Coconut Chicken Curry (30 Minutes)

Angled view of coconut chicken curry in black bowl, garnished with cilantro

4.81 from 36 votes

Coconut Chicken Curry (30 Minutes)

Creamy chicken coconut curry, featuring juicy chicken thighs simmered in a rich, coconut-based sauce spiced with curry powder, ready in just 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Asian, Indian

Diet: Gluten Free

Servings:

Calories: 374kcal

Author: Aneesha Gupta

Equipment

Heavy Bottom Pot or Dutch Oven

Ingredients

1 tablespoon olive oil
1 cup onion (yellow or white) finely chopped (1 small)
2 teaspoons ginger paste ½-inch piece finely grated or ground
2 teaspoons minced garlic 2 cloves
2 pounds skinless and boneless chicken thighs (or breast) cut into bite-size pieces
½ teaspoon salt or to taste adjust to taste after cooking
2 tablespoons curry powder (mild or hot) see 'Recipe Notes' for substitutions
1 cup tomato puree or puree 2 Roma tomatoes or ½-can diced tomatoes
2 tablespoons tomato paste
½ cup water
14 ounces coconut milk 1 can
1 teaspoon coconut palm sugar (or honey) adjust to taste or skip
1 teaspoon lime juice
2 tablespoons chopped cilantro or parsley

Instructions

Saute aromatics: Heat a large saucepan on medium-high heat. Add oil, onions, and cook for 3-4 minutes. Add ginger and garlic and cook for another minute.
Saute Chicken: Add chicken pieces and saute the chicken for 2-3 minutes.
Add tomato and spices: Now add tomato puree, tomato paste, water, salt, and spices. Saute everything for another 2-3 minutes.
Cook chicken: Reduce the heat to medium, add coconut milk, and give it a stir. Cover the pan with a lid and cook for 10-12 minutes, or until the chicken cooks through.
Finish and serve: Stir in sugar and lime juice. If you like a thicker curry, continue to simmer for 2-3 minutes. Turn off the heat when the sauce reduces to your liking. Garnish with chopped cilantro or parsley and serve over rice.

Video

Notes

Coconut milk: Use full-fat coconut milk for a richer, creamier sauce.
Chicken: Cut chicken into even pieces for uniform cooking.
Shake the coconut milk can before opening, or stir it well if the cream has separated.
Thicker sauce: Simmer uncovered for a thicker sauce at the end.
Want it spicier? Stir in a pinch of cayenne or red pepper flakes towards the end.
Curry Powder Substitute: To replace curry powder, combine 1 tablespoon ground coriander, 1½ teaspoons ground cumin, ½ teaspoon turmeric, ½ teaspoon ground cardamom, ½ teaspoon ground black pepper, and ½ teaspoon cayenne pepper.

Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition