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This easy coconut chicken curry is not only simple and easy to make, it would also be ready under 30 minutes. This easy homemade chicken curry is a game-changer, perfect for a weeknight dinner or date night.
Serve it with some freshly cooked basmati rice or brown rice. let me show you how to make the best with my step by step guide.
Easy coconut chicken curry recipe
I could eat rice every day of the year especially plain boiled rice. I love it because it can pair it with anything and I can have it with all sorts of sauce or curry I desire. The first type of curry that comes to mind when I am looking for what to make for lunch or dinner is chicken curry or coconut chicken curry.
In case you are wondering, both are the same and the only difference is that I used cornflour slurry to thicken the plain chicken curry and skip the coconut milk.
Also, when I make this simple homemade curry, I love using chicken thighs as I find chicken breasts not as tasty as thighs. That said, I make an exception for instant pot chicken curry.
The pressure-cooking method helps produce great tasting, flavourful and tender chicken, regardless of which cut it is. If you own a slow cooker or crockpot then you can make this recipe in 3 hours on high settings.
Why you will love this recipe
- This chicken curry recipe is just about the quickest and easiest coconut curry you will ever make, It is also budget-friendly. What is not to love
- You can use any type of curry powder you want or that you are familiar with (taste wise) to make this recipe. I only use mild or hot curry, my favourite brands are the ones I grew up using in Nigeria, Ducross or Lion brand. I prefer Ducross though.
- You only need a handful of ingredients and you can also make some swaps too
- It is gluten free and low carb curry. It is healthy and highly nutritious
- This recipe stores well in the fridge or freezer and great for meal prepping
What is in my coconut curry chicken recipe
here are the list of ingredients you need to make this simple everyday chicken curry with
Chicken thighs: you also use bone-in skin-on chicken thighs or chicken breasts
Curry powder
Coconut milk: I used full fat coconut milk but you can substitute for lite-coconut milk to make this recipe healthier.
Coconut oil: substitute for olive oil or any other flavourless cooking oil of choice
Chopped onions
Canned chopped tomatoes: swap this for fresh chopped tomatoes or concentrated tomato paste. You can also use red curry paste for Thai flavour.
minced garlic
Ginger paste
chicken broth
salt to taste
cayenne pepper
dried coriander
How to make easy coconut chicken curry
heat up coconut oil on low medium heat, add finely chopped onions and saute until soft and fragrant.
Add curry powder, ginger paste, chopped garlic and continue to stir for another minute, this would help release the flavour from the curry powder. Then add the cubed chicken pieces, stir for another 2 to 3 minutes or until the chicken is white.
Pour the chicken stock over the chicken, stir to combine and deglaze the bottom of the pan whilst stirring.
Add chopped tomatoes, coconut milk, cayenne pepper, salt and stir to combine.
Bring the curry to a gentle simmer for another 10 to 15 minutes or until the curry is reduced and thick. Stir to combine, check for salt and seasoning and adjust to taste. Take it off the heat and serve with boiled white rice, coconut rice or naan bread.
Tips
Make your own chicken stock: I used homemade chicken stock in this recipe using the bones from the chicken thighs. I deboned the chicken myself, added the bone to a small saucepan, covered it with water then seasoned it with salt, pepper and parsley. Boil over medium heat for about 15 minutes.
You can also use your instant pot for this if you own one. For how to make stock in instant pot using leftover carcass from turkey or chicken, check my instant pot chicken stock recipe
Make this recipe vegetarian or vegan: I know this is a chicken curry post but I am here to serve my readers as much as I can. Swap the chicken for chickpea, boiled potatoes or roasted broccoli and cauliflower. For an easy vegetarian or vegan curry, check my chickpea and sweet potato curry recipe. You will love it.
Add vegetables to the curry: This chicken curry is great with veggies like zucchini (courgette), frozen peas, red bell peppers or even spinach and kale. Add them into the curry at the tail end of the cooking so the veggies remain fresh and vibrant.
How to store coconut chicken curry
This recipe stores well as I mentioned earlier in this post. Make sure it cools completely before storing in the fridge. You can keep this in the fridge in an airtight container for up to 3 days or up to 3 months in the freezer. Make sure it is labelled before storing in the freezer.
Other easy chicken recipes you will love
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Easy Coconut Chicken Curry Recipe
Equipment
- Shallow cast iron dish
Ingredients
- 650 g (1.5lb) boneless skinless chicken thighs or chicken breasts
- 1 ½ tablespoon curry powder
- 400 g coconut milk
- 2 tablespoons coconut oil substitute for olive oil or any other flavourless cooking oil of choice
- ½ cup finely chopped onions
- ½ cup (200g) canned chopped tomatoes swap this for fresh chopped tomatoes or concentrated tomato paste. You can also use red curry paste for Thai flavour.
- ½ tablespoon minced garlic
- 1 teaspoon ginger paste
- ½ cup chicken broth or water
- salt to taste
- cayenne pepper
- 1 teaspoon dried coriander
Instructions
- Heat up coconut oil on low medium heat, add finely chopped onions and saute until soft and fragrant.
- Add curry powder, ginger paste, chopped garlic and continue to stir for another minute, this would help release the flavour from the curry powder. Then add the cubed chicken pieces, stir for another 2 to 3 minutes or until the chicken is white.
- Pour the chicken stock over the chicken, stir to combine and deglaze the bottom of the pan whilst stirring.
- Add chopped tomatoes, coconut milk, cayenne pepper, salt and stir to combine. Bring the curry to a gentle simmer for another 10 to 15 minutes or until the curry is reduced and thick. Stir to combine, check for salt and seasoning and adjust to taste. Take it off the heat and serve with boiled white rice, coconut rice or naan bread.
Notes
Nutrition
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