Best way to make quick Coconut Chicken Curry

I am a huge fan of Indian food, which is why I am so excited by this quick coconut chicken curry recipe! It tastes the same as from the best Indian restaurants in the city! Made with cubed chicken thighs, which drastically reduces cooking time so that this dish is ready in UNDER 30 MINUTES! Flavoured with coconut milk, ginger, mild curry powder and cooked with spinach and cilantro. Serve with naan or rice for a divine meal.

Coconut Chicken Curry Recipes

Coconut Chicken Curry.
Fresh ingredients, vibrant flavors – the heart of our coconut chicken curry.
Best Way To Make Quick Coconut Chicken Curry 1

Coconut Chicken Curry

The coconut chicken curry can be served over rice or cauliflower rice. The sauce can be thickened with a bit of water. The flavors of this curry will vary depending on the type of coconut used. Once the chicken is cooked, you can add a few more ingredients, such as scallions. Then, add the chicken and simmer the curry for about five minutes. You can add the rest of the ingredients if you want.
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Course: Main dishes
Cuisine: French, Indian
Diet: Low Calorie
Keyword: chicken curry, coconut, Curry
CookingStyle: Simmering
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 562kcal
Author: Tracy Hilton
Cost: 15
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Ingredients

  • 2 lbs chicken thigh boneless, skinless s (about 7), cut into 1″ cubes
  • 2 1/2 tsp mild curry powder
  • 1 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper freshly
  • 2 tbsp virgin coconut or vegetable oil, plus 2 teaspoons; optional
  • 1/2 medium onion chopped
  • 1 coconut milk 14-ounce can (preferably full-fat)
  • 1 ginger 2 1/2″ piece , peeled
  • 4 garlic cloves peeled
  • 1/4 cup cashews raw,hopped (optional)
  • 5 oz baby spinach
  • Cilantro leaves with tender stems and cooked rice or naan,Indian flatbread; for serving

Instructions

  • In a medium bowl, mix chicken with curry powder, salt, and pepper.
  • Heat 2 Tbsp. oil in a large skillet over medium-high heat. Add onion and cook, stirring, until softened, about 2 minutes.
  • In a blender, purée coconut milk, ginger, and garlic until very smooth.
  • Add chicken and coconut milk mixture to skillet and cook, mixing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes.
  • Meanwhile, if using, heat 2 tsp. oil in a small skillet over medium. Add cashews cook, stirring, until fragrant and lightly browned, 2–3 minutes. Immediately transfer mixture including the oil to a small bowl.
  • Fold spinach into chicken mixture and cook until wilted, about 1 minute. Divide among 4 bowls. Top with cilantro and cashew mixture, if using. Serve with rice or naan alongside.

Video

Notes

If you're serving this dish to a large group, consider using a low-carb version of the curry. This recipe is great for vegetarians, since it uses low-carb ingredients such as cauliflower rice or broccoli rice. You can also serve coconut chicken curry over rice or cauliflower rice, although it's not advisable to refreeze it. If you'd like to serve it with fried chicken, try adding it to the curry sauce for one or two minutes to crisp up the pieces.
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Nutrition

Serving: 1serving | Calories: 562kcal | Carbohydrates: 7g | Protein: 40g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 1077mg | Potassium: 759mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3502IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 3mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Alternative Method: Slow Cooker Coconut Chicken Curry

Coconut Chicken Curry.
Searing the chicken for that perfect, savory flavor.

Ingredients:

  • 1.5 pounds (680g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 can (13.5 oz / 400ml) coconut milk
  • 1 can (14 oz / 400g) diced tomatoes
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • Fresh cilantro leaves, for garnish
  • Cooked jasmine rice, for serving

Instructions:

  • Heat the vegetable oil in a large skillet over medium-high heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
  • Add the minced garlic and grated ginger to the skillet. Cook for an additional 1-2 minutes, stirring frequently, until fragrant.
  • Place the chicken pieces in the skillet and cook until they are lightly browned on all sides, about 5 minutes.
  • Transfer the browned chicken, sautéed onion, garlic, and ginger into the slow cooker.
  • Add the diced tomatoes (with their juices) and the entire can of coconut milk to the slow cooker.
  • Sprinkle the curry powder, ground cumin, ground coriander, turmeric, paprika, red pepper flakes, salt, and pepper over the chicken and liquid in the slow cooker.
  • Stir all the ingredients in the slow cooker to combine everything evenly.
  • Cover and cook on low for 4-5 hours or until the chicken is tender and cooked through.
  • Taste and adjust the seasoning with additional salt and pepper if needed.
  • Serve your slow-cooked Coconut Chicken Curry over a bed of cooked jasmine rice.
  • Garnish with fresh cilantro leaves for a burst of color and flavor.
  • Enjoy your slow cooker version of this delightful Coconut Chicken Curry!

Tips for making Coconut Chicken Curry

Coconut Chicken Curry.
Garnishes add color and freshness to your coconut chicken curry.

Coconut Chicken Curry

  • Choose the Right Cut of Chicken: While boneless, skinless chicken thighs are ideal for their tenderness and flavor, you can also use chicken breasts if you prefer leaner meat.
  • Sear the Chicken: Whether you’re using a skillet or slow cooker, take a few extra minutes to sear the chicken. This adds a rich flavor and beautiful color to your dish.
  • Fresh Spices: Using freshly ground spices can make a significant difference in the flavor of your curry. Invest in good-quality curry powder and grind whole spices when possible for a burst of freshness.
  • Adjust the Heat: If you prefer a spicier curry, increase the amount of red pepper flakes. Conversely, reduce it for a milder version. Remember, you can always add more spice later, but you can’t take it away.
  • Simmer Gently: When simmering your curry, avoid rapid boiling. A gentle simmer helps the flavors meld together harmoniously.

Serving Suggestions

Coconut Chicken Curry
Coconut chicken curry: a family-friendly favorite.
  • Jasmine Rice: Fragrant jasmine rice is the perfect accompaniment. Its mild, slightly sweet flavor complements the curry beautifully.
  • Naan Bread: Warm, fluffy naan bread is excellent for sopping up the flavorful curry sauce.
  • Fresh Herbs: Garnish with chopped cilantro or fresh basil for a burst of color and freshness.
  • Chutney: A dollop of mango chutney adds a delightful sweet and tangy contrast to the savory curry.
  • Sliced Limes: Serve with lime wedges to squeeze over your curry for a zesty kick.
  • Pairing Beverages: Enjoy with a refreshing mango lassi, a cold Indian beer, or even a glass of crisp white wine.
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Frequently Asked Questions about Coconut Chicken Curry

Coconut Chicken Curry
Your faqs on coconut chicken curry – all answered here
  • Can I make this curry in advance? Absolutely! Coconut Chicken Curry often tastes even better the next day as the flavors continue to meld. Store it in the refrigerator and reheat gently.
  • How do I store leftovers? To store leftovers, transfer them to an airtight container and refrigerate for up to 3-4 days. Reheat on the stove or in the microwave until piping hot.
  • Can I freeze Coconut Chicken Curry? Yes, you can freeze it for longer storage. Place cooled curry in a freezer-safe container or resealable bag, and it can be stored for up to three months.
  • What can I do if my curry is too spicy? If your curry turns out too spicy, try adding more coconut milk or a dollop of yogurt to mellow the heat. You can also serve it with cooling side dishes like cucumber raita.
  • Can I use other meats or tofu instead of chicken? Absolutely! You can substitute chicken with shrimp, beef, lamb, or tofu to create your preferred variation of this curry. Adjust the cooking time accordingly based on your choice.

Dive into a world of taste with our Coconut Chicken Curry recipe. Cooking tips, serving ideas, and FAQs – all at your fingertips.

I'm Tracy F Hilton, a devoted culinary professional shaped by a mix of natural aptitude and refined skills from a top culinary school. In the dynamic kitchen environment, I'm a catalyst for seamless operations and timely, high-quality dish preparation. My culinary creations are a blend of art and skill, offering visually and gustatorily delightful experiences. A learner at heart, I'm continuously honing my craft, embracing new techniques, and culinary innovations. My positive, collaborative nature is amplified in fast-paced settings, showcasing my commitment to team efficiency and guest satisfaction. Each dish I present is a meticulous blend of tradition and innovation, promising an unforgettable dining experience that marries taste, aroma, and aesthetic appeal in perfect harmony. Join me on a gastronomic journey where each bite encapsulates a rich, evolving narrative of flavors and culinary artistry.

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