Easy Chicken Curry with Coconut Milk

This is the kind of curry that makes a weekend feel special without demanding hours in the kitchen — tender chicken thighs and potatoes swim in a fragrant coconut broth spiked with tomatoes and warm spices, all finished in one glorious pan.

Ingredients:

• 2 lb chicken thighs, skin removed
• 3 medium potatoes, cubed
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 tbsp curry powder
• 1 tbsp ginger, grated
• 2 tbsp oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Method:

1. Heat oil in a large pot over medium-high heat. Season chicken with salt and pepper, then brown on both sides (about 4 minutes per side). Set aside.
2. Add onion and garlic to the pot, stirring until fragrant (2 minutes).
3. Stir in curry powder and ginger, cooking for 1 minute to bloom the spices.
4. Return chicken to the pot, then add potatoes, coconut milk, and tomatoes. Bring to a simmer.
5. Cover and cook for 25–30 minutes until potatoes are tender and chicken is cooked through.
6. Taste and adjust seasoning. Serve over rice, scattered with cilantro.

Full recipe at Skinnytaste →

Chef's tip: Brown the chicken properly at the start — that caramelized crust adds depth that makes the whole curry taste more complex and restaurant-worthy.