Coconut Chicken Curry – quick and easy

This Coconut Chicken Curry proves you don’t need a long list of spices or a jar of curry paste to make a truly Indian-tasting curry – just 3 simple spices and very little effort. Tastes like a coconut-y Rogan Josh! I love that it’s made from scratch using pantry spices.

Coconut Chicken Curry

This is just a Coconut Chicken Curry recipe that is quick, easy and fabulous. It’s not the first coconut curry I’ve shared, and definitely won’t be the last. Some versions are more involved, with longer spice lists, longer cooking times, or marinating time.

This one is none of that – but it still tastes like a real Indian curry. Consider it a dialled up version of the western-style Chicken Curry from the 80’s which will always have a place in my life!

It’s based on a Lentil Curry I shared years ago, a streamlined take on Indian Dal with that same irresistible curry flavour but far less effort, using just a couple of spices. This version uses three – curry powder, turmeric, and cumin – and my friends say it tastes like a creamy, coconut-y take on Rogan Josh that’s real-Indian-flavoured enough to keep the grown ups happy but mild enough for the kids. Everybody’s happy!

Ingredients in Coconut Chicken Curry

Here’s what you need to make this Coconut Chicken Curry.

• Fresh ginger and garlic – This recipe calls for 1 1/2 tablespoons of each. I know that’s a lot! But this the backbone to getting tasty flavour using so few spices in this curry sauce. Both the ginger and garlic are grated so you’ll make quick work of preparing them – no need to finely mince with a knife!

• Boneless chicken thighs – Stays juicier than breast so it’s my preferred cut. If using breast, add it in for the last 5 minutes of the simmering time to prevent it from overcooking and drying out.

• Curry powder – Just regular Western-style curry powder you get from grocery stores, like Clives of Indian and Keens. While I find they are a little plain used by themselves, when pimped up with other spices and fresh garlic and ginger, it is a wonderful shortcut to flavour!

• Turmeric and cumin – Extra spices to give the sauce flavour a boost. Turmeric also gives the sauce a lovely warm yellow glow.

• Coconut CREAM rather than milk – For a richer, fuller-bodied sauce with better coconut flavour that thickens faster than using coconut milk. Recipe shortcut. 🙂 (Fun fact: Coconut cream only has ~15% more calories and fat than coconut milk, so the calorie trade-off is modest. They are also the same price.)

  Quality note: Use a good coconut cream – the best ones are 100% coconut and naturally thick (like Ayam), while cheaper versions (as low as 75% coconut) are diluted with water and thickeners.

• Coconut oil or other oil – Also for flavour reasons, I use coconut oil rather than a flavourless vegetable oil, though you can really use any cooking oil, butter, or ghee. Be sure to use virgin or unrefined coconut oil which has coconut flavour, sold in jars as it’s firm like butter at room temperature, melts with heat. Refined coconut oil, which is commonly in liquid form, has had the coconut flavour removed.

• Tomato paste – This helps thicken the sauce, adds colour and a touch of flavour too.

• Chicken stock/broth – The liquid for simmering. I did try with water, but for a speedy recipe, I couldn’t get enough flavour in the sauce. See tip below on cost savings using chicken powder instead.

• Onion – Use one large onion or two smaller ones. It is part of the flavour base.

• Chickpeas – I use this to fill the curry out just by cracking the lid of a can! Other ideas – potato (see below), lentils.

Other add-in SUGGESTIONS

I deliberately made this curry very saucy for great rice soakage, so there’s sufficient sauce for more add-ins if you’d like to incorporate vegetables and/or bulk the curry out to serve more. Here are some ideas.

• Potato – Cut into cubes so they cook through in the 13 minute sauce simmer time. Add in addition to or replace the chickpeas

• Leafy greens – Like baby spinach, torn pieces of kale, frozen spinach. Stir them in at the end.

• Frozen peas – I regret not adding these now, I held off because it would look so similar to the retro Chicken Curry! Add them in at the beginning of the simmer time.

• Other diced vegetables – Zucchini, capsicum/bell peppers, carrots etc. Sauté after the onion.

• Lentils – Add a can of lentils, or use dried split lentils and simmer for a little longer until they are cooked through.

How to make Coconut Chicken Curry

To help the sauce thicken faster, the liquid is reduced in two stages – first the chicken stock, then the coconut cream. It shaves close to 10 minutes off the simmer time!

1. Grate the ginger and garlic using a microplane. Not only is it quicker than mincing with a knife, grating is a a specific step here as we want it “paste-like” which is how it’s traditionally prepared for Indian curries.

2. Sauté – Melt the coconut oil in a pot then sauté the onion first to give it a head start. Then cook the ginger and garlic for 30 seconds – keep it moving so it doesn’t stick to the base (if it does, scrape). Next add the spices and stir for 15 seconds. If it starts to stick to the base of pot, add a splash of water then wait until the water evaporates before adding the chicken.

3. Coat chicken – Next, stir in the tomato paste then stir in the chicken to coat it in all the tasty flavours. The chicken doesn’t get cooked during this step, it gets cooked in the sauce.

4. Reduce stock 5 minutes – Add the chicken stock and simmer rapidly for 5 minutes to give it a head start reducing.

5. Simmer 8 minutes – Add the coconut cream, chickpeas and salt. Simmer rapidly for 8 minutes, stirring every now and then. The sauce will thicken a bit but will still seem a little on the thin side – it will thicken more with a brief 5 minutes rest to take some of the blazing hot heat out of the pot before you serve it.

6. Ready! Ladle over basmati rice, being generous with the sauce (I made a lot of it especially!). Dollop with a little yogurt, sprinkle with coriander leaves then get stuck in.

What to serve with this Coconut Chicken Curry

Serve over basmati rice, or other rice of choice (white, jasmine, brown). For a low carb option, try cauliflower rice (don’t knock it until you’ve tried it!). It’s also pictured with homemade naan which really is easier to make than you think. Yes, it uses yeast, but it’s a no-knead dough. Otherwise, I often reach for this simple No-Yeast Flatbread, a great all-rounder for everything from gyros wraps to dipping into tzatziki and curries.

I’ve also added a drizzle of yogurt (just thin it with water) and a few fresh coriander leaves – the yogurt adds a cooling tang that balances the richness, while the coriander brings a hit of fresh, herby brightness. Simple but works really great for just about any curry.

As for a side salad, a Minted Yogurt Cucumber Salad is my favourite one for Indian night. Cooling, refreshing and quick to make.

Hope you enjoy! – Nagi x

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Watch how to make it

Remembering Dozer

This has nothing to do with today’s recipe, but I came across this photo the other day and it made me laugh. Dozer was such a heavy sleeper! He also wasn’t allowed on the couch – so naturally, we used it as an excuse to see just how deeply he slept.

Pretty deep, it turns out. We ran out of cushions. 😂

Flower robber update – In other news! I’m happy to report the Dozer flower robber seems to have retired from their life of crime. Not a single bloom has gone missing lately from the Dozer memorial outside RecipeTin Meals, which either means they’ve turned over a new leaf or found a more lucrative patch elsewhere. 🌻🌻🌻

And that little “D” biscuit you spy was made using scraps from JB’s Galettes Bretonnes which I made on the weekend. I was happy to hear from the team at RTM that the ants have left that alone. All in all a good weekend – no flower robber, and ant free!

Dear Dozer – On the weekend, a breeder sent me a photo of the most adorable litter of golden retriever puppies and said that the gold boy had my name on it. I know getting a new puppy would cheer me up, but I also know I’m not ready because I bawled like a baby for hours.

It’s been 68 days since I lost you, and while some days I’m better, other days it hurts like it was yesterday. A friend told me that it takes great courage to love so completely as I did you, and I understood what she was saying but didn’t really “get it”. But now I do – because, damn it hurts.

I am not sure when I’m going to be ready, and I know it’s different for everyone. But for me, I don’t think I am the right type of person to get a new dog as a bandaid, but rather a new chapter I step into with a full heart, not one still breaking.

Then again, maybe I’m wrong, because you were my first, and I don’t really know what “ready” is. Maybe, as so many wonderful supportive readers say, I should look at a new fur baby as a new door opening rather than closing the door on you.

I miss you every day. I hope you are living your best life up in the Big Sky Kitchen, surrounded by endless snacks and very questionable rules about staying off the couch. Love – your mum. xx