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!
Prep time: PT15M
Cook time: PT20M
4.98 stars (68 reviews)
Coconut Chicken Curry, easy chicken curry
- 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.
- 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).
- 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).
- Coat chicken - Add tomato paste and stir to coat all the onion, then add the chicken and stir to coat.
- 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!).
- 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.
- 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. :)