Chinese Coconut Curry Chicken
Tender chicken in a mild, creamy coconut-curry sauce. A Hong Kong-style cafe classic. Family-friendly and not too spicy.
🕐 Prep 10m🔥 Cook 30m🍽️ Serves 4🌶️ Creamy● easy⚡ 420 kcal
📸 AI-generated food photography📸 Made this dish? Share your photo — earn +3 AI generation credits!
Ingredients
✓
1½ lbBoneless chicken thighscubed
✓
1 can (13.5 oz)Coconut milk (full-fat)
✓
2 tbspCurry powder (Madras)
✓
1 mediumOnionsliced
✓
1 mediumPotatocubed
✓
1 tbspSoy sauce
✓
1 tbspVegetable oil
Method
1
Sear Chicken
Heat oil over medium-high. Brown chicken 3 min. Remove.
2
Cook Aromatics
Add onion. Sauté 2 min. Add curry powder. Stir 30 sec until fragrant.
Advertisement
3
Add Liquids
Add coconut milk, soy sauce, and potato. Bring to a gentle simmer.
4
Braise
Return chicken. Simmer uncovered 20 min until potato is tender and sauce thickened.
5
Serve
Serve over steamed rice. Garnish with fresh cilantro if desired.
🔄
AI Ingredient Swap
Missing an ingredient? Our AI finds supermarket alternatives.
🤍
Save to Favorites
Add to your collection
🖨️
Print Shopping List
Checklist with checked items
⭐
Rate This Recipe
4.7 ★ from 189 cooks
Nutrition Per Serving
Calories420 kcal
Protein34g
Carbs12g
Fat26g
Sodium560mg
Fiber2g
💡 Pro Tips
💡 Use full-fat coconut milk for the creamiest sauce.
💡 Madras curry powder is the closest Western spice to Hong Kong curry powder.
💡 The sauce thickens as it sits — add a splash of water when reheating.
🔬 Diet Adaptations
Gluten-FreeUse tamari.
Dairy-FreeAlready dairy-free. Coconut milk is the cream base.
You Might Also Like
🛒 Tools for This Recipe
View All →🍳
Carbon Steel Wok (14-inch)
$39.99⭐ 4.7
Amazon →🧺
Bamboo Steamer (10-inch)
$24.99⭐ 4.6
Amazon →🥢
Spider Strainer (Stainless)
$14.99⭐ 4.5
Amazon →🔪
Chinese Chef Cleaver (8-inch)
$29.99⭐ 4.7
Amazon →As an Amazon Associate we earn from qualifying purchases.