Coconut Chicken Curry

Featured in blog: C&C Eating Factory


  • 3 chicken thighs cut into thirds. I used bone in, skin on to add more flavor
  • 2 large yellow potatoes rough chopped
  • ½ onion rough chopped
  • 1 pack of Golden Curry
  • 1 can coconut milk
  • ½ cup water (I used coconut juice but regular water is fine)
  • 2 big scoops of Ghee (or butter)


In large deep pan at medium high heat place ghee and stir until it’s melted.  Lower temp to medium and add in potatoes and onions and cook for about 5 minutes, stirring often so all sides are coated in the ghee.  Next add the chicken and cook until all sides are browned.  Add in the coconut milk and curry squares and cook until boiling.  Reduce heat to low, cover and let simmer until chicken is cooked and potatoes are soft, about 45 minutes.  You want to open the lid and stir every so often to dissolve the curry.  About half way through cooking pour in the water too, it helps with the dissolving.  Just watch out for steam, it will get you if you aren’t quick.  Next, remove from heat, uncover, and let cool for about 10 minutes.  Serve over steamed rice.  If you have bismanti, that is preferred but jasmine rice works just fine too.  

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