Best Coconut Curry Chicken With Creamy Mashed Potatoes Recipe: A Family-Friendly Chicken Dinner for Busy Weeknights

A reliable coconut curry chicken like this one belongs in every home cook’s collection.

Ingredients

• 500 g chicken thighs, cubed
• 2 tbsp curry paste
• 400 ml coconut milk
• 1 onion, sliced
• 1 tbsp oil
• 600 g potatoes, peeled and cubed
• 3 tbsp butter
• 80 ml warm milk

Instructions

1. Cook the onion in the oil for 4 minutes, add the curry paste for 1 minute, then add the chicken.
2. Pour in the coconut milk and simmer for 15 minutes until the chicken is cooked through.
3. Boil the potatoes until tender, drain, and mash with the butter and milk.
4. Rest the chicken for 5 minutes, then serve with creamy mashed potatoes.

Tips

• Pat the chicken dry before cooking for better browning.
• Cook chicken until a thermometer reads 75 °C (165 °F) in the thickest part.

Storage

Refrigerate leftovers in an airtight container for up to 3 days and reheat until steaming hot.

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