This Quick Coconut Chicken Curry recipe is comforting and flavourful, perfect for cosy family dinners any night of the week. Tender chicken pieces are simmered in a rich, coconut-based curry sauce, before being topped with yoghurt and mango chutney. It is freezer-friendly and is delicious served with basmati rice and naan bread.
1 tbsp freshly chopped coriander (cilantro), to garnish (optional)
Store-bought crispy fried shallots
Categories
chicken
Curry
mains
quick and easy
Cuisine
Asian
Indian
Steps
Cook the chicken – Heat the olive oil in a large, deep, heavy-based frying pan (see note 3) over medium heat. Add the onion, garlic and ginger to the pan and cook for 2–3 minutes until softened.
Add the chicken and cook for 3–4 minutes, stirring occasionally, until the chicken is browned on all sides.
Build the sauce – Add the curry powder, turmeric, cumin and salt. Cook, stirring, for 30 seconds.
Stir in the tomato paste, followed by the chicken stock, coconut milk and sugar. You might see the coconut milk separate, but that’s what we want (see note 4).
Simmer – Bring the mixture to a gentle simmer. Cook, uncovered, stirring occasionally, for 10–12 minutes, or until the chicken is cooked through and the sauce has thickened.
Serve – Add the coriander and stir it through (if using). Serve the curry heaped on basmati rice with a side of naan bread. Dollop some yoghurt and mango chutney on top. Sprinkle with extra coriander (if using) and crispy fried shallots. Serve immediately.
Nutitrion
Serving Size: 1 serving
Calories: 539 kcal
Carbohydrates: 18 g
Protein: 30 g
Fat: 40 g
Saturated Fat: 24 g
Trans Fat: 0.02 g
Cholesterol: 121 mg
Sodium: 603 mg
Sugar: 8 g
Unsaturated Fat: 13 g
Reviews
Liz on 2026-04-29 (5 stars): For 30ish years I've avoided curry because I'm extremely spice intolerant and I had it in my head that all curry would be spicy. My life changed about 3 months ago when I tried coconut chicken curry for the first time while on vacation. Our resort was nice enough to make me a special "spicy free" version and my mind was blown. I was instantly upset that I never tried it before and as soon as I got home I had to make some of my own. This recipe was incredibly easy and even more incredibly delicious. Admittedly I also very rarely eat leftovers but I couldn't wait to have this for lunch the next day. It's going to be on my weekly rotation for a very long time.
Emma on 2026-04-27 (5 stars): Absolute winner this recipe! The kids also love it. This will be on repeat in our house from now on. Best wishes from the Netherlands
Vanessa on 2026-04-21 (5 stars): Has been added to our family favourites list! I use stock powder so might reduce the liquid a bit as it still wasn't coming together despite using my big cast iron pan. My 6 year old picky eater loves it, as does the rest of the family!
Cara on 2026-04-20 (5 stars): I love this recipe. I add baby potatoes cut up, carrots in big chunks and baby spinach for extra vegs. I also use coconut milk but in powdered form and reconstituted with warm water. Use chicken tenderloins and double batch always ! Last minute I add a little shredded coconut for texture. One of my favourite recipes and never any leftovers ! Thanks !
Tina W on 2026-04-19 (5 stars): A super easy and absolutely delicious curry recipe. I have made this 3 times now and I find there is far too much liquid in it - if I aimed for long enough to reduce it down the chicken would disintegrate. I add dried lentils to absorb some of the excess moisture, but still end up thickening the sauce with cornflour. This time I even omitted all the stock, and the same happened. I use half and half of milk and medium curry powder, which suits my family well.
