Coconut chicken curry is a dish bursting with flavors that will transport you to the vibrant streets of Southeast Asia.

Originating from the rich culinary traditions of countries like Thailand and India, this recipe offers a perfect balance of tender chicken, aromatic spices, and creamy coconut milk.

While the name might sound intimidating, fear not, as this recipe is surprisingly simple to make, even for beginners in the kitchen. With just a handful of ingredients and straightforward steps, you can create a dish that will impress your friends and family.

Expert Tip: Marinate the chicken for at least an hour to allow the flavors to penetrate and tenderize the meat.

Ingredients

Chicken: Chicken provides a hearty and protein-rich base for the curry. Its tender texture and mild flavor perfectly complement the bold spices and creamy coconut milk.

Onions: Onions add depth and sweetness to the curry base. When fried until golden brown, they release a rich aroma and enhance the overall savory profile of the dish.

Tomatoes: Tomatoes contribute acidity and freshness to the curry, balancing out the richness of the coconut milk. They also help to thicken the sauce and provide a subtle sweetness.

Salt: Salt is a crucial seasoning that helps to enhance the flavors of the other ingredients and bring out the natural taste of the chicken and spices.

Chilli Powder: Chilli powder adds heat and a vibrant red color to the curry. Adjust the amount according to your preference for spiciness.

Turmeric Powder (Haldi): Turmeric powder not only lends a beautiful golden hue to the curry but also offers a subtle earthy flavor and numerous health benefits. It pairs wonderfully with the other spices in the marinade.

Garlic Paste: Garlic paste infuses the chicken with its pungent aroma and savory taste. It adds depth of flavor to the marinade and enhances the overall complexity of the dish.

Ginger Paste: Ginger paste contributes a warm and spicy kick to the marinade, along with a hint of sweetness. It complements the other spices and adds a refreshing zing to the curry.

Oil: Oil is used for frying the onions and cooking the chicken. Choose a neutral-flavored oil with a high smoke point, such as vegetable or canola oil, to prevent the curry from becoming too greasy.

Cumin Powder: Cumin powder adds a distinctive nutty and slightly smoky flavor to the curry. It also aids in digestion and pairs beautifully with the other spices in the marinade.

Coconut Milk: Coconut milk forms the creamy and luscious base of the curry, imparting a rich and luxurious texture. It adds a subtle sweetness and tropical flavor that complements the spices and chicken perfectly.

Coriander: Fresh coriander leaves, also known as cilantro, are used as a garnish to add a pop of color and freshness to the finished dish. Their citrusy and herbal notes complement the bold flavors of the curry.

Expert Tip: Use fresh ginger and garlic for the best flavor, but you can also substitute with store-bought paste if needed.

Serving Suggestions

• Steamed Rice: Serve coconut chicken curry with fluffy steamed rice for a classic and comforting meal. The rice provides a neutral base that allows the bold flavors of the curry to shine through.
• Naan Bread: Pair the curry with freshly baked naan bread for a delightful combination of flavors and textures. The soft and pillowy naan is perfect for soaking up the delicious sauce.
• Roti or Paratha: Alternatively, you can enjoy the curry with roti or paratha, traditional Indian flatbreads that complement the dish beautifully. Their flaky texture and buttery flavor are the perfect accompaniment to the rich and creamy curry.
• Vegetable Side Dish: Serve the curry with a side of steamed or stir-fried vegetables for a nutritious and well-balanced meal. Vegetables like broccoli, carrots, and bell peppers add color, flavor, and additional nutrients to the dish.
• Chutney or Pickles: For added flavor and complexity, serve the curry with a variety of chutneys or pickles. Tangy mango chutney, spicy lime pickle, or cooling cucumber raita are all excellent choices that complement the curry’s bold flavors.
• Fresh Salad: Balance out the richness of the curry with a light and refreshing salad. A simple salad of mixed greens, tomatoes, cucumbers, and onions dressed with lemon vinaigrette adds a burst of freshness to the meal.

Expert Tip: Garnish the curry with freshly chopped coriander leaves for a burst of color and freshness.

Frequently Asked Questions

What type of chicken should I use for this recipe?

You can use boneless, skinless chicken thighs or breasts for this recipe. Cut the chicken into bite-sized pieces for even cooking and maximum flavor absorption.

Can I use canned coconut milk instead of fresh coconut milk?

Yes, you can use canned coconut milk as a convenient alternative. Just make sure to shake the can well before opening and use the required amount according to the recipe.

How spicy is this curry?

The level of spiciness can be adjusted according to your preference by varying the amount of chili powder used. Start with a small amount and adjust to taste.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

• Coconut Prawn Curry
• Creamy Coconut Chickpea Curry
• Malai Chicken Curry
• Malabar Chicken Curry
• Coconut Chickpea Curry

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Coconut Chicken Curry

by Nabeela Kauser

Swoop into a world of spicy and sweet flavours with this coconut chicken curry recipe. It's not just about a dish; it's about an aromatic journey to the heart of authentic culinary mastery.

5 from 35 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Marination Time 30 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dinner, Main Course

Cuisine Indian

Servings 5

Calories 286 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 500 g Chicken
• ▢ 1 Onions
• ▢ 2 Tomatoes
• ▢ 1 tsp Salt
• ▢ 1 tsp Chilli Powder
• ▢ 1 tsp Turmeric Powder Haldi
• ▢ 1 tsp Garlic Paste
• ▢ 1 tsp Ginger Paste
• ▢ 50 ml Oil
• ▢ 1 tsp Cumin Powder
• ▢ 200 ml Coconut Milk
• ▢ 100 ml Water
• ▢ Coriander

Instructions

• In a large bowl, combine the chicken with the salt, red chilli powder, turmeric powder, garlic paste, ginger paste and cumin powder then leave to marinade for at least an hour
• In a pan heat up the oil on medium heat until hot
• Add the onions and fry until browned
• Add the marinated chicken and cook for 10 minutes
• Add tomatoes then cover and cook for 5 minutes
• Add the coconut milk and water then cover again and cook for 15-20 minutes
• Add coriander to garnish
• Serve warm with homemade naan bread!

Video

Notes

Nutritional facts:

The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 286kcalCarbohydrates: 6gProtein: 11gFat: 25gSaturated Fat: 10gTrans Fat: 0.1gCholesterol: 36mgSodium: 516mgPotassium: 357mgFibre: 1gSugar: 2gVitamin A: 655IUVitamin C: 10mgVitamin D: 0.1µgCalcium: 31mgIron: 2mg

Keyword Chicken, Coconut, Coconut Chicken Curry, Coconut Milk, Curry, Dinner, Food, Spicy

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