I make this potatoes and beans mixed coconut chicken one pot when days get really busy. I find this dish so simple and easy to prepare. Once the ingredients are ready, the prep time is less than 10 minutes, and the entire meal is finished in under 20 minutes. Best of all, there is only one pot to clean at the end of dinner!
Not only is it easy to make, but it is also a very healthy and balanced way to get the kids to eat their vegetables—especially my youngest, who usually hates beans. As they cook together, the potatoes, beans, and chicken exchange flavors. This mellows out the individual taste of the beans, making them much more acceptable for the kids. It is a true winner in our home!
I usually serve this dish with boiled basmati rice, but as you can see, it also goes perfectly with toasted crusty bread. There is plenty of delicious, creamy coconut soupy gravy to soak up with every bite.
Why Convenience is a Necessity!
I’ve been cooking for over two decades now, and I’ve learned a lot from my experience. In the beginning, I wanted to cook exactly like my grandmother because I saw her prepare everything from scratch. I truly believed that was the only way to make healthy, delicious food. Honestly, after completing my engineering degree and taking a hard look at the world and how technology has evolved, I told myself: “Hell no.” I realized I don’t have to stand for hours in the kitchen to prepare a delicious, healthy meal. In those days, my grandmother didn’t have a choice—but now, I do.
Cooking can feel incredibly hectic when you have multiple components to prepare. I do not enjoy tasks like cutting and cleaning ingredients because—especially after a long workday or on a cold winter afternoon—I prefer to finish cooking quickly so I can hang out with my family or head to the gym. To combat the stress, I focus on shortening my kitchen time by finding ways to reduce prep and avoiding the hassle of multiple washes, like cleaning vegetables.
Frozen Vegetables
Lately, I’ve found a much more convenient approach: frozen vegetables have become my best friend. They offer excellent nutritional value and require little to no prep time, making them the ultimate convenience for busy days. Not only that, but many stores now offer fresh-cut vegetables on the shelves. While they may be slightly pricier, when you consider the time saved on peeling, cutting, and washing, I believe they are well worth the money.
Easy Grocery List for Potatoes and Beans Mixed Coconut Chicken
Chicken thigh fillet: Boneless chicken thigh fillets are the best part of the chicken for this creamy coconut dish. These tender and juicy pieces absorb the flavors evenly and won’t become tough or dry while simmering for 20 minutes until the potatoes are perfectly cooked.
Frozen beans : This is one of the most convenient vegetable products to use when you are short on time. There is no need for stem removal, washing, or cutting them into pieces. You simply open the bag, take the amount you need, and leave the rest in the freezer for later use.
Can of coconut cream: I usually buy 100% coconut cream, as labeled on the can. look this items usually in the Asian food isle. Using coconut cream without additives like guar gum provides a much better texture and a cleaner flavour in this chicken dish.
White potatoes : I usually use washed white baby potatoes and peel them to remove the skin. However, you can also add them to this potato and bean coconut chicken dish with the skins on. Keeping the skins on adds extra fiber to the meal and fits perfectly with a balanced, intuitive cooking style.
Smoked paprika: You can find smoked sweet paprika any supermarket now in spices isle. This is a red colour ground spice made with sweet bell peppers. This is a very mild spice but gives a nice bright reddish colour with smoky flavour in the potatoes and beans mixed coconut chicken.
How to Cook Potatoes and Beans Mixed Coconut Chicken
Potatoes and Beans mixed Coconut Chicken
Ingredients
- 500 g chicken thigh fillets cut into bite-sized pieces
- 4 small white potatoes cubed; peeling optional for extra fiber
- 1 cup frozen green beans
- 2 tbs vegetable oil
- 1/2 brown onion chopped
- 2 cloves of garlic chopped
- 1 small green chilli chopped
- 2 tsp curry powder
- 1 tsp smoked paprika powder
- 1/2 tsp chilli powder
- 1/4 tsp turmeric powder
- 2 tsp vinegar
- 3 whole cloves
- Salt to taste
- 1/2 cup 100% coconut cream look for no additives
- 1 cup water
Instructions
- Marinate: In a bowl, combine the chicken pieces with the curry powder, turmeric, smoked paprika, chilli powder, cloves, salt, and vinegar. Stir until evenly coated.
- Sauté Aromatics: Heat the vegetable oil in a large pot or deep pan. Add the chopped onion, garlic, and green chilli. Sauté until fragrant and the onions are translucent.
- Brown Chicken: Add the marinated chicken to the pot. Cook for 3–5 minutes, stirring occasionally, until the chicken is browned on all sides.
- Add Potatoes: Stir in the cubed potatoes, ensuring they are well-coated with the spices.
- Simmer: Pour in the water and bring to a gentle boil. Reduce the heat, cover, and simmer for 10–15 minutes until the potatoes are almost tender.
- Add Final Components: Stir in the frozen green beans and the coconut cream. Simmer for another 5 minutes. The frozen beans will cook quickly and help thicken the gravy.
- Serve: Serve hot with boiled basmati rice or toasted crusty bread to soak up the creamy gravy.
Video
Notes
- The Frozen Advantage: Using frozen green beans is a logical efficiency choice—it removes the need for trimming and washing, allowing you to move directly to flavor integration.
- Process Timing: Chicken thighs are used because their cooking window perfectly aligns with the time needed to soften the potatoes, ensuring neither is overcooked.
- Pure Texture: By choosing 100% coconut cream without guar gum, you ensure a clean, natural emulsion that won’t become “slimy” during the simmer.
