Coconut Chicken Curry has it all – it is slightly sweet, can be spicy, and you can make it in thirty minutes or less.
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Coconut chicken curry is one of our favoritemeals, not only because it is delicious, but also because it is so easy to make! The coconut flavor takes it to a whole new level – one that you and your family will love!
The first time I made this recipe, I didn’t think that my kids would like it – in fact, I didn’t even think that they would try it. I’m happy to report that I was wrong – they loved it and that is why I make it so often now. This coconut chicken curry is creamy, flavorful, and perfect even for picky eaters.
I love trying to make dishes from different countries and cultures, and it is always so fun to experiment in the kitchen. Sometimes the food is great, and sometime it isn’t, but when it turns out delicious like this one, I just have to share it. The coconut milk gives it the perfect amount of creaminess that you will love.
The secret to this dish it adding just enough spices is to the chicken to make it juicy and full of flavor. If you don’t have little kids eating it, you can add even more to make it spicy. No matter how you make it, if you follow this recipe, it will be delicious.
You start by cutting the chicken in cubes and seasoning it with a variety of spices such as ground cinnamon, ground cloves, cumin, garlic, paprika, salt, and pepper. You then add it to a hot pan with onions that have been sauteed with curry powder.
Next you add fresh ingredients like tomatoes and red peppers and even peas if you want. You will definitely want to use fresh tomatoes instead of canned so that you can maintain that fresh flavor.
This recipe is a lifesaver on busy days, because it doesn’t take very long at all to make and everyone loves it.
The first time that I ate Indian food was at a local restaurant and that was also the first time I tried chicken curry. It was simply delicious and since then I have been a big fan if Indian food, because they use lots of spices just like we do in Mexico. This version is kid-friendly, but you can add cayenne pepper to give it some kick if you want.
This is just one of many recipes using chicken that we enjoy on a regular basis. If you have missed the others, check them out here:
- Three Cheese Chicken Parmesan
- Honey Molasses Baked Chicken
- Sheet Pan Lemon Garlic Chicken
- Orange Chicken
You are going to love this version – if you do, don’t forget to follow me on Instagram and Facebook! Leave your comments in the comment box below and let me know how it turns out.
Products Used In ThisCoconut Chicken Curry Recipe
Frying Pan – You will want to use a good frying pan to make this recipe. I like using one like thisbecause it is deep enough to get all of the ingredients inside without spilling over.
Coconut Milk – There are a few different brands of Coconut Milk, but I have found that they aren’t all the same. This is the brand that I use and it makes for a very creamy, delicious texture.
Rice Cooker– I always serve this Coconut Chicken Curry recipe with rice, so it is helpful to have a good rice cookerlike this one. Of course you can always use an instant pot instead – they are good for so many recipes!
Coconut Chicken Curry has it all - it is slightly sweet, can be spicy, and you can make it in thirty minutes or less.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American, Indian
Keyword: curry, indian
Servings: 6
Calories: 436kcal
Ingredients
- 2 pounds of boneless skinless chicken breast, cut into cubes
- 1/2 cup of coconut oil
- 1 Large White Onion diced
- 3 Cloves of Garlic finely chopped
- 3 Roma Tomatoes diced
- 1 Red Pepper diced
- 1 Cup of Tomato Sauce
- 1 Can of Coconut Milk
- 1/2 cup of brown sugar
- 2 Tablespoons of Curry Powder
- Cumin Salt, Pepper for seasoning the chicken (you can also add ground cinnamon, nutmeg, and cayenne pepper if desired).
Instructions
Heat the Coconut Oil over medium high heat and add the onions.
Add the curry powder and stir well.
Add the chicken breasts and season with salt, pepper, cumin (and other optional seasonings) and cook until browned.
Add the red pepper and tomatoes and stir well.
Add the tomato sauce and the coconut milk and stir well.
Let simmer for 20 minutes over medium heat.
Add the brown sugar and stir well.
Let cook for an additional 5 minutes and then serve over rice.
Nutrition
Serving: 200grams | Calories: 436kcal | Carbohydrates: 25g | Protein: 33g | Fat: 22g | Saturated Fat: 16g | Cholesterol: 96mg | Sodium: 398mg | Potassium: 897mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1120IU | Vitamin C: 36.3mg | Calcium: 48mg | Iron: 1.9mg
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FAQs
Indian chef Maunika Gowardhan suggests using tomato purée, coconut milk or yoghurt as natural thickening agents to achieve the perfect consistency. Adding ground nuts such as almonds or peanuts can also be a great way to ensure your curry is a knockout.
Do you put coconut milk or cream in curry? ›
Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.
How to make coconut curry creamier? ›
Best way to thicken is is to grate a potato or two in there. Potato is delicious in curries and adds creaminess naturally. I also like to turn some dry coconut flakes to powder using a coffee grinder and add it in. It intensifies the coconut flavor and thickens at the same time.
How can I make my homemade curry better? ›
That is why we've formulated some handy tips to give you the confidence to cook your favourite curry, with ease.
- Use fresh spices. ...
- Give the spices a toast. ...
- Wrap up your whole spices. ...
- Blitz your tomatoes. ...
- Onions are the key. ...
- Don't overcook your chicken. ...
- Keep your garlic and ginger fresh. ...
- Add exciting toppings.
Fenugreek (Methi)
This Indian spice is what people say "smells like curry." Of all Indian spices, this spice may be the most essential. You may use up to a few tablespoons in a family size dish near the end of the cooking process, but start with a teaspoon. Fenugreek seeds also have many health benefits.
What is the most important ingredient in curry? ›
Garlic is the most popular ingredient in curry dishes. In fact, over 80% of curry recipes contain garlic. Minced, crushed, peeled and chopped are frequent preparations for garlic in curry dishes.
Should I use canned coconut milk for curry? ›
If you're a fan of Thai curries or Indian dishes like chicken tikka masala, canned coconut milk likely has a permanent spot on your grocery list. A few splashes add a creamy richness and nutty, slightly sweet flavor to everything from soups to desserts.
Do I really need coconut milk for curry? ›
If you prefer to go the coconut-free route (or if you don't have coconut shreds, cream, oil, water, or butter on hand), you can use plain old milk — whichever kind you prefer. Whatever you're making won't have the same flavor as it would with coconut, which may make things like curries taste a little flat.
Is yogurt or cream better for curry? ›
So, instead of cream, I use yogurt and butter (cream's close cousin) to get that rich and velvety tomato gravy for my Chicken Tikka Masala. If you are one of those people who love cream in their Chicken Tikka, then swap out the yogurt and add it. It's all good.
How do restaurants make curry so creamy? ›
The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.
Cornstarch slurry:
To create a slurry, mix a tablespoon of cornstarch with an equal amount of cold water. Add the slurry to your curry and bring it to a simmer. Keep in mind that cornstarch should be added towards the end of cooking, as overcooking can cause the sauce to thin again.
What spices go well with coconut? ›
Toss in some fresh vegetables over a base of lemongrass, garlic, ginger, chilli, keifer lime leaves, coriander, cumin and turmeric, and tuck into a warm, creamy coconut feast.
How to make curry taste like restaurant? ›
Simple suggestions for restaurant good quality curries:
- Fry your onions till they are golden brown.
- Fry your spices but don't burn them. ...
- Use good quality spices. ...
- Seasoning. ...
- Use fatty yoghurt (greek style works) in curries to make them richer. ...
- Patience. ...
- Use a neutral vegetable oil. ...
- Experiment.
Fixing cooked curries and gravies is no less than a challenge, but a simple way to do so is by adding freshly chopped herbs like coriander, basil, fenugreek leaves, spinach, mint leaves. The fresh flavour of these herbs can instantly elevate the taste and texture and give them a health twist.
Why do you put lemon juice in curry? ›
Why Use Lemon in Recipes? First — and most obviously — lemons add lemony flavor to dishes. As a charter member of the citrus family, the lemon hits both sweet and sour notes. In addition to adding its own distinctive flavor, the acidity of lemon juice and zest sharpens the other flavors in a dish.
How can I enhance my curry flavor? ›
The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.
What ingredient makes curry taste like curry? ›
Curry is often described as a dish that is earthy, spicy, warming, or even sometimes sweet. It is a well-balanced, richly spiced dish with notes of deep savory flavors from turmeric, coriander, cumin, bay leaf, cinnamon, and cloves, just to name a few.
