Creamy Coconut Chicken Curry Recipe

A Delicious Recipe for Creamy Coconut Chicken Curry

Creamy coconut chicken curry is a delicious dish that combines tender chicken, rich and creamy coconut milk sauce, and warm Indian spices. This creamy coconut chicken curry recipe is easy to make at home, completely customizable to your taste, and sure to be a crowd favorite.

Essential Ingredients for Creamy Coconut Curry

Here’s what you’ll need to make this creamy coconut chicken curry recipe:

Chicken and Seasoning

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1⁄2 teaspoon black pepper
• 2 tablespoons olive oil

Sauce Ingredients

• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2-3 teaspoons curry powder (adjust to your taste preference)
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 (14 ounce) can coconut milk
• 1 (14 ounce) can diced tomatoes
• 1⁄2 cup chicken broth
• Juice of 1 lime
• Chopped cilantro for garnish

How to Make Creamy Coconut Chicken Curry

Follow these simple steps for an incredible creamy coconut chicken curry:

Brown the Chicken for Flavor

1. Place the chicken in a bowl and season all over with salt, garlic powder, and pepper.
2. In a large skillet or dutch oven, heat the olive oil over medium-high heat.
3. Working in batches if needed to not crowd the pan, add the seasoned chicken and cook for 3-4 minutes per side until golden brown.
4. Remove the browned chicken from the pan and set aside.

Cook Aromatics and Toast Spices

1. In the same pan you browned the chicken, add the onion with a pinch of salt and sauté for 5 minutes until translucent.
2. Add the garlic and ginger and cook for 1 minute until fragrant.
3. Stir in the curry powder, garam masala and cumin. Cook for 1 minute to toast the spices.

Simmer the Creamy Coconut Sauce

1. Pour in the coconut milk, tomatoes, and chicken broth.
2. Bring the mixture to a gentle simmer.
3. Nestle the browned chicken thighs into the sauce along with any accumulated juices.

Cook Until Chicken is Tender

1. Let the curry simmer for 15-20 minutes, stirring occasionally, until the chicken thighs are very tender and cooked through.
2. Stir in the lime juice and taste for seasoning adding more salt, pepper, or spices as needed for your taste preferences.

Finish and Serve the Curry

1. Garnish the creamy coconut chicken curry with chopped cilantro.
2. Serve over a bed of hot basmati rice or with warm naan on the side. Enjoy!

Storage and Reheating

Leftover creamy coconut chicken curry will keep covered in the refrigerator for up to 5 days. The flavors continue to develop with time making leftovers even better! You can also freeze the curry for longer term storage.

FAQs for Making Creamy Coconut Curry

Get answers to some common questions about making this recipe:

What kind of curry powder is best?

A regular Indian curry powder works great in this creamy coconut chicken curry recipe. You can adjust the amount based on how spicy you’d like the curry. Start with 2 teaspoons and add more from there if you want extra heat.

Can I use chicken breasts instead of thighs?

Chicken thighs are recommended since they stay juicy, but you can substitute boneless, skinless chicken breasts. Reduce the cooking time slightly so they don’t overcook.

Do I really need coconut milk?

Yes! The coconut milk is key for the signature velvety, creamy sauce. Light coconut milk or low-fat coconut milk works too if you prefer. Don’t try to completely omit it.

Can I add veggies?

Absolutely! This chicken curry takes well to mixed veggies added in step 11. Try onions, potatoes, cauliflower, peas, carrots, spinach or other favorites. Adjust cooking time as needed.

What goes well with this chicken curry?

Serve it over jasmine rice, basmati rice or cauliflower rice. Warm naan, pita bread or dinner rolls work too. Add condiments like chutney or raita if desired.

More Curry Recipes to Try

If you love this creamy coconut chicken curry, try other tasty curry dishes:

Shrimp Curry with Tomatoes and Coconut Milk

Juicy shrimp in a red curry tomato and coconut sauce. Serve over rice for an easy weeknight win.

Slow Cooker Beef Curry

Fork tender beef with potatoes in an incredible Indian-spiced gravy. Toss everything in the crockpot and dinner makes itself.

Veggie Chickpea Curry

Protein-packed chickpeas, potatoes, spinach and more, simmered in an earthy Indian-spiced tomato sauce.

Thai Red Curry with Vegetables

Fire-engine red panang curry sauce loaded up with crisp-tender broccoli, peppers, carrots and basil. A veggie-packed takeout fakeout.

Easy Lentil Curry

Cozy up with turmeric-touched red lentils, onions, garlic and ginger in a fragrant Indian-inspired curry. Quick, budget-friendly and nutritious.

Enjoy This Creamy Chicken Curry From Your Kitchen

This creamy coconut chicken curry recipe delivers the signature tastes of Indian curry with minimal effort. Rich, velvety coconut milk combines with warm spices and tender chicken for an unforgettable flavor you’ll crave again and again. Customize it to your taste and enjoy this restaurant-worthy meal straight from your own kitchen.