Savory and perfectly spicy sauce with chicken and a hint of sweet coconut, this Coconut Curry Chicken will bring home kids to your table. I am so pleased with the pop of flavor and the round notes of spicy, savory, and slightly sweet—this might become your favorite dish, too!
I’ll be honest. I had not made Indian food in a while. I forgot what I was missing. Surprisingly, every kid, from the 10-year-old neighbor to the 6-year-old boy, was grabbing for seconds! The little kids always have something to say, but not today. Your hard work will be noticed after serving this Coconut Curry Chicken!
How to make Coconut Curry Chicken (with Video)
Step One: Chop veggies and start sides.
Gather all ingredients and prep vegetables and chicken. Dice your chicken breasts into equal-size cubes and place them in a bowl with buttermilk or coconut cream. Leave the bowl covered on the table—you will use it in the last step.
Chop your side veggies and place on a baking sheet with oil, salt, and pepper (if desired). Cook for 25 minutes at 400 degrees (while making the curry in a large saucepan).
Also, start cooking your rice so it is finished at the same time as the curry. See the post on how to make the best rice using a medium pot with a good lid.
Step two: Saute veggies.
Add oil to a large saucepan over medium heat and warm the oil and pan. Add the sliced onions, diced jalapenos, and ginger to the warm pan. Let them cook down for about 5 minutes, then add the garlic.
Cook’s note: Garlic is always added in the middle or near the beginning of the recipe. Sauteing it with the vegetables allows it to burn in the oil.
Step three: “Bloom” the spices.
Once the veggies are cooked, add the spices: tomato bullion, chili powder, curry, turmeric, and paprika. Turn the heat to low as the veggies turn to a paste. If the pan starts to dry, add your tomatoes —as you will see in the next step.
Step four: Add tomatoes.
Add grape tomatoes and all of the canned diced tomatoes. Stir well and until warm.
Step five: Add chicken. Cover and cook.
Drain the buttermilk (or coconut milk, if substituted) out of the chicken and add it to the pan. Stir well on low heat and cover for 7-10 minutes. Don’t open the top until the 5-7 minute mark. Your chicken should be fork-tender in a luscious yellow/red sauce. Add 1/4th cup coconut cream to the curry mix and stir well. Now, taste and see if you need more salt or pepper… You’re done!
Step Six: Assemble sides & Enjoy!
Add butter and salt to your rice and fluff; flip the roasting vegetables, and prepare your plates. It’s time to assemble!
Place your rice in the bottom of a large bowl. Add your curry sauce, a crusty naan, and roasted veggies.
(Printable) Coconut Curry Chicken Recipe card
Coconut Curry Chicken
Warm and savory with notes of creamy coconut in a spicy tomato sauce.
8
servings20
minutes25
minutesIngredients
3 large 3 chicken breasts; sub thighs
1 cup 1 buttermilk; sub coconut milk
1 tbsp 1 oil
1 large 1 yellow onion
2 large 2 jalapenos, diced and without seeds
1 cup 1 grape tomatoes (optional); sub canned diced tomatoes
4 inches 4 ginger
2 cloves 2 garlic
1 tbsp 1 tomato bullion
2 tbsp 2 curry powder
1 tbsp 1 ancho chili powder; sub chili powder
1 tbsp 1 paprika
1 tsp 1 turmeric
1 can 1 diced tomatoes
1 can 1 canned coconut cream (divided); sub heavy cream
basmati rice, toasted naans, roasted broccolini, and petite potatoes
Directions
- Gather all ingredients and prep vegetables and chicken. Dice your chicken breasts into same-size cubes and place in a bowl with buttermilk or coconut cream. Leave it on the table while finishing the recipe. Chop your side veggies and place on a baking sheet with oil, salt, and pepper (if desired). Cook for 25 minutes at 400 degrees (while you are making the curry.
Also, start your rice so it is finished cooking at the same time as the curry. See the post on how to make the best rice using a medium pot with a good lid. - Once the veggies are cooked, add the spices: tomato bullion, chili powder, curry, turmeric, and paprika. Turn the heat to low as the veggies turn to a paste. If the pan starts to dry, add your tomatoes —as you will see in the next step.
- Add oil to a large saucepan over medium heat and warm the oil and pan. Add the sliced onions, diced jalapenos, and ginger. Let them cook down for about 5 minutes, then add the garlic.
- Add grape tomatoes and all of the canned diced tomatoes. Stir well and until warm.
- Drain the buttermilk out of the chicken and add it to the pan. Stir well on low heat and cover for 7-10 minutes. Don’t open the top until the 5-7 minute mark. Your chicken should be fork-tender in a luscious yellow/red sauce. Add 1/4th cup coconut cream to the curry mix and stir well. Now, taste and see if you need more salt or pepper… You’re done!
- Add butter and salt to your rice and fluff; flip the roasting vegetables, and prepare your plates. It’s time to assemble!
Place your rice in the bottom of a large bowl. Add your curry sauce, a crusty naan, and roasted veggies.
Recipe Video
Notes
- To save for later! Keep it in an air-tight container and reheat it on the stovetop, if possible—suitable for up tot 2 days.