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–+ servings
a small stainless bowl of chicken curry.

Easy Coconut Chicken Curry Recipe

Ajoke
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.
5 from 15 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, British, Indian
Servings 6
Calories 315 kcal

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.
    sauteing onions in a pan.
  • 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.
    chicken thighs in a pan.
  • 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

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.

Nutrition

Calories: 315kcalCarbohydrates: 5gProtein: 23gFat: 24gSaturated Fat: 18gCholesterol: 103mgSodium: 135mgPotassium: 492mgFiber: 1gSugar: 1gVitamin A: 64IUVitamin C: 4mgCalcium: 38mgIron: 4mg

Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

Keyword chicken curry recipe, coconut chicken curry, easy coconut chicken curry
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