Coconut Curry Chicken and Potato Stew (Dairy-Free)
55 min
|
easy
|
high-protein,
lactose-free,
Mediterranean diet,
paleo-friendly
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 35 min | 55 min |
Introduction
This cozy coconut curry chicken and potato stew is rich, creamy, and totally dairy-free thanks to silky coconut milk.
It’s gently spiced with curry powder and ginger, so you get warm, comforting flavor without overwhelming heat.
Perfect for a simple weeknight dinner or a make-ahead meal, it tastes even better the next day.
Ingredients (4 servings)
Ingredients
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How to Make Coconut Curry Chicken and Potato Stew (Dairy-Free)
-
Prep the chicken and vegetables
Pat the chicken thighs dry with paper towels, then cut into bite-size cubes if not already cubed.
Peel and dice the Yukon gold potatoes into roughly 1-inch pieces so they cook evenly.
Finely chop the onion, then mince the garlic and grate the fresh ginger.
-
Brown the chicken
Heat a large heavy-bottomed pot over medium-high heat, then add a drizzle of oil.
Add the chicken in a single layer and cook until lightly browned on two sides, about 5 to 6 minutes.
Transfer the browned chicken to a plate, leaving the flavorful bits in the pot.
-
Cook the aromatics
Lower the heat to medium, then add a little more oil if the pot looks dry.
Add the chopped onion and cook, stirring often, until softened and lightly golden, about 4 to 5 minutes.
Stir in the minced garlic and grated ginger and cook just until fragrant, about 30 seconds.
-
Bloom the spices
Sprinkle in the curry powder, ground turmeric, salt, and black pepper.
Stir constantly for about 1 minute so the spices toast gently and become very fragrant.
-
Add liquids and potatoes
Return the browned chicken and any juices to the pot and stir to coat with the spices.
Pour in the chicken broth and scrape the bottom of the pot to release any browned bits.
Stir in the coconut milk until the broth looks creamy and completely combined.
Add the diced potatoes, then bring the mixture to a gentle boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer until the potatoes are tender, about 20 minutes.
-
Finish and serve
Remove the lid and simmer a few more minutes if you want a slightly thicker stew.
Taste the broth and add more salt or pepper if needed for balance.
Stir in the lime juice, if using, for a bright, fresh finish.
Ladle the stew into bowls and serve hot, optionally with cooked rice or warm dairy-free flatbread.
Substitutions
- Chicken thighs -> chicken breast or firm tofu
- Use boneless, skinless chicken breasts cut into cubes for a leaner stew that still stays tender in the coconut broth. For a meatless version, firm tofu cubes hold their shape nicely and soak up the curry flavor.
- Yukon gold potatoes -> sweet potatoes
- Swap in peeled, cubed sweet potatoes for a slightly sweeter stew and a beautiful deeper golden color. They cook at a similar rate, so the timing stays about the same.
- Chicken broth -> vegetable broth
- Use good-quality vegetable broth to make the stew fully dairy-free and also chicken-free, great for mixed-diet households. Flavor will be a touch lighter, so taste and bump up the curry powder if you like.
Tips
- Sear in batches if needed
- If your pot is small, brown the chicken in two batches so it sears instead of steaming. You get more flavor in the stew from those caramelized edges.
- Adjust curry flavor to your brand
- Curry powders vary a lot, so start with the listed amount and add more after simmering if it tastes mild.
- Skim excess fat if desired
- Full-fat coconut milk gives richness, but you can skim a bit of surface fat before serving for a lighter feel.
- Use the right pot
- A wide Dutch oven or heavy soup pot helps the chicken brown better and keeps the stew from scorching.
- Let the stew rest before serving
- Turn off the heat and let the stew sit 5 minutes so the flavors meld and the broth thickens slightly.
Nutrition Facts *
| Energy | 527 | kcal |
|---|---|---|
| Protein | 34 | g |
| Total Fat | 29 | g |
| Carbohydrates | 33 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I make this coconut curry stew ahead of time?
- Yes, this stew keeps well in the fridge for up to 4 days. Cool completely, store in an airtight container, and reheat gently on the stove with a splash of broth.
- How can I thicken the stew if it seems too brothy?
- Let it simmer uncovered for several minutes so some liquid reduces naturally. You can also mash a few potato cubes right in the pot to thicken the broth. Avoid adding flour, which can dull the curry flavor and change the texture.
- What if my potatoes are still firm after 20 minutes?
- Keep simmering the stew gently, checking every 5 minutes, until the potatoes are easily pierced with a fork. Make sure the pieces are similar in size, since larger chunks always need extra time.
- Can I make this stew in a slow cooker?
- Yes, but I recommend browning the chicken and sautéing the aromatics on the stove first for better flavor. Transfer everything to the slow cooker, add broth and coconut milk, and cook on low for about 4 to 5 hours.
Serving Suggestions
This cozy coconut curry chicken and potato stew shines with a sprinkle of cilantro and a few lime wedges on top.
Serve it with jasmine rice, brown rice, or fluffy dairy-free naan to soak up every drop of the golden broth.
If you like more vegetables, stir in a handful of spinach or peas during the last few minutes of simmering.
More pairings:
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