Chicken Coconut Curry
Are you tired of cooking the same chicken dishes and want to try something new and different? Then I have a perfect recipe for you. This cozy chicken coconut curry is a simple recipe that does not take long to make! Bonus point is that it is a healthy and one-pot dish, so clean-up is a breeze. And let’s not forget it is gluten free and low carb. I lightly spiced it, creating a creamy texture that’s bursting with coconut flavor from the coconut milk.
This recipe uses very basic and simple ingredients:
Chicken: I have used whole chicken but feel free to use chicken thighs or chicken breasts or a combination of both. The cooking time will vary slightly depending on the cut used without any compromise on the flavor.
Coconut milk: I have used full fat coconut milk but feel free to use fat-free but the final dish will be less creamy and may be a bit runny.
Curry Powder: This is NOT garam masala used in Indian cooking. It is the basic North American curry powder found in local stores.
Lemon juice: The finishing touches of the freshly squeezed lime juice takes this to the next level.
Serve this chicken curry best with basmati or jasmine rice. You can also pair it with naan or chapati to soak up all the saucy goodness.
Leftover coconut curry chicken will keep for up to 4 days in an airtight container in the fridge. To reheat, transfer the coconut curry sauce and chicken to an oven-safe dish. Heat in a preheated oven at 250F for 10-15 minutes. Or, reheat over medium heat on the stove or in the microwave.
For more meal ideas:
Chicken Coconut Curry
Ingredients
- 500 g chicken
- 4 Tbsp oil
- 400g onion puree
- 2 Tbsp ginger-garlic paste
- 2 tsp salt (adjust at end)
- 1/2 tsp turmeric powder
- 1.5 tsp cumin powder
- 2 tsp coriander powder
- 1.5 tsp curry powder
- 1- 1.5 tsp Kashmiri chilli powder (gives colour + mild heat)
- 1/2 tsp black pepper powder
- 120 g tomato purée (or 2 Tbsp tomato paste)
- 300-400 ml coconut milk (Full fat)
- 3/4 cup water
- 3/4 tsp garam masala
Optional – Add Only at End
- 2 tsp lemon juice (OR 2 Tbsp tamarind water)
Instructions
- Heat oil on medium-high heat.
- Add onions and cook until slightly golden
- Add ginger-garlic and cook for 15-20 sec
- Add all powdered spices and stir 20–30 seconds only
- Add tomato puree (or paste) and cook till oil separates
- Add chicken. stir & sear 3–4 minutes
- Add coconut milk + ¾ cup hot water
- Simmer covered 15–18 minutes
- Finish with garam masala. Optionally add lemon juice
Creamy Fruit Cocktail Dessert
