Creamy coconut chicken curry | Coconut chicken curry Indian | Coconut chicken curry easy

Creamy coconut chicken curry aka coconut chicken curry easy is a rich, creamy, mild and scrumptious curry which is perfect for weekend dinner. It’s healthy, warm, full of flavours, utterly delicious and most importantly kids friendly. In this wholesome treat preparation, chicken pieces are cooked in spicy onion-tomato gravy along with coconut milk. This cosy delight is mostly served with rice but tastes equally good with naan. It could be a perfect Christmas recipe to complement your dining table.

About the recipe
Tips and Suggestions
Frequently Asked Questions
How to make Coconut Chicken curry (step wise photos)
Recipe Card

Whenever weekends knock at the door, the first thing that clicks on everyone’s mind is delicious food that gets prepared quickly using minimal effort. This creamy chicken curry coconut milk could be a perfect solution to make the weekend meal more exciting and finger licking delicious.

I had this coconut chicken curry easy first time from a takeaway service and had just fallen for it. But it was quite costly. Then one day I decided to prepare the chicken curry at home. After surfing few recipes over the internet, I have come up with my own version of creamy coconut chicken curry.

After that, I prepared the dish at home and everyone loved it. Initially they thought that I have ordered the curry from outside. But after knowing that I have cooked it, they praised my cooking a lot. Since then, I have never ordered the dish from takeaway service.

In fact, two years back, I had added this easy chicken curry into the menu of my Christmas eve party, and everyone just loved it. Now it has become mandatory to add coconut chicken curry Indian into the Christmas dinner party due to public demand. I can guarantee you that this creamy chicken curry will be a real treat to everyone.

Coconut chicken curry Indian is very simple and easy to make. It could be a perfect chicken curry for a novice or beginner. The curry requires very limited ingredients which are easily available in any store or supermarket. The best part of the recipe is that it gets prepared very quickly without any fuss.

You can prepare a big batch of creamy coconut chicken curry in advance and refrigerate it to enjoy it during the mid of week. You can also freeze it for 2 months for later use. You can double or triple the recipe. So, it’s a great option for any party or get together. Honestly it is a full proof recipe, and nothing can go wrong with it. I can assure you that if you try this recipe once then you will never go for takeaway service anymore for the recipe.

• It’s healthy and loaded with wholesome goodies
• It is comforting, satisfying and super delicious
• Its mild, less spicy and kids friendly
• Easy to make and perfect for a beginner
• The chicken curry is highly customizable
• Gluten free
• Super versatile and can be paired up with rice, flat bread, quinoa etc.
• Gets prepared in less than an hour
• Tastes as good on next day
• Can be frozen for months

Creamy coconut chicken curry with step by step photos and instructions have been provided in the ‘Instructions’ section. I have included all the tips and tricks below to make the recipe easier for you on very first attempt. But before directly jumping into the recipe, let me share few interesting facts about the recipe.

Chicken: The primary ingredient which provides base to the curry recipe. I have used chicken thigh fillet for the recipe, but you can also use breast fillet.

Salt, black pepper & lemon juice: These ingredients are used to marinate the chicken. These ingredients provide basic taste to the chicken and makes it tender.

Coconut milk: It is a very important ingredient of the recipe which provides richness, creaminess, nutty flavour and irresistible taste to the dish.

Onion & Ginger-Garlic: These are the most common ingredients used to give texture and flavour up the curry.

Tomato paste: I always use fresh tomato paste for the recipe. It makes the gravy thick, smooth and enhances its taste.

Spices: I have used turmeric powder, red chilli powder, cumin powder, coriander powder and garam masala powder for the recipe. Each spice plays a vital role to flavour up the curry.

Salt and sugar: These two ingredients provide basic taste, I mean salty taste along with mild sweetness to the curry.

Water: It is used to adjust the consistency of the gravy.

Oil & Butter: Any cooking oil can be used to prepare the curry. I have used olive oil, but you can also use coconut oil, vegetable oil, sunflower oil, rapeseed oil etc. Addition of butter with cooking oil gives better taste and flavour to the dish.

• Always marinate the chicken before cooking. It makes the chicken juicy and soft.
• Use both oil and butter to cook the curry. It gives better flavour to the curry.
• Always use finely chopped onion, garlic and ginger for better flavour and texture.
• Use fresh tomato paste for the curry recipe. It makes the gravy thick and smooth.
• Always use combination of individual Indian spices rather than readymade curry powder for better flavour.
• Creamy coconut chicken curry is mildly sweet in taste. Add little bit of sugar at the final stage of cooking. It will enhance the taste of the curry.

There are myriad variations that can be done in the creamy coconut curry.

• You can prepare it either with boneless or bone in chicken pieces.
• You can even use mutton or prawns instead of chicken and prepare the same curry. But the cooking time will vary.
• You can add your choice of vegetables to make the dish more nourishing.
• You can adjust the consistency of the gravy according to your preference.
• You can either use coconut milk or coconut cream for the recipe.

Curry is basically a sauce-based dish which is prepared with different elements and seasoned with herbs and spices. Curry is basically a south Asian cuisine speciality. Indian curry, Thai curry, Malaysian curry are the few most popular curry varieties all over the world.

Curries are mainly prepared with meat, fish, eggs, vegetables etc. Curry can be prepared dry, semi dry and gravy by adjusting the quantity of liquid.

Yes, of course. Now a day’s different ranges of curry powders are easily available in stores and supermarket. But the combination of individual spices works far better than market bought curry powder. I will highly recommend you follow the recipe to get the perfect flavour of the curry.

This coconut chicken curry easy can be prepared boneless or in bone chicken pieces. In both ways the curry tastes superb.

For the boneless curry recipe, breast fillet or thigh fillet works best. For the bone in preparation, you can use chicken leg pieces or medium pieces of a whole chicken.

• Always use tomato puree or tomato paste to make the gravy smooth and thick.
• Always use finely chopped onion instead of sliced onions for better texture of the curry.
• Use both oil and butter to cook the curry. The buttery touch makes the gravy creamier.

Yes of course. You can add carrots, peas, baby corns or sweet corns to make the dish more nutritious. You can even add potatoes, cauliflower or butternut squash to the dish.

After preparing the creamy coconut chicken curry, you can store it in a glass container or ceramic container with lid and refrigerate it up to 5 days. Just take out the portion that you would need and heat them before eating.

After preparing the coconut chicken curry recipe, allow it to cool down completely. Then transfer the curry into an airtight container and close the lid properly. Then you can freeze the curry into the freezer for 2 months. Just heat the chicken curry before use.

You can heat the coconut chicken curry either on stove top or in microwave. Even you can heat the frozen coconut chicken curry in oven.

For stove top, put the flame in medium and heat the curry as much required.

In microwave heat the curry for 2 minutes increment. Stir it nicely in every increment.

To prepare the creamy coconut chicken curry, first wash and clean the chicken thighs and cut them into medium pieces. Squeeze out the excess water from the pieces. Marinate the chicken pieces with salt, black pepper powder and lemon juice. Cover it and keep it aside for 30 minutes.

Finely chop onions, ginger-garlic and keep it aside. On the other hand, take a jar of a grinder and add tomato chunks into it. Close the lid and pulse it to a smooth paste. Keep it aside.

Now to prepare the coconut chicken curry easy, put a pan on flame and allow it to become completely dry. Then add butter and oil into the pan. Once the butter melts and started bubbling, add chopped onions into the pan and cook it in medium flame for 10-12 minutes until it become soft and translucent.

Then add finely chopped ginger-garlic into the pan and cook it in medium flame for another 2-3 minutes until the onion become slightly brown in colour.

Add the fresh tomato paste into the pan and cook it in medium flame for another 4-5 minutes until the edges get separated. Stir frequently.

Then add salt, turmeric powder and red chilli powder, one by one into the pan and mix it well. Cook the masala in low flame for a minute. Stir in between.

Add cumin powder, coriander powder, garam masala powder into the pan and give a nice mix. Cook it in low flame for couple of minutes so that the raw smell of the spices disappear. Stir in between or else the masala may stick to the bottom.

Then add the marinated chicken pieces into the pan and mix it evenly with the masala. Cover the pan and cook it in medium low flame for 10-15 minutes until the chicken releases moisture.

Add water into the pan and give a nice stir. Cover the pan and put the flame in high for 5-6 minutes. Then put the flame in low and cook until the chicken gets tender.

Add coconut milk and give a nice mix. Cover the pan and cook it in low flame for further 5-6 minutes so that the chicken pieces can absorb the flavour of the coconut milk.

Add little bit of sugar for mild sweetness of the curry and mix it. Check the salt and adjust accordingly. Then switch off the flame and put the pan down.

Many chicken curry recipes have already been shared in my previous posts. You can check few of them like

Butter chicken masala
Karahi Chicken
Chicken Do pyaza
Chettinad chicken
Homestyle chicken curry
Palak chicken

..And Many more…

1 cup = 250ml

• 600 grams Chicken thigh or breast fillet, skin off medium pieces
• 1 teaspoon Salt
• ½ teaspoon black Pepper
• 2 tablespoons Lemon juice

• 400ml Coconut milk
• 2 medium Onions, finely chopped
• 1½ inches Ginger, finely chopped
• 4-5 large cloves of Garlic, finely chopped
• 2 Tomatoes for paste
• 1 teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Garam Masala powder
• ½ tablespoon Sugar
• Salt to taste
• ½ cup Water
• 1½ tablespoons Butter
• 1 tablespoon Oil

1. First wash and clean 600 grams chicken thighs and cut them into medium pieces. Squeeze out the excess water from the pieces. Take the chicken pieces into a large mixing bowl.
2. Add 1 teaspoon salt, ½ teaspoon black pepper powder and 2 tablespoons lemon juice into the mixing bowl and mix it evenly with the chicken.
3. Cover the bowl either with a plate or with cling film and marinate the chicken pieces for 30 minutes.
4. Finely chop onions, ginger-garlic and keep it aside.
5. On the other hand, take a jar of a grinder and add tomato chunks into it. Close the lid and pulse it to a smooth paste. Keep it aside.
6. Now put a pan on flame and allow it to become completely dry. Then add 1½ tablespoons butter and 1 tablespoons oil into the pan.
7. Once the butter melts and started bubbling, add chopped onions into the pan and cook it in medium flame for 10-12 minutes until it become soft and translucent.
8. Add finely chopped ginger, garlic into the pan and cook it in medium flame for another 2-3 minutes until the onions become slightly brown in colour.
9. Add the fresh tomato paste (step 5) into the pan and cook it in medium flame for another 4-5 minutes until the edges get separated. Stir frequently.
10. Add salt, 1 teaspoon turmeric powder and 1 teaspoon red chilli powder, one by one into the pan and mix it well. Cook the masala in low flame for a minute. Stir in between.
11. Add 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala powder into the pan and give a nice mix. Cook it in low flame for couple of minutes so the raw smell of spices disappears. Stir in between or else the masala may stick to the bottom.
12. Add the marinated chicken pieces (step 3) into the pan and mix it evenly with the masala.
13. Cover the pan and cook it in medium low flame for 10-15 minutes until the chicken releases moisture.
14. Add ½ cup water into the pan and give a nice stir.
15. Cover the pan and put the flame in high for 5 minutes. Then put the flame in low and cook until the chicken gets tender. Stir in between if required.
16. Add 400ml coconut milk into the pan and give a nice mix. Cover the pan and cook it in low flame for further 5-6 minutes so that the chicken pieces can absorb the flavour of the coconut milk.
17. Add ½ tablespoon sugar and mix it. Check the salt and adjust accordingly.
18. Switch off the flame and put the pan down.

Transfer the creamy coconut chicken curry into a serving bowl. Serve hot or warm to enjoy its best taste. Pair up the succulent dish with rice or flat bread and enjoy the healthy and cosy meal.

Creamy coconut chicken curry | Coconut chicken curry Indian | Coconut chicken curry easy

Serves: 6 Prep Time: 10 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: NA calories NA fat

Rating: 3.4/5

( 7 voted )

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Ingredients

1 cup = 250ml

To marinate chicken

• 600 grams Chicken thigh or breast fillet, skin off medium pieces
• 1 teaspoon Salt
• ½ teaspoon black Pepper
• 2 tablespoons Lemon juice

Other ingredients for coconut chicken curry

• 400ml Coconut milk
• 2 medium Onions, finely chopped
• 1½ inches Ginger, finely chopped
• 4-5 large cloves of Garlic, finely chopped
• 2 Tomatoes for paste
• 1 teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Garam Masala powder
• ½ tablespoon Sugar
• Salt to taste
• ½ cup Water
• 1½ tablespoons Butter
• 1 tablespoon Oil

Instructions

1. First wash and clean 600 grams chicken thighs and cut them into medium pieces. Squeeze out the excess water from the pieces. Take the chicken pieces into a large mixing bowl.
2. Add 1 teaspoon salt, ½ teaspoon black pepper powder and 2 tablespoons lemon juice into the mixing bowl and mix it evenly with the chicken.
3. Cover the bowl either with a plate or with cling film and marinate the chicken pieces for 30 minutes.
4. Finely chop onions, ginger-garlic and keep it aside.
5. On the other hand, take a jar of a grinder and add tomato chunks into it. Close the lid and pulse it to a smooth paste. Keep it aside.
6. Now put a pan on flame and allow it to become completely dry. Then add 1½ tablespoons butter and 1 tablespoons oil into the pan.
7. Once the butter melts and started bubbling, add chopped onions into the pan and cook it in medium flame for 10-12 minutes until it become soft and translucent.
8. Add finely chopped ginger, garlic into the pan and cook it in medium flame for another 2-3 minutes until the onions become slightly brown in colour.
9. Add the fresh tomato paste (step 5) into the pan and cook it in medium flame for another 4-5 minutes until the edges get separated. Stir frequently.
10. Add salt, 1 teaspoon turmeric powder and 1 teaspoon red chilli powder, one by one into the pan and mix it well. Cook the masala in low flame for a minute. Stir in between.
11. Add 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala powder into the pan and give a nice mix. Cook it in low flame for couple of minutes so the raw smell of spices disappears. Stir in between or else the masala may stick to the bottom.
12. Add the marinated chicken pieces (step 3) into the pan and mix it evenly with the masala.
13. Cover the pan and cook it in medium low flame for 10-15 minutes until the chicken releases moisture.
14. Add ½ cup water into the pan and give a nice stir.
15. Cover the pan and put the flame in high for 5 minutes. Then put the flame in low and cook until the chicken gets tender. Stir in between if required.
16. Add 400ml coconut milk into the pan and give a nice mix. Cover the pan and cook it in low flame for further 5-6 minutes so that the chicken pieces can absorb the flavour of the coconut milk.
17. Add ½ tablespoon sugar and mix it. Check the salt and adjust accordingly.
18. Switch off the flame and put the pan down.

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