- 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
- 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*crushed
- 2 Black Cardamom*crushed
This is a fusion dish, packed with flavor. As you may know, I love Thai and Indian food. So you will always find, all the indian spices in my pantry along with coconut milk and Thai ingredients on hand to cook either cuisines.
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.
Here is a great recipe for NAAN bread, that 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.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review/picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
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To make the Spicy Creamy Coconut Curry Chicken:
Pressure Cooker: Cook for approx. 10 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”.