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

Creamy Coconut Chicken Curry Recipe

This Coconut Chicken Curry is a fragrant and flavourful dish combining tender chicken with rich spices and creamy coconut milk. It's perfect for a cozy dinner and pairs wonderfully with rice or naan.
5 from 34 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Author: Deborah Rainford

Ingredients

Chicken

  • 500 g boneless, skinless chicken breast, diced

Aromatics

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

Spice Mix

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

For the Sauce

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

Instructions

Prepare the Aromatics:

  • Heat 1 tablespoon of olive oil in a high-sided skillet or saucepan over medium heat. Add the garlic, onions, and ginger. Cook for 5-8 minutes until the garlic and onions are soft and translucent, and the ginger is fragrant.

Add the Spices:

  • Stir in the tomato puree, curry powder, turmeric, and demerara sugar. Mix well to coat the onions with the spices and puree. Add the soy sauce, stirring to combine.

Make the Sauce:

  • Pour in the chopped tomatoes and coconut milk. Scrape up any brown bits from the bottom of the pan to incorporate into the sauce. Whisk until the sauce is smooth. Taste and adjust the seasoning as needed.

Cook the Chicken:

  • Bring the sauce to a gentle simmer, then add the diced chicken. Cook for about 15 minutes, or until the chicken is cooked through. Stir in the chopped coriander and lime juice.

Serve:

  • Divide the curry among bowls and serve with fluffy rice, naan bread, poppadoms, and a dollop of Greek yogurt if desired.

Notes

  • Soy Sauce Caution: Soy sauce is quite strong in flavor, so use it cautiously to avoid overpowering the dish.
  • Adjusting Seasoning: After adding the tomatoes and coconut milk, taste the sauce and adjust with more soy sauce, sugar, curry powder, or chili flakes as needed.
  • Adding Vegetables: If you want to include extra vegetables like cauliflower, broccoli, or frozen peas, add them when you add the chicken to ensure everything cooks evenly.

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
Loved this recipe?Check out @savvy.bites for more! Did You Make This Recipe? Please leave a comment below or pin it to your Pinterest account!