🥥 Creamy, comforting, and full of bold flavors, this Greek Coconut Curry Chicken with Roasted Potatoes is a delightful fusion dish. Juicy Greek-spiced chicken is simmered in a fragrant coconut-garlic curry sauce, served with golden rosemary roasted potatoes, and fluffy coconut-infused rice. The final touch? A creamy coconut-curry Greek yogurt drizzle for that irresistible saucy finish. 🌿✨
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🧾 Ingredients (Serves 2–3)
🍗 Greek-Spiced Chicken
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp smoked paprika
• 1 clove garlic, minced 🧄
• Salt & pepper to taste
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🥔 Roasted Rosemary Potatoes
• 2 medium Yukon Gold potatoes, diced
• 1 tbsp olive oil
• 1 tsp dried rosemary
• 1 clove garlic, minced 🧄
• Salt & pepper to taste
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🍚 Coconut-Infused Rice
• 1½ cups cooked jasmine rice
• ½ cup coconut milk
• 1 tbsp olive oil
• 1 tsp lemon zest 🍋
• Salt & pepper to taste
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🥣 Coconut-Garlic Curry Sauce
• 1 tbsp olive oil
• 1 clove garlic, minced 🧄
• 1 cup coconut milk
• 1 tsp curry powder
• ½ tsp ground turmeric
• Salt & pepper to taste
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🥣 Coconut-Curry Greek Yogurt Drizzle
• ½ cup plain Greek yogurt
• 1 tbsp coconut milk
• 1 tsp curry powder
• 1 tsp lemon juice 🍋
• Salt & pepper to taste
• Water (to thin, if needed)
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🔥 Instructions
1. Prepare & Cook the Chicken
• In a bowl, mix olive oil, oregano, paprika, garlic, salt, and pepper.
• Coat chicken pieces with the mixture.
• Heat a skillet over medium-high heat and cook chicken for 4–5 minutes per side, until golden and fully cooked.
• Remove from skillet and set aside.
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2. Roast the Potatoes
• Preheat oven to 400°F (200°C).
• Toss diced potatoes with olive oil, rosemary, garlic, salt, and pepper.
• Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until crispy and golden.
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3. Cook the Coconut Rice
• In a saucepan, heat olive oil over medium heat.
• Stir in the cooked rice and coconut milk.
• Add lemon zest and a pinch of salt.
• Cook until rice is warmed through and well coated in coconut milk.
• Keep warm.
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4. Make the Coconut Curry Sauce
• In the same skillet used for the chicken, heat olive oil and sauté garlic for about 1 minute.
• Stir in coconut milk, curry powder, and turmeric.
• Simmer gently for 3–4 minutes.
• Season with salt and pepper.
• Return chicken to the skillet and coat in the sauce.
• Remove from heat.
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5. Make the Coconut-Curry Yogurt Drizzle
• In a bowl, whisk together Greek yogurt, coconut milk, curry powder, lemon juice, salt, and pepper.
• Add water a teaspoon at a time until the sauce reaches a creamy, drizzleable consistency.
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6. Assemble the Plate
• Arrange the chicken in coconut-garlic curry sauce over the coconut-infused rice, with roasted potatoes on the side.
• Drizzle generously with the coconut-curry Greek yogurt sauce.
• Garnish with fresh parsley or a sprinkle of turmeric for added color.
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✨ A rich, creamy dish that combines the best of Mediterranean and tropical flavors in every bite.
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