curried coconut chicken recipe

Written ByJenny Smyth Posted on
curried coconut chicken recipe
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The Best curried coconut chicken recipe

I’ve been making curried coconut chicken for years, and it’s always a hit with my family. The dish originated in India, where it’s known as ‘murgh makhani.’

The rich, creamy sauce is made with coconut milk, which adds a velvety texture and a subtle tropical flavor. I love serving this recipe at family gatherings, as it’s easy to make in large quantities and can be adapted to suit various tastes.

The key to this recipe is using high-quality spices, such as fresh ginger and turmeric, which give the dish its distinctive flavor. In addition to its delicious taste, this recipe is also relatively healthy, as it’s low in calories and rich in fiber and protein.

I often serve this recipe with steamed vegetables or a side of rice or naan bread.

Curried Coconut Chicken

Curried Coconut Chicken

4.5 from 1988 votes

A creamy and flavorful curried coconut chicken recipe that combines tender chicken with aromatic spices and coconut milk. This dish is perfect for a comforting and satisfying meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
1 tbsp vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp grated ginger
1-2 green chilies, finely chopped

For the Curry

1 can (14 oz) coconut milk
1 cup chicken broth
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp garam masala
1 tsp salt
1 tbsp lemon juice
1 tbsp cornstarch mixed with 2 tbsp water

For Garnishing

Fresh cilantro leaves
Sliced green onions

👨‍🍳Directions

1In a large skillet, heat the vegetable oil over medium heat.
2Add the chopped onion, garlic, ginger, and green chilies.
3Sauté until the onions are translucent and the mixture is fragrant.
4This should take about 3-4 minutes.
5Add the chicken pieces to the skillet.
6Cook until the chicken is no longer pink on the outside.
7This should take about 5 minutes.
8Stir occasionally to ensure even cooking.
9Stir in the curry powder, cumin, coriander, turmeric, and garam masala.
10Cook for 1 minute, stirring constantly to combine the spices with the chicken and onion mixture.
11Pour in the coconut milk and chicken broth.
12Stir well to combine.
13Bring the mixture to a simmer.
14Reduce the heat to medium-low, cover the skillet, and let it cook for 15-20 minutes.
15Stir occasionally to prevent the chicken from sticking to the bottom.
16Once the chicken is cooked through and the sauce has thickened slightly, stir in the lemon juice and the cornstarch slurry.
17Cook for an additional 2-3 minutes until the sauce has thickened to your desired consistency.
18Taste and adjust the seasoning with salt if needed.
19Garnish with fresh cilantro leaves and sliced green onions before serving.

🔧Equipment

Large skillet with lid
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 12g❤️Cholesterol: 73mg🧂Sodium: 830mg🌾Total Carbs: 12g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 30g

📝Notes

Tips: You can adjust the spiciness by adding more or fewer green chilies. Serve with steamed rice or naan bread for a complete meal.

Watch Video Of How Curried Coconut Chicken Works

This curried coconut chicken recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a quick and easy meal for your family.

It’s also incredibly versatile, as you can serve it with steamed vegetables, rice, or naan bread.

Plus, the health benefits of this dish are numerous: it’s low in calories and rich in fiber and protein.

❓ Frequently Asked Questions About Curried Coconut Chicken

1. What is the origin of curried coconut chicken?

The dish originated in India, where it’s known as ‘murgh makhani.’ It was brought to the West by British colonizers, who adapted it to suit their own tastes.

2. What makes this recipe so special?

The combination of coconut milk, spices, and chicken makes for a rich and creamy sauce that’s unlike anything else.

3. Can I make this recipe without coconut milk?

While coconut milk is a key ingredient in this recipe, you can substitute it with a non-dairy milk alternative if you’re lactose intolerant or prefer a dairy-free diet.

4. How do I store leftover curried coconut chicken?

Store leftover chicken in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

5. Can I reheat leftover curried coconut chicken?

Yes, simply reheat the chicken in the microwave or on the stovetop until warmed through.

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