INGREDIENTS
- Chicken Breast – I use a leaner cut of chicken because it’s healthier and the sauce helps prevent the chicken from drying out
- Curry Powder – the source of curry in the dish
- Onions and Garlic – aromatics used in curry dishes
- Coconut Milk, Tomato Paste, Tomato Sauce – used in making the delicious tomato based curry sauce
HOW TO MAKE COCOUNUT CURRY CHICKEN
Coconut curry chicken is easy to prepare. I like to cut the chicken breasts into chunks and season it with salt and pepper first. This step gives a chance for the seasoning to integrate with the meat. Then, heat the curry and oil in a large skillet for about a minute. Add the onions and garlic to create a fragrant curry mixture. Then, add the chunks of chicken and mix to coat. Cook the chicken in the curry powder, oil, garlic and onions until no longer pink. Finally, simmer the chicken pieces in the coconut milk, diced tomatoes and tomato sauce. Simmer for 7 to 10 minutes or until you achieve the desired sauce consistency.
TIPS
What kind of coconut milk to use
The best kind of coconut milk to use in coconut curry chicken is a thicker variety of canned coconut milk. The trick to getting a thick sauce is to find a thicker variety of canned coconut milk. There are many different kinds of canned coconut milk you can find in the grocery store. The one that I used actually required me to mix it before using because the thick coconut and the liquid separated in the can. This resulted in a thicker curry sauce.
Finding the right consistency for the sauce
This coconut curry chicken recipe results in a delicious coconut-tomato curry that we all enjoy. Other than selecting the right coconut milk, one way get a thicker sauce is to allow the curry to simmer for longer. This will reduce the liquid in the curry and eventually, you will end up with a thicker sauce.
Coconut Curry Chicken
Ingredients
- 2 lbs chicken breasts, boneless, skinless, cut into 1/2-inch chunks
- Salt and pepper
- 1 1/2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1/2 onion, thinly sliced
- 2 cloves garlic, crushed
- 1 can (14 ounce) coconut milk
- 1 can (14.5 ounce) diced tomato, drained
- 1 can (8 ounce) tomato sauce (passata may be used if tomato sauce is not available)
- 1 tablespoons sugar
Instructions
- Season the chicken chunks with salt and pepper.
- Mix curry powder and oil. Heat a large skillet over medium-high heat and add the curry oil mixture. Heat curry oil for 1 minute.
- Add garlic and onions and cook for 1 minute.
- Add chicken chunks and toss lightly to coat with the curry oil mixture.
- Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
- Pour coconut milk, diced tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
- Serve immediately, over rice. Enjoy!
Notes
- If you find that there is too much sauce for your taste, you can simmer for longer to reduce the sauce to the desired amount.
- I used Thai Kitchen coconut milk . The coconut milk was quite thick out of the can.
- A few people are wondering the type of curry powder I used. I used McCormick brand and is simply labeled as "Curry Powder". (example here)
Nutrition
I have been using this recipe forever it seems. My husband and son love it. The first time I made it I only had the coconut milk and can of tomatoes. I use the fore roasted and blitz them into a sauce. I do add red pepper flakes. I leave out the sugar. It came out great. They loved it and I have just always made it that way.
Early on under “ingredients” tomato paste is mentioned – but then when you get to the recipe it is not listed. So…it’s needed or no?
Hi JZ,
No need to use tomato paste, just Use tomato sauce for this chicken curry recipe.
I have been using the recipe for years now and it’s always delicious. The first time I used it, I forgot to bookmark it and spent at least an hour scouring the internet until I could find it again. I’ve found that using the can of unsweetened coconut cream in place of the milk creates a thicker sauce, for those that like it on the thicker side but don’t want to wait as long for it to reduce on its own. I’ve never noticed a difference in flavor. I also like to add some cayenne and chili flakes, for added spice. Overall, this is one of my all time favorite recipes and it is perfect as is!
I make this for my husband and myself all the time. We love it. I add potatoes, carrots, and green beans and garnish at the end with fresh basil. I also add the juice from half a lime. Served over rice it’s so delicious 😊
I have made this multiple times and LOVE it. I have a question Could I use the instant pot?
Hi Dena,
I am pretty sure this coconut curry chicken recipe can be used in an instant pot. I would:
1.) Season the chicken chunks with salt and pepper.
2.) Use the ‘Saute’ function to do step steps 2-5.
3.) Use the ‘Pressure Cooker (High)’ function to do step 6, manually set the timer to 5 minutes.
4.) Use the ‘Saute’ function to reduce the sauce to desired consistency.
Take care and hope these help!
Loved this! Thanks.
🙂
I make this recipe all the time. It’s a family favorite! I love that it’s quite simple. but flavorful and comforting.
I love this recipe! It’s a go to for our family. I leave the pot uncovered when simmering which makes for a thicker sauce. Delicious! Thanks for sharing!
You’re welcome Karen! I just made this recipe this past weekend and it is my go-to chicken dish to make for my family too!
When it comes time to cover and simmer what temp is the burner supposed to be? Should we turn it to low or leave it on medium heat?
Hi Matt,
Reduce the heat to low then cover and simmer the mixture for 30 to 40 minutes. Hope this helps!
This is a really nice recipe to start with if you’re new to curry! I threw a couple dashes of Garam masala with the curry powder as well as a can of chickpeas and fresh spinach at the end to round it. Really good served with a splash of cream or dollop of yogurt on top!
Have you or do you recommend using beef in this recipe instead of chicken?
Hi,
Using beef instead of chicken in this recipe will definitely work. Adjust cooking time as needed.
This was delicious and my family loved it! I used a can of fire roasted tomatoes instead of diced tomatoes and while the sauce was simmering I threw in some stir fried veggies until they were cooked. We had it over quinoa…very healthy and satisfying!!
We love this recipe. I have made it several times. Could this be made with a lean pork?
Hi Leona,
I have not used lean pork for this coconut curry recipe but I am pretty sure it can be done. Cooking time might be different though.
Can i use fresh tomatoes instead of canned tomatoes? If yes do I use the same amount?
Hi Darlene,
Yes, you can use 5 to 6 small fresh tomatoes instead of the canned one. Hope this helps!
The flavor was good and it was simple to make, but it was too sweet for me. I think I’d leave out the sugar if I make it again so it’s a bit more savory (:
I did not add the sugar at all…it seems that every dish Americans make “need” to have sugar in it…dishes from India usually are on the spicy side not ever sweet!
I am Indian, and many of our treasured family curry sauce recipes use sugar or honey that make it savory and balance the heat. It is key.
Came out really good! The sauce was quite thin so I did add a little cornstarch and I like spicy foods, so I added a little bit of cayenne pepper/red pepper flakes. I didn’t have naan bread so I just toasted some corn tortillas and ate it like that!
This is by far my 3 year olds favorite meal. I added peas & carrots to the dish and she finishes it every time. Thank you!
Hi Danielle,
So happy that your 3 year olds loves this recipe:) Take care and thanks for writing!
I LOVE LOVE THIS RECIPE! Can you freeze this for meal prepping?
Hi Arissa,
I am pretty sure it’s ok to freeze this recipe.
This is an amazing dinner!! I added a pinch of red pepper flakes and some asparagus and red bell peppers. My family loved it and it was super easy to make. Thank you for sharing this one!!
You’re welcome Krista! Glad your family loved this recipe. Take care and thanks for writing!
By far the best coconut curry recipe I have ever tried. I have made it 3 times, each time it comes out excellent. I figured it was about time I sent you a review. Looking forward to trying more of your recipes. Thanks for sharing.
You’re welcome Gloria! Glad you were able to enjoy this dish as much as my family does. Take care!
DITTO
This is so good and super easy to make. I didn’t realize I was out of chicken breast this morning, but I had boneless, skinless thighs and those worked great. I usually use the breast in this recipe but was happy to be able to trade out for the thighs. My guys love this dish. Great one dish meal!
That’s awesome!
I have made this recipe several times and love it. I usually add chickpeas, peppers and broccoli. So yummy! Thank you!
Hi Melanie,
Glad you like the recipe. Take care and thanks for writing!
This turned out very good. Thank you for the recipe. I used 1 tbsp of hot curry powder and 1 tbsp of sweet curry powder. I also added a thinly sliced red bell pepper. In the future I think I will use just two tbsp of hot curry powder and cut the sugar in half. But the sweet taste was a hit with my kids who don’t like too much spicy hot. I served it with basmati rice. Delicious!
Love love thus curry! It has replaced my favorite chicken tandoori/butter chicken recipe. My husband who is not a fan of curry has discovered he actually is- we love this foolproof recipe of yours. It is just about finished cooking right this minute and the house smells divine! Can’t wait to gobble it down. With brown rice tonight. Thank you for such a great recipe. ❤️
Hi Elizabeth,
That’s awesome! Glad you were able to try this recipe and had success with it. Take care and thanks for writing 🙂
I’m not a good cook and have epic fails. This was an absolute hit and my lot hoed into it. Had my doubts as I was cooking that it would turn out like the picture but it did. I added some dried chilli to add some more heat. Can’t wait to try some more of your recipes. A big thank you Liza.
You’re very welcome Jenny!
This has become my goto curry recipe. I add a little heat and various vegetables. It’s different each time and always delicious!
That’s awesome!
I am im my 2nd trimester and loving trying new recipes for my family. I am not into red currys but I would like to add some heat to this dish. Any suggestions pn what i can try ?
Thank you
I’d try some red pepper flakes.
This has become a family favorite!! Absolutely love it-thank you!
You’re welcome!
Very, very good. Used Jamaican curry powder & 1tsp corn starch during the last 5-10min to thicken sauce. Added cayenne powder & red pepper flakes for a kick. Also added a little more curry & oil during the beginning while cooking chicken- depending on size of breasts used, more was needed for the amount of chunks I had. Absolutely outstanding dish.
I had my friends over yesterday and they loved the recipe! I served it with a cardamom rice and some zucchini fritters. Delicious! Thanks!
You’re welcome Yasmine!
Oooooh….what is cardamom rice?? How do you make it??
Love this recipe – would like to make in large quantity in advance – does it freeze well?
Hi Tracy,
I have not tried freezing this dish so I don’t know what the outcome would be.
I have frozen a very similar dish, and it came out fine the only thing that I noticed the first time I froze was that I needed to season it just a bit more if I was going to freeze it 😊
Hi Liza,
Great Recipe. I did however find it quite watery. Other than that it has now become a staple in the house hold. The family and i absolutely love it. Thank you so much 🙂 xx Georgia
Hi Georgia,
Try simmering it a bit longer until the right consistency is reached or one suggested to add a tsp of cornstarch at the end to thicken the sauce. Hope these help!
I cook for much longer than stated and it thickens really well x it’s a great recipe
This was amazing!!. It was a little soupy, but I used lite coconut milk & i didn’t drain my tomatoes. But simmering it a while cooks down the liquids. It was so easy to make, but amazing flavor!! My new go-to Indian recipe!
I’ve never made curry at home, and today I tried this recipe since the photo looked so good. I’m in love with the taste of this curry !! Beyond good and my husband asked for a second round. Thanks so much for making me look so good in the kitchen with this recipe ! I added yoghurt with cucumber and parsley, if you want to try 😊😊 but the curry is the star.
Hi Jasmin,
I am glad you were able to try this recipe. I will definitely try the yogurt with cucumber and parsley. Take care and thanks for writing your success story 🙂
I wanted to let everyone know that I make this regularly for my 2 year old and she loves it! I use lite coconut milk, add 1 tbsp of garam masala in addition to the curry powder, and use 1 tbsp of coconut sugar instead of the regular sugar the recipe calls for. I do have to add a tsp of cornstarch at the end to thicken it, but I serve with brown rice and peas.
Easy and tasty! Husband loves it! We had it twice in 2 weeks.. never happened! coz husband doesn’t like same recipe/dish in weeks.. same recipe/dish has to be in another 6months rotation
That’s awesome! Thanks for writing 🙂
How did you get your sauce to thicken? Did you add a thickening agent. I following the recipe exact except I actually used more chicken. The flavors are great but very soupy.
Hi Tabby,
I did not use a thickening agent. I think the difference might be in the coconut milk. I used Thai Kitchen coconut milk here in Canada and it was already quite thick out of the can. Other than that, simmering the sauce for longer may also produce thicker sauce. I hope that helps.
Fantastic curry me and my wife love it!! Be patient when cooking it will magically thicken and be amazing x
🙂
This was an amazing recipe! I am half Indian
And have to say this was delicious 😋
The curry it’s self had a nice balance with
All the ingredients. The curry was a bit liquidity,
but that didn’t stop me from gobbling it down!
I just tried the recipe today & I loved it. The sauce wasnt as thick as yours, but delicious and easy to make.
Thank you
I follow this recipe on a regular basis for a very delicious family meal .. it is a real treat …if you don’t want it too sweet half the amount of sugar you put in , served with basmati rice or egg fried rice is perfect. Thanks for a great recipe.
You’re welcome Samantha! Take care and happy new year!
Keen to try this but unsure what “tomato sauce” is…? I’m assuming it isn’t ketchup. And if it’s not diced tomatoes, what is it exactly? Excuse my ignorance 🙈
Hi Claire,
Although both Tomato sauce and ketchup are made from tomatoes, ketchup has a thicker consistency than tomato sauce. Tomato sauce has more flavor as well. Here’s a link that explains the difference between tomato sauce and ketchup; https://www.news.com.au/lifestyle/food/whats-the-difference-between-tomato-sauce-and-ketchup/news-story/7f2bffc6826ce6aedc06674ecbf93b14
In the U.K (And Italy!) we would call this Passata.
Mine is cooking on the stove right now. It does not have the same gorgeous colour yours does. Mine looks like dirty dish water! I’m sure it will taste fine, but is there something i can add to make it look more appealing? More tomatoe sauce perhaps? When you say tomatoe sauce, do you mean tomatoe paste? I’m in Australia and here tomatoe sauce is what Americans call ketchup.
Hi Olivia,
Tomato sauce is different from ketchup and tomato paste.Ketchup and tomato paste have thicker consistency than tomato sauce. Tomato sauce may consists of spices therefore making it more flavorful.
This should be good with fish what say u
Yes, I think this recipe is also good with fish.
Mine became too sweet :(. I added lemon apple cider and heavy cream but still . Any recommendations?
Hi Sherine,
I recommend to either eliminate the sugar or put less sugar. Hope this helps!
This recipe was great! Super simple and easy to throw together. I tasted it and felt that it was missing something, so I added about a 1/2 teaspoon of garam masala and it added that last bit of depth the flavour needed! I definitely recommend trying it out.
I only have coconut cream in my pantry. Will this work with this recipe? Thanks 🙂
Hi Michelle,
Coconut cream has a thicker consistency than coconut milk so I don’t know what the outcome would be if coconut cream is used in this recipe.
What curry brand do you use?
I used the ‘club house’ curry powder.
Hi Liza, I made this last night and I had another portion tonight. I’ve frozen the rest, hope that’s OK, not sure with it having the coconut in.
I make quite a few Indian curry’s but I need to make base sauce which takes some time. So I was fresh out of base sauce and fancied a curry and I have to say this was spot on, really hit the target and I’ll be cooking that again without a doubt.
I threw tinned potatoes into it as well and had it with a couple of gluten free pitta breads.
My ex girlfriend was from a place called Bagio (unsure of spelling) and she used to make me Chicken and Pork Adobo which had quite a bit of sauce with it (well her offering did) and I loved it but can’t replicate it.
Alas, both her and the Adobo have gone now, could really do with getting the Adobo back.LOL
Hi James,
I enjoyed reading your story! Yes, you can freeze the rest of the coconut curry. You must have missed the chicken and adobo your ex made you. No worries, you can easily make it. Start with the simple pork adobo; https://salu-salo.com/pork-adobo/. Take care and thanks for writing 🙂
Thanks for sharing the recipe, I’m having another dollop tonight although the portions are getting smaller, I think the current incumbent of my kitchen is skimming some off.
🙂
I tried it out and it was outstanding!! i was trully amazed
thank you
You’re welcome!
Very nice 🙂 Thank you, I’m trying this out tonight will let you know!!
I added turmeric & splash of lemon
Sorry, I’m late to the party, but, what are your suggestions for a salad?? and or vegetable?? Dessert, sliced fruit . Many thanks. Jim
Greek salad is my favorite and definitely sliced fruits for dessert!
Love curry and coconut, but this was too sweet and to much tomato sauce for me.
I have made this several times now and I do different combinations each time depending on what I need to use up. I love adding green peppers and a couple small diced potatoes. I also use coconut oil instead of vegetable, add a tad of turmeric, and red pepper flakes. This recipe is an excellent recipe to do make full diverse meals in less than an hour. My husband smells it walking in the door and grins knowing one of his favorite dinners is coming.
Thanks for an excellent post!!
That’s awesome!
This was delicious tonight, I was concerned about it being too saucy at the start but leaving it for 40 mins definitely fixes that!
I’m used to making hubby spicy dishes and modifying them to be mild for my daughter and I so when this was sweet it was totally brand new.
It was really divine, we all loved it.
There are only three of us so it makes a bit much, but next time I might put some rice in to soak up some of those delicious juices and serve with a naan.
Thanks for a keeper of a recipe! X
Thank you so much, xx
You’re welcome Ayla! I am so glad that you were able to try this recipe. Take care and thanks for writing 🙂
I have made this recipe for my family 5 or 6 times now and they just love it!
I just wanted to send a quick Thank you.
Awesome!
I felt it was a little too sweet. Probably my own fault…I may have put too much sugar on accident. But adding a little chicken bouillon helped.
What is the garnish? Cilantro? Parsley?
Hi Mike,
I used parsley to garnish this dish.
can you make this in a crock pot and let it sit for almost all day?
I have not tried this recipe on a crockpot.
This looks amazing! Do you think I could do this in the crock pot??
Hi Sarah,
I have not tried making this recipe on crockpot so I don’t know what the outcome of the dish would be.
Is tomatoe sauce the same as spaghetti sauce ?
Hi Laesha,
The spaghetti sauce and tomato sauce are both made out of tomatoes. Spaghetti has spices in it and therefore when used in this recipe might change the flavor of the dish. You may use passata if you don’t have access to tomato sauce. Hope this helps!
What is passata sauce?
I do alot of cooking and I’m curious. Thanks.
Hi Peggy,
Tomato passata (Italian origin) is uncooked, seedless and skinless tomatoes that are preserved to be used in sauce dishes. It does not contains preservatives nor flavorings and normally comes in tall bottles.
What a great recipe! We add 2 thai chilies to add a touch of heat with the onion and garlic. I also add basil cut into strips right before serving. Also serve it over jasmine rice. Such a hit in my house! Yummy!
That’s awesome!
I made 2 versions of this tonight: one with turkey thigh for me and the kids, the second with shrimp for the husband. I didn’t have the tomato sauce so put in extra diced tomatoes. Both versions were very delicious (even if not authentic)! Thumbs up from the whole family. We served the meat over quinoa and peas. Salamat!
Walang anuman!
This recipe.looks wonderful. Can I use boneless skinless chicken thigh instead of breast? Also, if I were to add cashews, when would be the best time to add them?
Hi Liz, You can definitely use boneless skinless chicken thighs instead of chicken breast. I would add the cashews at the same time as the coconut milk and tomatoes. I hope this helps!
Tried this recipe and it turned out amazing. Kids loved it and I added couple chillies to give it a bit of a kick. Can’t wsit to make it again when I entertain some friends. Thank you so much.
You’re welcome Suzma! Enjoy it with your friends 🙂
This recipe was fantastic! I used coconut oil instead of vegetable oil but otherwise made it as suggested. I also threw in 1 cup of frozen peas and 1 cup of paneer, and served the curry with naan bread to soak up all the delicious sauce. My whole family devoured this dish, and I’ll definitely be making this one again. Thanks!
You’re welcome Dana! I love the addition of frozen peas and paneer. Naan bread is a great idea too 🙂
Can you use Silk boxed coconut milk instead of canned?
Hi Kelly,
Yes, you can use silk boxed coconut milk.
this is SOOOOO good. my first time making it I was obsessed. no one else in my family likes curry so I make it for myself and then make turmeric jasmine rice with it. ( found on pinterest) and it was BOMB. ive made it many times since and im about to make it now for lunch 🙂
Awesome!
Thanks for sharing this. I had never made a curry dish before this, so it was a fun new undertaking. I found that the flavor was mild, so I added salt, curry, turmeric and a little red pepper. Just added to taste for a little more pronounced flavor.
Thank you soooo much for this recipe! I have made it several times, it’s my family’s favorite and I never seem to make enough for them. The only thing I do different is add 3 sliced jalapenos for heat. I serve with steamed basmati rice, yogurt, cilantro and Baan bread.
Hi Tiffany,
Thanks for writing and I am glad it turned out great!
I made this I the crockpot and used bone in chicken thighs…. Didn’t use paste also used crushed tomatoes… I placed my thighs in then put in a bag of frozen California blend.. I mixed the tomatoes,coconut milk and curry together added 1 tsp of salt and poured that over the chicken and vegetables.. Put it on high and 5 hours later supper… Loved the taste…
Awesome!
I did this recipe and i was confused about the big amount of tomato sauce because i felt that it would cover all the taste. But I stayed loyal to the recipe and made it like it was written to see the result.
It was amazing, the taste is exceptional! !
Thank you so much Lisa !
Ps: sorry but can u tell me the original country of this recipe.
This is very similar to Kashmiri Curry – which takes a long time to make; this is kinda a shortcut. But it’s also similar to some Thai curries that I’ve had. Peace.
This was easy and delicious! I only had 1 lb of chicken, so at the last few minutes I added a bag of frozen veg (large pieces of broccoli, cauliflower, and carrots), and it was wonderful. I left out the sugar, and I thought it was perfect.
Has anyone tried this with yellow or red Thai curry paste? I have the powder as well but was curious if the flavors work well th that instead?
I use curry powder then add a tablespoon or so of red curry paste. I don’t put the sugar in it.
Wow! This is easily one of my favorite recipes ever! It was the first time I made a curry too! I did add about two teaspoons of chicken stock (Better Than Bullion) and some pink Himalayan sea salt and pepper. I also like spicy food, so I added Cayenne pepper.
Thank you, Liza! This recipe alone makes me a loyal fan.
You’re welcome Laura! Glad you liked it 🙂
Thanks for posting this excellent recipe. I didn’t change it, apart from converting the measures to metric (I’m in Australia). I’m going to make it again soon!
You’re welcome! Thanks for writing and have a great weekend 🙂
I am normally not a fan of curry because they are too creamy or too saucy; however, my husband loves curry. I ran across this recipe to give it a whirl. The first time i made this, I followed it as closely as I could but in the middle I discovered I had run out of tomato sauce. It wa perfect! Even I loved it! I’m making it again tonight adding yellow pepper and potato to clear out some old veg, I can’t wait for dinner tonight!
Excellent recipe!! We loved that since the very first spoon! I already write it down to my recipe book and something tells me we will be doing it systematically. Thank you for sharing it! 😉
I’ve made this dish twice now. The first time was awesome! I accidentally used a 14oz can of tomato sauce too. Second time was way too watery and sweet. I’ll have to keep making it and find out a ratio that I like. Overall great recipe!
I have just made your dish and it tastes amazing thank you
I love your blog
Thanks 🙂
How much is one serving?
Hi Jay! The whole dish is 6 servings. The nutritional information is per 1 serving. So, about 1/6 of the whole dish is considered a single serving. I hope that helps!
Ran across this recipe accidentally so am going to give it a whirl. Think I will add caulifower and potato with golden raisins to the chicken mix! Hmmm. Salivating already. Wonder if there are any sliced almonds lolling in my cupboard.
Your plan sounds great Pamela!
Hi, thanks for this recipe, it sounds amazing! I’m just a bit confused about the tomatoe sauce. I’m in UK so would this mean tomato ketchup?
Hi Louise! You can use passata instead of tomato sauce. I hope that helps!
This dish is such a huge hit in my house. I found it on a whim and ever since making it, everyone has loved it. They even requested it for tonight’s dish. Only difference that we are gonna try tonight is that we are gonna add some type of nut. It’s similar to an Iranian dish I make that has walnuts in it and they all love it. My stepdaughter who hates Curry dishes,even loves this dish. Can’t wait for dinner tonight!
That’s awesome!
this recipe taste incredible but we didn’t use the tomato
This sounds delicious…..can you tell me what kind of rice I should use to make this dish authentic? Thanks for this recipe.
Jasmine rice is perfect for this dish. Enjoy!
Thanks for sharing your delicious recipe. I skimmed the recipe then ran to the kitchen and made it lickety-split and it turned out delicious. Of course, I had to adapt it to the ingredients I had on hand, e.g. only one chicken breast and a can of garbanzo beans, drained. Also, instead of cooking oil, I used coconut oil with a teensy bit of rendered chicken fat from the breast. Instead of seasoning the chicken w/ S&P, I used cayenne pepper and a sprinkling of Kn… chicken soup powder from the Hispanic section of the local grocery store. Oh yes, I forgot about the sugar because I was working on warming my leftover rice AND loading the dishwasher. By the time I was finished so was the curry and it was simply scrumptious. So adaptable, quick, easy and ever so tasty.
You’re welcome Lori! Thanks for writing :0
Hello again, Liza. My two grown kiddos visited yesterday and I tried it out on them and they really enjoyed it. I served it over millet instead of rice for a change of pace. Just as lip-smacking good warmed up as when I first made it. I think it would be awesome to make a double-batch of Coconut Curry Chicken to freeze half so as to have a delicious dinner ready made that only needs to thaw out.
Making a double batch and freezing half is a great idea Lori! I am so glad your grown up kids loved it 🙂
Hi Liza, Thanks you for sharing this simple and delicious recipe. Yum.. My partner and I tried to cook it for the first time last week and we end up cooking it again tonight. =) We bring the left over to work. We add potatoes and simmer longer to reduce the liquid. Thanks again. Love it!
Awesome! So glad you and your partner were able to try the recipe and enjoyed it. Take care 🙂
Has anyone tried this recipient without tomato products? I can’t eat tomatoe or pepper products. Do you think the flavor would be flat without the tomatoes?
I was happy with how easy and delicious this was! I usually shy away from curry dishes because they are difficult, but this was a breeze. Thanks for sharing!
I decided to add in some carrot, red bell pepper, and butternut squash and my family didn’t even notice. Here’s to sneaking in vegetables!
I love butternut squash and I will try using them next time.
This is such a versatile and wonderful recipe! It’s delicious as listed above but also gives so much room for customization – all the changes in the comments also sound delicious. Made this for dinner for my girlfriend tonight, thank you for sharing!
You’re welcome Kris!
Is tomato sauce the same as tomato ketchup ? In the UK and labeling isn’t the same
The equivalent of tomato sauce in the Uk, if I am not mistaken, is passata.
I made this last night for the 8 people in our home. I used 3lbs if cubed pork loin because we had no chicken defrosted. Two of us are also keto so I left out the sugar. The only other thing I did differently was added a little more of seasoning and oil because I had more meat. This turned amazing. We all loved it and there was NONE left! Will DEFINITELY be making this again. Can’t wait to try it with chicken! Thanks for such a great recipe!
Awesome!
This ias the best curry recip I’ve ever made and so easy. You have to have condiments to add, though I used raisins toasted coconut, toasted cashews, chopped celery and fresh basil. Ould have some green onions but didn’t have any. This will be my curry recipe from now on. No chicken broth…yay!! I used a whole lg can of tomato sauce, too and extra curry.
I’m hoping to try this recipe tonight and am wanting to use chicken tenders, how do you think I should change the cook time to adapt?
Hi Lauren,
I have not used chicken tenders to make this recipe but you can try by cooking it for 20 minutes and then add more cooking time, if needed.
The taste was good but nothing I did would thicken this sauce! I tried simmering for longer and even adding cornstarch. Nothing worked. If I made this again, I definitely would cut down on the luiquidy substances mentioned in the original recipe.
Was really good but was too spicy for my husband I think I will use half of the curry next time. I also used brown sugar.
I love this recipe! a favorite in my house, my grandma who is a picky eater enjoys this curry chicken so much that she always ask for a second plate and my brother who never eats tomatoes ends up eating them all. I make it as a soup with some carrots, potatoes, etc.. it works great! Thank you for sharing this easy and yummy curry chicken <3
Awesome! Glad you were able to adapt the recipe and happy that everyone liked it 🙂
I was made this recipe last night, taste really good !😋
Can I mince the garlic or does it need to be crushed?
Yes, you can mince the garlic.
Amazingly Delicious! I’ve been married 15 years, my husband hates curry, he devoured it! It’s that amazing! Also, this was my 1st time ever making a curry meal! FIVE STARS
Awesome!
Loved this recipe! left of the diced tomatoes and sugar, and used hot curry instead. Next time I won’t simmer it longer because since they sauce isn’t thick, it’d be good to just have more of it
HELLO,
Going to give this recipe a try! Looks delicious. If indont have vegetable oil can I use canola oil instead? Thanks!
Just made it. Super easy, and so, so delicious.I also added coconut block (about half block) as love coconut.
I’ll definitely make it again. Also made it with prawns in separate pot – perfect!
Thank you for sharing this recipe.
You’re welcome Marta! The good thing about this kind of recipe is that you can adapt it according to personal preferences. Using prawns sounds a great idea 🙂
Made this for dinner tonight and we LOVE it! I’ll definitely be making this again. Thanks for the great recipe!
My pleasure, Melanie! So glad you were able to try and had success with the recipe 🙂
Made this today – super easy and very tasty! Substituted sugar with a bit of honey and added sweet potato and chickpeas to soak up some of the sauce. Awesome!
Nice! Glad you were able to substitute the ingredients to fit your taste!
I just went to heaven and back… it´s more than amazing! I followed every step of the recipe.. no regrets!! I also made some chapathi, and It was PERFECT.
Thank you so much for sharing, it´s pretty awesome!!
Awesome! I’m glad you liked it 🙂
The whole can of coconut milk and diced tomatoes made it super watery. As someone suggested I drained some of the water out from the can and stored a few spoons of flour to thicken sauce. came out very good
This recipe is delicious and forgiving, meaning you can use however much chicken you like and add ingredients. I’ve made it several times, and it just keeps getting better.
Here are my changes:
* use bone-in, skin-on whole dark pieces such as drumsticks, thighs, or drumettes. Much more flavorful than plain, white meat. The flavor in chicken comes from the skin and bones. No one is forced to eat the skin if they choose not to, but it improves the dish.
* increase to 2 large onions for more gravy
* add a handful of fingerling potatoes (who doesn’t love potatoes and it’s Indian)
* 1/2 can white shoepeg corn (just a personal preference)
* use the can of diced tomatoes as written
For some reason, combining that with the coconut milk makes phenomenal gravy.
* cook down the liquid to get to a gravy, not soupy consistency
This recipe is a crowd pleaser. If you have a picky eater, just say “we’re having chicken and rice tonight.” Also good with noodles. Can be eaten as a sorta vegetarian serving, just be sure not to omit whole chicken pieces in cooking, for flavor.
This recipe is now in the rotation.
Awesome advice! Thanks for sharing your findings 🙂
I made this in my crockpot! I added two generous tablespoons of freshly grated ginger. It was a knockout!
My new go to curry recipe! Reduced the sugar and curry powder and added some Gara masala, cumin, ground coriander and mustard seeds. I didn’t use the Passata at all and it was delicious. Everyone had seconds!!
This was one of the best recipes I’ve tasted in my nigh unto 60 years! We tweeted it just a bit adding onions and a bit of chili powder, ginger and rosemary along with some fresh tomatoes and tomato paste. You can tweet this recipe in so many ways using up whatever you have on hand. Thanks so much. God bless
You are welcome Verlee 🙂 I am so glad you were able to try the recipe and made changes to suit your taste. God bless and take care!
Do you happen to know how much tomato paste you used? I have no tomato sauce but do have diced tomatoes and tomatoe paste! Thanks in advance!
Hi Christi,
I would substitute 8 oz of tomato sauce with 1/2 cup of tomato paste mixed with 1/2 cup water. Hope this helps!
This is so good! This was my first attempt and I have to admit, I didn’t have all the exact ingredients, I substituted boneless, skinless chicken thighs, crushed tomatoes, fresh diced tomato, coconut oil, coconut cream (extra thick) and Stevia packets for the sweetener. although I would use only 3 packets next time, it was still really good! We like a little spice, so I added some Sriracha chili sauce. Served over steamed riced cauliflower. Thank you for posting this recipe!
You’re so welcome Tracy 🙂 Glad you were able to adapt the recipe to your own liking. Take care!
Made this tonight, had ten pieces of chicken in the freezer so I defrosted it and used chopped tined tomatoes. There’s seven of us, and there wasn’t anything left on the plates !
Outstanding, thank you from England.
You’re welcome Derek! Glad everyone liked it 🙂
Loved this…so yummy..
Glad you loved it! Take care :0
I made this a couple of times add accidently used Chili powder instead of curry, misread my seasoning and it tasted amazing!
I am remaking tonight with the curry powder and am sure it will taste even better, can’t wait!
I love how simple it is to make.
Excellent recipe! I did not use tomatoes, the coconut milk and tomato ketchup made the consistency perfect. It was easy and quick. It will be one of my favourites. Thank you.
great recipe! thanks for sharing 🙂
I made this today with rice & cauliflower I added some corn starch to thick not a little great recipe thank
To everyone asking about making this dish spicier: I have used Liza’s recipe as a good base for a while now, and then I add additional curry powder along with turmeric and ground coriander – two other amazing Indian spices! – to taste. I also add a dash of cayenne pepper to give it an extra boost of heat.
I never measure my spices, I just add a dash here and there as I go until it tastes perfect, so I don’t have any good measurements. I definitely add a healthy amount of turmeric and coriander, though – they are amazing spices!
And of course, thank you Liza for such a wonderful recipe!
Hi Liza, I tried your recipe and my whole family loved it. The only thing I switched up was that I coated my chicken in arrow root before sauteing the chicken. This was based on others saying that it was a bit soupy. This completely fixed that issue I also simmered with lid off the pot to not create more liquid. Thank you.
You are most welcome! Glad you and your family loved it 🙂
This was delicious! I love finding new recipes that are actually tasty and work beautifully with the ingredient list! Thank you!
You’re welcome Melissa! So glad you liked it 🙂
Do you add the juice from the can diced tomatoes ?
Hi Shawn,
Yes, you add the diced tomatoes with the juice.
To make it lower fat could I use coconut milk from a carton like you buy in the dairy section?
Hi Traci! You can certainly try it, but it will not taste the same.
This looks looks so tasty! Wondering what kind of curry powder you recommend?
Hi Heather,
I used a standard curry powder that you find in the grocery store (all it says on the packet is “Curry Powder”). Something like this: Image. I hope that helps!
what type of curry powder do you use? There are so many options at the grocery.
Hi, The one I used says “Curry Powder” on it. This is the one I used: Image. I hope that helps!
I have had yellow, red, panang, and other different kinds of curry. This recipe is one of the best i have tried. Thanks so much!!!
Awesome! I’m so glad you liked it!
This was my first ever attempt at making curry and I just made this last night and it was amazing! Very flavorful and yummy the tomatoes were such a nice touch surpringly and I added a pound of diced up potatoes since I only had a pound of chicken
And plus my moms curry always had potatoes and chicken
My fiancé who doesn’t even like curry Absolutely LOVED it he even had 3 bowls!!
I was just wondering how I might make it more spicier cause it was just a tad bit too sweet and had no heat to it
I tried to add more curry powder to it but that didn’t really do it
Thank you so much for posting this recipe!
Hi Elaine, I’m so glad you and your fiance liked the dish! To make it spicier, I would suggest adding cayenne pepper.
Do you know how much cayenne I should add?
And sorry I might have posted the same question twice just now cause when I refreshed this page my comment never showed up and I thought it didn’t go through so you can ignore the second one haha
And thank you so much!
No worries! I would suggest starting with 1/4 of a teaspoon. Taste the sauce as it is simmering and add more if it’s not spicy enough.
Hi! I’m excited to try this recipe out tomorrow night. My partner and I enjoy spicy food – what would you recommend would be the best way to kick this up a notch?
Hi Kelsey,
I would suggest adding more curry powder or even adding some cayenne pepper. I hope that helps!
We loved this – very nice! Would like to try it with a spicier curry powder but kept it mild for my 4 year old. He ate two helpings! Thanks!
What would I add to give this medium heat?
Hi Deborah, I would adjust the amount of curry powder to your desired spiciness. I hope that helps!
Thanks so much for this recipe. My husband is from Bangladesh and he really wanted me to cook chicken curry for him, but I didn’t know how. All the recipes that I saw required a lot of ingredients. But this recipe seems very simple and I already have almost all these ingredients at home!
Wow!! I’m getting more brave with my cooking and this turned out amazing. The flavour is perfect. From an armature I sure surprised myself. Thank you for this recipe!! Absolutely worth it, very delicious! 🙂
That’s so nice to hear 😀 ! I’m glad you liked it.
Really delicious! I added sriracha to the sauce for an extra kick. Definitely recommend if you like having a kick to it. My whole family loved it!
Looks so delicious! Can I use chuck up chicken thighs instead? If so do I need to change anything in the instructions?
Hi Stephanie,
Yes, you can use chicken thighs instead! You should not need to change anything in the instructions.
omg. This was so good. We used thighs. I find they have more flavor than breasts in dishes like this.
Just a note, we let it simmer about 10 mins linger with the lid off to thicken it. It was perfect over rice.
Hi. This recipe sounds delicious. I want to make it this week and was wondering how many servings does this make?
Thanks!
Hi Stephanie,
This recipe makes about 6 servings. I hope you like it!
I don’t have tomatoes in a can but I do have the tomato sauce, would it still come out good without the tomatoes?
I think it should be fine if you substitute the canned tomato with tomato sauce!
HI! Is the tomato sauce necessary? What exactly does it do for the dish? Thanks!
Hi Lola, I think that the tomato sauce is necessary. It adds flavor to the dish and without it the texture and taste will be different. Hope that helps!
What do you suggest if I want to prepare this in a crock pot? Add all the ingredients and let cook for 4 hours?
Hi Jaki, I would suggest you first heat the oil and curry powder on a skillet and then mix the chicken chunks with it. Then, you can add the chicken first to the crock pot followed by all the other ingredients. You can cook it on high for 4 hours or low for 7 hours. Hope that helps!
Hi can I use party wings for this recipe instead of chicken breast
Yes, you can use chicken wings for this recipe.
Great dish..Made it for the family and they gobbled it up..No left overs from this dish..
Awesome! Glad to hear you liked it!
Just wonderful! Had only 1 lb of chicken so subbed 1 lb of new potatoes that I precooked in the microwave. This is my new go to curry! Thanks for sharing the recipe!
I’m glad you liked it! Potatoes sound like a great addition!
Is the sauce supposed to thicken, because mine hasn’t.
Yes, the sauce should thicken a bit. You can try to simmer it for longer so that more of the liquid is reduced to make it thicker.
You could put a dab of cornstarch to thicken
Made this today for family Cookout! It’s was amazing! I was so proud of myself. Always looking for new ideas. Thank you
Awesome! I’m glad you liked it!
simple yet delicious! Thanks for this.
I never have time to leave comments but just wanted to say I have made this twice and am getting ready to make as a meal for a friend who just had a baby. I just love this recipe. Super easy and has an authentic ethnic taste. I serve over jasmine rice.
I’m so glad you liked it 🙂
Ever try it in a crocpot?
Hi Jess, I have not tried this in a crock pot, but I think it could work!
Could you use a emulsion blender to get rid of the chunks from the tomatoes and then add the chicken?
Hi Auddie, Yes, I think that will work just fine!
Just made this, it is delicious. Anyone know if it can be frozen? I’m the only person eating this.
Hi Paula, I have not tried freezing this, but I think it should freeze fine!
omnomnom ) very tasty! we eat Indian curry in Thailand, same feel. thanks! ?
Yum! I love curry!
not a fan of diced tomatoes. can I use tomatoe sauce, like spaghetti sauce? thank you.
Yes, you can use tomato sauce instead of the diced tomatoes.
Hi! I can’t wait to try this. Do you drain the tomatoes or add the whole can juice and all?
Hi Rosy, I used the whole can with the juice included. I hope that helps!
This sounds like a great recipe! I’m going to make it sometime this week. What did you serve this over, if anything? Rice?
I served it over rice. I hope you enjoy the dish!
Hi. Not sure what tomato sauce you mean then. Do you mean passatta. We only have tomato sauce in bottles here, like ketchup. Which should I use. Thanks
Here in Canada we have tomato sauce that comes in a can. I think you could use passata. Alternatively, you can make your own tomato sauce (here’s a simple recipe: http://allrecipes.co.uk/recipe/2121/quick-pasta-sauce.aspx)
The difference between passata and tomato sauce is that tomato sauce has added ingredients like basil, garlic and olive oil.
Hi is tomato sauce the same as tomato puree
Hi Jan,
Tomato Sauce is not the same as tomato puree. Tomato puree is thicker and more concentrated. Hope that helps!
I would use the puree. I made this today, it’s good, but needs help. I added red curry paste and tomato paste to try to thicken it. I’ll make it again, but I’ll have to figure out how to give it a little more pizzazz…..
I made this and added: cinnamon,dices ginger, cloves and coriander. put spinach on top when done until it wilted. tryin to get hubby to eat more veggies! it was delicious!
Is that fresh parsley over the top of finished dish?
Hi Margie, That’s dried parsley just for garnish 🙂
This tastes incredible and it was super easy to make. I left out the sugar and used avocado oil instead to make it whole30 compliant. Thank you for the recipe!
I’m so glad that you liked it! Also, I’m glad to hear that it still tastes good even without the sugar. Much healthier without it.
Hello, just found this recipe on pint rest it’s awesome, delicious, and easy. Next time I make it I will go lighter on the sauce to make it thicker, but none the less delicious.thank you!
Awesome!! So glad you liked it.
Hi, we don’t have can tomatoes sauce in the UK what can I use instead.?
Hi Kathrine,
I think you could use passata. Alternatively, you can make your own tomato sauce (here’s a simple recipe: http://allrecipes.co.uk/recipe/2121/quick-pasta-sauce.aspx)
The difference between passata and tomato sauce is that tomato sauce has added ingredients like basil, garlic and olive oil.
I hope that helps!
Hi, you can buy tomato sauce online from Amazon. The brand I get is called Hunts. It’s very good.
I was going to ask if sugar was necessary. I don’t keep it in the house anymore. Thanks for sharing everyone!
Is sugar necessary with this coconut I an diabetic
Hi Kathy,
Sugar is not necessary in this recipe so you may omit it.
What did you garnish with? Is that cilantro?
I garnished it with parsley.
Do you mean tomato puree/passata, when you say Tomato ‘sauce’ ( in the UK, they refer to Tomato Ketchup as tomato sauce … ) ?
Yes, use passata if you live in the UK.
Hi can I cook the chicken and then place everything in the crock pot to finish up the cooking?
Hi Lindsey, I think it could work if you first heat the oil and curry powder on a skillet and then brown the chicken in it. Then, you can cook it on high in the crock pot for 4 hours or low for 7 hours with all the other ingredients. Hope that helps!
Thanks I did that and it came out fantastic I did have to add a little corn starch to thicken it up.
Awesome!
I’m doing my second round of whole30 as well and yes, it was delicious! I omitted the sugar and added tomato paste.