Coconut Curry Chicken with Potatoes and Vegetables
A hearty, warming curry featuring tender chicken breast simmered in creamy coconut milk with golden potatoes, carrots, and peas. The curry powder creates a fragrant base while maple syrup adds subtle sweetness to balance the spices. This one-pot meal is perfect for busy weeknights when you want something comforting and satisfying. The lite coconut milk keeps it lighter while still delivering rich, creamy flavor that coats every bite of chicken and vegetables.
Ingredients
- 2 tablespoons curry powder, divided
- ¾ teaspoon salt, divided
- 1 ½ pounds boneless, skinless chicken breast, cut into bite-sized cubes
- 2 tablespoons coconut oil or avocado oil, divided
- 1 large yellow onion, chopped
- 1 tablespoon garlic, chopped
- 14 ounce lite coconut milk, cannedfull-fat coconut milk1:1dairy
richer and creamier
- 14 ounce reduced sodium chicken broth, canned
- 4 cups gold potatoes, cut into 1-inch chunkssweet potatoes1:1vegetable
different flavor and nutrition
- 1 cup carrots, sliced
- ½ cup celery, chopped
- ¾ cup frozen peas
- ¼ cup cilantro, chopped
- 1 tablespoon pure maple syrup, dark or amber
Instructions
- 1
Season chicken with curry powder and salt, then brown in oil in Dutch oven until mostly cooked
- 2
Transfer chicken to plate and sauté onion and garlic until softening
- 3
Add remaining curry powder and cook until fragrant
- 4
Add coconut milk, broth, potatoes, carrots, celery and salt, bring to boil then simmer until vegetables are tender
- 5
Return chicken to pot with peas, cook until chicken is cooked through
- 6
Stir in cilantro and maple syrup before serving
Tips
Brown the chicken in batches if needed to avoid overcrowding and ensure proper browning
Cut potatoes uniformly so they cook evenly with the other vegetables
Taste and adjust curry powder or salt at the end to suit your preferences
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Can be made 1 day ahead; reheat gently and add fresh cilantro
Serve hot over rice or with naan bread
Common Mistakes
Don't skip browning the chicken to avoid bland flavor
Don't boil vigorously during simmering to prevent coconut milk from separating
Substitutions
Dairy-Free Swaps
richer and creamier
General Alternatives
FAQ
Can I use frozen chicken for this recipe?
Yes, but thaw completely first and pat dry before seasoning and browning for best results.
What if I don't have lite coconut milk?
Regular coconut milk works fine but will be richer. You can thin with extra broth if needed.
How long will leftovers keep in the refrigerator?
Store covered for up to 3 days. Reheat gently on stovetop, adding broth if needed to thin.