This Coconut Chicken Curry is a creamy, flavorful, and comforting dish that’s perfect for any night of the week. Tender chicken is simmered in a rich coconut curry sauce filled with bold spices and fresh ingredients. It’s simple to make, packed with flavor, and pairs perfectly with rice or naan for a satisfying meal.
| Servings | Total |
| 6 | 45mins |
History of Coconut Chicken Curry
Coconut Chicken Curry has its roots in South and Southeast Asian cuisine, particularly in countries like India, Thailand, and Sri Lanka. Each region adds its own unique spin with different spices and cooking techniques. The use of coconut milk adds creaminess to the dish, while the blend of spices gives it a bold, delicious flavor. It has become a popular dish around the world due to its rich taste and comforting feel.
Why Coconut Chicken Curry?
- Rich and Creamy: The coconut milk makes it silky, smooth, and flavorful.
- Simple Ingredients: Uses fresh, simple ingredients and pantry staples.
- Customizable: Adjust the spice level or add veggies for a heartier meal.
- Perfect for Leftovers: Tastes even better the next day!
What is Coconut Chicken Curry Made of?
This dish is made with:
- Chicken (boneless chicken breasts or thighs)
- Coconut milk (for a creamy, rich sauce)
- Tomatoes (fresh or canned)
- Spices like turmeric, cumin, coriander, and garam masala
- Onions, garlic, and ginger (the flavorful base)
- Optional add-ins like spinach, carrots, or potatoes for extra heartiness
What to Have with Coconut Chicken Curry
Serve this dish with:
- Steamed basmati rice, jasmine rice, or brown rice
- Warm naan, roti, or flatbread
- A fresh green salad or cucumber raita (yogurt-based side)
- Roasted or steamed vegetables like carrots, green beans, or broccoli
Is Coconut Chicken Curry Healthy?
Yes, coconut chicken curry can be healthy if made with lean chicken breast, fresh vegetables, and unsweetened coconut milk. Coconut milk does have healthy fats, but you can reduce the amount used or choose a light version for fewer calories. Adding vegetables like spinach, carrots, or green beans boosts its nutritional value.
Kitchen Equipment
- Large pot, skillet, or Dutch oven
- Cutting board and knife (for chopping onions, garlic, and chicken)
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
For the Chicken Curry:
- 1.5 lbs boneless chicken breasts or thighs (cut into bite-sized pieces)
- 2 tbsp vegetable oil or coconut oil
- 1 large onion (chopped)
- 4 garlic cloves (minced)
- 1-inch piece of ginger (grated)
- 1 can (15 oz) coconut milk (unsweetened)
- 1 large tomato (chopped) or 1/2 cup canned diced tomatoes
- 1/2 cup chicken broth or water
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp chili powder (optional, for heat)
- Salt, to taste
- 2 tbsp fresh cilantro (chopped, for garnish)
- Optional add-ins: 1/2 cup peas, 1/2 cup diced carrots, 1/2 cup spinach
Directions:
Step 1: Prepare the Ingredients
- Cut the chicken into bite-sized pieces. Chop the onions, mince the garlic, and grate the ginger.
Step 2: Cook the Chicken
- Heat 1 tbsp oil in a large pot or skillet over medium heat.
- Add the chicken pieces and cook for 4-5 minutes on each side until lightly browned. Remove the chicken from the pan and set aside.
Step 3: Prepare the Curry Base
- In the same pan, add the remaining 1 tbsp oil. Add the chopped onions and sauté for 3-4 minutes until soft and golden.
- Add the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
- Add turmeric, cumin, coriander, garam masala, chili powder (if using), and salt. Stir well, letting the spices coat the onions, garlic, and ginger.
Step 4: Cook the Sauce
- Add the chopped tomatoes and cook for 3-5 minutes, stirring until the tomatoes soften.
- Pour in the coconut milk and chicken broth (or water). Stir well and bring to a gentle simmer.
Step 5: Add the Chicken
- Return the cooked chicken to the pot. Stir so the chicken is coated in the sauce.
- Cover and let it simmer on low heat for 20 minutes, stirring occasionally, until the chicken is cooked through and tender.
Step 6: Add Vegetables (Optional)
- If you’re adding vegetables (like peas, carrots, or spinach), add them in the last 10 minutes of cooking to avoid overcooking.
Step 7: Serve
- Taste and adjust the seasoning, adding more salt if needed.
- Garnish with fresh cilantro and serve hot with rice, naan, or roti.
Tips
- Use Chicken Thighs: Chicken thighs stay juicier than chicken breasts in curry recipes.
- Use Fresh Spices: Fresh spices give the curry a more vibrant flavor.
- Make it Spicy: Add fresh green chilies or extra chili powder for more heat.
- Add Vegetables: For a more filling meal, add spinach, carrots, or potatoes.
- Make It Ahead: Coconut chicken curry tastes even better the next day.
Conclusion
This Coconut Chicken Curry is rich, flavorful, and easy to make. With tender chicken, bold spices, and creamy coconut milk, it’s a satisfying meal that works for weeknight dinners or special occasions. Serve it with rice, naan, or vegetables for a complete meal that your whole family will love.
MORE RECIPES
The Best Coconut Chicken Curry Recipe
This Coconut Chicken Curry is a creamy, flavorful, and comforting dish that’s perfect for any night of the week. Tender chicken is simmered in a rich coconut curry sauce filled with bold spices and fresh ingredients. It’s simple to make, packed with flavor, and pairs perfectly with rice or naan for a satisfying meal.
Equipment
- Large pot, skillet, or Dutch oven
- Cutting board and knife (for chopping onions, garlic, and chicken)
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 1.5 lbs boneless chicken breasts or thighs (cut into bite-sized pieces)
- 2 tbsp vegetable oil or coconut oil
- 1 large onion (chopped)
- 4 garlic cloves (minced)
- 1-inch piece of ginger (grated)
- 1 can (15 oz) coconut milk (unsweetened)
- 1 large tomato (chopped) or 1/2 cup canned diced tomatoes
- 1/2 cup chicken broth or water
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp chili powder (optional, for heat)
- Salt, to taste
- 2 tbsp fresh cilantro (chopped, for garnish)
- Optional add-ins: 1/2 cup peas, 1/2 cup diced carrots, 1/2 cup spinach
Instructions
- Cut the chicken into bite-sized pieces. Chop the onions, mince the garlic, and grate the ginger.
- Heat 1 tbsp oil in a large pot or skillet over medium heat.
- Add the chicken pieces and cook for 4-5 minutes on each side until lightly browned. Remove the chicken from the pan and set aside.
- In the same pan, add the remaining 1 tbsp oil. Add the chopped onions and sauté for 3-4 minutes until soft and golden.
- Add the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
- Add turmeric, cumin, coriander, garam masala, chili powder (if using), and salt. Stir well, letting the spices coat the onions, garlic, and ginger.
- Add the chopped tomatoes and cook for 3-5 minutes, stirring until the tomatoes soften.
- Pour in the coconut milk and chicken broth (or water). Stir well and bring to a gentle simmer.
- Return the cooked chicken to the pot. Stir so the chicken is coated in the sauce.
- Cover and let it simmer on low heat for 20 minutes, stirring occasionally, until the chicken is cooked through and tender.
- If you’re adding vegetables (like peas, carrots, or spinach), add them in the last 10 minutes of cooking to avoid overcooking.
- Taste and adjust the seasoning, adding more salt if needed.
- Garnish with fresh cilantro and serve hot with rice, naan, or roti.