Coconut curry chicken. Looking for a simple yet healthy recipe for your next weeknight meal? With chicken simmered in a rich sauce flavored with coconut milk and curry powder, this curry is a great addition to your weekly menu.
A good curry is always linked to great flavor. To make the best curry, the type of spices used are as important as the ingredients that make up the recipe. On the hunt for the most flavorful curry? Read on.
This coconut curry chicken only requires one secret ingredient to create the most flavorful side dish for your weeknight meal. Yes, a simple magical spice mix to bring you the best curry - curry powder.
How to make coconut curry chicken
First things first - choose your favorite cut of chicken - breast or thigh fillets. In my opinion, thighs are the juiciest part of chicken, and obviously the best cut to deliver tender and succulent bites of deliciousness.
You’ll need to cut the chicken into bite sized pieces. Then fry them in a little curry powder. Make sure the chicken pieces are cooked through and get a beautiful brown color. Once the chicken pieces are browned, remove them from pan, fry a small cinnamon stick and then sauté chopped onions.
Now, fry minced ginger and garlic followed by ground turmeric and curry powder. Pour in coconut milk and chicken stock. Simmer for a few minutes. Add fried chicken and coriander leaves, and simmer for another few minutes.
The recipe for this coconut curry chicken is super simple and pretty straightforward. And the dish is comforting and so delicious. To be exact, the perfect bowl of curry to warm your winter days. Who could resist this vibrant bowl of deliciousness?
More chicken curry recipes:
- Restaurant Style Butter Chicken
- Authentic Chicken Tikka Masala Recipe
- Chicken Chickpea Curry
- Chicken Dopiaza | Chicken Do Pyaza
- Chicken Jalfrezi
- Chicken Vindaloo
- Chicken Karahi | Kadai Chicken
- Indian Chicken Curry Restaurant Style
- Malabar Chicken Curry
- Thai Green Chicken Curry
- Chicken Ghee Roast
- Indian Chicken Korma
- Chettinad Pepper Chicken Roast
Coconut Curry Chicken | Video
Ingredients
Fry chicken:
- 1 tablespoon oil
- 1 kg chicken diced (I used chicken thighs)
- 2 teaspoons curry powder
- Salt and pepper to taste
Coconut curry chicken:
- 1 tablespoon oil
- 1 cinnamon stick
- 1 cup chopped onions
- 2 garlic cloves minced
- 1 inch ginger minced
- ½ teaspoon ground turmeric turmeric powder
- 1 tablespoon curry powder
- 1 cup coconut milk
- ¾ cup chicken stock broth
- 2 tablespoons chopped coriander cilantro leaves
Instructions
Fry chicken:
- Heat oil in a large frying pan over medium-high heat. Add chicken. Sauté for 4-5 minutes or until cooked through. Remove from pan. Set aside.
Coconut curry chicken:
- To the same pan, add oil. Once hot, add cinnamon stick. Fry for few seconds. Add onions. Sauté for 2-3 minutes or until browned.
- Add ginger and garlic. Sauté for 1-2 minutes or until fragrant. Add ground turmeric and curry powder. Stir fry for few seconds.
- Add coconut milk and chicken stock. Season with salt. Stir to combine. Simmer for 3 minutes.
- Add fried chicken and coriander (cilantro) leaves. Bring to the boil. Reduce heat and simmer for 3-4 minutes or until the sauce is thick.
- Garnish with more coriander (cilantro) leaves.
Make in instant pot:
- Select sauté function on instant pot. Heat oil, and fry chicken sprinkled with curry powder. Season with salt and pepper.
- Fry chicken for 3-4 minutes or until browned. Remove chicken from the pot.
- Pour in 1 tablespoon oil. Sauté onions for 3-4 minutes or until browned. Add minced ginger and garlic. Fry for a minute or until fragrant. Turn off sauté function.
- Stir in coconut milk, chicken stock (broth), fried chicken, ground turmeric, curry powder, and coriander (cilantro) leaves. Close and lock the lid. Select high pressure according to manufacturer’s instructions. Set timer for 10 minutes.
- Release pressure following the manufacturer’s instructions. Unlock and remove the lid.
- Garnish with more coriander (cilantro) leaves.
Make in slow cooker:
- Heat oil in a large frying pan over medium-high heat. Add chicken in a single layer. Sprinkle with curry powder. Season with salt and pepper.
- Cook for 2-3 minutes or until browned on all sides.Transfer chicken to the slow cooker.
- Add onions, ginger, garlic, ground turmeric, curry powder, coconut milk, stock or broth and coriander leaves. Stir to combine.
- Cover and cook on low for 6 to 8 hours or on high for about 4 hours. Garnish with more coriander leaves before serving.
Video
Nutrition
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Heather says
Hi! Making this and I don’t see where/when to add the cinnamon stick in the directions?
Rose Mary George says
Cinnamon stick is added before the onions. Give it a quick stir fry before adding the onions. Hope that helps!