Quick and Easy Coconut Chicken Curry
A creamy coconut chicken curry made with chicken thighs, chickpeas, and three spices. Serve it over basmati rice with yogurt and fresh coriander.
By Cookin' KitchenUpdated
- Total: 35 minutes
- Servings: 5 servings
Recipe
Quick and Easy Coconut Chicken Curry
A creamy coconut chicken curry made with chicken thighs, chickpeas, and three spices. Serve it over basmati rice with yogurt and fresh coriander.
Cookin' · https://cookin.club/recipes/quick-and-easy-coconut-chicken-curry
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 minutes
- Servings
- 5
Ingredients
For 5 servings
To serve
Equipment
- Large pot
- Large deep skillet
- Microplane
Instructions
Step 1: Melt the coconut oil in a large pot over medium-high heat, or use a large deep skillet. Add the onion and cook for 2 minutes, until translucent. Add the garlic and ginger and stir constantly for 30 seconds. Scrape the base if they start to stick.
Step 2: Add the curry powder, turmeric, and cumin. Stir for 15 seconds, taking care that the spices do not stick and burn on the base of the pot. If they start to stick, add a splash of water.
Step 3: Add the tomato paste and stir to coat the onion. Add the chicken and stir to coat.
Step 4: Add the chicken stock and stir well. Once it starts bubbling, simmer rapidly for 5 minutes to reduce the liquid, stirring occasionally and adjusting the heat as needed to maintain rapid bubbles.
Step 5: Add the coconut cream, chickpeas, and salt. Stir well and bring back to a simmer. Simmer rapidly for 8 minutes, stirring occasionally. The sauce should be creamy but a little thinner than you might expect.
Step 6: Remove the pot from the stove and leave it to cool for 5 minutes; the sauce will thicken a little more. Serve over basmati rice with a drizzle of yogurt and a sprinkle of fresh coriander. Naan or flatbread can also be served alongside.
Notes
Notes and substitutions
Use full-fat coconut milk instead of coconut cream if needed; the sauce will be thinner. The recipe also describes thickening it with a slurry of 1 tablespoon cornflour mixed with 2 tablespoons water, added as needed at the end.
If using chicken breast instead of thighs, add it with the coconut cream to help prevent overcooking.
For a different version, replace the chickpeas with diced potatoes; add them during the sauce simmer so they cook through.
Refrigerate leftovers for 3–4 days or freeze for up to 3 months. Thaw and reheat.
Nutrition per serving
- Calories
- 479 kcal
- Fat
- 34 g
- Saturated fat
- 30 g
- Carbohydrates
- 21 g
- Sugar
- 3 g
- Fiber
- 6 g
- Protein
- 27 g
- Sodium
- 1,215 mg
- Cholesterol
- 95 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This creamy coconut chicken curry gets its flavor from curry powder, cumin, turmeric, garlic, and ginger. Chickpeas make it hearty, and the sauce is ready to serve over basmati rice with a drizzle of yogurt and fresh coriander.
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