Chicken Coconut Curry Recipe

Name: Chicken Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Coconut Oil Or Vegetable Oil; 2 Onions, Sliced Julienne; 1 Tablespoon Grated Ginger, Or Ginger Paste; 1 teaspoon Crushed Garlic; 3 leaves Curry, Or As Needed; 2 Green Chilies, Cut Into Large Pieces; 1/2 teaspoons Turmeric Powder; 1 teaspoon Cumin Powder; 1 Tablespoon Coriander Powder; 1/2 teaspoons Red Chili Powder; 1 Tomato, Peeled And Diced Medium; 400 grams Chicken Pieces; 1/2 teaspoons Salt, Or To Taste; 1 cup Water; 200 milliliters Thick Coconut Milk; Cilantro Or Coriander Leaves, For Garnish

Servings: persons

3 Tablespoons Coconut Oil Or Vegetable Oil
2 Onions, Sliced Julienne
1 Tablespoon Grated Ginger, Or Ginger Paste
1 teaspoon Crushed Garlic
3 leaves Curry, Or As Needed
2 Green Chilies, Cut Into Large Pieces
1/2 teaspoons Turmeric Powder
1 teaspoon Cumin Powder
1 Tablespoon Coriander Powder
1/2 teaspoons Red Chili Powder
1 Tomato, Peeled And Diced Medium
400 grams Chicken Pieces
1/2 teaspoons Salt, Or To Taste
1 cup Water
200 milliliters Thick Coconut Milk
Cilantro Or Coriander Leaves, For Garnish

1
In a pan over medium heat, heat oill.
2
Add onions and fry until golden brown.
3
Add ginger, garlic, curry leaves and green chilies; stir and fry for 1 minute.
4
Add turmeric powder, cumin powder, coriander and red chili powder; stir and fry for about 30 seconds.
5
Add tomato and fry for 2 minutes.
6
Add chicken pieces into pan, season with salt, and mix well.
7
Cook for 5 minutes, stirring occasionally.
8
Add water, cover pan and cook for 2025 minutes.
9
Reduce heat and add coconut milk.
10
Simmer for 10 minutes.
11
Garnish with fresh cilantro (coriander) leaves and serve warm with boiled rice or your favorite bread.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 Tablespoons Coconut Oil Or Vegetable Oil, 2 Onions, Sliced Julienne, 1 Tablespoon Grated Ginger, Or Ginger Paste, 1 teaspoon Crushed Garlic, and more.

Yes, Chicken Coconut Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Coconut Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions