One Pot Chicken Curry with Potatoes
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!
Servings: 4
Calories: 681kcal
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
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.
Nutrition
Calories: 681kcal | Carbohydrates: 35g | Protein: 30g | Fat: 49g | Saturated Fat: 28g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 830mg | Potassium: 1267mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3317IU | Vitamin C: 107mg | Calcium: 77mg | Iron: 4mg