The Blogger NetworkAdvertise with us Report this ad

Green Curry with Chicken and Potatoes

Green Curry with Chicken and Potatoes 1

Okay, so this meal may not be the most vibrant eye catching meal you have ever seen, but let me tell you it is SO GOOD and SO EASY!!!

If you are a curry fan or a fan of Indian food in general you will LOVE this meal. My family licked the pan clean…I really should have made a double batch!

I was a little worried after I added the coconut milk that it was going to be too sweet, but once it had a chance to simmer and mingle with the other flavor’s the coconut flavor was very very subtle and not noticeably sweet at all.

The potatoes gave a nice texture to the meal and also helped to naturally thicken the sauce. We thoroughly enjoyed dipping some Homemade Naan Bread into that tasty sauce. This was the first time I had attempted a green curry sauce, and couldn’t be happier with how it turned out. I think you’re gonna love it too!

5.0 from 1 reviews
Green Curry with Chicken and Potatoes
Recipe type: Main Dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
The potato is the perfect compliment to the chicken in this creamy curry. It gives added texture and also helps to naturally thicken the sauce. Make sure to cut your potatoes nice and thin so they will cook quickly in the sauce.
  • 1 tbsp olive oil
  • 2 large chicken breast cut into bite size pieces
  • 1 small onion, thinly sliced or chopped (approx ½ cup)
  • 1 medium to large potato thinly sliced and quartered (approx 1 cup)
  • 1 14 oz can coconut milk
  • 1 4 ounce can green chilies
  • 1 tsp salt
  • ⅛ tsp pepper
  • 1 tsp curry powder
  • 1 tsp cumin
  • 1 tsp garam masala
  • steamed basmati rice
  • cilantro for garnish (optional)
  1. Heat olive oil in frying pan or sauce pan add chicken and cook until chicken is mostly done. (add the salt and pepper to the chicken as it cooks)
  2. Add onions and potatoes, cook until onion get soft.
  3. Add coconut milk, chilies, curry powder, cumin and garam masala. Simmer mixture until potatoes are nice and soft.
  4. Serve over steamed basmati rice or rice of choice.
  5. Garnish with chopped cilantro if desired

Green Curry with Chicken and PotatoesRecipe adapted from a Green Curry Recipe on Mel’s Kitchen Cafe.

┬áIf you love curry and Indian Food flavor’s check out these other two awesome recipes! Stove Top Chicken Curry, and Chicken Tikka Masala. All three of these yummy meals are gluten free!


Keep it Real!!!



  1. Where would I find garam masala in the store? And do you think it would taste good with Jasmine rice?

    • The Graram Masala Should be over by the other spices, at my store I can only find it in the kind of fancy looking glass containers made by McCormick. It would probably taste good with Jasmine or regular, but the thinner longer basmati gives it a little different texture. And DEFINATELY make some Naan bread with it. YUMM! My kids were so funny. At first Thatcher turned his nose up and didn’t want me to put any sauce on his rice. Then he tasted it and had three helping. RASCAL!

  2. I made this for dinner tonight. Winner, winner, chicken dinner! This is going in my food rotation for sure, it was so yummy. Thanks, Maria!

    • Yeah!!! I love it too, I have coconut milk on my shopping list for this week. :) And you were so smart to double it, I will never make that rookie mistake again!!! :)

  3. P.s. I’m really grateful that I doubled the batch so that we have leftovers. Yum!

Speak Your Mind


Rate this recipe: