Spicy Coconut Chicken Curry
with Potatoes

Spicy Coconut Chicken Curry

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Features:
  • Slow Cooker/Pressure
  • Spicy
Cuisine:

Craving curry, this recipe is sure to please.

  • 1 hour
  • Serves 6
  • Easy

Ingredients

  • Spices

Directions

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This is Spicy Coconut Chicken Curry is a fusion dish, packed with flavor. 

Spicy Coconut Potato Chicken Curry

As you may know, I love Thai and Indian food. So you will always find all those types of spices in my pantry along with coconut milk.

For this recipe, I have infused spices from India as well as Thailand, to come up with the ultimate chicken potato curry that I think is worth sharing.

Everything goes so well together to make a creamy, spicy and flavorful curry. Serve over a bed of jasmine rice or alongside some naan bread.

Spicy Coconut Potato Chicken Curry

NAAN bread also goes amazingly well with this dish. 

This dish can be made with shrimp too, just add your shrimp during the last 5 minutes of cooking and omit the step  of cooking the chicken. 

Spicy Coconut Potato Chicken Curry

Cooking Methods:

  • Pressure Cooker: Cook for approx. 10 minutes – after following the initial steps 1-6.

  • Slow Cooker: Place on LOW for 2-3 hours HIGH for 3 hours. – after following the initial steps 1-6.

  • Stove Top: Cook covered on low for 60 minutes. – after following the initial steps 1-6.


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16807018_262723247503972_5829634184408974436_n-2 Chicken Karahi (Slow Cooker)

Spicy Coconut Chicken Curry

Spicy Coconut Chicken Curry

Ingredients

  • 2 tbsp Cooking oil
  • 3 Boneless chicken breasts
  • 4 Potatoes
  • 1/2 cup Greek Yogurt
  • 1 cup Full fat coconut milk
  • 1 cup Canned of tomatoes

Spices

  • 3 tbsp Dried Fenugreek leaves, Kasoori Methi
  • 1 tbsp Coriander
  • 1 tbsp Red Chili
  • 1 tbsp Turmeric powder
  • 1 tsp Cumin Powder
  • 6 Garlic cloves
  • 1 tbsp Ground Ginger
  • 1 tsp Cracked black pepper
  • 1 tsp Nutmeg
  • 1/2 chili Birds eye chili
  • 1 tbsp Gram Masala
  • 1 Cinnamon Sticks
  • 1 bay leaves
  • 4 Green Cardamom
  • 2 Black Cardamom

Instructions

  1. Start by washing your chicken and cutting up into bite size pieces and set aside.
  2. Next, in a food processor or mortar, crush all your larger dry spices together
  3. Now using either your pot or slow cooker set to the browning mode, add oil and saute your crushed spices till fragrant.
  4. Then add in your chicken and saute for 5 minutes till browned, stirring often.
  5. Now add your tomatoes, garlic, coconut milk, yogurt and water and allow it to boil for 15 minutes till the coconut separates.
  6. Lastly add in your chopped potatoes “Garam masala” spice and “Dried Fenugreek Leaves”.

Notes

Pressure Cooker: Cook for approx. 10 minutes – after following the initial steps 1-6. Slow Cooker: Place on LOW for 2-3 hours HIGH for 3 hours. – after following the initial steps 1-6. Stove Top: Cook covered on low for 60 minutes. – after following the initial steps 1-6. Start by washing your chicken and cutting up into bite size pieces and set aside. Next, in a food processor or mortar, crush all your larger dry spices together. Now using either your pot or slow cooker set to the browning mode, add oil and saute your crushed spices till fragrant. Then add in your chicken and saute for 5 minutes till browned, stirring often. Now add your tomatoes, garlic, coconut milk, yogurt and water and allow it to boil for 15 minutes till the coconut separates. Lastly add in your chopped potatoes “Garam masala” spice and “Dried Fenugreek Leaves”. Follow one of the above steps to complete the meal.

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Spicy Coconut Potato Chicken Curry

Jacqueline

Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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