Coconut Chicken Curry - Quick and Easy Recipe
This Coconut Chicken Curry is a quick and easy one-pot meal featuring tender boneless chicken thighs simmered in a rich and creamy coconut sauce with warm spices, chickpeas, and a hint of tomato. Perfectly paired with fluffy basmati rice and optionally naan, this flavorful curry comes together in just 35 minutes for a comforting weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
Main Ingredients
- 2 tbsp unrefined coconut oil (virgin, coconut flavoured) or butter, ghee, or any cooking oil you prefer
- 500 g (1 lb) boneless chicken thighs, cut into ~2cm (0.8") pieces
- 1 large onion, diced
- 1 1/2 tbsp garlic, finely grated (~6 large cloves)
- 1 1/2 tbsp ginger, finely grated
- 2 1/2 tbsp mild curry powder (Clives, Keens, or HOT for spicy)
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1/4 cup tomato paste
- 1 1/2 cups low sodium chicken stock/broth
- 400 g (14 oz) coconut cream (full fat; can substitute coconut milk)
- 400 g (14 oz) canned chickpeas, drained
- 1 1/4 tsp cooking salt or kosher salt (halve if using table salt, double for flaky salt)
- Plain yogurt, slightly thinned with water for drizzling
- Coriander leaves (cilantro), roughly chopped for garnish
- 3 cups basmati rice grains (to cook separately)
- Naan bread, optional for serving
Instructions
- Sauté Aromatics: Melt the coconut oil in a large pot or deep skillet over medium-high heat. Add the diced onion and cook for about 2 minutes until translucent. Then add the grated garlic and ginger, stirring constantly for 30 seconds, scraping the pan base to prevent sticking.
- Toast Spices: Add the curry powder, cumin, and turmeric powders. Stir quickly for 15 seconds, ensuring the spices don’t burn. If the spices stick, add a splash of water to loosen them.
- Coat Chicken: Stir in the tomato paste to coat the onion and spices evenly. Then add the chicken pieces and stir well to coat them thoroughly with the spice mixture.
- Reduce Chicken Stock: Pour in the chicken stock, stir, and bring it to a rapid simmer with bubbling. Continue to simmer rapidly for 5 minutes, stirring occasionally, allowing the liquid to reduce by about half.
- Simmer with Coconut Cream and Chickpeas: Add the coconut cream, drained chickpeas, and salt to the pot. Stir well and return to a rapid simmer. Let it cook actively for 8 minutes, stirring occasionally. The sauce should become creamy but slightly thinner than expected.
- Rest and Serve: Remove the pot from heat and let the curry rest for 5 minutes. The sauce will thicken during this time. Serve the curry over cooked basmati rice, drizzled with thinned plain yogurt and garnished with fresh coriander leaves. Optionally, serve warm naan or flatbread alongside.
Notes
- You can substitute the coconut cream with full-fat coconut milk if preferred.
- For less salt, adjust the salt amount according to the type used: halve if using table salt, and use more if flaky salt.
- Use mild curry powder for a gentler flavor or hot curry powder if you want more heat.
- If spices stick to the pan and risk burning, adding a splash of water helps to prevent overcooking.
- The curry can be made in one pot, making cleanup easier and cooking faster.
- Serving with yogurt adds a refreshing tang and balances the spice.
