Easy Coconut Chicken Curry

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Whether you are an adventurous foodie or a ground beef and rice casserole meat and potatoes type this easy coconut chicken curry is totally for you. 

 

Whether you are an adventurous foodie or a ground beef and rice casserole meat and potatoes type this easy coconut chicken curry is totally for you.

If you would have offered this Easy Coconut Curry Chicken to me as a kid there’s no way in heck I would have eaten it. I was dumb. I still am not crazy adventurous as I don’t have any desire to try calamari or tongue, but I do enjoy trying different ethnic foods. I mean, one of our most popular recipes is my sister’s honey baked chicken which uses curry. Ha! Look at me go!

Whether you are an adventurous foodie or a ground beef and rice casserole meat and potatoes type this easy coconut chicken curry is totally for you.

 

Coconut curry is not at all scary. In fact, with the coconut milk in there it’s actually creamy and really easy on the palate. Our older daughter was a little weirded out by that orange color at first but our 8 year old dug right in and was signing its praises so she knew it was something she too could try.

 

Sure enough, it was a success for the whole family and now it’s one of our favorite meals. However there are a few things that really make a difference in its success.

 

Whether you are an adventurous foodie or a ground beef and rice casserole meat and potatoes type this easy coconut chicken curry is totally for you.

 

Tips for Making Coconut Chicken Curry

 

  1. Grill the Chicken- I think it’s because our spices aren’t as good as the authentic stuff but giving that chicken a little smokey awesomeness is totally going to change this dish. If you must, just cook it in a pan, but grilling is better.
  2. Bloom the curry- I’ve tried a few curry recipes both ways and hands down the best coconut curry starts by letting the curry powder cook in the oil for a minute or two, then adding the onion and finally moving on with the recipe. This allows the true flavor to “bloom” or come out.
  3. Skip the cream and go for coconut milk. It’s creamy like heavy cream but it’s also lighter and melds well with the curry.
Kid Friendly Easy Coconut Curry Chicken ohsweetbasil.com

Easy Coconut Chicken Curry

Easy Coconut Chicken Curry

Whether you are an adventurous foodie or a ground beef and rice casserole meat and potatoes type this easy coconut chicken curry is totally for you. 

Ingredients:

  • 2 Boneless, skinless Chicken Breasts
  • 1-2 Tablespoons Peanut or Canola oil
  • 2 Tablespoons Curry Powder, divided
  • 1 Tablespoon Garam Masala
  • 1 Medium Yellow Onion, diced
  • 2 Cloves Garlic, smashed
  • 1 Can (14 ounce) Sweetened Coconut milk, full fat, never lite
  • 2 Tablespoons Tomato Paste
  • 1 Teaspoon salt
  • Pepper, to taste
  • 1 teaspoon sugar
  • 2 Tablespoons water
  • 1 1/2 Tablespoons cornstarch
  • White Rice for serving
  • Cilantro

Directions:

  1. Chop the chicken into large chunks.
  2. Sprinkle with a little salt and pepper and half of the curry and half of the garam masala.
  3. Toss to coat evenly.
  4. Thread the chicken onto skewers (if wooden make sure you soaked them first) and place on a medium high heated grill.
  5. Turn the chicken every 1-2 minutes until grilled on each side, about 6-8 minutes.
  6. Set aside.
  7. In a large skillet over medium heat add the oil and heat until shimmering.
  8. Add the remaining curry and garam marsala.
  9. Cook, stirring occasionally for 1 minute, add the onion and a little more oil if the pan is dry.
  10. Continue to cook for 2 minutes or until the onion is tender, stirring often.
  11. Add the garlic and cook for 30 more seconds then add coconut milk, paste, salt, pepper and sugar.
  12. In a small bowl, whisk together the water and cornstarch.
  13. Whisk into the sauce.
  14. Simmer for 15 minutes and add the chicken into the sauce.
  15. Stir to combine and heat for 3 minutes then serve over rice with fresh cilantro.

Nutrition Information

Yield: 4 servings, Serving Size: 1

  • Amount Per Serving:
  • Calories: 453 Calories
  • Total Fat: 30.6g
  • Cholesterol: 99.3mg
  • Carbohydrates: 14g
  • Fiber: 2.9g
  • Sugar: 3.3g
  • Protein: 33.9g
All images and text ©Carrian Cheney for Oh Sweet Basil.

Whether you are an adventurous foodie or a ground beef and rice casserole meat and potatoes type this easy coconut chicken curry is totally for you.

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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48 comments on “Easy Coconut Chicken Curry”

  1. Can you substitute red curry paste for the tomato paste?

  2. Hahaa, curry has one of the best smell I love enjoying even when I was a little girl so I missed out anythin xo
    Anyways, I have to say that curry is one of the best-ever cuisine!!!
    – Natalie

  3. very good. Thank you for sharing!

  4. This was the best meal I have ever made. I can’t even describe how delicious this was so I won’t even try! I will just say that I made it with easy Thai coconut rice and it was mind blowing. I will also say that I did not have corn starch so I left out the corn starch and water. The texture suffered a bit but the flavor was on point and it will be that much better next time. I will be making this recipe a lot.

  5. Could I use brown sugar in place of white sugar with this recipe? Thanks!

  6. It’s great, thank you for sharing the cooking.

  7. It’s great, thank you for sharing the cooking.

  8. Yum I absolutely love this recipe it looks amazing!

  9. This is one of our favorite dishes when we go out….can’t wait to try your recipe at home! Looks amazing!

  10. Looks so yummy and flavorful!

  11. What an easy dinner! Looks great!

  12. I am definitely going to try this…even though I don’t have a grill. I have a Naan recipe too. I really like ethnic food!! THANK YOU!

  13. This recipe looks delicious. How do you adapt it for a crockpot? 

    Thanks in advance

  14. This has become one of my favorite recipies ever! I’ve passed it on to family and friends and all have found this dish DELICIOUS!
    Instead of using skewers, I undercook the chicken in a pan and then let it finish cooking in the sauce.
    I also usually double the sauce cause it’s just so yummy!

    Absolutely perfect, highly recommended! Thanks so so much 🙂

  15. It’s “garam masala”.
    Marsala is a fortified wine..you might want to fix that typo 🙂

  16. What is “sweetened” coconut milk? I can find coconut milk both regular and lite, but nothing that is “sweetened”.

  17. Flavor was great,..but the texture was off…maybe no cornstarch or I maybe simmered it too long?

  18. Would this work in the crock pot?

  19. It’s looks so incredible. A perfect curry version!

  20. I’m new to the curry making world, this recipe was phenomenal! I was just curious why you recommend full fat coconut milk, is it just a flavor preference or something else?

  21. Could this be adapted to make in the crock pot/slow cooker??

  22. This was amazing! I’m definitely passing this recipe on!

  23. Could you recommend a brand of coconut milk? I have had some in the past that we did not like.

  24. Do you keep the chicken on the skewers to take it off before adding to the sauce? This looks and sounds so delicious!

  25. Had this for Sunday supper and it was restaurant quality dish. Adjusted down the curry to make everyone happy, but not much.

  26. This chicken coconut curry looks incredible! Great combo of ingredients (and flavors)!