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Coconut Chicken Curry with Crispy Potatoes Recipe

Coconut Chicken Curry with Crispy Potatoes recipe


This is a yummy chicken curry with coconut milk and crispy potatoes. It's a bit spicy and very creamy. You cook chicken with spices and coconut milk, then eat it with rice and crispy potatoes on top.


1.5 Tbsp fennel seeds
2 jalapeños, seeded
1.5 Tbsp chili powder
1.5 tsp ground turmeric
2.5 tsp ground cumin
1.5 tsp ginger paste
1.5 Tbsp garlic paste
2 large onions, diced
3 chicken breasts, cubed
3 tsp tamarind concentrate
500 ml coconut milk
1 large sweet potato, julienned
300 g jasmine rice
Salt to taste
Vegetable oil for frying


Start by cooking the jasmine rice according to the package instructions.
Soak the fennel seeds in water for 30 minutes, then drain and blend with the jalapeños to create a paste.
Heat a splash of vegetable oil in a large pan over medium heat. Add the chili powder, turmeric, and cumin, cooking the spices for 3 minutes.
Add the diced onions to the pan along with the ginger and garlic paste. Cook until the onions are soft and translucent.
Increase the heat to medium-high and add the cubed chicken to the pan, searing until lightly browned.
Stir in the fennel-jalapeño paste, tamarind concentrate, and coconut milk. Season with salt, bring to a simmer, and let the curry cook for 35 minutes, stirring occasionally.
While the curry simmers, heat vegetable oil in a deep fryer or a deep pan to 350°F (175°C). Fry the julienned sweet potatoes in batches until golden and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with a little salt.
Once the curry has thickened and the chicken is cooked through, adjust seasoning if necessary.
Serve the curry over a bed of jasmine rice with crispy sweet potatoes on top.

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