Chicken Curry With Coconut Milk

This chicken curry with coconut milk is a pleasantly spicy dish that takes minutes to make! Serve it with some naan or basmati rice for filling and delicious dinner.

If you’ve made our butter chicken, shrimp curry, or lamb vindaloo, you’ll need to try this coconut chicken curry. It’s deceptively easy to make and everyone will enjoy it!

Why this recipe works

• It uses a homemade curry powder. Using the perfect blend of spices is key to the best curry!
• Ready in 10 minutes. Unlike other curry recipes, this one doesn’t require hours upon hours of simmering…and it tastes just as good!
• Low carb and healthy. Per serving, there are just 3 grams of net carbs and uses just healthy and wholesome ingredients.

What I love about this dish is that you can customize it to your preferred spice levels. Curries have a stigma to be overly spicy, but this is far from the truth. It hits the taste buds perfectly with the right amount of spice. 

Ingredients needed

While the list may look a little long, most of the ingredients are for the curry powder which uses pantry staple herbs and spices. For a quick fix, you can use a pre-made mix. Here is what you’ll need:

For the curry powder.

• Ground coriander
• Cumin
• Ginger
• Pepper
• Garlic powder
• Mustard powder
• Salt

For the curry. 

• Olive oil– Any oil can be used. 
• Garlic, onion, and ginger– Key ingredients in any good curry to add flavor to the base. 
• Chicken broth– Choose a good quality broth with no filler ingredients in it. 
• Canned tomatoes– Packed in their own juices with no added sugar or spices. The tomatoes will be blended down to a smooth consistency. 
• Chicken breast– Skinless and boneless fillets. You can also use chicken thighs if you have those on hand. 
• Xanthan gum OR cornstarch– Optional, but thickens the curry.
• Coconut milk– The key ingredient! Opt for full fat coconut milk from a can, NOT from a carton or bottle. 

How to make chicken curry with coconut milk

Start by mixing your curry powder ingredients until combined. Next, add the canned tomatoes into a blender and blend until completely smooth.

Now, add the olive oil into a non-stick pan and place it over medium heat. Once hot, add the garlic, onion, and ginger, along with the curry powder mix, and cook for 1-2 minutes, until fragrant. Add the chicken broth and blended tomatoes and bring to a boil. Once it boils, reduce the heat and let it simmer for five minutes. 

Once the curry has thickened, add the chicken and let everything simmer until the chicken is no longer pink. If you’d prefer a thicker curry, add the xanthan gum or cornstarch and mix in very well, to ensure there are no clumps.

Finally, stir through the coconut milk and remove the pan off the heat, before serving immediately.

Can I use coconut milk from a carton or bottle? 

Coconut milk from a can is the preferred, as it is naturally thicker and has a higher fat content than coconut from a carton or bottle. It is the preferred option for curries and lends a much richer flavor. 

Tips to make the best recipe

• Ensure the chicken is cut into similar sized pieces, so they cook evenly. 
•  This curry does not have many vegetables in it, as it lets the chicken stand out. If you want to add some extra nutrients, add some cauliflower, baby spinach, or some diced zucchini.
• Whisk together the coconut milk before adding it to the curry, in case there is some separation.

Storage instructions

• To store: Leftovers can be stored in the refrigerator, covered, for up to one week. 
• To freeze: Place the cooked and cooled curry in an airtight container and store it in the freezer for up to six months. 
• Reheating: Microwave the curry for 30-40 seconds or in a non-stick saucepan. 

What to serve with coconut chicken curry

Frequently Asked Questions

For the curry spice mix

• 2 teaspoons ground coriander
• 1 teaspoon cumin
• 1/2 teaspoon ginger
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground mustard

For the curry

• 3/4 cup canned tomatoes
• 2 tablespoons olive oil
• 1 small onion diced
• 2 cloves garlic minced
• 1 tablespoon ginger minced
• 1 cup chicken broth
• 1 1/2 lbs chicken breast chopped into half inch chunks
• 1 teaspoon xanthan gum Optional *See notes
• 1/3 cup coconut milk from a can

• In a small bowl, mix together the curry powder ingredients. Add the canned diced tomatoes into a blender and blend until silky smooth. 

• In a large skillet, add the olive oil. Once hot, add the onion and cook for several minutes. Add the garlic, ginger, and curry spice blend and pan fry for 1-2 minutes.

• Add the chicken broth and blended diced tomatoes and bring to a boil. Once boiling, reduce to low, cover and let everything simmer for 5 minutes. Add the chicken and simmer until cooked through.

• If the curry isn’t thick enough, stir through the xanthan gum very well, ensuring it is fully mixed in. Stir through the coconut milk and remove the pan off the heat. Serve immediately.

* You can use cornstarch
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to one week. 
TO FREEZE: Place the cooked and cooled curry in an airtight container and store it in the freezer for up to six months.
TO REHEAT: Microwave the curry for 30-40 seconds or in a non-stick saucepan.
 
 

Serving: 1serving | Calories: 227kcal | Carbohydrates: 6g | Protein: 26g | Fat: 11g | Sodium: 529mg | Potassium: 599mg | Fiber: 3g | Vitamin A: 105IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 2mg | NET CARBS: 3g