A lower-calorie way to make Curry chicken with potatoes
Curry chicken with potatoes uses crushed potato to thicken the gravy
Skinless chicken, potatoes, carrots and beans simmer in a light coconut curry thickened from within, about 520 kcal with rice.
Singapore curry chicken needs a gravy that clings to rice, but more coconut milk is not the only route. A small potato portion cooks early and is crushed into the spice broth, while the remaining chunks keep their shape. Light coconut milk arrives near the end, after the curry paste has been toasted and the chicken has released flavour.
What changes—and what stays
From with skin-on chicken, full coconut milk, oil and a large rice portion often 700–920 kcal to 520 calories
Use skinless chicken and 400 millilitres of light coconut milk, then crush part of the potato into the broth instead of adding coconut cream. Toasted curry spices and aromatics build the base, potato carries the gravy and a controlled coconut finish rounds the chilli heat.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Use skinless chicken and 400 millilitres of light coconut milk, then crush part of the potato into the broth instead of adding coconut cream | Toasted curry spices and aromatics build the base, potato carries the gravy and a controlled coconut finish rounds the chilli heat. |
How the flavor stays
Toasted curry spices and aromatics build the base, potato carries the gravy and a controlled coconut finish rounds the chilli heat.
A cost rule that survives inflation
Potatoes, carrots and green beans stretch the curry to six bowls, while a homemade spice paste avoids single-use curry sauce packets.
Ingredients for 6
Measure first; timing is part of how this recipe uses less fat.
- 1 kgskinless chicken thigh
- 900 gpotatoes
- 500 gcarrots
- 500 ggreen beans
- 400 mllight coconut milk
- 700 mlchicken stock
- 15 grapeseed oil
- 45 gcurry powder
- 400 gonions
- 40 gginger and garlic
- 300 gdry brown rice
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Cut one potato portion smaller
Cut two thirds of the potato into serving chunks and the remainder into one-centimetre cubes that will dissolve into the gravy.
Look for: The small cubes are visibly distinct from the larger pieces, while chicken and carrot are cut to matching serving size.
Step 2 · follow the visible cue
Toast curry paste until the oil reappears
Cook onion, ginger and garlic in measured oil, stir in curry powder with a splash of stock and fry until thick and aromatic.
Look for: The paste is darker, leaves the pan clean behind the spoon and has no dusty raw-spice smell.
Step 3 · follow the visible cue
Simmer small potato and chicken first
Add chicken, stock and small potato cubes, simmer until the cubes collapse, then add larger potato pieces and carrots.
Look for: The broth begins to coat the spoon naturally while the chicken reaches 74°C and larger potatoes retain corners.
Step 4 · follow the visible cue
Add coconut milk and beans last
Stir in light coconut milk and green beans, heat gently without a hard boil and serve with fifty grams dry-weight rice each.
Look for: The gravy is smooth with no coconut oil split, and beans remain bright beside intact potato chunks.
Calories at the same serving size
234 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 6 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Keep chilled for three days or freeze without rice. Reheat gently, adding stock because potato continues to thicken the gravy.
Keep chilled for three days or freeze without rice. Reheat gently, adding stock because potato continues to thicken the gravy.
Frequently asked questions
Can chicken breast be used?
Yes. Add it later than the potatoes and stop once the centre reaches 74°C.
Is rice included in the calories?
Yes. The estimate includes fifty grams of dry brown rice per serving.
- skinless chicken thigh1 kg
- potatoes900 g
- carrots500 g
- green beans500 g
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
- Singapore Health Promotion Board — Energy and nutrient composition
- HealthHub Singapore — My Healthy Plate
Published and last reviewed: August 25, 2026
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