Sometimes you want something warm and comforting but without a ton of fuss. This coconut chicken curry hits that spot nicely—rich, smooth, and just enough spice to keep it interesting.
The Story Behind This Recipe
I started making this curry on evenings when I felt like something a little special but didn’t want to spend hours in the kitchen. The coconut milk makes the sauce silky and mellow, which balances out the spices without them being overwhelming.
What I really like about this dish is how adaptable it is. I grab whatever chicken parts I have on hand—thighs are my favorite here because they stay tender—and swap out vegetables based on the season. It’s quick to prep too, so even a busy weeknight can have a homemade curry without feeling like a big production.
When I first made this, I was surprised how few ingredients it needed to taste so satisfying. The garlic, ginger, and garam masala build a cozy flavor base, and the tomatoes give just a hint of tang. I usually serve it with plain basmati rice and a quick cucumber salad to cool things down.
My family isn’t huge on heat, so I keep it mild by adding chili powder sparingly, but you can always turn up the spice if you want. Leftovers reheat beautifully too, and the flavors just deepen overnight, making it great for packing lunch the next day.
Cuisine: Indian
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
- 1 lb boneless chicken thighs, cut into bite-size pieces
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 inch piece of ginger, grated
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 1/2 tsp chili powder (optional)
- 1 cup canned crushed tomatoes
- 1 cup coconut milk
- Salt to taste
- Fresh cilantro for garnish
- Cooked basmati rice to serve
Instructions
- Step 1. Heat oil in a large pan over medium heat.
- Step 2. Add onion and sauté until soft and translucent, about 5 minutes.
- Step 3. Stir in garlic and ginger, cook for 1 minute until fragrant.
- Step 4. Add garam masala, turmeric, and chili powder and cook for another minute.
- Step 5. Add chicken pieces and cook until they start to brown on all sides, about 5-7 minutes.
- Step 6. Pour in crushed tomatoes, stir well and let simmer for 5 minutes.
- Step 7. Pour in coconut milk, mix, and reduce heat to low. Cover and simmer for 10 minutes until chicken is cooked through and sauce has thickened slightly.
- Step 8. Season with salt to taste.
- Step 9. Garnish with chopped cilantro and serve over basmati rice.
Tips for Success
- Use chicken thighs instead of breasts for juicier, more flavorful results.
- Don’t skip the ginger—it really brightens the curry.
- Simmer gently once the coconut milk is added to avoid curdling.
- If the sauce gets too thick, add a splash of water or broth to loosen it.
- Leftover curry tastes great the next day and even better after refrigeration.
Variations & Substitutions
- Swap chicken for chickpeas or cauliflower for a vegetarian version.
- Add chopped spinach or kale at the end for a boost of greens.
- Use fresh tomatoes instead of canned if in season, just simmer a bit longer to soften.
- Try adding a squeeze of lime juice before serving for some brightness.
- For more heat, include fresh chopped green chilies or extra chili powder.
