Creamy Coconut Chicken Curry

This Creamy Coconut Chicken Curry is the ultimate comfort food meal. It’s full of aromatic spices that are simmered in a delicious sauce that’s healthy and super satisfying. It comes together in one pot making it an easy weeknight dinner that’s full of flavor.

Looking for something warm and comforting during the cozy season? This Creamy Coconut Chicken Curry is sure to warm your stomach and fill you up. It only takes 1 hour to make and is simple to throw together on a weekday.

To make it, fresh onion, garlic, and ginger are sautéed in coconut oil then tossed in an array of spices and chunks of chicken. Everything is simmered in a hearty tomato sauce then coconut milk is added for a rich and creamy texture.

We like to serve ours over some basmati rice and a side of warm naan. It’s nice and filling and there’s plenty of sauce to soak up with your bread at the end.

If you like spiced tomato sauce dishes, try our Moroccan Shakshuka that’s made with ras el hanout.

Jump to:

• Ingredient Notes
• Instructions (overview)
• Tips and Recipe Notes
• FAQ
• Storing
• 📖 Recipe

Ingredient Notes

This section contains notes and substitutions about the ingredients. For a full list with quantities, check out the recipe card at the bottom of the post.

• Coconut Oil: This is where the dish gets a lot of the coconut flavor from since we’re sautéing the onions, garlic, and ginger in it.
• Yellow Onion: You’ll need about half a medium yellow onion.
• Garlic: You’ll need 4 large cloves of freshly minced garlic.
• Fresh Ginger: We prefer using fresh ginger because of it’s aromatic and more gentle flavor. We haven’t tested it with ground ginger, but you can start with ¼ tsp and adjust as needed.
• Spices: We use a blend of garam masala, turmeric, cumin, coriander, and red chili powder. We don’t recommend substituting any of these as the flavor could vary.
• Chicken Breast: We use 2 large chicken breasts, but you can use 1-1 ½ pounds of chicken thighs if you like.
• Crushed Tomatoes: We use the regular kind not the fire roasted.
• Coconut Milk: Full-fat coconut milk is best for getting a deliciously creamy sauce.
• Cilantro: We highly recommend adding a bit of chopped cilantro on top, but if you want, you can omit it.

Instructions (overview)

Step 1: Start by prepping your ingredients. Chop the onion and mince the garlic and ginger. We like to add the spices to a bowl or plate so it’s easy to just throw them all in at once when you need them. Chop the chicken into 1-inch (2.5 cm) chunks and set aside.

Step 2: Heat the coconut oil in a large dutch oven and sauté the onion followed by the garlic and ginger. Then bloom the spices by tossing them for 20-30 seconds until fragrant. Add the chicken and brown on all sides then add the crushed tomatoes and salt.

Step 3: Let the sauce simmer for 20 minutes then add the coconut milk and stir until creamy. Top with cilantro and sliced peppers if desired. Serve over basmati rice with a side of naan or roti and enjoy!

Tips and Recipe Notes

• Shake the can of coconut milk before opening it. The cream and water in the coconut milk separate which makes it very watery and chunky when pouring it out. To prevent this, just give it a quick shake to mix everything together. This makes it easier to stir into the sauce.
• The sauce will thicken as it cools, so if it appears thin right after cooking, that’s normal. If you want a thicker sauce, simmer it for an extra 5-10 minutes before adding the coconut milk.
• Start making the rice while you’re browning the chicken. That way the sauce and rice will be done around the same time.

FAQ

Storing

Place any leftovers in an airtight container and store them in the fridge for up to 3-4 days. This is one of those dishes that tastes even better the next day since the spices have more time to marry into the sauce.

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📖 Recipe