Curry Chicken with Coconut Milk and Potatoes

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Curry chicken with coconut milk and potatoes makes a hearty dinner with a fragrant sauce that’s especially good spooned over steamed rice. This version combines chicken breast or thigh pieces, russet potatoes, red onion, bruised lemongrass, and A1 instant curry sauce. Coconut milk finishes the sauce, while fish sauce adds the final seasoning.

The packaged curry sauce is the main shortcut here. It provides the seasoning base without requiring you to measure and blend individual spices. Look for A1 Instant Chicken Curry Sauce, the product named in the recipe. Check the packet size against the recipe’s tested quantity before cooking, since using a different amount can change the strength and consistency of the sauce.

Prepare the ingredients before heating the wok. Chop the red onion finely, cut the potatoes into evenly sized pieces, and keep the chicken pieces reasonably uniform so they cook consistently. Bruising the lemongrass helps release its aroma into the sauce. Keep the stalks large enough to find and remove before serving.

The onions are sautéed first, followed by the curry sauce and lemongrass. Water and chicken go in next, then the potatoes simmer in the sauce until tender. Check the thickest chicken pieces with a food thermometer; they should reach 165°F. Follow the recipe’s finishing step by stirring in the coconut milk after turning off the heat, then taste before adding fish sauce.

Serve the curry with steamed rice or homemade garlic cilantro naan bread for scooping up the sauce. A creamy cucumber salad makes an optional cool accompaniment. If you’re planning another chicken dinner for later in the week, try Thai garlic pepper chicken. This recipe is adapted from Geri Tan’s curry chicken recipe at Spring Tomorrow.

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