Coconut Chicken Curry Recipe

Name: Coconut Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons cooking oil; 1 onion, thinly sliced; 4 garlic cloves, crushed and thinly chopped; 1 inch gingerroot, finely chopped; 1 kg chicken, cut into bite size; 2 spring onions, cut into 1/4 inch pieces; 2 (13 1/2 ounce) cans coconut milk; 2 teaspoons chili powder; 2 teaspoons salt; 1 teaspoon pepper; 1 teaspoon cumin powder; 1 teaspoon coriander powder; 1 teaspoon turmeric powder; 4 dried red chilies; 1 tablespoon lemon juice

Servings: persons

2 tablespoons cooking oil
1 onion, thinly sliced
4 garlic cloves, crushed and thinly chopped
1 inch gingerroot, finely chopped
1 kg chicken, cut into bite size
2 spring onions, cut into 1/4 inch pieces
2 (13 1/2 ounce) cans coconut milk
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon pepper
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
4 dried red chilies
1 tablespoon lemon juice

1
1.
2
In a frying add the oil; add in the onion, garlic, and ginger.
3
2.
4
Add the chicken and pieces of spring onion.
5
3.
6
Stir fry for 5 minutes until chicken is browned.
7
4.
8
Add the coconut milk.
9
5.
10
Stir in the chili powder, salt, pepper, cumin powder, coriander powder, turmeric powder, and dried red chilis.
11
6.
12
Cook on simmer for 15-45 minutes (more time it cooks, more tender it gets).
13
7.
14
Take off heat and add the lemon juice - Voila!

718

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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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 tablespoons cooking oil, 1 onion, thinly sliced, 4 garlic cloves, crushed and thinly chopped, 1 inch gingerroot, finely chopped, and more.

Yes, Coconut Chicken 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!

Coconut Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions