Coconut Chicken Curry

Ingredients

• 500 g (about 4 breasts)chicken breasts, cut into small cubes
• 1½ tbsptandoori paste
• 2 tbspchopped coriander
• 2 tbsplight olive oil
• 1 tspghee
• 2 tspginger and garlic paste
• 2green chillies, roughly chopped
• 1 largeonion, roughly chopped
• 50 g (3 tbsp)tomato paste
• ½ tspsugar
• 225 g (1½ cups)sugar snap peas
• 240 ml (1 cup)coconut cream
• to tastesalt

Instructions

1. 1

   Marinate chicken

   Coat the chicken with the tandoori paste and coriander, season with salt, then cover and refrigerate for 30 minutes.

2. 2

   Blend aromatics

   Put the onion, chillies and ginger and garlic paste in a blender and blend to a smooth paste. A stick blender can also be used.

3. 3

   Cook the paste

   Heat 1 tsp ghee in a pan, add the onion mixture and cook for 2 minutes.

4. 4

   Thicken the sauce

   Stir in the tomato paste and coconut cream. Cook for 10 minutes, until the sauce thickens, then add the sugar and season with salt.

5. 5

   Add the peas

   During the final 4 minutes of cooking the sauce, add the sugar snap peas.

6. 6

   Sear the chicken

   Meanwhile, heat 2 tbsp light olive oil in a large pan. Flash-fry the chicken for 1 minute on each side; it need not be fully cooked yet, as it will finish cooking in the sauce.

7. 7

   Finish the curry

   When the sugar snap peas are tender but still crunchy, add the chicken to the sauce and heat through for 1 minute, then turn off the heat.

8. 8

   Serve hot

   Serve the curry hot with naan bread or basmati rice.

What is coconut chicken curry?

Curry is a broad family of spiced dishes, with many regional styles across India and beyond. This version brings together tandoori paste, aromatics and coconut cream for a rich, gently spiced sauce.

The chicken is marinated before being quickly seared, while sugar snap peas add a fresh, crunchy contrast. Serve it with naan or basmati rice to catch the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 30g protein, 11g carbs, 29g fat.

Chicken supplies most of the protein, while the peas, onion, tomato paste and sugar contribute carbohydrates. Coconut cream, olive oil and ghee provide much of the fat. Serve with a generous portion of vegetables and choose a moderate serving of rice or naan to balance the plate.

The marinade and aromatics

Tandoori paste: coating the chicken ahead gives it time to take on the paste’s spice and seasoning. The 30-minute rest is useful, but keep the chicken covered and chilled.

Onion and chilli: blending these with ginger and garlic creates a smooth base that cooks into the sauce. For a milder curry, remove the chilli seeds before blending.

Building the coconut sauce

Ghee: warm it before adding the blended onion mixture, then cook that mixture for 2 minutes to soften its raw edge.

Coconut cream: simmer it with the tomato paste for 10 minutes, until the sauce has thickened. Stir as needed so the sauce cooks evenly, and season with salt after adding the sugar.

Getting the chicken right

Quick sear: fry the chicken for 1 minute on each side in a separate pan. It may still be undercooked at this point; the final minute in the sauce is part of the cooking process.

Safe finish: check that the largest piece is cooked through before serving. Cut pieces to a similar size so they finish at the same time.

Keeping the peas crisp

Late addition: add the sugar snap peas during the last 4 minutes of cooking the sauce. They should be tender but retain a distinct crunch.

Timing matters: if you prefer softer peas, cook them a little longer, but avoid leaving them in the sauce while it simmers for the full 10 minutes.

What to serve alongside

Rice: basmati is a mild, fluffy choice that works well with the creamy sauce. Spoon the curry over it or serve the rice alongside.

Naan: warm naan makes it easy to scoop up the sauce. For a more rounded plate, add a simple salad or another vegetable dish.

Recipe notes & tips

• Cut the chicken into evenly sized cubes so it cooks at a similar rate.
• Keep the marinating chicken covered in the fridge for the full 30 minutes.
• Blend the onion mixture until smooth for a more even-textured sauce.
• Use a large pan for the chicken so the pieces can sear rather than crowd together.
• Taste the sauce for salt after it has simmered, as tandoori paste can already be salty.

Variations

• Milder curry: use one chilli or remove the seeds before blending.
• More vegetables: add sliced peppers with the sugar snap peas.
• Fresh ginger and garlic: use finely grated ginger and crushed garlic in place of the paste.
• Coriander finish: scatter extra chopped coriander over the curry just before serving.
• Rice bowl: serve over basmati rice with naan on the side.

Common mistakes to avoid

• Skipping the marinade: give the chicken 30 minutes with the tandoori paste and coriander for flavour.
• Overcooking the peas: add them during the final 4 minutes so they keep some crunch.
• Crowding the chicken pan: sear in batches if needed so the pieces brown instead of steaming.
• Expecting the chicken to finish in the searing pan: it is meant to cook through in the sauce.
• Rushing the sauce: simmer the tomato paste and coconut cream for 10 minutes so it thickens.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until piping hot throughout, stirring carefully so the chicken heats evenly; the peas may soften.

Frequently asked questions