Go Back
–+ servings
Creamy coconut chicken curry with chopped coriander and rice.

Creamy Coconut Chicken Curry Recipe

Creamy Coconut Chicken Curry. This quick and easy recipe combines tender chicken, aromatic Indian spices, and creamy coconut milk for a truly delicious and simple curry dinner. Ready in minutes, it's a must-try dish for curry lovers.
5 from 29 votes
Print Pin
Course: Easy Dinners
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Author: Deborah Rainford

Ingredients

  • 500 g (1 lb) chicken, boneless skinless breast, diced

Aromatics

  • 1 tablespoon (1 tablespoon) olive oil
  • 1 (1) onion, chopped
  • 3 cloves (3 cloves) garlic, minced
  • 1 tablespoon (1 tablespoon) grated ginger, fresh
  • 1 ½ tablespoon (1 ½ tablespoon) tomato puree

Spice mix

  • 2 ½ tablespoons (2 ½ tablespoons) curry powder
  • 1 teaspoon (1 teaspoon) turmeric
  • 1 tablespoon (1 tablespoon) demerara sugar

For the sauce

  • 2 tablespoons (2 tablespoons) dark soy sauce
  • 400 g (2 ½ cups) tin chopped tomatoes
  • 1 (1) tin coconut milk
  • ½ (½) bunch coriander, chopped
  • 1 lime, juice only

Instructions

  • Heat 1 tablespoon of olive oil in a high-sided skillet or saucepan. Once the oil is hot (it will shimmer) add the garlic, onions, and ginger. Cook for about 5-8 minutes until the garlic and onions are soft and translucent and the ginger is fragrant.
  • Once everything is very fragrant and soft add in the tomato purée and spices- curry powder, turmeric, and sugar. Stir well to get the onions coated in the tomato puree and spices. Add in the soy sauce. *See note 1
  • Add in the tinned chopped tomatoes and coconut milk. Scrape up any brown bits from cooking the onions and garlic. Whisk well to make a smooth sauce. Taste and adjust the seasoning. Add in any ingredients the sauce needs to balance the flavour. *See note 2
  • Once you've adjusted the seasoning, bring the sauce up to a gentle simmer and add in the diced chicken. Cook for about 15 minutes, until the chicken is cooked through. Stir in the chopped coriander and squeeze in some lime juice. *Add in extra vegetables. See note 3.
  • Divide between bowls and serve with fluffy rice, naan bread, popadoms, and some Greek yoghurt if desired.

Notes

  1. Because soy sauce is a very strong flavour use caution when adding it to the sauce.
  2. I added in extra soy sauce and sugar, but you may want more curry powder or chilli flakes.
  3. If you are adding extra vegetables like cauliflower, broccoli or frozen peas, add them when you add the chicken to the sauce so that everything cooks together.

Nutrition

Calories: 423kcal | Carbohydrates: 17g | Protein: 16g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 714mg | Potassium: 689mg | Fiber: 3g | Sugar: 7g | Vitamin A: 270IU | Vitamin C: 15mg | Calcium: 88mg | Iron: 7mg
Tried this recipe?Tag Me @savvybites or tag #savvybites!