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
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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
I give the recipe 5 stars without trying, because it’s so close to the one I make, and I love it.
Dear Nagi! When my first dog died, I never wanted another dog again. As a matter of fact, I threw all that reminded me of him out—all beside the pictures and the memories. (Back then, we didn’t have digital photos.)
Nagi, the right dog or the right puppy, will find you at the right time. It found me, more than once. 🙂
Deep down, you might worry if you will always compare a new dog to your Dozer, a fear most of us have. Let me assure you that you will not. It’s not possible. They are like snowflakes, all special and all unique. Your heart is big, and so is your internal memory box.
Nagi, Like most replying I head straight to Dozer Tab. I love reading your stories even if they all make me cry. Everyone who has loved and lost a best friend is drawn back to the loss by your beautiful stories. Julie-Anne give your daughter a group hug from all of us. I agree that when the time is right, you will know, and Dozer would be so happy knowing another is getting a taste of the love he had.
Hi Nagi, I know you must have had so much advice about when to get a new puppy, if at all. So I’ll just share with you my own experience. We lost our Golden Retriever, Samwise, at the age of 14 years and 9 months. I didn’t want to even think about another dog, but the family did some research, and we found that a different breed might suit us, so we wouldn’t compare with dear Sammy. So we made some enquiries and ended up getting a rough collie (like Lassie). I didn’t think I was ready but Aily is lovely, and surprisingly she hasn’t meant that Samwise was forgotten. She is now 6. Dogs don’t quite live long enough!
I understand how you feel, Nagi. I lost my first dog, Babe, while in my 20’s and waited a year to get another. After that first pause in getting another dog, I realized that one can only have a few 14+ year life span friends especially if there are pauses in between. I/we adopt rescued dogs and with so many needing homes it didn’t make sense to wait too long before adopting again. These have not been bandaid dogs for us. Merely dogs who needed a safe, loving family while we had the space in our homes and the warmth in our hearts to give them. I will be 70 May 1. I am glad I learned not to wait too long. I count my years in ‘dog family members’ – the life spans they share with us. I am so grateful to have known and loved the dogs and cats in my life.
Nagi, I don’t usually comment, but my heart is heavy because of Dozer’s passing. Don’t be pushed into getting a new pup. Your heart will know when it is the right time. My son waited two years before he could bring a new dog home. I myself have never been able to replace the dog I lost in 1991. I think Dozer will let you know when the time for a new pup is right.
My boy was 14 when he passed. I still can’t see a goldie without crying and through the tears ask for a pat and ramble about the love i had for my boy. That is simply because he was special and our bond was deep. You create that bond through love, your next puppy will get to experience that same love and you will laugh at how incredibly different they are but the same bond and love forms without you even knowing. Unless of course you get a female puppy and then they will hate the sight of you and run to the nearest male haha dont make that mistake!
The heavy heart never goes away x
Do you have a calorie count for this recipe? It looks delicious!!
The email came in just at the right time this afternoon as I was trying to decide what to make for dinner. I had everything except the coconut cream, which I was able to quickly pop to the shops to get. This was easy to make and very delicious for a quick curry. My husband said to add it to the rotation!
This looked so good I went straight to the grocery store and made it tonight. Great simple recipe with a burst of flavour! Will definitely add to my winter rotation.
This curry looks amazing Nagi, I can’t wait to try it!
I too went straight to ‘Remembering Dozer’ as I still like to feel he is part of our RTE experience 💕 As another mum who has lost a fur baby in the last year or so, I know how hard this transition will be for you and want you to know that it doesn’t matter how long or short a time it takes for you to feel ready for a new pup to love. Some people will tell you it’s too soon, but it should not be up to anyone else to tell you this. The decision is yours alone. Unfortunately some people will judge if they feel it’s too soon, as that doesn’t align with what they would do, however we are all different. My daughter was bullied at school because some of her so-called ‘friends’ thought she was too happy with our new puppy after the recent death of one of our fur babies. It was heart breaking for her as not only was she still grieving, but she was being bullied for trying to find love again. Just do this on your own timeline and disregard other well meaning people. Personally, I feel getting a new fur baby to love can help so much with your healing. You’re not replacing the love of your life, but are sharing the love still there in your heart ❤️ xx
I’ve been reading through the comments & the thing is, dogs choose us. A new fur baby will come along at the perfect time. He/she will bring you so much joy. Trust your gut 💗
Dozer on the couch under piled cushions made me laugh. Thanks for sharing your letter to Dozer. Whole hearted love does take courage. And can’t wait to try the recipe. My family loves all things curry 🙂
This looks the good Nagi, does this freeze well for later?
Yes it does! There is a note in the recipe card for how to do it 🙂
When i read the Remembering Dozer updates, they usually make me laugh and cry so i can’t imagine how hard it’s been for you. Love your recipes, your humour and thanks for all your sharing
As usual I hit the Dozer button first. Absolutely hilarious. Not sure what was funnier, all the cushions or the hat 🤣. That really topped it off.
Seeing a litter of gorgeous puppies would cheer anyone up. The question that only you can answer is would you be getting a new pup now for the right reasons and is it the right time? You will know when the time is right, and the furbie is right. Your heart will tell you ❤️🐾
Curry looks absolutely delicious. Dinner tomorrow sorted! Look after yourself lovely xx
Cooked this tonight and it was an absolute winner. Also made your flatbread to go with it. That was the hat (cherry) on top 😉
Hi Nagi San. I silently shed a few tears on reading your letter to Dozer. We miss him too and you will know when you are ready to get an another doggy not as a replacement but to love wholeheartedly again.
On another note, I love your Chicken Curry Recipe and my Thursday dinner is sorted.
Thank you Nagi San and big hugs to you. You will always be an absolute star.
I will have to double the chicken thighs to serve 4 in my family. 500g for 5-7 servings will not do it no matter how much chickpeas I throw in 😅
Fab looking recipe and always grateful for a gluten and dairy free one! Whole family agreed we’ll have this tonight using left over roast chicken added at the end (ensuring heated through properly)
Darling Dozer will never be replaced. But our house growing could feel a bit empty without a fur ball. So house rule was always never to invite the same breed into our lives. No dog could be as clever as our gorgeous rescue sheepdog, or as stupid and loving and gentle as our great dane… but our Golden Retriever baby is a totally different ball of fun and stubbornness xxx
Hi Nagi, you will know when you are ready for a puppy. And when that happens, I reckon Dozer will be telling him/her all the ways he trained you! Even though he is no longer physically with you, boy is he with you! So, when the puppy does arrive, you have Buckleys of being in charge!!!!!! Go Dozer!
Hi Nagi. I lost my Shepherd girl almost 5 years ago & yes it still hurts. I have some of her ashes in a locket around my neck, near my heart but they never leave you. I did get a hack Russell almost a month later & he came from a breeder but if I had time over, & I do luv him, I would have rescued so another little precious gets a 2nd chance. I think Dozer would luv that I’m sure my Jorjie would have