Go Back
Coconut Curry Chicken Recipe

Coconut Curry Chicken

A creamy, fragrant dish featuring tender chicken simmered in a rich coconut milk-based curry sauce, infused with traditional warm spices, perfect for a comforting dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 600 grams boneless, skinless chicken breasts cut into bite-sized pieces
  • 400 ml coconut milk (full-fat) 1 can
  • 1 medium yellow onion finely chopped, about 150 grams
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced, about 15 grams
  • 2 tablespoons vegetable oil
  • 2 tablespoons curry powder mild or medium
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • ½ teaspoon red chili flakes optional, for heat
  • 2 tablespoons tomato paste
  • 10 grams fresh cilantro chopped, for garnish
  • 1 whole fresh lime cut into wedges, for serving
  • as needed serving cooked basmati rice for serving

Equipment

  • 1 Large skillet or saucepan
  • 1 Chopping board
  • 1 Measuring cups and spoons
  • 1 Wooden spoon or spatula

Method
 

  1. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened and translucent.
  2. Stir in garlic and ginger, cooking for 1 minute until fragrant.
  3. Add curry powder, turmeric, cumin, and red chili flakes (if using). Cook the spices for about 1 minute, stirring constantly, until aromatic.
  4. Add the chicken pieces, season with salt and pepper, and cook for 4-5 minutes, stirring to coat well with the spices, until the chicken starts to brown.
  5. Stir in tomato paste and mix thoroughly.
  6. Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce heat to low, cover, and cook for 15 minutes, stirring occasionally, until the chicken is cooked through and sauce has slightly thickened.
  7. Taste and adjust salt, pepper, or chili as needed.
  8. Serve the curry hot, spooned over cooked basmati rice, and garnish with chopped fresh cilantro and lime wedges.

Notes

You can substitute chicken thighs for chicken breasts if you prefer juicier meat.
Add cubed potatoes or bell peppers for extra vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavor deepens over time.
To make it dairy-free, ensure your curry powder blend is dairy-free and serve with non-dairy sides.