Dairy-Free Coconut Curry Stew

This creamy coconut curry chicken and potato stew offers a rich and comforting meal without any dairy. The blend of garlic, ginger, curry powder, and turmeric creates a vibrant flavor that feels a little Caribbean and a little classic chicken stew all at once. It is a perfect dish for busy weeknights or slow Sunday dinners, made with budget-friendly ingredients like chicken thighs and Yukon Gold potatoes, simmered in a silky coconut broth that brings warmth and satisfaction.

I made this stew for the first time on a chilly evening when nothing else sounded good, and it quickly became a go-to comfort dish in my house. The kids love the flavors and always ask for seconds, which is a great sign of success in my book.

Ingredients

• Boneless skinless chicken thighs: cubed for juicy tender meat
• Yukon Gold potatoes: peeled and diced for a creamy texture when cooked through
• Small onion: chopped to add savory sweetness
• Fresh garlic: minced to punch up the aroma
• Fresh ginger root: grated for a warming spicy undertone
• Unsweetened full-fat coconut milk: to create a rich dairy-free creaminess
• Chicken broth: to build depth and keep the stew light
• Curry powder: for vibrant color and fragrant spice mix
• Ground turmeric: to add earthy notes and beautiful golden hue
• Salt: to enhance all the flavors
• Black pepper: for mild heat and depth
• Fresh lime juice: optional to brighten and balance the stew

Instructions

Prep and season:

Pat the chicken pieces dry to ensure they brown well and season with half your salt and all the pepper for balanced flavor. Peel and dice potatoes into uniform 3/4 inch cubes so they cook evenly. Chop onion, mince garlic, and grate ginger so they are ready to add quickly later.

Brown the chicken:

Heat one to two tablespoons of a neutral oil like canola or vegetable in a heavy pot over medium high heat. When the oil shimmers, sear the chicken in two batches without crowding the pot. Cook each batch about three to four minutes until edges are lightly browned. This step locks in flavor and texture. Transfer the browned chicken to a plate.

Sweat aromatics:

Add the chopped onion to the empty pot with a pinch of salt and cook over medium heat until translucent, about three minutes. Scrape the pot bottom to lift flavorful brown bits. Stir in garlic and ginger and cook just 30 seconds to release their aroma without burning the garlic.

Bloom the spices:

Sprinkle curry powder and turmeric over the aromatics and stir constantly for 30 to 45 seconds. This step wakes the spices up and brings out deep fragrant notes. If the pot looks dry add a teaspoon of oil to keep the spices from scorching.

Build the stew:

Return the chicken and any juices to the pot, add the diced potatoes, pour in the coconut milk and chicken broth. Add the remaining salt and stir everything until combined.

Simmer gently:

Bring the stew to a steady simmer over medium heat, then reduce to medium low and cook uncovered for 20 to 25 minutes. Stir occasionally to prevent sticking while keeping the heat gentle to avoid separating the coconut milk. The potatoes should be tender and the chicken cooked through.

Finish and balance:

If using, squeeze fresh lime juice into the stew and taste for salt. Curry dishes shine with a good balance of salt and acid. For a thicker stew texture, mash a few potato cubes against the side of the pot and stir them back in to thicken naturally.

Rest and serve:

Turn off the heat and let the stew rest for five minutes to allow flavors to settle and deepen. Serve warm in bowls as is or over fluffy rice to make it a full comforting meal.

One of my favorite ingredients here is the coconut milk because it gives the stew that luxurious creaminess without any dairy. I remember one family dinner when the stew was still hot and everyone’s faces lit up after the first bite. It felt like an instant hug in a bowl, proving that delicious comforting food does not need dairy or a long list of fancy ingredients.

Storage tips

The stew keeps well refrigerated in an airtight container for up to four days. Let it cool before storing to preserve the coconut milk’s smooth texture. When reheating, warm gently on the stovetop to prevent the broth from breaking. If it thickens too much in the fridge, stir in a little broth or water to loosen it up.

Ingredient substitutions

You can swap the curry powder for Thai yellow curry paste for a fragrant lemongrass twist. Use one to two tablespoons depending on how bold you want the flavor. For a vegetarian option, chickpeas replace the chicken nicely and hold up well during simmering. Cauliflower florets can stand in for potatoes for a lower carb, lighter stew with a slightly crunchy bite and shorter cook time.

Serving suggestions

Serve this stew over steamed jasmine or basmati rice to soak up every bit of that creamy coconut broth. Fresh chopped cilantro or a few slices of green chili add a fresh contrast. For extra crunch and texture, toasted coconut flakes or chopped peanuts sprinkled on top bring a lovely finish.

Turn off the heat and let the stew rest five minutes before serving to let the flavors settle and deepen. It makes a comforting, easy weeknight meal.

Your Recipe Questions Answered

→ How do I keep the coconut milk from splitting?

Maintain a gentle simmer rather than a rapid boil to keep the coconut milk from separating and preserving its silky texture.

→ Can I use other cuts of chicken?

Bone-in or boneless chicken thighs work best for tenderness and flavor, but chicken breasts may be used if cooked carefully to avoid drying out.

→ What can I substitute for potatoes?

Cauliflower florets make a lighter substitute, cooking faster and adding a tender snap suited for low-carb preferences.

→ How do I deepen the curry flavor?

Bloom the curry powder and turmeric briefly in oil or fat before adding liquids to unlock richer aromas and taste.

→ Is lime juice necessary?

Lime juice brightens the stew by balancing richness and enhancing overall flavor, but can be omitted if preferred.

→ Can I make this in advance?

This stew improves after resting overnight, allowing flavors to meld; store chilled in airtight containers for up to 3 days.