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 rather than using a jar of paste.
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.
💰 Cost saving tip of the day
Using chicken bouillon powder rather than liquid stock or broth saves a lot of money – 75c versus $4.50 per litre (confession: I never buy full price!). However, not all chicken powders are created equal! The only ones I use in place of liquid chicken stock are Chinese chicken powders – Knorrs and Lee Kum Kee. I find these have a cleaner chicken flavour than Western brands which taste more artificial. You can get these at large grocery stores in metropolitan areas of Australia (Coles, Woolworths) as well as Asian stores.
To use: dissolve 1 1/2 teaspoon of powder per 250ml (1 cup) boiling water (instructions say 1 teaspoon but I find I need a little more). So you’ll need 2 1/4 teaspoons to make the 1 1/2 cups you need for this recipe.
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!
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.
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.
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.
Reduce stock 5 minutes – Add the chicken stock and simmer rapidly for 5 minutes to give it a head start reducing.
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.
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
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Coconut Chicken Curry – quick, easy, fabulous
Ingredients
- 2 tbsp unrefined coconut oil (virgin), ie coconut flavoured, or butter, ghee, or any cooking oil you want (Note 1)
- 500 g/1lb boneless chicken thighs , cut into ~2cm / 0.8" pieces (Note 2)
- 1 large onion , diced
- 1 1/2 tbsp garlic , finely grated using a microplane (~6 large cloves)
- 1 1/2 tbsp ginger , finely grated using a microplane
- 2 1/2 tbsp curry powder , mild – just regular ones like Clives, Keens (feel free to use HOT for spicy!)
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1/4 cup tomato paste
- 1 1/2 cups chicken stock/broth , low sodium
- 400g / 14oz coconut cream (substitute coconut milk), full fat (Note 3)
- 400g / 14oz can chickpeas , drained
- 1 1/4 tsp cooking salt / kosher salt (halve for table salt, double for flakes)
Serving:
- Plain yogurt , slightly thinned with water to make it drizzle-able
- Coriander leaves (cilantro) , roughly chopped, recommended
- Basmati rice (you'll need to cook 3 cups rice grains to make enough) or other rice of choice
- Naan , optional
Instructions
ABBREVIATED
- Melt oil, sauté onion, then garlic and ginger. Toast spices, then tomato paste, coat chicken. Reduce chicken stock by half (5 min), then add coconut, chickpeas and salt. Simmer rapidly 8 min, stand 5 min then serve over rice.
FULL RECIPE
- Sauté – Melt the coconut oil in a large pot over medium high heat (or a large deep skillet). Add the onion and cook for 2 minutes, until translucent. Add the garlic and ginger, stir constantly for 30 seconds (scrape base if it starts to stick).
- Toast spices – Add the curry powder, turmeric and cumin. Stir for 15 seconds, taking care to make sure it doesn't stick and burn on base (if it does, add splash of water).
- Coat chicken – Add tomato paste and stir to coat all the onion, then add the chicken and stir to coat.
- Reduce chicken stock 5 minutes – Add the chicken stock, stir well, then once it starts bubbling, simmer rapidly for 5 minutes to reduce the liquid, stirring once in a while (adjust heat as needed, we want rapid bubbles – this is a speedy recipe remember!).
- Simmer 8 minutes – Add the coconut cream, chickpeas and salt. Stir well, bring back up to a simmer then simmer rapidly for 8 minutes, stirring every now and then. The sauce should be creamy but a little thinner than you'd expect.
- Serve – Remove the pot from the stove and leave to cool for 5 minutes, during which time the sauce will thicken a bit more. Serve over basmati rice with a drizzle of yogurt and sprinkle of fresh coriander. I wouldn't say not to a warm naan or flatbread either. 🙂
Recipe Notes:
Nutrition Information:
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
Nagi, I understand exactly where you are coming from. I’ve been there myself. My daughter lost her “third son” on the 15th November 2025. She was so distraught that she had to take three days off work when it happened. She became more and more depressed. Her husband came home from work one day and found her in tears. He said that he couldn’t make her better, but he knew what would. He took her to Dogs Trust where they were able to meet a puppy who was 5 weeks old. Laura was so happy, the veil she’d been living under. She got her new puppy on the 15th February. Since then, she’s been my happy daughter again.
Getting a new dog might just be what you need.
I waited for years to get another dog after my Tess left me I did not want to hurt like that ever again, but then we found Jules and somehow our family was holding again and this time I was smart. I got Jules a friend and when she had to leave us,Pepper was there. and with every dog, I thought this is the best one yet they’re all different and yet all wonderful. You have so much love to give and there’s a dog out there for you.
Hi Nagi. I am still so sad for you and this post made me cry. I have lost several dogs in my lifetime, but each one was so loved and treasured in their own right. We have Rebus, my 6th Goldie, and we rescued Maisie, goldie, 18 months ago. They are both so dear and we feel honoured as Maisie so trusts us after being very badly treated. Rebus was called Golden boy by his breeder and something makes me think that the gold boy is meant for you. Thinking of you and keep up the amazing work you and your team do. Just got the ingredients for this curry – chicken for my husband and I’ll try some paneer! Take care Georgie
A friend was telling me the other day how good this recipe is so I actually already have the ingredients on my grocery list.
What I would suggest before you get a puppy is that you do a bit of dog sitting first. It will get you used to having a different dog in the house and somehow after doing that I seem to know if I’m ready or not. I am totally ready but torn now because I have some travel plans coming up.
You do not have to be ready yet, no one can tell you when your ready yet. But it wouldn’t hurt to go see the new fur baby the breeder picked out for you, with an open mind and heart. You may decide you are more ready than you think you are! I love you and Dozer!
You will never be over Dozer and will never stop hurting. You will just accept that this is now a part of your life. That’s what true love is. However, sharing your love with a new fur baby will honor your love for Dozer. After all he is probably the one that put that gold boy in your path!
My dear Nagi, I miss Dozer too and I’ve lost 2 doggies. Please take your time in getting a new pup. It will happen eventually and then you will be ready to open your heart again. By the way, as you probably know, one can get lots of different chicken curry powders in packet masalas at Indian stores. I think they would be much better than Keens etc.
Dear Nagi
I have to tell you that after losing my first which was also a golden retriever I’ve never wanted another one. It wasn’t until my two legged children brought home another dog I realised you don’t love your first four legged baby any less. Somehow there is room in your heart for more. I subsequently have had four dogs over 45 years. I am now too old to have another dog so the hurt is there for all of them. The only way to make life better is to get your next four legged child. I wish well.
Felicity 🐾🐾🐾
This comment is not really related to the recipe, which by the way sounds delicious. Instead, it’s about your heartfelt letter to Dozier. After reading it, I know all too well the heartbreak you’re going through. However, I suggest you don’t wait too long before opening your heart to a new puppy. About 10 months ago, we lost our beloved Max, and just recently, we welcomed a new puppy into our home. It’s been the best decision we’ve ever made. He brings us endless joy and laughter with his playful antics and at times reminds us so much of Max. There’s enough love in your heart to give to a new puppy and you’ll make the right decision when the time is right.
This comment is not really related to the recipe, which by the way sounds delicious. Instead, it’s about your heartfelt letter to Dozier. After reading it, I know all too well the heartbreak you’re going through. However, I suggest you don’t wait too long before opening your heart to a new puppy. About 10 months ago, we lost our beloved Max, and just recently, we welcomed a new puppy into our home. It’s been the best decision we’ve ever made. He brings us endless joy and laughter with his playful antics and at times reminds us so much of Max. There’s enough love in your heart to give to a new puppy and you’ll make the right decision when the time is right.
Sent from my iPhone
Nagi, you’ll know when the time is right for YOU. Don’t get a new puppy a moment before you’re ready. When my beloved 1st dog died, I got a new puppy right away. Though I loved the new pup, I never really bonded with her the same way. She was just dog. Years later I got another puppy when the time was right and I loved that little Golden/Samoyed mix like she was my child. She’s been gone now 22 years and I’m just beginning to feel the desire for another puppy. I’ve done it both ways. Trust me , you’ll know when you’re ready and your heart will be able to love again. Right now, we’re all enjoying remembering Dozer through your pictures and stories. I believe sharing those with us are helping you heal, whether it takes a month or years. Sending you love, from someone who has shed many tears over her own beloved Golden girl.
This curry recipe looks fantastic and I actually have all the ingredients!!! Will be trying it soon.
I agree with you about getting a new pet. The “right” time is different for everyone and only you can know when you’re ready for another adventure. Just know that we support you whatever and whenever you decide. I think most of us readers still really look forward to your posts and pics of Dozer!! Keep them coming – they brighten my day!!
This is on my shopping list for the weekend, can’t wait to try it thanks for posting.
Hi Nagi, long time follower here, and I just wanted to say… your writing about Dozer really made me feel less alone today. When you told us about him finally passing I cried so much! Your bond was so special and I loved hearing about your little adventures and daily doings over the years. I just lost my best friend/soul cat, my sweet Jiji boy (a little black cat with the biggest heart) in the most unexpected and traumatic way (after a bad anesthesia triggered an underlying heart condition), and I’ve been a complete mess the whole past month… I just feel broken and it’s been so incredibly hard to keep going and just manage life. The part where you mention “loving so completely takes courage, and I get it now because it hurts so bad” really resonated with me. It’s nice to feel less alone in this journey of impossible awful feelings.. thanks for the little boost. Hugs from a long time follower 💜💔
Made this last night and wow. So easy and so much flavor. New weeknight favorite for sure.
Thanks Nagi! Your recipes are very practical and come out well. Cheers
Hi Nagi. Do the chickpeas play a big part in this dish? I’m not crazy about them whole. Would I be able to omit or blend them smooth?
Curries are so versatile, you would almost certainly enjoy this if you omitted the chickpeas and added in some potato or frozen peas to diversify the flavor. Many traditional recipes even encourage using what you have. Go for it
I added 2 diced carrots (as well as the chick peas – perhaps do that, add some veg you like instead – the carrots cooked well when added at the chick pea stage, if you were adding zucchini or something softer, add it later – was so delicious!!
The first pic of Dozer made me chuckle. Having recently loss our furry family member, you will know when/if you are ready. One day at a time.
Dear Nagi, if you think you will ever have to be “over” Dozer in order to be ready for a new dog, then you will never be ready for a new dog. I am still not over my two goldens, who died at 13 and 14, Bear and Crosby. I have two rescues now, because I will never be without another dog, but I will never be over my goldens. Good luck going forward, Nagi. Everyone has their own way.
Dear Nagi, I love chicken curry and I will definitely be trying this one.
Ask Dozer for guidance, when the time comes his spirit will guide you. You are not replacing him but you are honouring his memory by sharing your love with another puppy.
He is always in your heart ❤️ 💙