Main dishes
Creamy chicken curry with coconut milk
Chicken curry with coconut milk, garlic and ginger, ready in 45 minutes. A gently simmered sauce with clear instructions for cooking the chicken safely.
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Indian-inspired
Ingredients
For the curry
To serve
For the curry
Method
Prepare the ingredients
Pat the chicken dry with kitchen paper and cut into 2.5 cm pieces. Chop the onion and garlic and grate the ginger. Shake or stir the coconut milk to combine its thick and liquid parts. Keep raw chicken separate from the other ingredients.
Brown the chicken in batches
Heat half the oil in a deep sauté pan over medium-high heat. Add the chicken in two batches and brown for 3–4 minutes per batch, turning to colour the outside. Transfer to a plate; the chicken will not yet be fully cooked.
Soften the aromatics
Reduce the heat to medium and add the remaining oil and onion. Cook for 6 minutes, stirring, until softened. Add the garlic and ginger and cook for 1 minute. If the pan starts sticking, add a tablespoon of the measured water.
Briefly toast the curry powder
Lower the heat, add the curry powder and stir into the onion for 30 seconds. It should become fragrant without darkening or burning. Have the coconut milk ready to stop the spices toasting as soon as needed.
Simmer the chicken in the sauce
Pour in the coconut milk and remaining water. Return the chicken and its juices, add salt and pepper and simmer gently for 10–12 minutes, stirring. Use a thermometer to check that the centres of the thickest pieces reach 74°C/165°F; cook longer if needed.
Adjust and serve
If the sauce is too thin, simmer uncovered for another 2–3 minutes while watching the chicken. If thick, add a little hot water. Check the salt, turn off the heat and divide into four portions with cilantro. Rice can be served alongside but is excluded from the recipe and nutrition.
The step photos are illustrative.
Notes
Sauce and spices
Use canned coconut milk rather than a diluted coconut drink, and stir before measuring. For a hotter curry blend, start with 10 g and adjust to taste.
Variations and allergens
Boneless chicken thighs can be used, but timing depends on size; they must also reach 74°C/165°F. Check curry blends for allergens such as mustard. Serving rice changes the nutrition.
Storage and safe cooking
Refrigerate leftovers in shallow containers within 2 hours and eat within 3 days. Reheat to 74°C/165°F. Do not wash raw chicken; clean hands, boards and utensils after handling it. Safe cooking.
Nutrition facts
1/4 of the recipe
- Protein
- 37 g
- Carbohydrates
- 9.9 g
- Fat
- 30.9 g
Estimate per serving with all the sauce and cilantro, without rice. For calculation, 400 ml coconut milk is approximated as 400 g; brands and curry blends change the values.
Reference source: USDA FoodData Central, SR Legacy generic raw foods, 2018; rounded estimate
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
This home-style chicken curry is inspired by Indian flavours and uses a mild powdered spice blend and canned coconut milk. Browning the chicken in batches adds flavour without crowding the pan, then cooking finishes in the sauce. Soften the onion before adding the spices and toast them only briefly to prevent bitterness. Once the coconut milk is added, maintain a gentle simmer and use a thermometer to check the chicken. The heat level will vary with your curry powder; choose a mild blend for the base recipe.
Frequently asked questions
Can I use curry paste instead?
Curry paste has different ingredients and salt levels. Follow the manufacturer’s dosage and adjust the flavour rather than substituting the same amount automatically.
How do I keep the chicken tender?
Cut even pieces, brown briefly and finish at a gentle simmer. Check for 74°C/165°F at the centre and avoid prolonged cooking after that.
Can I make it ahead?
Yes. Cool promptly, refrigerate covered and reheat gently while stirring until it reaches 74°C/165°F. Add water if the sauce has thickened.
