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 and coconut cream: 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
- 200g onion puree
- 1 Tbsp ginger-garlic paste
- 1.5 – 2 tsp salt (adjust at end)
- 1/4 tsp turmeric powder
- 1.5 tsp cumin powder
- 2 tsp coriander powder
- 1.5 tsp curry powder
- 1.5 tsp Kashmiri chilli powder (gives colour + mild heat)
- 1/2 tsp black pepper powder
- 120 g tomato purée
- 200 ml coconut milk (Full fat)
- 200 ml coconut cream
- 3/4 cup HOT water
Add Only at End
- 1/2 tsp garam masala
- 2 tsp lemon juice
- 1/2 tsp sugar
Instructions
- Heat oil on medium-high heat.
- Add onions and cook until slightly golden
- Add ginger-garlic and cook for 15-20 sec
- Add tomato puree.
- Add all powdered spices and stir well.
- Cover and cook for 4-5 minutes or until oil separates.
- Add chicken, leave undisturbed for 1-2 minutes to sear it. Then gently flip the pieces and again leave undisturbed for 1-2 minutes.
- Now give a good stir, cover and cook the chicken for around 5-7 minutes. Make sure to stir a few times.
- Add coconut milk + coconut cream + ¾ cup hot water
- Cover and cook for 15–18 minutes or until chicken is done. Make sure to stir regularly.
- Turn off the heat. Add garam masala, lemon juice and sugar. Stir and cover so that flavors infuse.
- Serve hot with naan or rice.
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