Coconut Curry Chicken and Potato Stew (Dairy-Free)
50 min
|
easy
|
lactose-free,
Mediterranean diet,
paleo-friendly
Recipe by Eunice
Introduction
Creamy without the cream, this dairy-free coconut curry chicken and potato stew brings big flavor with garlic, ginger, curry powder, and turmeric.
Perfect for weeknights or a cozy Sunday, it turns budget-friendly thighs and Yukon golds into tender, spoonable bites in a silky coconut broth with no dairy drama.
Think Caribbean-leaning curry meets classic chicken stew, brightened with a squeeze of lime and ready for meal prep, potlucks, or warming you up after a long day.
Ingredients (4 servings)
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Ingredients
- 1.25 lb boneless, skinless chicken thighs, cubed boneless, skinless chicken thighs 1.25 lb
- 3 medium Yukon Gold potatoes, peeled Yukon Gold potatoes 1.2 lb medium
- 1 small onion, chopped onion 1 ct small
- 3 cloves garlic, minced garlic 0.27 head (for garlic clove)
- 1 Tbsp fresh ginger root, grated fresh ginger root 0.21 oz
- 1 can (13.5 oz) unsweetened full-fat coconut milk unsweetened full-fat coconut milk 1 can (13.5 oz)
- 3 cups chicken broth chicken broth 24 fl oz
- 1½ Tbsp curry powder curry powder 0.32 oz
- ½ tsp ground turmeric ground turmeric 0.05 oz
- ½ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
- ½ lime, juiced (optional) lime 0.5 ct
How to Make Coconut Curry Chicken and Potato Stew (Dairy-Free)
-
Prep and season
Pat the chicken dry, then season it with half the salt and all the black pepper so it actually tastes like something.
Peel and dice the potatoes into 3/4 inch cubes for even cooking, and chop the onion, garlic, and ginger so they are ready to move fast.
-
Brown the chicken
Heat 1 to 2 tablespoons neutral oil in a heavy pot over medium high until it shimmers because color equals flavor.
Sear the chicken in two batches until lightly browned on the edges, about 3 to 4 minutes per batch, then move it to a plate.
-
Sweat aromatics
Add the onion to the pot with a pinch of salt and cook over medium until translucent, about 3 minutes, scraping up the tasty bits.
Stir in the garlic and ginger for 30 seconds until fragrant to avoid burning the garlic.
-
Bloom the spices
Sprinkle in the curry powder and turmeric and stir for 30 to 45 seconds so the spices wake up in the fat.
If the pot looks dry, add a teaspoon of oil to keep the spices from scorching.
-
Build the stew
Return the chicken and any juices to the pot and add the potatoes so everything cooks together.
Pour in the coconut milk and chicken broth, then add the remaining salt and stir well to combine.
-
Simmer gently
Bring to a steady simmer over medium, then reduce to medium low and cook uncovered for 20 to 25 minutes until the potatoes are tender and the chicken is cooked through.
Stir a couple of times to prevent sticking and keep the heat gentle so the coconut milk stays silky.
-
Finish and balance
Squeeze in the lime juice if using and taste for salt, adding another pinch if it tastes shy because curry loves salt and acid.
For a thicker stew, mash a few potato cubes against the pot wall and stir them back in.
-
Rest and serve
Kill the heat and let the stew rest 5 minutes so the flavors settle down like a well trained black belt.
Ladle into warm bowls and serve as is or over rice for the full cozy effect.
Substitutions
- Curry powder -> Thai yellow curry paste
- Use 1 to 2 tablespoons yellow curry paste to swap in deeper lemongrass and galangal notes with a gentle heat and a glossier finish.
- Chicken thighs -> Chickpeas
- Use two 15 ounce cans chickpeas, drained and rinsed, for a hearty vegetarian, dairy free version with a nutty bite that holds up to simmering.
- Yukon gold potatoes -> Cauliflower florets
- Use 1 medium head cauliflower cut into 1 1/2 inch florets for a lighter, lower carb stew with a tender snap and faster cook time by about 5 minutes.
Tips
- Salt in layers
- Season the chicken and onions early and taste at the end because balanced salting makes the curry pop without chasing it with last minute pinches.
- Control the simmer
- Keep the pot at a gentle burble so the coconut milk stays smooth and does not split, and avoid rapid boiling which can get greasy and harsh.
- Size your cuts
- Match chicken cubes and potato pieces around 3/4 inch so they finish together and you do not end up with mushy potatoes or undercooked chicken.
- Bloom for depth
- Toasting curry powder and turmeric in fat for under a minute unlocks aroma that you cannot get by tossing them into liquid cold.
- Use the fond
- If browned bits threaten to stick, splash a few tablespoons of broth to deglaze and pull that flavor back into the stew instead of scrubbing it later.
- Make ahead magic
- Like any proper stew, it is even better the next day, so cool quickly and stash in glass containers to keep flavors clean and the fridge drama free.
Nutrition Facts *
| Energy | 621 | kcal |
|---|---|---|
| Protein | 40 | g |
| Total Fat | 39 | g |
| Carbohydrates | 33 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why does my coconut milk look split?
- Your heat was too high or you boiled aggressively, so next time keep to a gentle simmer and stir occasionally, and if it happens, take the pot off heat and whisk vigorously to re-emulsify.
- The stew tastes flat, how do I fix it?
- Add a pinch of salt, a squeeze of lime, and another 1/2 teaspoon curry powder, then simmer 2 minutes because salt, acid, and a brief cook wake the whole pot up.
- The stew is too thin, what now?
- Mash a few potato pieces into the broth or simmer uncovered for 5 to 8 minutes, and avoid adding flour so the coconut stays silky and clean.
- Can I use chicken breast instead of thighs?
- Yes, cut breasts into 1 inch cubes, sear quickly, and simmer just until cooked to 160 F so they stay juicy and do not turn chalky.
- Can I make this in an Instant Pot?
- Yes, saute as written, then pressure cook on high for 6 minutes with quick release, and finish with lime on saute to tighten the sauce if needed.
- My potatoes are still firm, what did I do wrong?
- They were cut too large or your simmer was weak, so keep a steady gentle simmer and cook 5 to 10 minutes more until a knife slips in easily.
Serving Suggestions
Serve with fluffy jasmine rice, a shower of cilantro or scallions, and a drizzle of chili crisp if you like a little swagger.
For a playful twist, add a pinch of smoked paprika for warmth or grill lime halves and squeeze their caramelized juice in at the end to bring a subtle charred sweetness.
More pairings:
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