Coconut Chicken Curry

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Mr. creamy coconut chicken curry. Make it vegan if you want but this curry is a keeper. Takes less than 30 minutes if you're slow and only uses a handful of everyday ingredients.

Jump to:

• Ingredients
• Instructions
• Side dishes
• Vegan version
• Variations
• Conclusion
• Other related dishes
• Frequently asked questions
• Equipment
• Coconut Chicken Curry
• Nutrition Facts

I am fortunate enough to have worked with chefs from top Indian restaurants and lucky enough to have gained their knowledge and secrets about making great Indian food. 

So you're in good hands here

You will never need to google Indian curry near me again to eat one of your favourite Indian restaurant dishes.

In this recipe for coconut chicken curry, we will use chicken of course but you could easily make it vegan by replacing the chicken with any vegetables of your choice.

This coconut chicken curry is  QUICK, TASTY, EASY, and low risk to cook.

The great news is you don't have to make or buy a curry paste.

We only need garam masala, cumin, ground turmeric and a bit of cardamom for this curry recipe.

Easily found in your pantry or most stores.

Cashew nuts and coconut milk makes this coconut chicken curry extremely creamy and luxuriously smooth with plenty of richness and loads of flavour.

For a final little touch, we add some spinach(optional) but, you got to eat your greens friends! Otherwise no honey cake or carrot cake.

Ingredients

Protein – In this recipe we use Chicken. It cooks quickly, is easily available and light and healthy especially if you have this in the evening.

If you prefer vegan or vegetarian I have included the steps for that down in the article. Make it even lighter by using prawns.

Vegetables – All curries start with chopped onion or shallot. We also use freshly steamed spinach in this curry recipe but you could use frozen. Just make sure to squeeze out most of the water before adding.

If you are going for a vegan version then I suggest using some tinned chickpeas. You could even add it to the chicken curry version.

This curry recipe also has tomato paste added. A very common Indian curry recipe ingredient.

Coconut milk – Use the best quality you can afford. Something creamy with good fat content. 

I used Arroy-D for this recipe which is a medium level brand but it is stable and does the job nicely while not breaking the bank.

Sugar – Just a naughty little pinch of white sugar. I won't tell if you don't tell;)

If you are following a low sugar diet then use your usual sugar substitute. Just note that you will have to do this by taste and not according to the recipe.

Spices – Get these from the store but, you probably have these in your pantry already. Garam masala, turmeric, cumin and green cardamom. All Fresh as a daisy and sealed airtight.

If you buy spices that have been standing open you might find yourself adding spoon fulls without any good effect.

Also, technically a spice. Good old black pepper.

Nuts – Cashews are the go-to here but you could also use peanuts. Exclude if you have a nut allergy. Please.

Acid – Fresh lime although if you really can’t get hold of limes. Go for lemon. I add this right at the end before serving.

Many chefs in the Michelin restaurant sphere will tell you. A touch of lemon right at the end lifts up the flavour of many dishes big time.

Aromatics –  The usual suspects. Ginger and garlic paste is the base of all curries no matter the origin.

Instructions

Cooking this curry mainly relies on your ability to taste and make sure everything is cooked well and nicely balanced. A very simple task indeed.

Simply follow the following 6 steps to make this coconut chicken curry:

Side dishes

Curry is mostly served with steamed rice, couscous or quinoa.

You could also serve it with some extra greens like broccoli, bok choy or spinach.

Vegan version

The process of making this coconut chicken curry vegan is very straight forward and most people would probably manage without my help. If you are wondering how to do it then follow these easy steps.

• Replace the chicken with vegetables or chickpeas. Add in some broccoli, bok choy, or sweet potato.
• Replace the butter oil. 

The rest stay exactly the same. It’s that easy!

Variations

Coconut curry is extremely versatile and you can substitute any part of the protein/carbs and replace it with some other food items you love. For example:

• Prawn Coconut Curry -  Replace the chicken with prawns but, make sure to add the prawns at the end to avoid overcooking them. 
• Lamb Coconut Curry – Use tender lamb fillets and cook exatly the same.
• Vegetable Coconut Curry – We touched upon it before but, you could add any vegetable here. Think aubergine, carrot, cauliflower, cabbage, and peppers. 
• For an even quicker version add a good quality pre-cooked frozen mix. There is nothing wrong with that when you are in a hurry or just got home after 18 hours slaving. 
• Tofu Coconut Curry – Prepare your tofu by frying in a pan or roasting in the oven. Add last-minute when your sauce is ready. 

Other related dishes

• Quick and Easy Duck and Kale Stir Fry
• Turmeric Chicken and Buckwheat Noodles
• Filipino Beef Adobo
• Real Thai Style Omelette
• Massaman Prawn curry

Frequently asked questions

How many calories in coconut chicken curry

This will vary depending on the protein or vegetables you use. This recipe has 207 calories per portion.

Can I freeze this curry?

Portion and store airtight in the freezer for up to 6 months. hopefully, you will eat it before then)

How many days does coconut chicken curry last for?

This curry will last for up to four days in the fridge.

Equipment

Cast iron skillet - Buy Now

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