Quick Coconut Chicken Curry

This curry is flavour-PACKED, especially considering that it’s fast. REALLY fast. It not only cooks quickly, but the 10-minute-only prep is a breeze on busy weeknights. You could say that this is most like a Malaysian curry, as it’s rich with turmeric, cumin, garlic and coconut milk. It’s made with simple, additive-free ingredients, which are all readily available at the supermarket – and you probably have a lot of them in your pantry already (especially if you love curries). If it wasn’t already delicious enough, the sides make it even better. I top the curry with mango chutney and creamy Greek yoghurt, which is a combo I just love. I then serve it with steamed basmati rice and naan bread, and sprinkle on some crispy fried shallots for crunch and coriander (cilantro) for fresh flavour.

You can serve this curry with just about anything, and I have provided ideas below. What’s also great is that this is a catch-all meal, where you can use whatever you have in the crisper drawer to bulk up the veggie power of this dish. It’s mild enough for kids to enjoy, but I’ve also suggested how you can spice it up if you prefer. And did I say it’s even more delicious the next day when the flavours have developed even further!

What is best to serve with Quick Coconut Chicken Curry?

We love serving this curry with basmati rice, naan bread (for soaking up all of that delicious gravy – rub the naan with a cut garlic clove for even more flavour), mango chutney, yoghurt and extra coriander (cilantro). I normally steam some greens (bok choy, green beans, sugar snap peas, broccolini/tenderstem broccoli or broccoli) to provide a contrast to the rich curry. I also love serving it with plain sliced cucumber, or my Pineapple and Coriander Salsa, which makes a fresh, vibrant accompaniment. Other suggestions include raita, papadums, Coconut Dal, coconut rice, pickled vegetables (such as carrot or onion), cauliflower rice or quinoa.

Is this curry spicy?

The spice level is mild (as the recipe uses mild curry powder). Choose a medium or hot curry powder if you would like more heat. If you don’t tolerate much spice at all, use only 1 tablespoon of mild curry powder in the recipe instead of 2½ tablespoons.

Can I make this curry spicier?

Absolutely! Use a hot curry powder or, if you prefer even more heat, you can add fresh sliced chilli at the same time as the onion.

Can I add vegetables to the curry?

This is a super saucy curry, which means you can add up to 2 cups of vegetables of choice and still have lots of sauce to drizzle over rice or to dip with naan bread.

Here are some options:

Potato, pumpkin or sweet potato – Cut into small cubes (1.5 cm/½ inch) and add at the same time as the coconut milk. You may need to cook the curry a little longer (an additional 5–10 minutes), until the vegetables are completely cooked and tender.
Cauliflower, broccoli, broccolini (tenderstem broccoli), green beans or eggplant (aubergine) – Cut into florets/bite-sized pieces and add at the same time as the coconut milk (this includes freezer veggies!).
Baby spinach, frozen peas or canned chickpeas – Add in the last 2–3 minutes of the cooking time to warm through.

Watch how to make Quick Coconut Chicken Curry

Hot tips:

Coconut milk – Use full-fat coconut milk for a richer and creamier sauce. Light coconut milk can be used but the sauce will be less creamy.
Spice adjustments – This recipe is mildly spiced to be kid-friendly, but you can adjust the spice levels by adding more or less of the curry powder, using a medium or hot curry powder, or including sliced fresh chillies for an extra kick. (Generally, the smaller the chilli, the hotter it is, and leaving the seeds in means the chillies retain more heat.)
Simmer gently uncovered – Let the curry simmer gently to allow the flavours to meld together beautifully. Keeping the curry uncovered during the cooking process, allows it to thicken.

Quick Coconut Chicken Curry

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5 from 70 reviews

This Quick Coconut Chicken Curry is comforting and flavourful, perfect for cosy family dinners any night of the week. Tender chicken pieces are simmered in a rich, coconut-based curry sauce, before being topped with yoghurt and mango chutney. It is freezer-friendly and is delicious served with basmati rice and naan bread.

• Total Time: 30 mins
• Yield: 4 1x

Ingredients

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• 2 tbsp olive oil (or any neutral-flavoured oil or ghee)
• 1 onion, finely chopped
• 1 tbsp freshly minced garlic
• 1 tbsp freshly grated ginger
• 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces (can be substituted with chicken breast)
• 2½ tbsp curry powder (mild or medium, depending on preference, see note 1)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp sea salt flakes (see note 2)
• 2 tbsp tomato paste (concentrated puree)
• 1 cup (250 ml) chicken stock
• 400 ml (14 fl oz) canned coconut milk
• 1 tsp sugar
• 2 tbsp freshly chopped coriander (cilantro) (optional)

SERVING SUGGESTIONS

• Steamed basmati rice
• Naan bread
• Plain Greek yoghurt (omit for dairy-free)
• Mango chutney
• 1 tbsp freshly chopped coriander (cilantro), to garnish (optional)
• Store-bought crispy fried shallots

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Instructions

1. Heat the olive oil in a large, deep, heavy-based frying pan (see note 3) over medium heat. Add the onion, garlic and ginger to the pan and cook for 2–3 minutes until softened.
2. Add the chicken and cook for 3–4 minutes, stirring occasionally, until the chicken is browned on all sides.
3. Add the curry powder, turmeric, cumin and salt. Cook, stirring, for 30 seconds.
4. Stir in the tomato paste, followed by the chicken stock, coconut milk and sugar. You might see the coconut milk separate, but that’s what we want (see note 4).
5. Bring the mixture to a gentle simmer. Cook, uncovered, stirring occasionally, for 10–12 minutes, or until the chicken is cooked through and the sauce has thickened.
6. Add the coriander and stir it through (if using).
7. Serve the curry heaped on basmati rice with a side of naan bread. Dollop some yoghurt and mango chutney on top. Sprinkle with extra coriander (if using) and crispy fried shallots. Serve immediately.

Equipment

Chef Knife

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Large Wooden Spoon

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Notes

Note 1 – You can use whatever curry powder you have on hand for this recipe. Look for curry powders made with all natural ingredients where possible. Less fillers = more flavour! I’ve used a regular, mild curry powder from the supermarket. Use a medium or hot curry powder if you prefer more heat.

Note 2 – The amount of salt you need depends on how salty your curry powder is (some have no salt at all, so you may need to increase the salt to 1 teaspoon, or even a little more). Start with ½ teaspoon of salt and you can always add more at the end, to taste.

Note 3 – Be sure to use a frying pan or a wide pan so the liquid will evaporate properly and not leave your sauce too watery.

Note 4 – The oils from the coconut milk will separate to create ripples of oil – and that’s actually what we want! It’s a good thing. It enhances the texture and means the curry is cooking properly and the flavours are deepening/melding together.

Make Ahead

This curry can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw in the fridge overnight prior to reheating. Reheat gently on the stovetop or microwave, adding a splash of water or chicken stock to loosen the sauce if needed.

Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a bit of water or chicken stock to keep the sauce smooth.

• Author: Nicole
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Mains, Chicken, Curry, Quick and Easy
• Method: Stovetop
• Cuisine: Indian, Asian