This is the best coconut and chicken curry that you'll ever make. Personally, I love curries because they are quick, full of flavor and tastes just as good the following days. This curry is also incredible because it uses basic ingredients,similar to my mom's chicken curry and chicken curry with potatoes, that you most likely have in your kitchen right now.
It's so healthy because it's made from scratch and also very quick to make (thanks to the instant pot), you have control over the ingredients in this curry and the most important part is that this curry is mild, therefore perfect for kids (even picky eaters). Your family will love this recipe!
Before you start making this coconut chicken curry make sure you have all the ingredients prepped and on hand. Dice your onions and cut your chicken thighs into pieces. Keep the spices ready. Now let's start making this delicious curry.
Hi Sharon - In india, typically there is nothing called as curry powder, it is basically a mixture of basic spices such as turmeric, coriander, cumin and red chili powder. So that is what I have used in this recipe. Hoe you give it a try!
I have made this many times since finding it a few years ago. My husband loves it and requests it often. Since my coconut milk comes in 14oz can, I add the entire 14 oz, to avoid having to store the remainder (~1/3 cup) which does not hurt the curry in any way. Fantastic flavor and a nice balance of the spices.
Well, I've learned something new today. I turns out the uk and the us has very different ideas about what tomato puree is ? Over here tomato puree is a very highly concentrated paste of tomatoes... I have a very tomatoey curry here. I should have trusted my judgement and googled it. Nevermind I have added some desiccated coconut (didn't know what else to do) and it tastes ok. I do believe if I used passata, or even blended fresh tomatoes as suggested it would've been a lovely curry.I'll be back with a rating when I've done it properly next time ??
I used my Instant Pot for the first time last night & made this curry. I did the water test first as you recommended. I doubled all the ingredients. It was excellent & so flavorful, we couldn't stop eating! Added some peas at the end, served with rice & garlic naan & dressed greens. Thank you for the great recipe, I'm looking forward to making more of your recipes!
This coconut chicken curry is a quick and easy weeknight win! It's perfect for those evenings when we want something healthy and hearty that doesn't compromise on flavor. It rivals take-out Indian food but it's much lighter, and possibly quicker, too!
This recipe is based on the wildly popular creamy coconut lentil curry. Same flavors, different protein. It's a pretty basic recipe, meaning you can swap the veggies for what you have in the fridge. We don't use curry powder or curry paste, just individual spices. This makes it easy to add more or less of a spice, especially when it comes to heat.
This Indian Coconut Chicken Curry recipe is paleo, Whole30, and gluten-free! It is absolutely bursting with flavor and is so healthy, creamy, and easy to make. It makes an ideal dinner for busy weeknights, because it is ready to eat in just 30 minutes. Learn how to make homemade coconut chicken curry with this quick and simple recipe.
You are going to adore this rich, creamy curry made with chicken, coconut milk, and fresh spinach. It is packed with protein, is dairy-free, and is delightfully easy to make. It is also an ideal weeknight dinner recipe, because it delivers maximum flavor in minimal time.
I recommend serving this nutritious Indian coconut chicken curry with cooked basmati rice or warm naan bread for a balanced, satisfying meal. For a low-carb option, try serving it with cauliflower rice.
Absolutely, this curry recipe freezes beautifully. I recommend separating a batch/leftovers into smaller portions in freezer-safe containers and then placing the containers in the freezer. When ready to eat, thaw in the refrigerator or out on the counter for quick dinners during extra-busy weeknights.
Here are a some pantry staples that I suggest using to ensure this coconut chicken curry recipe turns out perfect. All of these ingredients can be ordered online from Thrive Market, which is an online retailer that sells healthy, organic food at wholesale prices. I like to think of it like Amazon (online marketplace) meets Costco (wholesale prices) meets Whole Foods (all wholesome, junk-free foods).
I made this tonight and it was lovely. I only used one chicken breast and kept the remainder of the recipe as stated. It worked. I added the bottom half of asparagus finely chopped (saved the top half for breakfast eggs!), one bok choy thinly sliced, and some fresh greens from the garden. I added chilli flakes and a little extra curry powder. Well worth trying this one ?
Confused, I used curry, ginger, onions and garlic first as you put in your notes, simmered in coconut oil. Then in main directions says add lemon juice and curry to chicken and later simmer the garlic, onion etc. Which is it. ? Add curry again to chicken ? Over kill? Can you be a bit clearer on direction .
Hi Lynne, thanks for reaching out about this. First, you marinate the chicken in the lemon juice and curry powder in a bowl, and then you set it aside. Then, you heat the coconut oil in a pan, then add the onion, garlic, and ginger. Once they are softened and aromatic, that is when you add the marinated chicken to the pan and start cooking it. I hope that clears things up a bit for you. ?
What makes this recipe 5 stars for me is to blend the vegetables together after cooked, then add the meat. I also added 1/2 tbsp of tandoori masala seasoning to the curry while cooking, and salted to taste. Highly recommend!
So you might be wondering, how many carbs are in chicken curry? One serving of my keto chicken curry has just 6 net carbs! Pretty great, huh? The full nutrition stats can be found below the recipe card, but here are the highlights, per serving of coconut cream curry:
This is by far the best recipe. Since I hate veggies. I cook the onions and garlic then add them and everything else to a blender and have the perfect creamy sauce to add back to the chicken. Try it. Trust me
Low-carb, easy, and flavorful! We loved this recipe. Needs a bit more salt than recommended. I prefer a lot of sauce, so I almost doubled up on everything besides the chicken. I topped mine with fresh green onion, sliced chilies, and cilantro. I will definitely make this again!
My 14 yr old loves to cook and wanted to try curry chicken. My husband and I eat low carb so we used your recipe and it was delish! So easy with a super depth of flavor. This will definitely go on our menu rotation.
Chicken Coconut Curry is made with Boneless chicken breast sauteed in onion, ginger garlic paste, tomato, spices, and slow-cooked. Adding coconut milk makes the gravy silky smooth, and rich. Slow cooking the chicken ensures the chicken pieces remain Juicy and tender. This recipe is also gluten-free as it does not have diary.
Chicken Curry appears very often on our menu. This Chicken Curry dish is one of my go-to recipes. It is not very spicy. The gravy is creamy and rich, with a subtle flavor from coconut milk.
Slow cooker chicken curry is may time-taking but flavour yielding Indian coconut chicken Curry recipe made in a slow cooker. You can certainly make this on the stovetop. But I will share a few tips to make the best Indian curry in the slow cooker.
Slow cooker recipes are supposed to be the 'Dump & Forget' cooking method. While this method might work for most recipes but for a delicious Indian curry, you should follow an important step. This involves preparing the aromatic base for the curry - cooking the onion, garlic and ginger with oil to make the 'Bhuna'.
Coconut milk - Use full-fat and canned coconut milk, brought to room temperature. Avoid using cold coconut milk. Shake the can so that the contents mix well. If you use homemade coconut milk, reduce the quantity to half.
Preparing the coconut chicken curry remains the same if you make it in a crockpot or skillet on stovetop. You make the bhuna (or aromatic base) in a pan before adding it with rest of the ingredients to the slow cooker.
Add the curry base and the rest of the ingredients - chicken pieces, tomato paste, Kashmiri chilli powder, coconut milk and salt to the slow cooker. Stir it well and set it cook at high for 3 hours or for 5 hours at low.
Splash some water on the curry base and then add tomato paste. Saute it for another minute. Once the Onion tomato curry base is cooked, add chicken pieces to the pan. Cook on high for 5 minutes. Then add coconut milk, chilli powder and salt and cook on low covered for 12-15 minutes more.
I followed this recipe and made a couple modifications and the result was really tasty.1. I used coconut cream instead of milk.2. I added two cinnamon sticks in the slow cooker after everything had been put in there and I thought it really added some nice flavour. I also ate it with naan and quinoa instead of rice.I will definitely make this again.
I like this recipe. Will try it. My other recipe is too time consuming. However, one thing from the other recipe is worth replicating.After cooking onion, spices, etc. let chicken pieces marinate for 20 minutes and then cook the entire mixture in a slow cooker.I have not tried this version yet but will do so this weekend.
I made this last night and the flavor was delicious. The reason I chose your recipe is because I prefer one that cooks the curry powder early on so the flavors can bloom as opposed to adding it later. Your directions were EZ and straight forward. I can't do spicy so left out the chili powder adding only a few drops of hot sauce. I did add a handful of raisins. I cooked it 5 hours on low in the slow cooker and served it over rice with chutney, shredded coconut and peanuts as a garnish. My only minor disappointment was that it was a lot more soupy than I expected. I think that next time I might cut back the amount of coconut milk a bit. Thanks for sharing such a delicious curried chicken recipe. 2b1af7f3a8