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Coconut Chicken Curry - quick and easy
Recipe video above. This Coconut Chicken Curry proves you don’t need a long list of spices or a jar of curry paste to make a truly Indian-tasting curry - just 3 simple spices and very little effort. Tastes like a coconut-y Rogan Josh! I love that it's made from scratch rather than using a jar of paste. I've used chickpeas to fill this out and add a nice nutty crunch just by opening a can, but you could use diced potatoes instead. Stirring in a handful of spinach at the end wouldn't go astray either.Bonus - It makes a good amount so there's enough for lunch tomorrow.Spice level - None. Feel free to add some with cayenne pepper or using a HOT curry powder!
👥 5 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●stove
📝 Preparation Steps
1
ABBREVIATED
2
Melt oil, sauté onion, then garlic and ginger. Toast spices, then tomato paste, coat chicken. Reduce chicken stock by half (⏱️ 5 min), then add coconut, chickpeas and salt. Simmer rapidly ⏱️ 8 min, stand ⏱️ 5 min then serve over rice.
large onion (, diced)1
3
FULL RECIPE
4
Sauté - Melt the coconut oil in a large pot over medium high heat (or a large deep skillet). Add the onion and cook for ⏱️ 2 minutes, until translucent. Add the garlic and ginger, stir constantly for ⏱️ 30 seconds (scrape base if it starts to stick).
large onion (, diced)1
5
Toast spices - Add the curry powder, turmeric and cumin. Stir for ⏱️ 15 seconds, taking care to make sure it doesn't stick and burn on base (if it does, add splash of water).
6
Coat chicken - Add tomato paste and stir to coat all the onion, then add the chicken and stir to coat.
large onion (, diced)1
7
Reduce chicken stock ⏱️ 5 minutes - Add the chicken stock, stir well, then once it starts bubbling, simmer rapidly for ⏱️ 5 minutes to reduce the liquid, stirring once in a while (adjust heat as needed, we want rapid bubbles - this is a speedy recipe remember!).
8
Simmer ⏱️ 8 minutes - Add the coconut cream, chickpeas and salt. Stir well, bring back up to a simmer then simmer rapidly for ⏱️ 8 minutes, stirring every now and then. The sauce should be creamy but a little thinner than you'd expect.
9
Serve - Remove the pot from the stove and leave to cool for ⏱️ 5 minutes, during which time the sauce will thicken a bit more. Serve over basmati rice with a drizzle of yogurt and sprinkle of fresh coriander. I wouldn't say not to a warm naan or flatbread either. :)
Basmati rice ((you'll need to cook 3 cups rice grains to make enough) or other rice of choice)Naan (, optional)
Nutrition Facts
calories
479 kcal
fat Content
34 g
serving Size
1 serving
fiber Content
6 g
sugar Content
3 g
sodium Content
1215 mg
protein Content
27 g
trans Fat Content
0.02 g
cholesterol Content
95 mg
carbohydrate Content
21 g
saturated Fat Content
30 g
unsaturated Fat Content
5 g
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