Braised Chicken and Potatoes with Coconut-Curry Sauce

Braised Chicken and Potatoes with Coconut-Curry Sauce

Curry, coconut and spices add new flavors to this chicken dinner.

Prep Time



Total Time






teaspoons cumin seed
teaspoon coriander seed
teaspoon ground turmeric
teaspoon ground fenugreek
cup vegetable oil
whole cloves
green cardamom pods
cinnamon stick
medium onions, chopped (1 cup)
tablespoons grated gingerroot
cloves garlic, finely chopped
dried bay leaves
jalapeño chile, seeded and finely chopped
cup canned coconut milk (not cream of coconut)
boneless skinless chicken thighs (2 lb)
medium Yukon Gold potatoes (1 lb), cut into 1 1/2-inch chunks
can (14.5 oz) diced tomatoes, undrained
1 1/2
teaspoons salt
cups packed fresh spinach leaves
  1. In 8-inch skillet, heat cumin and coriander seed over medium-high heat 5 minutes, stirring constantly, until fragrant and some seed pops. Remove seed from skillet to a plate and cool completely.
  2. In spice or coffee grinder (used for grinding spices only), grind roasted seed to a fine powder. (If you don’t have a grinder, place seed in resealable plastic food-storage bag and pound with flat side of meat mallet; mixture will be not as finely ground but will still be delicious.) Stir in turmeric and fenugreek; set aside.
  3. In 12-inch skillet, heat oil over medium-high heat until shimmering and hot. Add cloves, cardamom pods and cinnamon stick. Cook 4 minutes, stirring occasionally, until cinnamon stick uncurls. Use slotted spoon to remove spices from oil; discard spices.
  4. Add onions to oil and, stirring occasionally, until soft and slightly brown. Add gingerroot, garlic, bay leaves and chile and cook 3 minutes. Add coconut milk, chicken, potatoes, tomatoes, dry spice blend and salt. Reduce heat to medium. Cover and simmer 25 to 35 minutes or until potatoes are tender and juice of chicken is no longer pink when center of thickest part is cut (180°F). Remove and discard bay leaves.
  5. Simmer uncovered 5 minutes longer to reduce sauce a bit. Add spinach and cook uncovered 1 minute or just until spinach is wilted.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Why it Works: Heating Spices To best retain the flavor of spices and herbs, water is removed and spices and herbs are dried. This can be a problem as adding dried basil to a boiling soup or ground cinnamon to muffins may release only some of the herb's or spice’s flavor. The secret to getting the most out of your spice cabinet? Preheat your herbs and whole spices by dry roasting or frying. Heating releases the trapped essential oils, allowing them to more easily flavor your dish. To experiment, try heating whole spices like cumin, peppercorn or cinnamon in a small skillet over medium-low heat. Within minutes you will smell the essential oils reawaken! Allow them to cool on a plate before grinding and adding to your dish. You will be surprised by the intensity of the flavor.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 750
    • (Calories from Fat 380),
  • Total Fat 43g
    • (Saturated Fat 17g,
    • Trans Fat 0g),
  • Cholesterol 140mg;
  • Sodium 1210mg;
  • Total Carbohydrate 38g
    • (Dietary Fiber 7g,
    • Sugars 9g),
  • Protein 54g;
Percent Daily Value*:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.