Green Curry with Chicken and Potatoes

Green Curry with Chicken and Potatoes

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!!! Don’t believe me? Watch the video. Easy peasy!

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!

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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 flavors, 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.

How to Make Green Curry with Chicken and Potatoes

• Heat olive oil in a frying pan or saucepan. Add the chicken and cook until the chicken is mostly done. (Add the salt and pepper to the chicken as it cooks.)
• Next, add the onions and potatoes. Cook until the onions get soft.
• Add the coconut milk, green chiles, curry powder, cumin, and garam masala. Simmer mixture until potatoes are nice and soft.
• Serve over steamed basmati rice or rice of choice.
• Garnish with chopped cilantro if desired.
• Enjoy!

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!

Tips for How to Make Green Curry with Chicken and Potatoes

• Start cooking the basmati rice first so it’s done around the same time as the curry.
• You can peel the potatoes or leave the skin on for added fiber.
• Make sure to cut the potatoes nice and thin so they will cook quickly in the sauce.
• Use full-fat coconut milk for the best texture and flavor. You can use lite coconut milk, but the sauce will not be as thick and creamy.
• If your family loves green curry, make a double batch.

CHEF’S TOOLS:

• Rice Cooker
• Olive Oil
• Large Frying Pan
• Measuring Spoons
• Chef’s Knife
• Cutting Board

Serve with

How to Make Naan Bread {Step by Step Instructions and Pictures}Basmati Rice with Turmeric and PeasDole Whip

5.0 from 3 reviews

Green Curry with Chicken and Potatoes

 

Print

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

The potato is the perfect complement 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.

Author: Maria, Adapted from Mel's Kitchen Cafe

Recipe type: Main Dish

Cuisine: Indian

Serves: 4-6

Ingredients

• 1 tbsp olive oil
• 2 large chicken breast cut into bite-size pieces
• 1 small onion, thinly sliced or chopped (approx. ½ cup)
• 1-3 medium to large potatoes, thinly sliced or quartered (approx. 1 cup)
• 1 (14 ounce) can coconut milk
• 1 (4 ounce) can green chiles
• 1 tsp salt
• ⅛ tsp pepper
• 1 tsp curry powder
• 1 tsp cumin
• 1 tsp garam masala
• steamed basmati rice
• cilantro for garnish (optional)

Instructions

1. Heat olive oil in a frying pan or saucepan. Add the chicken and cook until the chicken is mostly done. (Add the salt and pepper to the chicken as it cooks.)
2. Next, add the onions and potatoes. Cook until the onions get soft.
3. Add the coconut milk, green chiles, 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.
6. Enjoy!

3.5.3251

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