Curry Chicken Recipe Indian Coconut Milk
Doreen Kaczmarek
6. Simmer for 5 minutes. Check salt and adjust as needed. Heat a small pan with coconut oil for tempering. Add onions and fry till they turn pink. Add curry leaves and broken chili. when they turn crisp. Switch off the stove.
Coconut milk features heavily in Asian cuisines. From desserts, to appetizers, mains or sides, there are so many delicious ways of using a good can of coconut milk. Although coconut curries are mostly associated with the Thai cuisine, and less with the Indian food, that does not mean that we can't prepare an awesome Indian curry with coconut milk.
I think the combination of the Indian spices and coconut milk is particularly nice. The sweetness of the coconut contrasts beautifully with the heat coming from the spices. And then you get a whole range of flavours and textures that make this chicken curry with coconut milk a fabulous meal.
I made this recipe a couple of weeks ago and doubled up on the spices. It had great flavor but I think I'll try it with 3x the spices when I make it tonight. My 18 yr old son had seconds last time and he's very particular about chicken dishes. THANK YOU for this great recipe! Can't think of a better recipe to use tonight!
A lovely, simple curry. I doubled up the spices & added half a chilli that was kicking around thr fridge. I only had one and a half chicken breasts so bulked it out with some home grownd courgette/zucchini. Also, I only had half a tin of cocnut milk so added some tomato puree too - kept the creamy texture. It was still amazing. We mopped up the delicious gravy with some naan bread. This will be my go-to quick curry in future.
This coconut chicken curry is a quick and easy weeknight win! It's perfect for those evenings when we want something healthy and hearty that doesn't compromise on flavor. It rivals take-out Indian food but it's much lighter, and possibly quicker, too!
This recipe is based on the wildly popular creamy coconut lentil curry. Same flavors, different protein. It's a pretty basic recipe, meaning you can swap the veggies for what you have in the fridge. We don't use curry powder or curry paste, just individual spices. This makes it easy to add more or less of a spice, especially when it comes to heat.
Delicious quick recipe. I left out the stock as there was enough sauce with the tomatoes and coconut milk. I added a tin of green lentils and would probably add a little less sugar next time. But really enjoyed it and would make it again
Reduce the sauce longer: Letting the curry simmer for a bit longer can help reduce and thicken the sauce.
Cornstarch slurry: Mix a tablespoon of cornstarch with two tablespoons of cold water, then stir it into the curry and let it simmer for a few minutes.
Coconut cream: Using coconut cream instead of coconut milk can result in a richer, thicker curry.
Thanks for giving the recipe a go, and I hope this helps for next time! ???
This recipe was excellent ! I did enhance it a bit by some reading some of the comments, added Thai curry paste and thickened with a bit of corn starch. Some may hate this, but wish I would have added raisins. Very good dish otherwise and glad I made it
Then simmer the chicken on the stove with coconut milk, and tomatoes paste. Minutes later your Coconut Chicken Tikka Masala will be done. And your kitchen will smell amazing, like deliciously slowly simmered Indian food.
Meal Prep: Something I love about this Thai curry recipe is that the flavors deepen as the leftovers sit in the fridge. So feel free to make a big batch of curry before a busy work week to enjoy later on!
I love spicy food. I *really* love thai coconut curry. I put 1.5 tbsp of Thai curry and it was hot af. Inedible. I bought Tom Thumb Signature brand. Def would go easy on the curry if you use this brand. This dish would have been so good if it wasnt ruined by the intense heat.
Great recipe, thanks! Easy, quick and delicious. I made it vegetarian with added chickpeas and green peas, and cooked the chicken on the side for the carnivores. Served on basmati rice with coconut, raisins, and sliced almonds + naan bread.
This is so good. I love curry. I added yellow and red peppers, and it was amazing. I also had Jasmine rice with it as well. I think next time I may make it with pineapple as a pineapple curry. My husband even loves it, and he never eats curry. Thank you so much for the recipe.
Better than restaurant coconut curry!!(We used chicken thighs ..)We made the sauce 1hr before serving time. Added the spinach, sugar and additional seasoning before serving. Over rice with a side of naan!Thank you for this ;)
What a pleasant surprise! I have never had curry and have always been afraid of making this type of recipe but wanted to try something new. It was great! Made it exactly as suggested. Hoping to find other recipes on your site to try.
Just made this for a dinner tonite. I am a vegetarian so i wont be having this but my curry looks exactly like the ones in your pictures. 5 stars just for ease and how good it looks, I will be sure to post my review on guest comments after the party. Thank you for a great recipe.
Thanks for the 5 star review and glad you love the recipe! However, I never had a a recipe for homemade Thai curry paste on my site. You have me confused with another site. I wish I could say it was me, but no. I have always used and had on this recipe (and almost all of my Thai curry recipes) the Thai Kitchen brand paste.
This is the best Thai chicken curry recipe I have ever made. I have made Thai curries for many years and this particular one is better than all of the rest. My family raved about it and cleaned their bowls. Deeeeelicious!
This was absolutely delicious and we make a fair amount of curry. I had some left over poached chicken so shredded it and added some julienned yellow and orange peppers and snow peas in addition to carrots and spinach. Also added about a tsp of fish sauce because as smelly as it is there is just something about it in Thai food. I had more chicken than i thought so also added another half can of coconut milk and about half a cup of chicken broth just for consistency. Crushed some peanuts for the top just to gild the Lily Huge hit here : )
Very flavorful and easy to make recipe. Did not have curry paste so I used curry powder and hot chili paste. Everyone loved it. Will be made again and the site for the recipe will be shared. thanks Averie.
This recipe was delicious! The only things I changed was that I used green curry paste instead of red, and I added some mushrooms and sweet pepper to add more vegetables. I also juiced a whole lime (which might have been more than 1 TBS).I will definitely be making this again!
I tried this recipe just to try my hand at a local favorite. Not to brag but this was better than the thai place ?? i was pleasantly surprised by how amazing this came out. Thank you!!! *stocks up on coconut milk and thai paste*
I subbed extra firm tofu for chicken and added red peppers and 1/2 habanero. It was DELICIOUS. For a silky, flavorful tofu, let the diced onions sauté for their allotted time. Then, lay the tofu on the bed of onions and add garlic and ginger. Let the mixture steam under a lid for 5 minutes. Continue as usual!I added the red peppers and 1/2 habanero when I added the carrots. One thing I forgot was how SWEET carrots are! I know I love sweetness, so I added the brown sugar before tasting. I could have done less brown sugar because this recipe is SO sweet and flavorful without the sugar. I love a recipe that is sweet enough for me without sugar.
Good for you for seriously improvising with what you had on hand! I actually have a recipe (vegetarian version) very similar to this one that uses sweet potatoes -potato-chickpea-coconut-curry.html so you were on the right track for a great substitute.
I have a few vegan versions including -potato-chickpea-coconut-curry/ and -kale-thai-coconut-curry/ if you specifically want a very similar base recipe, minus the chicken, but with a few other things added.
So delicious. Had it on a bed of cauliflower rice and my partner had it with naan. Definitely recommend the thai curry paste over curry powder. I have a potluck coming up and THIS recipe is definitely it
I was so excited when I saw this recipe because there is no soy or fish sauce added. My husband is on a low sodium diet so the only salt I needed to worry about was in the curry paste. I omitted the salt and added a dash of seasoned salt. It was soooo good. This is our go to curry now. My teenage daughter even makes it for her friends. Thank you!
This Simple Coconut Chicken Curry with sweet sesame mango is full of yummy Indian-inspired flavors and is so quick to make. Made with flavorful yellow curry powder and red curry paste, lots of ginger, garlic, and creamy coconut milk. The chicken is simmered in the sauce with garden broccoli and served with a bright mango topping. A side of rice soaks up all that yummy curry sauce, so delicious. I highly recommend some fresh, warm naan too!
Grab a big skillet, toss the oil with the chicken, and stir in a mix of yellow curry powder and red curry paste. Then add tomato paste, butter, garlic, and ginger. Let that salty butter brown around the chicken, then toss in lots of fresh broccoli and pour over a can of coconut milk.
Hi Sandy,
Thanks so much for making this recipe and sharing your review! So glad to hear it turned out well for you! Did you use regular curry powder? I would try that and then a lot of the heat comes from the red curry paste, so you can reduce that next time. I hope this helps! xx
This one-pot Indian chicken curry with coconut milk is packed full of fragrant spices, but is mild and creamy enough for the whole family to enjoy. This lighter take on a korma style curry is healthier and gluten free, with all the flavor but less saturated fat. It'll be your new family favorite!
This dish is super easy to cook but does require a bit of shopping in advance to make sure you have the spices, light coconut milk and ground almonds. However, these are all well worth keeping in the kitchen since you can use them again and again.
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