This easy chicken curry recipe is made with beautifully marinated chicken, an array of Indian spices and simmered with coconut milk. Pair this coconut chicken curry with basmati rice or homemade naan to allow it to soak up the flavours of the flavourful sauce of the coconut curry.

A tasty and saucy coconut curry that is so delicious. This creamy coconut curry recipe is so quick to make that it takes less time to make than ordering from your local Indian takeaway. Sure to please any fan of great Indian cuisine.

A simple chicken curry with coconut milk recipe that will leave everyone wanting more. This Indian chicken curry recipe is deliciously served with any type of rice or naan! A quick and delicious mild chicken recipe with bags of flavour.

Coconut Chicken Curry

This creamy coconut curry recipe is so quick to make that it takes less time to make than ordering from your local Indian takeaway. Sure to please any fan of great Indian cuisine.

5 from 2 votes

Sadia Halimah Aziz

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Servings: 6 servings

Calories: 372kcal

Ingredients

Marinade:

• 800 g Chicken
• 1 Onions
• 10 Garlic Cloves
• 6 Dried Red Chillies
• 1- inch Ginger
• 1 tsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1 tsp Lemon Juice
• 100 ml Water
• 1 tsp Chilli Powder
• 1 tsp Turmeric Powder

Chicken Masala:

• 50 ml Oil
• 2 Onions
• 3 Tomatoes
• 200 ml Coconut Milk
• Coriander

Instructions

• In a food processor add the chopped onion, garlic cloves, dried red chillies, ginger, coriander seeds, cumin seeds, lemon juice and water then grind until thick paste forms
• Add the paste to the chicken along with the chilli powder and turmeric powder then mix until chicken is evenly coated and set aside whilst the masala is being prepared
• In a pan heat up the vegetable oil on medium heat until hot then add the finely diced onions and the salt then cook for 4-5 minutes until the onions are slightly softened – adding the salt with the onions helps to bring the moisture out of the onion to allow them to cook down and brown more evenly without burning the onions
• Add the chopped tomatoes and cook for 3-4 minutes until softened
• Add the marinated chicken and cook for 4-5 minutes
• Add the coconut milk and cook for 4-5 minutes until the mixture begins to gently bubble
• Cover and cook for 20 minutes until the chicken is cooked through
• Remove the lid and cook for 4-5 minutes until the masala thickens
• Add the coriander and cook for 1-2 minutes
• Your coconut chicken curry is ready!

Video

Nutrition

Calories: 372kcal