprika and 3/4 teaspoon kosher salt with 1 Tablespoon of the chicken drippings. Discard remaining drippings.
- Add vegetables to the skillet and cook until tender-crisp, stirring occasionally, about 5 minutes.
- Stir in the coconut milk, broth and red curry paste. Return chicken to skillet and bring to a boil.
- Reduce heat and simmer, uncovered, until the chicken is cooked through and the vegetables are tender, about 20 minutes. Chicken should be cooked to a temperature of 165F.
- Garnish with cilantro and scallions and serve with lime wedges.
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