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Coconut Chicken Curry Recipe

Coconut Chicken Curry recipe
Seasons and Suppers

Easy and delicious, this Indian-style chicken curry with coconut milk, starts with boneless chicken breasts and basic pantry items. Ready to enjoy in just 30 minutes!


2 boneless/skinless chicken breasts (cut into bite-size pieces)
2 Tablespoons vegetable oil (or coconut oil)
1/2 red or yellow onion (thinly sliced)
1 Tablespoon ginger paste (or 2 tsp minced fresh)
1 teaspoon garlic (minced)
1 large tomato (diced or small can diced tomatoes, drained)
1 teaspoon turmeric powder
1 teaspoon garam masala
1/2 teaspoon cumin
1/2 teaspoon coriander
1/8 teaspoon red pepper flakes (adjust to taste for heat)
1 Tablespoon tomato paste (optional)
Salt and freshly ground pepper (to taste)
1/2 cup water
2/3 cup coconut milk (stirred *see note 1 below)
Fresh cilantro leaves (for garnish)


Start rice cooking, if using.
In a small bowl, stir together the turmeric, garam masala, cumin, coriander and red pepper flakes. Set aside.
In a large pot (preferably with a lid), heat oil over medium heat. Add onions and cook, stirring until golden brown. Add the ginger and garlic and cook, stirring for one minute. Add your spice mix and cook, stirring, for about 30 seconds more. Add the diced tomatoes and cook, stirring, 1 minute more. Add the cut up chicken to the pot, along with a sprinkling of salt. Mix well. Let cook, uncovered, stirring occasionally, for about 5 minutes.
Add 1/2 cup water to the pot, cover with a lid (or a sheet of aluminum foil), reduce heat slightly and let cook 20-25 minutes, until chicken is cooked and tender.
Remove lid. Add coconut milk and cook, stirring occasionally, about 5 minutes more. Taste and add salt as needed. You can also add more of spices if you feel it needs it.

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