Delicious simple creamy coconut chicken curry recipe you can make in a jiffy whenever you fancy. 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.
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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
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 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.
Useful equipment for this recipe
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:
Pro tip
A good curry is all about balancing the spices and getting the savouriness and sweetness right.
When you understand how to balance these your cooking skills will dramatically increase. Even with everyday dishes like Tomato pasta or a simple duck stir fry.
Serving suggestions
Curry is mostly served with steamed rice, couscous or quinoa.
To go with this curry I have opted for a slightly healthier version than rice.
Buckwheat.
Widely available and embarrassingly underused.
You could also serve it with some extra greens like broccoli, bok choy or spinach.
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 Curry - Replace the chicken with prawns but, make sure to add the prawns at the end to avoid overcooking them.
- Lamb Curry – Use tender lamb fillets and cook exactly the same.
- Vegetable version – We touched upon it before but, you could add any vegetable here. Think aubergine, carrot, cauliflower, cabbage, and peppers.
- 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 of hard work.
- Tofu Coconut Curry – Prepare your tofu by frying in a pan or roasting in the oven. Add last-minute when your sauce is ready.
Vegan version
The process of making this a vegan curry is very straight forward.
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 with oil.
The rest stay exactly the same. It’s that easy!
You can follow me on Instagram @PANTSDWONAPRONSON and ask me any question by directly messaging me.
I am helping people with a wide variety of question about food and other cooking-related questions.
This way I have helped many people become better and more confident cooks.
Make it hot
If you have a fetish for spicy food and like making your own hot sauce. Then look no further than our very own Sriracha! Made from scratch and tasting a million times better than the store-bought version.
Frequently asked questions
The flavours have time to settle in and evenly disperse when given enough time.
The same goes for making stews, soups and other saucy dishes cooked with a variety of ingredients with different flavours and textures.
Curry keeps well when store airtight in the fridge like most other foods. It will last for up to 6 days and for longer storage it can also be frozen.
It's an ideal dish to make ahead especially if you like planning your meals in advance.
Other dishes you might like
If you like spicy food or Asian cuisine then you will find the following recipes useful
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Coconut Chicken Curry
Ingredients
For the Sauce
- 350g boneless chicken(thighs or breasts but thighs are juicier)
- 200g finely chopped onion
- 10g finely minced garlic
- 20g finely minced ginger
- 2g garam masala
- 1g ground cumin
- 1g ground turmeric
- 5 cardamom pods only the ground seeds
- 20g tomato paste
- 400g coconut milk
- 180g fresh baby spinach(cooks down to about 90g) You could also use squeezed out frozen spinach
- 50g crushed cashew nuts
- 10g salt
- 6g sugar
- 1g freshly ground black pepper
For the buckwheat
- 200g buckwheat
- 300g water
- 2g salt
- 25g butter or oil if Vegan
Extras
- 10g freshly squeezed lime juice
- 50g natural yoghurt(optional)
- pinch of dried chilli flakes(optional)
Instructions
For the buckwheat:
- Start the buckwheat first as it can wait in the pot and keep warm.
- Weigh out 200g of buckwheat and rinse it a few times with tap water.
- Place a small pot with 200g rinsed buckwheat, 300g water, 2g salt and 25g butter(oil if vegan) on the stove.
- Bring to the boil.
- Cover with a lid and turn the stove down to a minimum.
- Cook on minimum for 15 minutes.
- When the 15 minutes is up. Do not remove the lid.
- Turn off the stove and let the buckwheat continue to steam for another 3 minutes with the lid on. Exactly the same as cooking rice.
For the sauce:
- Fry onions until soft and translucent
- Add minced ginger and garlic. Cook for a few minutes till soft
- Add tomato paste and spices. Cook a few minutes more.
- Add chicken and cashew nuts(or vegetables if you're vegan)
- Cook 3 minutes and add coconut milk, chopped spinach, sugar, salt and pepper.
- Simmer gently for 5 more minutes.
- Add the lime juice just before serving
To serve:
- Dish up in a nice big bowl. Serve the buckwheat or rice on the side.
- Add the yoghurt and dried chilli flakes. You could also add a bit of fresh coriander (totally optional)
Notes
** Make this recipe vegan by substituting the chicken for vegetables or chickpeas.
** If you like it spicy then add chopped chillies to the ginger and garlic frying stage.
Nutrition Facts
Coconut Chicken Curry
Serves: 4 portions
|
Amount Per Serving: 300g
|
||
|---|---|---|
| Calories | 207.62 kcal | |
| % Daily Value* | ||
| Total Fat 6.1 g | 9.4% | |
| Saturated Fat 0.8 g | 4% | |
| Trans Fat 0.0 g | ||
| Cholesterol 0.0 mg | 0 | |
| Sodium 19.75 mg | 0.8% | |
| Total Carbohydrate 38.81 g | 12.9% | |
| Dietary Fiber 22.45 g | 89.8% | |
| Sugars 1.03 g | ||
| Protein 8.67 g | ||
| Vitamin A 0.04 % | Vitamin C 0.29 % | |
| Calcium 20.14 % | Iron 42.85 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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