I don’t really have a strong preference for any type of cuisines or flavor, nor do I have a particular preference for a meal; I am all in. There are so many flavors and combinations possible, that I really would like to try them all. This Chicken & Potatoes and Coconut Sauce may remind you of Indian flavors, and may be it is. Just thought these ingredients would do well together, and they do.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Chicken
- Mushrooms
- Small potatoes
- Bell pepper – any color will do, but red is the most contrasting.
- Onion
- Coconut milk
- Garlic paste – or fresh garlic
- Ginger paste – or fresh ginger
- Chicken stock
- Curry powder – mild or sharp.
- Parsley
How to Make Chicken & Potatoes in Coconut Sauce
Step 1 – Heat butter in a skillet, add the chicken and saute until just done.
Transfer thicken to a plate and keep warm.
Step 2 – Add garlic, ginger, onion, bell pepper into same skillet. Saute, stirring frequently until vegetables soften, 1-2 minutes
Step 3 – Add curry powder and saute for half a minute.
Step 4 – Add chicken stock and potatoes. Bring to a simmer and cook for 7-8 minutes
Step 5 – Heat butter in another skillet and add mushrooms, cook them until moisture evaporates. Add 1 teaspoon of curry powder and stir until mushroom are covered and done.
Step 6 – Add coconut milk to the potato mix and cook for another 5 minutes until potatoes are fully done and sauce is thickening a little.
Step 7 – Add mushrooms and chicken and fold into sauce and warm if needed, but do not cook. Season with salt and pepper if needed.
Divide mixture over 2 plates and sprinkle with parsley.
This Chicken with Potatoes and Coconut Sauce recipe came out really nice. Coconut milk is a rewarding ingredient and it is not overpowering. I also have a recipe of risotto with coconut milk; another great tasting dish. Look at the colors of this dish; golden yellow from the curry, vibrant red from the bell pepper and sparkling green from the parsley. Enjoy!
Chicken & Potatoes in Coconut Sauce
Pin Recipe FacebookIngredients
- 8 ounces chicken breast, cut in bite-size pieces
- 1/4 onion, finely chopped
- 1/2 red bell pepper, cut in strips
- 1 tablespoon butter
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon curry powder, mild
- 1 cup chicken stock
- 8 ounces small red potatoes
- 1 tablespoon butter
- 8 ounces mushrooms
- 1 teaspoon curry powder, mild
- 1 cup coconut milk
- salt and pepper
- parsley, chopped
Instructions
- Slice chicken breast in thin strips and season with salt and pepper.
- Clean mushrooms and cut mushroom in quarters or slices, chop the onion and cut bell pepper in thin strips.
- Peel potatoes and cut in small dice.
- Heat butter in a pot, add the chicken and cook until just done.
- Transfer thicken to a sheet of aluminum foil, fold close and keep warm.
- Add garlic, ginger, onion, bell pepper to skillet and stir frequently until vegetables soften, 1-2 minutes.
- Add 1 tablespoon of curry powder and saute for half a minute.
- Add chicken stock and potatoes. Bring to a simmer and cook for 7-8 minutes.
- Heat butter in a skillet and add mushrooms, cook them until moisture evaporates. Add 1 teaspoon of curry powder and stir until mushroom are covered and done.
- Add coconut milk to the potato mix and cook for another 5 minutes until potatoes are fully done and sauce is thickening a little.
- Add mushrooms and chicken and fold into sauce and warm if needed, but do not cook. Season with salt and pepper if needed.
- Divide mixture over 2 plates and sprinkle with parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks like a great weeknight meal!
Seriously this makes me so hungry. I dont really love spicy but I’ll try a mild curry.
My husband and I looooove curry so much. Def gunna try it 🙂
mmm all of my favorites in one bowl!
This looks so yummy! I’m not a fan of mushrooms but I think I’d give them a try in this!