Coconut Chicken Curry


Embark on a culinary journey with this Coconut Chicken Curry, a dish that’s as aromatic as it is flavorful. This recipe, perfect for any curry club or gathering, combines tender chicken, rich coconut milk, and a blend of spices to create a comforting and satisfying meal. It’s a versatile dish that’s sure to please any palate, from the curry connoisseur to those new to the world of spices.

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Resting Time: N/A
Total Time: 1 hour
Serving: 4


  1. 1 lb chicken breast, cut into bite-sized pieces
  2. 1 can (14 oz) coconut milk
  3. 1 large onion, finely chopped
  4. 2 cloves garlic, minced
  5. 1 tbsp ginger, grated
  6. 1 tbsp curry powder
  7. 1 tsp ground turmeric
  8. 1/2 tsp cayenne pepper (adjust to taste)
  9. 1 red bell pepper, sliced
  10. 1 cup frozen peas
  11. 2 tbsp olive oil
  12. Salt to taste
  13. Fresh cilantro for garnish
  14. Cooked rice, to serve


  1. Sauté Aromatics:
    • Heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger. Sauté until the onion is translucent.
  2. Cook Chicken:
    • Add chicken pieces to the skillet, seasoning with salt. Cook until the chicken is browned on all sides.
  3. Add Spices and Vegetables:
    • Stir in curry powder, turmeric, and cayenne pepper, coating the chicken evenly. Add the red bell pepper and cook for a few minutes until slightly softened.
  4. Simmer:
    • Pour in coconut milk and bring to a gentle simmer. Cover and let cook for 25-30 minutes, until the chicken is tender and the sauce has thickened. Add frozen peas in the last 5 minutes of cooking.
  5. Serve:
    • Taste and adjust seasoning if necessary. Garnish with fresh cilantro. Serve hot over cooked rice.


  • For a vegetarian version, substitute chicken with chickpeas or tofu.
  • The level of spice can be adjusted by increasing or decreasing the amount of cayenne pepper.
  • This curry pairs well with naan bread or pappadums for a complete meal.

Nutritional Information per Serving (Based on USDA Guidelines):

  • Calories: 480 kcal
  • Protein: 28g
  • Carbohydrates: 18g
  • Fat: 34g
  • Saturated Fat: 24g
  • Cholesterol: 65mg
  • Sodium: 200mg
  • Fiber: 4g
  • Sugars: 5g

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