Chicken and Potato Curry

AuthorJJ Coutts
DifficultyBeginner

A simple and easy to make chicken curry loaded with healthy veggies!

Prep Time10 minsCook Time20 minsTotal Time30 mins
 450 g Chicken Breasts
 900 g Potatoes
 2 tbsp Coconut Oil
 2 Red Onions
 2 Garlic Cloves
 2 Romaine Lettuce HeadsHalved
 4 TomatoesQuartered
 2 tbsp Yellow Thai Curry
 400 ml Can Coconut Milk
 250 ml Vegetable Stock
 4 Corriander Sprigs
1

Season the chicken with salt and pepper, and set aside. Wash the potatoes and cut in half. Cut the tomatoes into quarters.

2

Heat 1 tbsp of oil in a deep frying pan or saucepan, over medium heat and cook the onion and garlic for around 2 minutes, then add the curry paste. Stir well and cook for another 2 mins, then add the new potatoes, tomatoes, coconut milk and stock. 

3

Bring to boil and simmer everything for 15 minutes covered with a lid. Taste for flavour and add more curry paste if required. Now add the halved Romaine lettuce heads and for another 3 minutes.
Meanwhile, in another frying pan, heat the remaining tbsp. of coconut oil and fry the chicken fillets until brown and cooked through. Allow to cool slightly and cut into pieces. 

4

Divide the curry and chicken between plates, and garnish with coriander to serve.

Category,
Nutrition Facts

4 servings

Serving size

1


Amount per serving
Calories584
% Daily Value *
Total Fat 25g33%
Total Carbohydrate 54g20%
Protein 35g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Ingredients

 450 g Chicken Breasts
 900 g Potatoes
 2 tbsp Coconut Oil
 2 Red Onions
 2 Garlic Cloves
 2 Romaine Lettuce HeadsHalved
 4 TomatoesQuartered
 2 tbsp Yellow Thai Curry
 400 ml Can Coconut Milk
 250 ml Vegetable Stock
 4 Corriander Sprigs

Directions

1

Season the chicken with salt and pepper, and set aside. Wash the potatoes and cut in half. Cut the tomatoes into quarters.

2

Heat 1 tbsp of oil in a deep frying pan or saucepan, over medium heat and cook the onion and garlic for around 2 minutes, then add the curry paste. Stir well and cook for another 2 mins, then add the new potatoes, tomatoes, coconut milk and stock. 

3

Bring to boil and simmer everything for 15 minutes covered with a lid. Taste for flavour and add more curry paste if required. Now add the halved Romaine lettuce heads and for another 3 minutes.
Meanwhile, in another frying pan, heat the remaining tbsp. of coconut oil and fry the chicken fillets until brown and cooked through. Allow to cool slightly and cut into pieces. 

4

Divide the curry and chicken between plates, and garnish with coriander to serve.

Notes

Chicken and Potato Curry

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