Coconut Chicken Curry Recipe

This Coconut Chicken Curry recipe is one of my favorite recipes that I have been cooking since I was a student. As it is one of the first recipes that I cooked alone in my mini student kitchenette, I am particularly attached to it. 🙂

Since then I’ve tweaked it but it hasn’t changed much either. Above all, I was able to try several variations which I will tell you about a little further down in the article, but today’s recipe is a very simple recipe, ready in around thirty minutes and which is really part of our daily lives. I realize that there are still everyday recipes that I haven’t shared here yet. It’s still crazy after more than 700 recipes…

This is a recipe that children also really like because the curry powder I use is not spicy and delicately flavors the sauce. I also like to add a handful of golden raisins at the end of cooking, just long enough for them to swell nicely. It brings a little sweet and sour side that I really like.

I usually serve with a little rice and some freshly chopped parsley or coriander, along with some flaked almonds.

Everything is very pleasantly scented, with flavors and textures that blend very well.

Coconut Chicken Curry Recipe

What ingredients do you need for this chicken curry recipe?

• chicken breasts
• a large yellow onion, finely chopped
• pressed garlic cloves
• oil
• coconut milk or cream
• curry powder
• powdered ginger (optional)
• finely chopped coriander or flat-leaf parsley
• salt and pepper

In my intro, I talked to you about variations, so here are some ideas for ingredients that you can incorporate into this recipe:

• carrots cut into small cubes or thin slices
• raisins at the end of cooking
• spinach, if you’re interested you can definitely add a little green to your dish by throwing in 1 or 2 handfuls of fresh spinach
• lightly toasted slivered almonds, roasted peanuts or cashews
• lime
• you can also replace the coconut milk if you don’t like it too much with cream or another vegetable cream
• chili pepper, if you like spicy dishes, don’t hesitate to add a little

Quantities details for each ingredient as well as detailed instructions are available further down on the page, in the recipe card.

Why will you love this recipe?

• its scents: you will really like the scent of curry softened by coconut milk, and the freshness of freshly chopped herbs
• its textures: I really like the softness of the chicken and the smoothness of the creamy sauce. Small roasted almonds or peanuts will be delicious with all this.
• its ease and quick to prepare: this recipe will become a classic in your home too because it is so simple to make. To try it is to adopt it, you will see…

What side dish should this chicken curry be served with?

• Indian Style Rice with Spices
• Homemade Cheese Naan – Indian Bread Recipe

Other recipe ideas you might like:

• Green Lentil and Vegetable Curry
• African Chicken Yassa with Mustard and Olives
• Vegetable curry with chickpeas and coconut milk
• Chicken Tagine with Apricot and Almond

Chicken curry with coconut milk

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Prep Time:10 minutes mins

Cook Time:20 minutes mins

Total Time:30 minutes mins

Course: Main course

Cuisine: Indian

Servings: 4 servings

Ingredients

• 2 chicken breasts (approximately 700 g)
• 1 large yellow onion finely chopped
• 2 pressed garlic cloves
• 3 tablespoons oil
• 20 cl coconut milk or cream
• 1 tablespoon curry powder
• 1/2 teaspoon powdered ginger (optional)
• 1 handful of golden raisins (optional)
• Finely chopped coriander or flat-leaf parsley
• Salt and pepper

Instructions

• Peel the onion then slice it and press the garlic.

  Place in a pan with 1 tablespoon of oil. Mix and cook over medium heat for 3 to 5 minutes, until the onion is golden.
• Meanwhile, cut the chicken into small cubes.

  Then add 2 tablespoons of oil.

  When hot, add the meat and brown it over high heat (but not too much) for 5 minutes so that it is seared and lightly browned on all sides.
• Then pour in the coconut milk or cream, curry powder and ginger. Add salt and pepper. Stir then simmer for at least 15 minutes over medium heat and covered.

  5 minutes before the end of cooking, add the raisins if desired, and possibly a few spinach leaves. Stir.

  Depending on the desired texture (more or less fluid) you can cook a little longer.
• Serve hot with chopped fresh herbs and some toasted almonds or peanuts.

  You can accompany it with rice and/or cheese naans.

If you make this chicken curry with coconut milk recipe and you like it, don’t hesitate to tag me on Instagram or on Facebook so I can see the result…