Quick Coconut Chicken Curry
Servings: 4
This Quick Coconut Chicken Curry recipe is comforting and flavourful, perfect for cosy family dinners any night of the week. Tender chicken pieces are simmered in a rich, coconut-based curry sauce, before being topped with yoghurt and mango chutney. It is freezer-friendly and is delicious served with basmati rice and naan bread.
Ingredients
- 2 tbsp olive oil or any neutral-flavoured oil or ghee
- 1 onion finely chopped
- 1 tbsp freshly minced garlic
- 1 tbsp freshly grated ginger
- 500 g 1 lb 2 oz boneless, skinless chicken thighs, cut into bite-sized pieces (can be substituted with chicken breast)
- 2½ tbsp curry powder mild or medium, depending on preference, see note 1
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp sea salt flakes see note 2
- 2 tbsp tomato paste concentrated puree
- 1 cup 250 ml chicken stock
- 400 ml 14 fl oz canned coconut milk
- 1 tsp sugar
- 2 tbsp freshly chopped coriander cilantro (optional)
SERVING SUGGESTIONS
- Steamed basmati rice
- Naan bread
- Plain Greek yoghurt omit for dairy-free
- Mango chutney
- 1 tbsp freshly chopped coriander cilantro, to garnish (optional)
- Store-bought crispy fried shallots
Instructions
- Cook the chicken – Heat the olive oil in a large, deep, heavy-based frying pan (see note 3) over medium heat. Add the onion, garlic and ginger to the pan and cook for 2–3 minutes until softened.
- Add the chicken and cook for 3–4 minutes, stirring occasionally, until the chicken is browned on all sides.
- Build the sauce – Add the curry powder, turmeric, cumin and salt. Cook, stirring, for 30 seconds.
- Stir in the tomato paste, followed by the chicken stock, coconut milk and sugar. You might see the coconut milk separate, but that’s what we want (see note 4).
- Simmer – Bring the mixture to a gentle simmer. Cook, uncovered, stirring occasionally, for 10–12 minutes, or until the chicken is cooked through and the sauce has thickened.
- Serve – Add the coriander and stir it through (if using). Serve the curry heaped on basmati rice with a side of naan bread. Dollop some yoghurt and mango chutney on top. Sprinkle with extra coriander (if using) and crispy fried shallots. Serve immediately.
Notes
Note 1 – You can use whatever curry powder you have on hand for this recipe. Look for curry powders made with all natural ingredients where possible. Less fillers = more flavour! I’ve used a regular, mild curry powder from the supermarket. Use a medium or hot curry powder if you prefer more heat.
Note 2 – The amount of salt you need depends on how salty your curry powder is (some have no salt at all, so you may need to increase the salt to 1 teaspoon, or even a little more). Start with ½ teaspoon of salt and you can always add more at the end, to taste.
Note 3 – Be sure to use a frying pan or a wide pan so the liquid will evaporate properly and not leave your sauce too watery.
Note 4 – The oils from the coconut milk will separate to create ripples of oil – and that’s actually what we want! It’s a good thing. It enhances the texture and means the curry is cooking properly and the flavours are deepening/melding together.
Make Ahead
This curry can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw in the fridge overnight prior to reheating. Reheat gently on the stovetop or microwave, adding a splash of water or chicken stock to loosen the sauce if needed.Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a bit of water or chicken stock to keep the sauce smooth.Scan for full recipe:
