Coconut Curry Chicken

Servings: 6-8



  • 6-8 Skinless Chicken Thighs
  • 3 TBSP Suburban Curry Blend (Divided)
  • 1 Cup Flour
  • 2-3 TBSP Coconut Oil
  • 1 Onion, Medium-Diced
  • **2 Large Potatoes, Peeled & Medium-Diced
  • 1 1⁄2 Cups Chicken/Vegetable Stock
  • 1 tsp Sugar
  • 1 14 oz. Can Coconut Milk
  • 2 TBSP Cilantro, Minced
Coconut Curry Chicken

Notes* Russets are a good choice as they are starchy and will soften a little quicker. Yukon Golds are also good but may take a little longer to cook.


Step 1:

Season chicken thighs front & back with 1 1⁄2 TBSP Suburban Curry Blend.

Step 2:

Lightly dredge both sides of chicken in flour.

Step 3:

Heat 2 TBSP Coconut Oil in soup pot over Medium-Heat & brown both sides of chicken.

Step 4:

Remove thighs and set aside.

Step 5:

Lower heat slightly. Add onions and potatoes. Add more oil, if needed.

Step 6:

Sauté until onions are translucent and potatoes start to slightly soften (about 10 minutes).

Step 7:

Add stock, sugar & 1 TBSP Suburban Curry Blend & bring to a boil.

Step 8:

Reduce heat and slowly add coconut milk and stir.

Step 9:

Nestle thighs over potatoes in pot, add remaining 1⁄2 TBSP Suburban Curry Blend and partially cover with lid. Simmer for 25 minutes.

Step 10:

Uncover and simmer 5-10 minutes or until potatoes are fork-tender.

Step 11:

Add fresh minced cilantro.

Step 12:

Serve over bowl of white rice or quinoa.