
By teaforturmeric.com
Chicken Curry with Coconut Milk and Potatoes
Instructions
Prep:5minCook:35min
This Chicken Curry is made with Coconut milk and Potatoes, giving it a creamy and comforting yet light and bright flavor profile. All you need is one pot and 40 minutes to make this healthy and easy recipe. Use potatoes, bell peppers, or whatever veggies you've got on hand. No curry paste required!
Updated at: Wed, 26 Mar 2025 02:48:34 GMT
Nutrition balance score
Unbalanced
Glycemic Index
43
Low
Glycemic Load
5
Low
Nutrition per serving
Calories350.5 kcal (18%)
Total Fat26.6 g (38%)
Carbs11.4 g (4%)
Sugars2.4 g (3%)
Protein18.6 g (37%)
Sodium532.8 mg (27%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

2 Tbspcoconut oil
refined, or any neutral oil

½ tspcumin seeds

1cinnamon stick
small

2green cardamom pods
optional

1yellow onion
medium, finely chopped

5garlic cloves
crushed

0.5 inchginger
piece, crushed

1green chili pepper
slit in half lengthwise

1Vine tomato
medium, or Roma, chopped

1russet potato
medium to large, peeled and cut into 3/4" cubes

1green bell pepper
or red, cubed into 1" squares, optional

1 tspcoriander powder

½ tspcumin powder

½ tspturmeric powder

¼ tspblack pepper

¼ tspred chilli flakes

1 ½ tspkosher salt
or to taste

1 lbboneless chicken breasts
or thighs, cut into 1"cubes

1 x 14 ozcan unsweetened full-fat coconut milk

¼ cupplain whole milk yogurt
omit for dairy-free

2 Tbspcilantro leaves
chopped

lime
or lemon slices, optional, for serving
Instructions
View on teaforturmeric.com
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Notes
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