Description
This Quick Coconut Chicken Curry is a comforting and flavourful dish featuring tender chicken pieces simmered in a rich, creamy coconut-based curry sauce. Enhanced with aromatic spices and finished with fresh coriander, it’s perfect for a cosy family dinner, served alongside basmati rice and warm naan bread with yoghurt and mango chutney for added zest.
Ingredients
Scale
Main Ingredients
- 2 tbsp olive oil (or any neutral-flavoured oil or ghee)
- 1 onion, finely chopped
- 1 tbsp freshly minced garlic
- 1 tbsp freshly grated ginger
- 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces (can be substituted with chicken breast)
Spices & Sauces
- 2½ tbsp curry powder (mild or medium, depending on preference)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp sea salt flakes
- 2 tbsp tomato paste (concentrated puree)
Liquids & Extras
- 1 cup (250 ml) chicken stock
- 400 ml (14 fl oz) canned coconut milk
- 1 tsp sugar
- 2 tbsp freshly chopped coriander (cilantro) (optional)
To Serve
- Steamed basmati rice
- Naan bread
- Plain Greek yoghurt
- Mango chutney
- 1 tbsp freshly chopped coriander (cilantro), to garnish (optional)
- Store-bought crispy fried shallots
Instructions
- Prepare the base: Heat the olive oil in a large, deep, heavy-based frying pan over medium heat. Add the finely chopped onion, freshly minced garlic, and freshly grated ginger. Cook for 2 to 3 minutes until softened and fragrant.
- Brown the chicken: Add the bite-sized chicken pieces to the pan and cook for 3 to 4 minutes, stirring occasionally, until the chicken is browned evenly on all sides.
- Add spices: Stir in the curry powder, ground turmeric, ground cumin, and sea salt flakes. Cook everything together for about 30 seconds to release the spices’ aromas.
- Add tomato paste and liquids: Mix in the tomato paste, followed by the chicken stock, canned coconut milk, and sugar. It’s normal if the coconut milk separates slightly—this adds to the sauce’s richness.
- Simmer the curry: Bring the mixture to a gentle simmer. Cook uncovered for 10 to 12 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened to a creamy consistency.
- Finish with coriander: If using, add the freshly chopped coriander and stir it through the curry for added freshness.
- Serve: Spoon the chicken curry over steamed basmati rice. Serve with naan bread on the side, topped with a dollop of plain Greek yoghurt, mango chutney, extra coriander, and crispy fried shallots. Serve immediately for best flavor.
Notes
- This curry is freezer-friendly, making it great for batch cooking and reheating on busy days.
- Use mild or medium curry powder depending on your taste preference to control the heat level.
- The recipe suggests using a large, deep, heavy-based frying pan, which helps in even cooking and simmering.
- The slight separation of coconut milk during cooking is normal and contributes to the flavor and texture of the sauce.
- For a leaner option, chicken breast can be used instead of thighs.
Nutrition
- Serving Size: 1 pan (about 1/4 of recipe)
- Calories: 630
- Sugar: 11.9 g
- Sodium: 626.5 mg
- Fat: 36 g
- Saturated Fat: 21.3 g
- Unsaturated Fat: 14.7 g
- Trans Fat: 0 g
- Carbohydrates: 46.6 g
- Fiber: 4.6 g
- Protein: 34.2 g
- Cholesterol: 120.5 mg
