Chicken Curry with Coconut Milk
This Chicken Curry with Coconut Milk is less Thai and more South Asian in that the spices and method are similar to a Pakistani and North Indian Chicken Curry. There’s no curry paste, just an onion-tomato base and a handful of spices. Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week! But, the bit of browning the onions and scouring the spice cabinet will be worth it because this curry is deeply flavorful and spicy (not Thai-hot spicy but the more muted, South Asian-style spicy) while still being light and bright. The coconut milk and yogurt add a layer of creaminess, giving it an almost korma-like vibe.
Ingredient Notes
Refined coconut oil – For its flavor, aroma, and ability to withstand a higher cooking temperature. Substitute with any neutral flavored oil such as grapeseed oil or avocado oil. Spices – A few whole spices & the rest are commonly used ground spices such as coriander and cumin. Omit any you don’t have on hand. Onion, garlic, and ginger – The mirepoix of South Asian curries. Fresh is best but you can substitute garlic or ginger paste. Green chili pepper – I use Serrano or Thai/bird’s eye green chili peppers. Adds subtle heat and aroma. Red or green bell pepper – Optional. Try peas, snow peas, carrots, or whatever vegetables you have on hand. Boneless chicken – Because the chicken needs to simmer with the potatoes, it helps to use chicken thighs, which can simmer for longer without drying out. Chicken breast will also be fine. Just be sure to cut the potatoes in small cubes! Unsweetened full-fat coconut milk – For essential creamy, coconutty flavor. Yogurt – Adds dimension and a gentle tang but not 100% necessary. I’ve heard from many who’ve skipped to make it dairy-free and still loved it. Cilantro (coriander leaves) – Gotta love an herbaceous finish. Lime or lemon – Optional. Lately I’ve loved a squeeze of lemon or lime to brighten it the curry.
How to Make Chicken Curry with Coconut Milk
Variations
This recipe can take well to many adaptations (just read the comments!).
To thicken – Either use less coconut milk (~1 cup), cook partially covered, or sauté down the coconut milk at the end. Extra spicy – My favorite memory of this dish is from before my kids would dictate the spice-level of my recipes. I loved it with a full teaspoon of chili flakes. For stronger tomato flavor – Use a bit of tomato paste or tomato sauce along with the tomato. Add body – Use a variety of veggies or even chickpeas!
Leftover idea: Use leftover curry as the liquid to cook rice for a gently spiced coconut flavored pulao (rice).
More Chicken Curry Recipes You’ll Love
Baked Tandoori Chicken Curry Authentic Chicken Curry (Chicken Salan) Authentic Chicken Korma Butter Chicken 20-Minute Coconut Lime Chicken Curry
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