It’s hard not to think of fall without thinking of ch-ch-ch-changes, everything cozy, and one pot recipes you can whip up on-the-go. Good thing, our food lover and lifestyle blogger, Leah from Freutcake, feels the same way. Not only is Leah a foodie, but she’s also all kinds of artsy meets wifey meets mommy of twins. And her Chicken Coconut Curry one pot recipe is the perfect fall go-to when you’re all kinds of busy.
Leah from Freutcake here! If you’ve never stumbled upon my site, I am a Los Angeles based lifestyle blogger, twin Mom, and food aficionado. Typically, I post a lot of sweet stuff on my blog, so I’m excited to share one of my favorite savory recipes with all of you.
When it comes to weeknight cooking, there is nothing better than a one pot meal, am I right? This recipe for Chicken Coconut Curry is so easy to make and perfect for fall with its large chunks of chicken, potato, and bell pepper in a creamy coconut sauce. Serve this warm curry over a bed of fluffy white jasmine rice and you have yourself a delicious meal!
Oh, and can I mention that you may want an extra pair of comfy, stretchy pants to cook this dish in? Just a recommendation, as I’m positive you will want seconds.
Chicken Coconut Curry One Pot Recipe
- 2 pounds, boneless skinless chicken breast (cut into large cubes)
- 1 whole onion (peeled and quartered)
- 2 garlic cloves (peeled)
- 1 whole small green bell pepper (seeded and cut into large cubes)
- 4-5 small yellow potatoes (cut into cubes)
- 1 can tomato paste (5 oz)
- 1 can coconut milk (13.5 oz)
- 1 ½ teaspoon salt
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- Coconut oil
- Flat leaf parsley for garnish
- Cube chicken, potatoes and bell pepper. Set aside.
- In a food processor, combine onion and garlic. Blend until you have an almost smooth consistency.
- Add a couple of tablespoons of coconut oil to a large pot and heat over medium, begin to cook the chicken cubes until lightly browned. Remove from pot and set aside.
- Add in another tablespoon of coconut oil and cook potatoes and bell pepper until lightly browned and slightly softened.
- Add chicken back into the pot along with the pureed onion mixture.
- Add in remaining ingredients; tomato paste, coconut milk, salt, curry powder and garam masala.
- Return pot to medium heat and cook, stirring until all of the ingredients are combined. Cover and cook 30 minute or until chicken is cooked through and potatoes are soft. If the curry becomes too thick during the cooking process, you can add in a few tablespoons of water.
- Serve hot over cooked jasmine rice and garnish with fresh parsley.