Go Back
–+ servings
Quick Coconut Chicken Curry

Quick Coconut Chicken Curry

Enjoy this quick coconut chicken curry, a delightful blend of spices and creamy coconut milk, perfect for a weeknight meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main
Cuisine Asian, Indian
Servings 4 servings
Calories 400 kcal

Equipment

  • Large deep frying pan

Ingredients
  

Cooking Oil

  • 2 tablespoon olive oil or any neutral-flavoured oil or ghee

Vegetables

  • 1 piece onion finely chopped
  • 1 tablespoon freshly minced garlic
  • 1 tablespoon freshly grated ginger

Chicken

  • 500 g boneless, skinless chicken thighs cut into bite-sized pieces

Spices

  • 2.5 tablespoon curry powder mild or medium, depending on preference
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 0.5 teaspoon sea salt flakes

Sauce Ingredients

  • 2 tablespoon tomato paste concentrated puree
  • 1 cup chicken stock
  • 400 ml canned coconut milk
  • 1 teaspoon sugar

Garnish

  • 2 tablespoon freshly chopped coriander cilantro, optional

Instructions
 

Cooking Instructions

  • Heat the olive oil in a large, deep, heavy-based frying pan over medium heat. Add the onion, garlic and ginger to the pan and cook for 2–3 minutes until softened.
  • Add the chicken and cook for 3–4 minutes, stirring occasionally, until the chicken is browned on all sides.
  • Add the curry powder, turmeric, cumin and salt. Cook, stirring, for 30 seconds.
  • Stir in the tomato paste, followed by the chicken stock, coconut milk and sugar. You might see the coconut milk separate, but that’s what we want.
  • Bring the mixture to a gentle simmer. Cook, uncovered, stirring occasionally, for 10–12 minutes, or until the chicken is cooked through and the sauce has thickened.
  • Add the coriander and stir it through (if using). Serve the curry heaped on basmati rice with a side of naan bread. Dollop some yoghurt and mango chutney on top. Sprinkle with extra coriander and crispy fried shallots. Serve immediately.

Notes

Serving suggestions include steamed basmati rice, naan bread, plain Greek yoghurt (omit for dairy-free), mango chutney, and store-bought crispy fried shallots.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 2mg
Keyword chicken curry, Coconut Milk, Easy Recipe, Quick Coconut Chicken Curry, spicy chicken, Weeknight Meal
Tried this recipe?Let us know how it was!