Coconut Chicken Curry Recipe – Quick Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Coconut Chicken Curry Recipe – Quick Indian Comfort Food

Hey everyone! If you’re craving a taste of India but are short on time, you have to try this Coconut Chicken Curry. It’s become a weeknight staple in my kitchen – seriously, it’s ready in under 20 minutes! This recipe is all about comfort, flavour, and simplicity. It’s the kind of dish that just feels like a warm hug.

Why You’ll Love This Recipe

This Coconut Chicken Curry is perfect for when you want something delicious without spending hours in the kitchen. It’s incredibly flavourful, thanks to the aromatic spices and creamy coconut milk. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. It’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to whip up this delightful curry:

• 400g chicken breast or tenders
• 2 tbsp regular or refined coconut oil
• 1 green chili pepper
• 2-3 garlic cloves
• 0.5 inch ginger piece
• 0.5 tsp coriander powder
• 0.5 tsp cumin powder
• 0.25 tsp turmeric powder
• 0.125 tsp black pepper powder
• 1 pinch red chili powder or cayenne
• 13.5-14 oz unsweetened coconut milk
• 1 medium lime
• 2 tbsp cilantro
• (Optional) 1 tsp baking soda

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Coconut Oil: I prefer refined coconut oil for this recipe as it has a neutral flavour, letting the spices shine. But if you love a hint of coconut, go for virgin coconut oil!
• Coconut Milk: Full-fat coconut milk is key for a rich and creamy curry. Light coconut milk will work in a pinch, but the flavour won’t be quite as decadent.
• Green Chili: The heat level of green chilies varies a lot! Start with one and taste as you go.
• Fresh Ginger: Freshly grated ginger is always best. It has a brighter, more vibrant flavour than ginger paste.
• Spices: Don’t be intimidated by the spice list! These are common Indian spices and really make the dish sing.

Coconut Oil Varieties & Their Impact

You’ll notice I mentioned refined vs. virgin coconut oil. Refined has a higher smoke point and a neutral flavour, perfect if you want the spices to be the star. Virgin coconut oil has a lovely coconut aroma and flavour, which can be delicious if you enjoy that in your curry.

The Role of Coconut Milk: Full-Fat vs. Light

Seriously, use full-fat if you can! It creates a much richer, creamier sauce. Light coconut milk is more watery and won’t give you that same luxurious texture. Think of it like the difference between whole milk and skim milk in a béchamel sauce.

Spice Blend Breakdown: Coriander, Cumin & Turmeric

These three spices are the foundation of so many Indian dishes. Coriander adds a warm, citrusy note. Cumin brings an earthy depth. And turmeric? Well, it’s not just for colour! It has a subtle peppery flavour and amazing health benefits.

Regional Variations in Green Chili Usage

Green chilies are used everywhere in Indian cooking, but the type and quantity vary hugely by region. In some parts of India, they use fiery bird’s eye chilies, while others prefer milder varieties. Feel free to adjust to your spice preference!

Fresh Ginger vs. Ginger Paste

I always recommend using fresh ginger, grated finely. It has a much brighter, zingier flavour than pre-made ginger paste. If you absolutely must use paste, use about half the amount called for in the recipe.

Step-By-Step Instructions

Alright, let’s get cooking!

1. (Optional) Marinate the chicken: If you have time, toss the chicken with the baking soda for about 20 minutes. This helps tenderize it. Rinse well before cooking.
2. Sauté the aromatics: Heat the coconut oil in a skillet over medium heat. Add the green chili, garlic, and ginger and sauté until fragrant – about 2-3 minutes. Your kitchen should smell amazing right about now!
3. Add the chicken and spices: Add the chicken, coriander powder, cumin powder, turmeric powder, black pepper powder, red chili powder, and salt to the skillet. Cook for about 5 minutes, until the chicken is halfway cooked.
4. Simmer in coconut milk: Pour in the coconut milk, bring to a simmer, and cover the skillet. Cook for another 5 minutes, or until the chicken is cooked through.
5. Finish with lime and cilantro: Turn off the heat and stir in the lime zest, lime juice, and cilantro. Give it a good mix, and that’s it! Serve hot with rice.

Expert Tips

Here are a few things I’ve learned over the years:

Marinating Chicken for Tenderness: Does it Work?

The baking soda trick does work! It breaks down the proteins in the chicken, making it incredibly tender. It’s not essential, but it’s a great step if you have the time.

Achieving the Perfect Spice Balance

Taste as you go! Everyone’s spice tolerance is different. Add more chili powder if you like it hot, or a little extra coriander for a milder flavour.

Understanding Coconut Milk Consistency

Coconut milk can sometimes separate when heated. Don’t worry, it’s perfectly normal! Just stir it well to recombine.

Preventing Chicken from Drying Out

Don’t overcook the chicken! It’s better to err on the side of slightly undercooked, as it will continue to cook in the coconut milk.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Coconut “Chicken” Curry: Substitute the chicken with chickpeas, tofu, or cauliflower.
• Gluten-Free Adaptations: This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you’re particularly sensitive.
• Spice Level Adjustments: Mild to Fiery: Reduce or omit the red chili powder for a milder curry. Add a finely chopped serrano pepper for extra heat. My friend, Priya, loves to add a dash of cayenne pepper for a real kick!
• Festival Adaptations: Serving During Onam or Ganesh Chaturthi: This curry is a wonderful addition to a festive Indian spread. It pairs beautifully with traditional dishes served during Onam or Ganesh Chaturthi.

Serving Suggestions

This Coconut Chicken Curry is fantastic with:

• Steamed basmati rice
• Naan bread (for soaking up all that delicious sauce!)
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

What type of rice pairs best with this coconut chicken curry?

Basmati rice is the classic choice! Its long grains and delicate flavour complement the curry perfectly. Jasmine rice is also a good option.

Can I use chicken thighs instead of breast? How will cooking time change?

Absolutely! Chicken thighs will be even more tender and flavourful. You might need to cook them for a few extra minutes to ensure they’re cooked through.

Is it possible to make this curry ahead of time?

Yes, you can! The flavours actually develop even more overnight. Just reheat gently on the stovetop.

What’s the best way to adjust the thickness of the curry?

If it’s too thick, add a splash of water or coconut milk. If it’s too thin, simmer uncovered for a few minutes to allow some of the liquid to evaporate.

Can I freeze leftover coconut chicken curry? How should I reheat it?

Yes, you can freeze it! Let it cool completely before transferring it to a freezer-safe container. Reheat gently on the stovetop or in the microwave.

What can I substitute for cilantro if I don’t like it?

Fresh parsley or mint can be used as a substitute, although the flavour will be different.