coconut chicken curry

Coconut Chicken Curry is packed with delicious flavors and is an easy one-pot meal. This curry can be made in 30 minutes or less, making it the perfect weeknight dinner!

Coconut Chicken Curry

coconut oil (separated)

medium yellow onion (diced (~1/2 cup))

garlic

ginger ((from a 1 and 1/2 inch piece))

yellow curry powder

red curry paste

coriander

red bell pepper

chicken breast

salt and pepper

full-fat coconut milk

lime juice

brown sugar

fish sauce, (optional)

cilantro and/or basil (diced)

Serve over/with: cooked basmati rice and naan bread with additional lime wedges

peanuts

Start by prepping ingredients: Dice the onion, mince the garlic, and mince the ginger. I peel the ginger with a spoon or vegetable peeler and then finely mince it. Thinly slice the red bell pepper into long vertical strips and then cut those strips in half horizontally.

Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until onions begin to turn golden. Add the garlic and ginger; stir to coat everything with the oil. Lower the heat to low and add in the curry powder, red curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.

Return the heat to medium high. Add in the remaining 1 tablespoon coconut oil and the red bell pepper. Stir for 1-2 minutes and then add in the bite-sized pieces of chicken. Sprinkle on salt and pepper to taste (I add 1 teaspoon fine sea salt and 1/2 teaspoon pepper). Cook, stirring often for about 4-5 minutes or until the chicken is browned on both sides, but not cooked through.

Pour in the coconut milk, lime juice, and brown sugar (to taste; I start with just 1 tablespoon). Stir until chicken is cooked through (juices run clear and it is cooked to 165 degrees F) and curry is slightly thickened (See Note 1). If desired, stir in the fish sauce.

Serve over rice and/or with naan. Garnish individual plates with cilantro, basil, and/or crushed peanuts/cashews. Serve additional lime wedges by the side if desired.

https://embed.mediavine.com/videos/qhnguntkxujjqeirrxhx

This coconut curry chicken can be made in one pot and is packed with delicious flavors! This curry can be made in 30 minutes or less making it the perfect weeknight dinner.

Coconut Curry Chicken

Recipe video above. This is a Western style curry, and it's the easiest chicken curry I know how to make with the least ingredients possible without sacrificing tastiness! Very mild, not spicy at all (assuming curry powder is mild).

Easy Chicken Curry

oil ((vegetable, canola))

garlic (, minced)

tsp ginger (, grated)

onion (, finely chopped)

/ 1lb chicken thighs, sliced ((Note 1))

curry powder ((Note 2))

270 ml / 1.25 cups coconut milk (, full fat (9 oz) (Note 3))

chicken

tsp salt

peas

coriander / cilantro leaves (, chopped)

Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.

Add chicken and cook until it it changes from pink to white.

Add curry powder and cook for 2 minutes.

Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.

Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.

Serve over rice, noodles or mashed potato!

Slow Cooker Coconut Chicken Curry with amazing flavours is rich and creamy. This Easy Indian Chicken Curry is made with freshly ground spices for the best flavours.

Slow Cooker Coconut Chicken Curry

Boneless Chicken Breast

tbspn Vegetable Oil

Medium Onion (Finely Chopped)

Garlic (finely minced)

Ginger

Curry Powder ((ref note 1))

Tomato paste

tspn Kashmiri Red chili powder ((ref note 2))

400 ml coconut milk

Salt

Heat Oil

Start with the curry base. To make the curry base heat oil in a pan.

Caramelize Onions

Add finely chopped Onion to the pan. Cook on medium flame until the onion starts to soften and brown.

Then add minced garlic and ginger. Saute for a minute so that the raw smell of garlic and ginger is gone.

Add curry powder to the pan and saute for 30 seconds until aromatic.  Keep stirring to avoid burning.

Add Chicken

Add Chicken cubes to the crockpot, onion ginger garlic mixture (made above), tomato paste, Kashmiri Chilli powder, salt and coconut milk.

Add Coconut Milk

Mix well and cook on high for 3 hours or on low for 5 hours.

While serving sprinkle fresh coriander.

https://content.jwplatform.com/videos/tMHw7pu6.mp4

Coconut Chicken Curry, Chicken slow-cooked in sauteed onion, ginger garlic, spices, and coconut milk until juicy and tender. Perfect to pair with rice or roti/naan.

Slow cooker Coconut Chicken Curry Recipe.mp4

This Creamy Coconut Chicken Curry is delicious, healthy, made in one pot and best of all ready in only 30 minutes! Forget take-out, this is about to become your new family favorite.

olive oil

lbs chicken breasts

salt (or

½ tsp pepper (or

onion

garlic (minced)

curry powder

chicken broth (low sodium)

oz coconut milk (1 can)

14.5 oz diced tomatoes (1 can)

tomato paste

tbsp sugar

tbsp parsley (chopped)

Cook the chicken: Heat the olive oil in a large skillet or Dutch oven. Add the chicken to the Dutch oven and season with salt and pepper. Cook for about 5 minutes or until the chicken is no longer pink.

Finish the dish: Add the onion, garlic, curry powder and stir. Cook for 2 more minutes then add the chicken broth, coconut milk, tomatoes, tomato paste and sugar. Stir everything together, bring to a boil then cover with a lid. Turn the heat down and simmer for another 15 to 20 minutes.

Garnish and serve: Garnish with parsley and serve over rice.

https://content.jwplatform.com/videos/HOIkRdG1.mp4

Rich and creamy Thai red Curry have chicken and vegetables. It is packed with fresh flavours and you need just 30 minutes to make it. It tastes amazing when served with Jasmin rice.

Chicken Thai Red Curry

Boneless Chicken Thighs

Red Curry Paste ((ref not 1))

Onion (sliced)

Garlic (minced)

Ginger (minced)

Coriander Stem (minced)

Lemon grass ((ref notes - 2))

Fish Sauce

Brown Sugar

Red Bell Pepper

Zucchini (cut)

Coconut Milk (full fat)

Stock / Water

Lemon Juice

Thai Basil (roughly torn)

Heat oil in a skillet. Add sliced onion, minced ginger, and garlic. Saute for a minute until it is aromatic.

Add red curry paste and minced coriander root. Saute for 2-3 minutes until oil starts oozing out on the side, and the mixture is aromatic.

Add coconut milk, stock, lemon zest, brown sugar, fish sauce, and lemongrass stalk. Mix well and let everything come to a boil. Simmer and let it cook for 2-3 minutes.

Add chicken and let it simmer for 7-8 minutes.

Add the veggies when the chicken is almost cooked/ and the sauce has reduced almost by half (or to the consistency you are looking for).

Cook for another 2 minutes, until the veggies are just cooked but still have a crunch to them.

Remove the lemongrass stalk, Add torn Thai basil.

Serve over rice with more garnishing of basil and fresh coriander leaves.

https://content.jwplatform.com/videos/y8TNRsz3.mp4

Thai Red Curry With Chicken

Here's what you need: chicken, medium white onion, fresh scallion, garlic, fresh cilantro, curry powder, fresh thyme, fresh parsley, salt, pepper, oil, medium white onion, garlic, curry powder, fresh scallion, coconut milk, pepper, chicken broth, fresh cilantro

Coconut Chicken Curry Recipe by Tasty

chicken,

¼ medium white onion, diced

scallion,

garlic,

fresh cilantro, chopped

thyme

fresh parsley, chopped

salt

pepper

½ medium white onion, diced

13.5 oz coconut milk, 1 can

pepper,

chicken broth

cilantro,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper.  Mix and let marinate for at least 1 hour in the refrigerator.

Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.

Add the curry powder and stir well, cooking for 3-4 minutes more.

Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.

Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.

Add the chicken broth to the pot and stir.

Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.

https://vid.tasty.co/output/81799/landscape_480/1519864109

A warm and delicious bowl of tender chicken and potatoes stewed in a rich and creamy yellow coconut curry broth. Enjoy this three ways: ladled over steamed rice, rice noodles, or serve on the side with a toasty baguette to soak up that bold and amazing flavor.

Vietnamese Chicken Curry (Ca Ri Ga)

lbs chicken (chicken thighs preferred; cut into bite-sized pieces)

chicken bouillon powder

sugar

black pepper

madras yellow curry powder

vegetable oil

lemongrass

shallot (mince)

lime/lemon/bay leaves (optional)

water

coconut milk

carrot (10 oz, peel,

potato (10 oz, peel,

fish sauce

Cilantro

onions

Lemon/limes leaves

How to make this delicious chicken curry. This recipe is easy to make, tastes amazing, and is actually cheap.

Sri Lankan Coconut Chicken Curry

Brown (Yellow) Onion, Sliced

Garlic Cloves, Minced

(0.8 ounces)

(1.6lbs) - Chicken Thigh

Smoked Paprika

Cardamom Pods

¾ Cup (180 milliliters) - Chicken Stock or Vegetable Stock

(0.4 ounces) - Desiccated Coconut (Optional)

Cups (500 milliliters) - Coconut Milk

Seasoning To Taste

Roasted & Chopped Cashew Nuts

Coriander (Cilantro)

Cup (200 grams)

Kaffir Lime Leaves (Optional)

Sea Salt Flakes To Taste

Marinate Chicken

In a large bowl, add the chicken thigh, sliced onion, minced garlic &amp; ginger &amp; 1 tsp (10ml) of coconut oil, mix to combine. Cover &amp; marinate for a minimum of 30 minutes up to 24 hours.

Sear Chicken

Heat 2 Tbsp (50g) of coconut oil in a large high rimmed pan or pot over medium-high heat. Add in the chicken thigh, leaving the remaining ingredients in the marinating bowl &amp; sear for 3 minutes on both sides until golden. Remove &amp; place on a plate to rest for the time being. Do it in batches if need be.

Saute Onion &amp; Spices

In the same pan or pot, add the remaining marinating ingredients as well as the ground cumin, ground coriander, ground cloves, smoked paprika, turmeric &amp; cardamom pods. Saute for 3 minutes, mixing regularly.

Curry Sauce

Add in the coconut milk, chicken stock &amp; desiccated coconut (optional), mix to combine &amp; bring to a simmer. Once simmering, add in the seared chicken along with any resting juices &amp; mix to combine. Reduce heat to low &amp; simmer for 25 minutes, stirring occasionally.

Finish &amp; Serve

After 25 minutes, check the curry for seasoning, adjusting if necessary, mix to combine &amp; remove from the heat. Serve the curry with rice (below) &amp; garnish with cashew nuts, spring onion (scallion), coriander (cilantro) &amp; chilli. Dig in.

Cook Rice

Place a large saucepan over high heat. Add in the rice, cold water, kaffir lime leaves &amp; sea salt flakes &amp; mix to combine. Bring to a boil, reduce heat to low, cover &amp; cook for 14 minutes undisturbed. After 14 minutes, turn off the heat but leave the lid on for 4 more minutes then remove. Remove &amp; discard the kaffir lime leaves, fluff the rice with a fork &amp; serve with the curry.

Rice

Get ready to transport your taste buds to the Caribbean with this mouthwatering Trinidadian Roti recipe! This flaky, tender flatbread pairs perfectly with your favorite curry dishes for a meal that's bursting with flavor.

Trinidadian Roti Recipe by Tasty

flour

baking soda

butter

oil,

In a large bowl, combine the flour, baking soda, and salt, and mix until fully incorporated.

Slowly add the water until the mixture forms a dough.

Top 9 coconut chicken curry recipes from across the web

The most viewed coconut chicken curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Coconut Chicken Curry

Easy Chicken Curry

Slow Cooker Coconut Chicken Curry

Coconut Chicken Curry

Chicken Thai Red Curry

Coconut Chicken Curry Recipe by Tas...

Vietnamese Chicken Curry (Ca Ri Ga)

Sri Lankan Coconut Chicken Curry

Trinidadian Roti Recipe by Tasty

Top 9 coconut chicken curry recipes from across the web

The most viewed coconut chicken curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coconut Chicken Curry

Easy Chicken Curry

Slow Cooker Coconut Chicken Curry

Coconut Chicken Curry

Chicken Thai Red Curry

Coconut Chicken Curry Recipe by Tas...

Vietnamese Chicken Curry (Ca Ri Ga)

Sri Lankan Coconut Chicken Curry

Trinidadian Roti Recipe by Tasty

The most viewed coconut chicken curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine