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.