Chicken and Potato Coconut Curry


    Feel free to add as much or as little chilli as you want to give it the spiciness you like. You can throw extra green beans in if you want to add more vegetable variety.


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    • 2 tablespoons olive oil
    • 1 teaspoon ghee
    • 2 onions, finely diced
    • 3 garlic cloves, crushed
    • root ginger, peeled and grated, 3cm (or to your preferred taste)
    • 500g on-the-bone chicken breast, cut into quarters
    • tin of chopped tomatoes
    • tin of coconut milk
    • 3 teaspoons curry powder
    • 1 teaspoon turmeric
    • 1 teaspoon chilli flakes
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 2 teaspoons ground cumin
    • 1 1/2 teaspoons cayenne pepper
    • 4 teaspoons garam masala
    • 4 fresh curry leaves
    • pinch of saffron
    • two medium potatoes, peeled and cut into cubes


    1. Heat oil and ghee in pan to high temperature and add the chicken breast. Cook until crispy (if skin is still on) or it has a nice seared colour. Remove and set aside.
    2. Add diced onions to pan and fry for 10 minutes on medium heat, until soft and golden.
    3. Add ginger and garlic and fry until fragrant for 2 minutes, being careful not to burn them.
    4. Add all the spices and fry for another 2 minutes, constantly mixing.
    5. Add the tomatoes and scrape fond off the bottom of the pan (if you aren't using a nonstick pan). Simmer for 2 minutes.
    6. Add the can of coconut milk, chicken and potatoes. Mix to ensure everything is incorporated nicely. Add enough water to ensure everything is covered.
    7. Simmer gently for 45 minutes.

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    Reviews in English (1)


    Made this earlier tonight and it tasted great. I took a bunch of ingredients from various other coconut curries to suit my tastes. Cooking with chicken breast on the bone really adds a tonne more flavour to it. This isn't really meant to be a public recipe but I can't see the option to keep it private.  -  10 May 2017