Coconut Curry Chicken

Note: not all curry powders are created equal.  My kids normally clean their plates when I make this dish.  However, tonight I made it using Simply Organic Curry Powder and it definitely had a strong kick.  If you like heat, I’d recommend it.  However, I will likely go back to using Madras Curry Powder.


  • evoo or ghee to coat the pan
  • 2-3 lb chicken thigh cutlets (boneless/skinless), cut into chunks
  • 1/2 onion, chopped
  • 3 potatoes, peeled, cubed
  • 6-7 cloves garlic, minced
  • 1 inch ginger, peeled and finely chopped or grated
  • 2-3T curry powder
  • 1 can of full fat coconut milk (13.5oz)
  • Salt and pepper to taste


  • In an all purpose pan or large skillet on med heat, add evoo/ghee.
  • Add onion and stir for a few min
  • Add garlic and ginger and toss to coat
  • Add curry powder and potatoes and toss to coat
  • Add coconut milk, salt and pepper
  • Bring to a boil and add the chicken
  • Cook for 25-30 min (covered) or until chicken is done and potatoes are tender
  • Serve over cauliflower rice

One thought on “Coconut Curry Chicken

  1. Pingback: Whole 30 – Day 19 | Find the Time to Cook

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