This easy chicken curry combines tender chicken thighs, diced potatoes and a warm blend of spices—garam masala, roasted cumin and curry powder—simmered gently in coconut milk for a silky, aromatic sauce. It’s a forgiving, family-friendly dish that appeals to both curry newcomers and seasoned home cooks. Serve it over basmati rice, with naan, or try cauliflower rice for a lower-carb or Whole30-friendly option.
Chicken Curry with Coconut Milk
Chicken Curry with Coconut MilkRich, fragrant and simple to prepare, this chicken curry is built on a quick sauté of aromatics and spices, followed by a slow simmer in coconut milk that allows the flavors to meld. Using skinless thighs (bone-in if you prefer more depth of flavor) keeps the meat moist and forgiving. Potatoes add substance and a comforting texture, but they can be omitted or substituted if desired.
If you’re short on time, this recipe adapts well to a pressure cooker or Instant Pot; reduce the added water slightly and use a high-pressure setting for the protein phase, then add potatoes and finish quickly. The method below includes a pressure cooker option so you can choose the style that suits your schedule.
Chicken Curry Recipe
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 (about 1 large) potato, peeled and diced small
- 6 skinless chicken thighs
- Kosher salt, to taste
Instructions
- Heat the olive oil in a large, deep skillet over medium heat.
- Add the minced onion and garlic and sauté for about 1 minute until fragrant.
- Stir in the roasted cumin, garam masala and curry powder. Cook and mix for about 1 minute to bloom the spices and deepen their aroma.
- Place the chicken thighs in the pan and season with 1 teaspoon kosher salt.
- Add the chopped tomato, cilantro, coconut milk and water. Stir everything to combine.
- Cover the pan and simmer over medium-low heat until the chicken is cooked through, about 30 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Add the diced potatoes and 1/2 teaspoon salt, then continue simmering, covered, until the potatoes are tender, another 8–12 minutes depending on the dice size.
- Taste and adjust seasoning with additional salt if needed. Finish with a sprinkle of fresh cilantro before serving, if desired.
- Pressure Cooker Option: Reduce the water to 1/2 cup. After adding tomatoes, cilantro, coconut milk and water, cook the chicken on high pressure for 15 minutes, then quick release. Add the potatoes and cook on high pressure for an additional 5 minutes, then allow a natural release.
Last Step:
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Nutrition
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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Tips and Variations
- Protein: Boneless or bone-in chicken thighs both work well. White meat (breasts) can be used but may need less simmering time to avoid drying out.
- Vegetable swaps: Swap potatoes for sweet potatoes or add cauliflower florets for a lower-carb option.
- Spice level: Increase or reduce the curry powder and add a pinch of cayenne or fresh chilies to adjust heat to your preference.
- Thickness: For a thicker sauce, remove the lid and simmer uncovered at the end to reduce, or mash a few potato pieces into the sauce to thicken naturally.
- Make-ahead: The curry often tastes even better the next day. Cool completely and refrigerate in an airtight container; reheat gently until piping hot.