Description
This Quick Coconut Chicken Curry is a comforting and flavourful dish, perfect for cozy family dinners. Tender boneless chicken thighs are simmered in a rich, fragrant coconut-based curry sauce infused with aromatic spices like turmeric, cumin, and curry powder. The curry is served over steamed basmati rice with naan bread, garnished with fresh coriander, crispy fried shallots, creamy Greek yoghurt, and sweet mango chutney for a delicious and well-rounded meal.
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
- 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
- Sauté Aromatics: Heat the olive oil in a large, deep, heavy-based frying pan over medium heat. Add the finely chopped onion, minced garlic, and grated ginger to the pan. Cook for 2–3 minutes, stirring occasionally until the onion softens and becomes fragrant.
- Brown Chicken: Add the bite-sized chicken pieces to the pan. Cook for 3–4 minutes, stirring occasionally, until the chicken is browned evenly on all sides, sealing in the juices.
- Add Spices: Sprinkle in the curry powder, ground turmeric, ground cumin, and sea salt flakes. Stir constantly for about 30 seconds to toast the spices and release their flavors.
- Incorporate Liquids: Stir in the tomato paste thoroughly, then pour in the chicken stock, canned coconut milk, and add the sugar. The coconut milk may separate, but this is expected and desired for flavor and texture.
- Simmer Curry: Bring the mixture to a gentle simmer over medium-low heat. Let it cook uncovered for 10–12 minutes, stirring occasionally, until the chicken is fully cooked through and the curry sauce has thickened to a rich consistency.
- Add Fresh Herbs: If using, stir in the freshly chopped coriander (cilantro) to infuse fresh herbal notes into the curry.
- Serve: Spoon the hot curry over steamed basmati rice and serve with naan bread on the side. Add a dollop of plain Greek yoghurt and mango chutney on top. Garnish with extra coriander and crispy fried shallots for added texture and flavor. Serve immediately for best taste.
Notes
- This curry is freezer-friendly; cool completely before freezing in airtight containers for up to 3 months.
- You can substitute chicken thighs with chicken breast if preferred, though thighs offer more juiciness.
- Use a heavy-based frying pan to ensure even heat distribution and avoid scorching.
- The slight separation of coconut milk in the sauce is normal and enhances the texture of the curry.
- Adjust the curry powder to mild or medium according to taste preference.
Nutrition
- Serving Size: 1 pan (approximately 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
