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 lbs bone-in chicken thighs or 2 lbs chicken breasts; salt and black pepper; 2 tablespoons vegetable oil; 1 cup chopped onion; 1 large carrot, sliced; ½ cup peas, thawed if frozen; 2 scallions, chopped; 1 jalapeno pepper, seeded and chopped; 1 tablespoon finely chopped peeled fresh ginger; 2 -3 garlic cloves, finely chopped; 1 ½ cups unsweetened coconut milk; ½ cup golden raisin; 1 tablespoon curry powder; 1 teaspoon salt

Servings: persons

2 lbs bone-in chicken thighs or 2 lbs chicken breasts
salt and black pepper
2 tablespoons vegetable oil
1 cup chopped onion
1 large carrot, sliced
½ cup peas, thawed if frozen
2 scallions, chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon finely chopped peeled fresh ginger
2 -3 garlic cloves, finely chopped
1 ½ cups unsweetened coconut milk
½ cup golden raisin
1 tablespoon curry powder
1 teaspoon salt

1
Season chicken with salt and black pepper.
2
Heat in a large skillet or wok, over high heat the vegetable oil.
3
Add chicken.
4
Brown on both sides.
5
Remove from pan.
6
Add onions, carrot, peas, scallions, jalapeno, ginger and garlic.
7
Cook until the vegetables are soft, about 5 minutes.
8
Add coconut milk, raisins, curry powder, and salt bring to a boil.
9
Add the chicken, reduce the heat, and simmer 20 minutes for breasts, 25 minutes for thighs, or until the sauce is thickened and the chicken is cooked.
10
Serve with cooked rice.

640

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 14 ingredients. The key ingredients include: 2 lbs bone-in chicken thighs or 2 lbs chicken breasts, salt and black pepper, 2 tablespoons vegetable oil, 1 cup chopped onion, 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