This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
Because sometimes dinner just needs to feel like a hug. Curry chicken and potatoes is cozy, homemade comfort. It’s creamy, full of flavor, and all happens in one pot, so you get a real meal with real food and minimal cleanup.
Here’s Why This Curry Chicken and Potatoes Recipe Works
Flavor starts fast: Warming the curry paste in coconut oil wakes up the spices and gives you instant depth.
Creamy, not cloying: Coconut milk keeps it silky, and a touch of brown sugar rounds out the heat without making it sweet.
One pot, full meal: Chicken, potatoes, and onions all cook together, soaking up flavor as they go. No side dish required.
Flexible by design: Thighs or breasts, russets or golds, use what you’ve got. It’ll still come out great.
If you liked this curry chicken and potatoes, try my Kamut Curry Chicken Bowls for a hearty, grain-based twist or my Coconut Chicken Curry for something a little creamier. Both are cozy, homemade comfort with big flavor and easy cleanup.
Recipe Tips
Cut evenly, cook evenly: Even-sized pieces of chicken and potato mean everything cooks through at the same time.
Use full-fat coconut milk: “Lite” versions make a thin, watery curry. Go full-fat for that rich, velvety texture.
Don’t skip the fish sauce: It might smell questionable, but it’s pure flavor once it hits the pan.
Keep it gentle: Let the curry simmer, not boil. It keeps the chicken tender and the sauce silky.
Tastes even better tomorrow: Like all good curries, this one deepens overnight. Leftovers are next-level.
Chicken and Potato Curry
This curry chicken and potatoes isn’t fancy, it’s just good. Creamy sauce, tender chicken, and soft, flavorful potatoes all in one pot. Simple, homemade comfort food that actually delivers.
If you like this recipe, you will like our prawns with yellow curry or our yellow curry with salmon.
Pin this now to find it later!
Pin It
Thai Yellow Curry Chicken and Potatoes
If you make this recipe, please leave a star rating and comment.
Ingredients
- 3 tablespoons coconut oil
- 3 tablespoons Thai yellow curry paste
- 2 cups canned coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 to 2 large russet potatoes, peeled and cut into bite-sized pieces
- 1 onion, peeled and sliced
- ½ cup chicken broth
Instructions
- Place the coconut oil in a large saucepan and heat over medium heat. Add the curry paste and a few tablespoons of the coconut milk. Stir well to break up the curry paste and get it hot and fragrant.
- Stir in the rest of the coconut milk, the fish sauce, and brown sugar. Then stir in the chicken. Cook the chicken for 5 minutes until it is no longer pink then add the potatoes, onion and chicken broth.
- Cover the saucepan and continue to cook over medium heat for 8 to 10 minutes until the potatoes are tender.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This recipe is delicious! It’s quick and easy to prepare. I had to thicken the liquid a little bit as I thought it was too thin, however, the coconut milk I used only had 15 ounces in it. To make the 2 cups needed, I opened a can of lite coconut milk (it’s what I had on hand) and that may be why my liquid was thin.
I’m so happy you enjoyed the recipe! Using lite coconut milk can definitely result in a thinner consistency, but it sounds like you handled it perfectly. Thanks for sharing your experience.
This recipe is good, but some curry pastes are VERY spicy, even the milder ones. To make the curry to taste, change the amount of curry paste in it. I put one tablespoon of curry paste and three tablespoons of sugar to make this recipe edible for my family.