Quick Coconut Chicken Curry

why make this recipe

Quick Coconut Chicken Curry is a delightful dish that brings together the warm, rich flavors of coconut and spices in a simple and easy-to-make meal. It’s perfect for busy weeknights or anytime you want something comforting and satisfying. This recipe is not only delicious but also flexible, allowing you to adjust the spice level or ingredients according to your taste. Plus, it can be made in under 30 minutes, making it an excellent option for those who want a tasty home-cooked meal without spending all evening in the kitchen.

how to make Quick Coconut Chicken Curry

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)
Steamed basmati rice
Naan bread
Plain Greek yoghurt (omit for dairy-free)
Mango chutney
1 tbsp freshly chopped coriander (cilantro), to garnish (optional)
Store-bought crispy fried shallots

Directions

Heat the olive oil in a large, deep, heavy-based frying pan over medium heat.
Add the onion, garlic, and ginger to the pan and cook for 2–3 minutes until softened.
Add the chicken and cook for 3–4 minutes, stirring occasionally, until the chicken is browned on all sides.
Add the curry powder, turmeric, cumin, and salt. Cook, stirring, for 30 seconds.
Stir in the tomato paste, followed by the chicken stock, coconut milk, and sugar.
Bring the mixture to a gentle simmer. Cook, uncovered, stirring occasionally, for 10–12 minutes, or until the chicken is cooked through and the sauce has thickened.
Add the coriander and stir it through if using.
Serve the curry heaped on basmati rice with a side of naan bread. Dollop some yoghurt and mango chutney on top. Sprinkle with extra coriander and crispy fried shallots if using. Serve immediately.

how to serve Quick Coconut Chicken Curry

This delicious curry is best served over a bed of steamed basmati rice. You can also pair it with soft naan bread for dipping. To enhance the flavors, add a dollop of plain Greek yoghurt and a spoonful of mango chutney on top. For a fresh touch, sprinkle with chopped coriander and crispy fried shallots for added crunch.

how to store Quick Coconut Chicken Curry

If you have any leftovers, let the curry cool completely before storing. Place it in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. When you are ready to eat, simply reheat it in a saucepan over low heat or in the microwave until warmed through.

tips to make Quick Coconut Chicken Curry

For a creamier curry, use full-fat coconut milk.
Adjust the spice level by using more or less curry powder.
Fresh herbs like cilantro or basil can brighten the flavor.
If you prefer, add vegetables like bell peppers or spinach to the curry for extra nutrition.

variation

If you want to make this dish vegetarian, you can substitute the chicken with chickpeas or tofu. You can also use vegetable stock instead of chicken stock and omit the yogurt for a vegan option.

FAQs

Can I use chicken breast instead of thighs?
Yes, you can substitute chicken thighs with chicken breast. Just be mindful that chicken breast cooks faster and may need a shorter cooking time.

What can I use if I don’t have curry powder?
If you don’t have curry powder, you can mix individual spices like cumin, coriander, and paprika to create a similar flavor profile.

Can I make this curry in advance?
Absolutely! You can make the curry a day before and store it in the refrigerator. This will allow the flavors to meld together even more. Just reheat it before serving.