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.