Chicken curry with coconut milk

Ingredients

• 100 gonion
• 2 clovesgarlic
• 15 ml (1 tablespoon)grated ginger
• 10 gbutter
• 5 ml (1 teaspoon)salt
• 15 ml (1 tablespoon)curry powder
• 400 gchicken thighs (or chicken breast)
• to tasteground black pepper
• 200 gtinned tomatoes
• 200 mlcoconut milk
• 15 ml (1 tablespoon)coriander leaves

Instructions

1. 1

   Chop the aromatics

   Chop the onion, garlic and ginger.

2. 2

   Soften the aromatics

   Melt the butter in a frying pan and fry the chopped onion, garlic and ginger.

3. 3

   Add the curry

   Stir in the curry powder.

4. 4

   Cook the chicken

   Add the chicken and cook it.

5. 5

   Add the tomatoes

   Add the tinned tomatoes and mix well.

6. 6

   Simmer with coconut

   Stir in the coconut milk and cook for 15 minutes.

7. 7

   Finish and serve

   Scatter over the chopped coriander and serve.

What is chicken curry?

Chicken curry is a broad family of dishes found across South Asia, with many regional approaches to spices, sauces and cooking. This version pairs curry powder with tomato and coconut milk for a rounded, gently spiced sauce.

The method builds flavour in stages: first soften the onion, garlic and ginger, then add the curry powder before the chicken and liquids. That simple sequence helps the spices mingle with the base of the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 0g protein, 0g carbs, 0g fat.

The chicken supplies most of the protein, while the coconut milk and butter contribute much of the fat. The tomatoes, onion and any rice or flatbread served alongside provide carbohydrates; pair the curry with a generous portion of vegetables for a more balanced plate.

Build the aromatic base

Onion: chop it fairly finely so it softens readily in the butter and becomes part of the sauce.

Garlic and ginger: chop the garlic and use grated ginger for an even distribution through the curry. Keep the pan at a moderate heat while frying so the aromatics do not catch.

Make the curry powder fragrant

Curry powder: stir it into the softened aromatics before adding the chicken. Brief contact with the hot butter helps release its aroma, but keep it moving to avoid scorching.

Salt and pepper: the salt goes into the ingredient mix, while the black pepper is added to taste. Tinned tomatoes can vary in seasoning, so taste the finished sauce before serving if you want to adjust it.

Choose and cook the chicken

Thighs: chicken thighs are a forgiving choice for simmering and tend to stay tender in the sauce. Cut the pieces evenly so they cook at a similar rate.

Breast: chicken breast is an alternative listed for this recipe. It can cook more quickly, so check that the pieces are cooked through without leaving them simmering longer than needed.

Balance the tomato and coconut

Tomatoes: mix them in thoroughly after adding the chicken to spread their acidity and juices through the pan.

Coconut milk: stir it in after the tomatoes, then simmer the curry for 15 minutes. Keep the heat gentle enough for a steady simmer rather than a vigorous boil.

Check the sauce and serve

Doneness: the chicken should be cooked through, and the sauce should look cohesive after its simmer. If the pieces are not ready, continue cooking and check again rather than relying on colour alone.

To serve: finish with chopped coriander leaves. Rice or flatbreads make a practical accompaniment for the coconut and tomato sauce.

Recipe notes & tips

• Chop the onion, garlic and ginger before heating the pan so they can be added together.
• Stir the curry powder into the butter and aromatics before adding the chicken.
• Cut the chicken into evenly sized pieces to help it cook consistently.
• Keep the curry at a gentle simmer during its 15-minute cooking time.
• Chop the coriander just before serving for a fresh finish.

Variations

• Use chicken breast: swap it for the thighs as suggested, and check it regularly as it cooks.
• Adjust the spice: use less curry powder for a milder sauce or more for a stronger curry flavour.
• Add vegetables: stir in chopped vegetables that can cook through during the simmer.
• Serve with rice: spoon the curry over rice to catch the coconut and tomato sauce.
• Use flatbreads: serve them alongside for scooping up the sauce.

Common mistakes to avoid

• Scorching the aromatics: use moderate heat and stir them as they fry in the butter.
• Burning the curry powder: stir it in briefly before adding the chicken and other ingredients.
• Uneven chicken pieces: cut them to a similar size so they cook at a comparable pace.
• Boiling the sauce hard: keep it at a gentle simmer while the chicken cooks.
• Skipping the doneness check: make sure the chicken is cooked through before serving.

How to store

Cool leftovers promptly, cover and refrigerate for up to 2 days. Reheat in a pan over a low heat until steaming hot throughout, stirring occasionally; add a small splash of water if the sauce has thickened.

Frequently asked questions