Description
Quick Coconut Chicken Curry is a comforting and flavorful dish featuring tender chicken thighs simmered in a rich coconut milk-based curry sauce. Enhanced with warming spices such as curry powder, turmeric, and cumin, this easy-to-make recipe is perfect for a cozy family dinner. Served best with steamed basmati rice, naan bread, and topped with Greek yogurt, mango chutney, fresh coriander, and crispy fried shallots, it offers a delicious balance of creamy and tangy flavors. This dish is freezer-friendly and ready in just 30 minutes.
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)
- 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)
- 1 cup (250 ml) chicken stock
- 400 ml (14 fl oz) canned coconut milk
- 1 tsp sugar
To Serve
- 2 tbsp freshly chopped coriander (cilantro) (optional)
- 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 olive oil in a large, deep, heavy-based frying pan over medium heat. Add finely chopped onion, minced garlic, and grated ginger. Cook for 2–3 minutes until softened, releasing their aroma and flavor.
- Brown the chicken: Add the bite-sized chicken pieces to the pan and cook for 3–4 minutes, stirring occasionally, until they are browned evenly on all sides. This step seals in the juices and adds flavor.
- Add spices: Sprinkle in curry powder, ground turmeric, ground cumin, and sea salt flakes. Stir continuously and cook for 30 seconds to toast the spices and enhance their flavors.
- Combine liquids: Stir in the tomato paste followed by the chicken stock, canned coconut milk, and sugar. Expect the coconut milk to separate slightly; this is normal and contributes to the rich texture of the curry sauce.
- Simmer the curry: Bring the mixture to a gentle simmer. Cook uncovered for 10–12 minutes, stirring occasionally, until the chicken is thoroughly cooked and the sauce has thickened to a luscious consistency.
- Finish with coriander: Add freshly chopped coriander leaves to the curry and stir through to incorporate freshness and fragrance, if using.
- Serve: Spoon the curry generously over steamed basmati rice and serve alongside warm naan bread. Top with a dollop of plain Greek yoghurt, mango chutney, extra coriander for garnish, and sprinkle with crispy fried shallots for added texture. Serve immediately.
Notes
- This curry is freezer-friendly and makes a convenient meal that can be reheated easily for busy nights.
- You can substitute chicken thighs with boneless, skinless chicken breast if preferred.
- Adjust the heat level of the curry powder to suit your taste—mild or medium for less spice.
- The coconut milk might separate when added but this is expected and adds to the dish’s creamy texture.
- Using a heavy-based frying pan helps cook the curry evenly and prevents sticking.
Nutrition
- Serving Size: 1 pan (approximate serving)
- 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
