Chicken Curry with Coconut Milk Recipe
This chicken curry is creamy, rich, and dangerously addictive. The coconut milk brings a smooth, velvety texture, while the spices add depth and warmth. It’s comfort food with a tropical twist, perfect for lazy days or impressing guests with minimal effort. The flavors are bold yet balanced, with just the right amount of spice. Whether you serve it with rice, naan, or straight from the pot, this dish will have you scraping the bowl. If you think curry is complicated, this recipe will prove you wrong. Get ready for a ridiculously delicious meal—and probably seconds.
Chicken Curry with Coconut Milk Recipe
A flavor-packed, creamy curry where tender chicken simmers in coconut milk, fragrant spices, and aromatics for an irresistible, soul-warming dish.
Ingredients
- 1 ½ lbs chicken thighs boneless, cut into pieces
- 2 tablespoons oil
- 1 large onion finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder adjust to taste
- ½ teaspoon paprika for color
- 1 tomato pureed
- 1 cup coconut milk full-fat for best results
- ½ cup water
- ½ teaspoon salt or more, to taste
- 1 teaspoon sugar balances the spices
- 2 tablespoons fresh cilantro chopped
Instructions
- Heat oil in a pan, then sauté the onions until golden brown—don’t rush, this step builds serious flavor.
- Add ginger-garlic paste and stir until fragrant—this is where the magic starts.
- Mix in the turmeric, coriander, cumin, garam masala, chili powder, and paprika. Toast the spices for a minute to wake them up.
- Pour in the pureed tomato, cook until the mixture thickens and darkens. If it sticks, you’re doing it right.
- Add the chicken pieces, stirring well to coat them in the spice blend. Let them sear for a few minutes.
- Pour in the coconut milk, water, salt, and sugar. Stir, cover, and let it simmer for 20–25 minutes.
- Check if the chicken is tender and the sauce has thickened into creamy perfection.
- Taste and adjust seasoning (or just accept that it’s already amazing).
- Garnish with fresh cilantro and serve with steaming rice or warm naan.
Notes
Nutritional Information (Per Serving)
- Calories: ~450
- Total Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 38g
Vitamins & Minerals (Per Serving)
- Vitamin A: 12%
- Iron: 20%
- Potassium: 14%
- Vitamin C: 18%
- Magnesium: 10%
Extra Tips for the Best Chicken Curry
- Use full-fat coconut milk—don’t insult this dish with watery substitutes.
- Let the spices cook properly—raw spices equal sadness.
- Sear the chicken before adding liquid—this locks in juicy, deep flavor.
- Simmer slowly for best results—rushing good curry should be illegal.
- Pair with a cooling side like raita if you fear the spice.
