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This Spicy Coconut Chicken Curry is a fusion type dish that I came up with in the past year or so.

This dish is packed with flavors that your sure to enjoy!

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 both cultures, to come up with this Chicken Potato Curry recipe, that I think is worth sharing. And have made time and time again in my kitchen. 

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.

NAAN bread also goes amazingly well with this meal. You can find that recipe at the bottom of this post!

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. 

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.

DID YOU MAKE THIS RECIPE?

Spicy Coconut Chicken Curry

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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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

If your a CURRY lover like me. Then you will want to try these dishes below!

• Chickpea Curry
• Red Kidney Bean Curry
• Super Tasty Chicken Karahi
• Vegan Thai Coconut Green Curry
• Best Thai Red Curry
• Chicken Chickpea Curry

LOOKING FOR AN AWESOME NAAN BREAD RECIPE TO SERVE ALONGSIDE THIS CURRY? Then look no further, I got you covered! My Garlic Naan Bread Recipe is a sure WINNER!