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Spicy Coconut Chicken Curry recipe

Spicy Coconut Chicken Curry recipe

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A rich, spicy and creamy coconut curry.


Hertfordshire, England, UK

15 people made this

IngredientsServes: 4

  • 1 tbsp ground almonds
  • 1 tbsp dessicated coconut
  • 1 & 1/2 cups coconut milk
  • 1 tsp chilli powder
  • 1 tsp crushed chillies
  • 1 & 1/2 tsp ground ginger
  • 1 & 1/2 tsp ground coriander
  • 1 tsp salt
  • 1 tsp crushed garlic
  • 800g diced chicken
  • 3 cardamon pods
  • 2 bay leaves
  • large handful fresh coriander
  • 1 tbsp ground nut oil

MethodPrep:10min ›Cook:45min ›Ready in:55min

  1. Place a frying pan over a high heat, add the ground almonds and dessicated coconut and dry fry until they have become lightly browned and toasted.Place the contents from the frying into a mixing bowl and add the coconut milk, chilli powder, crushed chillies, ground ginger, ground coriander, salt and garlic, and whisk until all ingredients are mixed. Cover the bowl with cling film and place in the fridge until needed.
  2. Heat the oil in wok and throw in the chicken, cardamon pods, bay leaves and fry off the chicken until sealed and no longer pink. Squash the cardamon pods with the wooden spoon, and the black seeds will break out. This will help add extra flavour and warmth to the dish. Now add the sauce from the fridge, stir, add half of the fresh coriander and cover and simmer for about 30 mins or until the chicken is tender and cooked.
  3. Serve with more fresh coriander on top, some of your favrouite Pilau rice and naan bread, and enjoy!

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Reviews & ratingsAverage global rating:(6)

Reviews in English (6)

Delicious! Easy to make and smells divine. I found it slightly on the spicey side, but I have a fairly delicate palate. Next time I'll probably miss out the crushed chillis and let the rest of the flavours speak for themselves. Thanks for sharing!-04 Apr 2010

Really nice curry, not too hot and not too lame, clean plates all round, will definitely make it again!-06 Feb 2010

First time cooking any kind of curry, so was a bit sceptical. But this recipe was so easy to follow, and make. It smelt devine and tasted absolutely delicious. I didn't put it the chopped chillis, but might try it next time (this weekend I hope)-24 Jun 2010


Coconut Chicken Curry

This easy recipe for Coconut Chicken Curry takes only 25 minutes to make and features thinly sliced chicken breast meat, carrots, and broccoli stems (yes, the stems!) that cook directly in a creamy (but dairy free) and flavorful coconut milk sauce. You can use other veggies if you like &ndash this is a versatile, healthy curry recipe that&rsquos packed full of flavor and is so easy to make in one skillet!

It all started one day during a major snowstorm&hellip

Seriously though. I made this recipe completely by accident during the crazy winter storm in Texas in February that left millions of people without electricity or means to get groceries. With super limited food in my fridge and pantry, I played around with what I had and this coconut chicken curry was born!

I don&rsquot think I ever would have used a broccoli stalk like this otherwise, but y&rsquoall&hellip they are DELICIOUS. They have a mild and sweet taste &ndash not bitter like the florets. They&rsquore crunchy and the perfect addition to this curry recipe. They kind of remind me of water chestnuts. And they&rsquore just as healthy as the florets!

You can use other veggies if you like (more on that later) but using broccoli stems is a great way to add nutrition and save on food waste! And this coconut chicken curry recipe hits so many dietary restrictions such as dairy-free, gluten-free, paleo, and whole30.


Ingredients of Coconut Chicken Curry

  • 500 gm chopped chicken breasts
  • 1 clove crushed to paste garlic
  • 1 cup tomato puree
  • black pepper as required
  • salt as required
  • 300 ml coconut milk
  • 1 chopped onion
  • 1 tablespoon curry powder
  • 1 tablespoon refined oil
  • 1 handful curry leaves

How to make Coconut Chicken Curry

Step 1 Season the chicken

To prepare this chicken curry, take a large bowl with the chicken pieces and add salt, black pepper and curry powder to it. Mix well.

Step 2 Saute onion and garlic

Heat the oil in a pan over medium flame and add the chopped onion, crushed garlic and saute them for a minute.

Step 3 Cook the chicken pieces

Then, add the chicken pieces and cook for some time till the chicken is light brown in colour.

Step 4 Add tomato puree and coconut milk

Now, add the tomato puree and the coconut milk to the pan. Mix well and bring to a boil. Let the chicken soak in these ingredients. Allow it to cook for 15- 20 minutes on a medium-low flame.

Step 5 Garnish with curry leaves

Once done, turn off the flame and transfer the curry to a serving bowl. Garnish with curry leaves and serve hot.


Method

For the curry powder, heat a wide heavy-based pan over a medium–high heat. Once hot, add the basmati rice and cook for a few minutes. When starting to brown, add the coriander seeds, cinnamon pieces and black peppercorns and toast for a few minutes while stirring. (You can tell when they are almost roasted as the seeds should start to pop and break when squeezed in the hand.)

Add the dried chilli, cumin seeds and fennel seeds and continue to roast in the pan for a further 5 minutes, until fragrant and toasted. Remove from the heat and transfer to a large bowl and allow to cool.

Once cool, grind the spices in a spice grinder or pestle and mortar until you have a fine powder.

For the curry, heat the oil in a large pan and add the curry leaves, onion, garlic and ginger. Cook for 5–10 minutes until the onions are soft and lightly browned.

Add the chicken pieces to the pan and allow to brown, whilst stirring frequently.

Stir in the roasted curry powder, stir well to evenly coat all the chicken pieces and continue to cook for a further 5–10 minutes.

Add the coconut milk and pour in a cup of water (approximately 250ml/9fl oz). Sprinkle in a teaspoon of salt, bring to the boil, then reduce the heat and cover with a lid. Allow the curry to simmer gently for around 30 minutes, until the chicken is cooked through. Remove the lid and allow the sauce to reduce for a further 5–10 minutes to thicken. Stir occasionally and if you think the curry needs a little more coconut milk, add during cooking.

Transfer to a serving dish and sprinkle with freshly chopped coriander to serve. Serve with steamed rice (optional).


Coconut Chicken Curry Recipe

Coconut Chicken Curry recipe perfect for a busy weeknight meal! Simple, flavorful and healthy 20-minute chicken dinner for anyone who loves a mild chicken curry. Our Coconut Curry Chicken recipe uses diced chicken, tomatoes, coconut milk and just enough curry to add flavor, but not make it too spicy. It’s the perfect chicken curry recipe for families!

Coconut Curry Chicken is a delicious dinner recipe sponsored by Hunt’s Tomatoes. All opinions are 100% mine. This is a mild chicken curry that’s easy to make and has great flavors.

This recipe for chicken curry is actually really simple to make! Start by sautéing basic yellow curry powder (found in the spice section of the grocery store) with chopped onions and garlic. Let this mixture sauté for 3-4 minutes on medium heat, to allow the flavors to meld. I tried to skip this step once and just tossed everything in the pot at once and the flavor of the curry wasn’t near as amazing! Add the chicken and continue to cook. Then you add the coconut milk, diced tomatoes, and a little bit of sugar to cut down on the acidity and let that mixture simmer for 10 minutes. I like to serve my chicken curry over rice. That’s it!


Coconut Chicken Curry Recipe • How To Make Chicken Curry With Coconut Milk • Coconut Curry Recipe

Creamy Coconut Chicken Curry Recipe | How To Make Chicken Curry With Coconut Milk Recipe | Easy Chicken Curry With Coconut | Creamy Coconut Chicken Recipe | How To Make Coconut Chicken Curry | How To Make Coconut Curry Recipe | Mild Indian Chicken Curry In Coconut | Creamy Chicken Curry | Chicken Coconut Milk Curry Recipe

This easy chicken curry recipe is made with beautifully marinated chicken, an array of Indian spices and simmered with coconut milk. A tasty and saucy coconut curry that is so delicious. Pair this coconut chicken curry with basmati rice or homemade naan to allow it to soak up the flavours of the flavourful sauce of the coconut curry. This coconut curry recipe is so quick to make that it takes less time to make than ordering from your local Indian takeaway. Sure to please any fan of great Indian cuisine.

500g Chicken
1 Red Onion
2 tomatoes
1 tsp Salt
1 tsp Red chilli powder
1 tsp Turmeric Powder (Haldi)
1 tsp Garlic Paste
1 tsp Ginger Paste
50ml Oil
1 tsp Cumin Powder
200ml Coconut Milk
100ml Water
Handful Coriander

1. In a large bowl, combine the chicken with the salt, chilli powder, turmeric powder, garlic paste, ginger paste and cumin powder
2. Leave to marinade for at least 30 minutes
3. In a pan, heat up the oil
4. Add the onions and fry until browned
5. Add the marinated chicken and cook for 10 minutes
6. Add tomatoes and mix
7. Cover and cook for 6-8 minutes
8. Add the coconut milk and water
9. Cover and cook for 15-20 minutes
10. Add coriander to garnish
11. Serve warm with homemade naan bread!


Khao Soi Gai (Northern Thai Coconut-Curry Noodles With Chicken)

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

You’ll find khao soi, a deeply fragrant, coconut milk-based stew, throughout Southeast Asia, but the dish is a specialty of Chiang Mai, a city in Northern Thailand. Chicken is simmered in a creamy, spicy-sweet broth, then served over boiled egg noodles and garnished with crunchy fried noodles. (When made with beef, the dish is called khao soi nuea.) This version is adapted from Noree Thai, a restaurant in Los Angeles, which Noree Pla owns with her partner, the chef Fern Kaewtathip. Ms. Pla serves the khao soi she learned from her mother, which requires more than a dozen ingredients, but once you have the ingredients prepared, the dish comes together in less than an hour. For a lighter broth, use about half of the curry paste for a more pungent khao soi, use it all. &mdashDaniela Galarza


How to make Coconut Chicken Curry?

Before you start making this coconut chicken curry make sure you have all the ingredients prepped and on hand. Dice your onions and cut your chicken thighs into pieces. Keep the spices ready. Now let's start making this delicious curry.

  • Set the Instant Pot on sauté mode and let it heat.
  • Add ghee or oil along with the cumin seeds. Saute for 30 seconds until they release their aroma. Cumin seeds are optional but do add a wonderful flavor to the curry. If you have ghee, I highly recommend to use it, as it adds so much more flavor to this curry.
  • Now add the diced onions, garlic, ginger, and sauté them for a few minutes.
  • When the onions turn golden brown, add the tomato puree along with the spices and saute for an additional 2-3 minutes. I used canned tomato puree, you can also use fresh tomato puree in this recipe. Blend 2 tomatoes to make a puree.
  • Add the chicken pieces to the pot. Stir and sauté for 3-4 more minutes. Do not skip this step, as it adds lots of flavor to the curry.
  • Then add the water and mix well. Deglaze well and make sure nothing is stuck to the bottom of the pot.
  • Switch the Instant Pot to manual or pressure cook on high pressure for 4 minutes with the vent in sealing position.
  • As soon as the Instant Pot beeps, quick release the pressure manually and open the lid.
  • Now stir in the coconut milk, garam masala and let it simmer on sauté mode for 4-5 minutes until the sauce is thickened to your preference. Use full-fat canned coconut milk. I used Chakoh brand coconut milk as it is so much more creamier than other brands I have tried.
  • You are almost ready! Stir in the lime juice and garnish with cilantro.
  • The coconut chicken curry is ready to be served with flavorful rice or Indian flatbreads. Enjoy!


Chicken Curry With Curry Leaves, Coconut Milk and Spices

Ingredients

  • 100ml vegetable oil
  • 6 chicken breasts - cut into one inch pieces
  • 1 tablespoon mustard seeds
  • 20 fresh curry leaves
  • 10 fenugreek seeds
  • 2 large onions - finely chopped
  • 1 teaspoon salt
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 2 fresh green chilies - finely chopped
  • 1 tablespoon cumin
  • 1 tablespoon garam masala
  • 400ml chopped tomatoes
  • 1 tablespoon tomato paste
  • A pinch of turmeric
  • 1 large bunch of fresh coriander
  • 400ml coconut milk
  • 150ml double cream
  • spicy salt to taste or salt and pepper

Instructions

  1. Start by making the sauce.
  2. Pour all but about one tablespoon of the vegetable oil into a large pan or wok and heat it over high heat.
  3. When the oil is hot, throw in the mustard seeds, fenugreek seeds and the curry leaves.
  4. When the mustard seeds begin to pop, pour in the chopped onions. You want to fry the onions - stirring regularly until the onions are light brown, translucent and soft.
  5. Sprinkle with the salt. This will help release some of the moisture from the onions.
  6. When the onions are nicely browned, add the garlic and ginger pastes along with the chopped green chilies and stir to combine.
  7. After about a minute, add the garam masala, cumin and turmeric. Continue stirring until the vegetables are nicely coated with the spices.
  8. Now pour in the tomatoes and tomato paste.
  9. Bring to a rolling simmer.
  10. Cut the stems of the coriander and then finely cut the stems and add them to the sauce.
  11. Pour in the coconut milk and cream and then cover the sauce and cook over low heat while you cook the chicken.
  12. Using the remaining oil, fry the chicken until it is nicely browned and about 80% cooked through.
  13. Add the chicken to the sauce and stir.
  14. Sprinkle with chopped coriander leaves and the spicy salt to taste to serve.

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Basil Chicken with Coconut Curry Sauce

Coconut milk based curries are one of my absolute favorites, and this Basil Chicken with Coconut Curry Sauce is no exception.

The slightly spicy, creamy sauce is a perfect compliment to the chicken in this dish. This would also be wonderful with the addition potatoes or other vegetables, or with shrimp instead of chicken.

This is DELICIOUS! I’ve made it several times now and we love it! Thank you.

Despite the lengthy looking ingredient list, this chicken curry comes together easily. Just make sure you leave enough time to marinate the chicken.

The longer, the better, of course, but even if you forget and throw it all together at the last minute, it will still be delicious.

My husband is not a big curry fan, but my kids devoured this, and to my surprise, they all asked for seconds. There’s nothing I love more than a meal my kids eat without complaint.

I recommend serving this over some hot cooked rice. I also like to throw in a handful of freshly chopped basil just before serving if I have some handy.

If you’ve never tried curry before, this recipe is a great place to start, since the flavors are pretty mild. Even my husband liked it more than most curries he’s tried.

One thing is for sure, this easy chicken curry recipe will be making a repeat appearance at our dinner table very soon.

Be sure to save this Basil Chicken with Coconut Curry Sauce recipe to your favorite Pinterest board for later.

Tips for Making Great Curry

Take your time: Good curry doesn’t have to take hours but you do want to allow ingredients such as onions to cook properly for the most flavor.

Seasoning: Don’t be afraid to be generous with your spices. Add a little sugar to tomato based curries to take away the acidity. A pinch of salt can also balance the dish.

If you do go a little overboard with your seasonings, add a squeeze of lemon juice to neutralize the excess.

Garnish: Serve toppings with your curry, like peanuts, golden raisins, green onions, chopped cilantro, coconut or toasted sesame seeds. They can add even more depth of flavor to your curry dish.