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Coconut Curry Chicken

April 2, 2016 by Liza Agbanlog 246 Comments

Coconut Curry ChickenThis coconut curry chicken dish caught my attention because the sauce is made of both tomato and coconut. I am a big fan tomato based sauces so I knew that this dish would taste great. After I made the dish and tasted the sweet and spicy tomato coconut curry chicken dish, I was not disappointed.

This dish is very easy to prepare. Chicken breasts are cut into chunks in this recipe. The chunks of chicken are first cooked in a mix of curry powder, oil, garlic and onions. Then they are simmered along with the coconut milk and tomatoes. The result is a delicious coconut-tomato curry dish that is sure to please. Enjoy!

Coconut Curry Chicken

4.69 from 77 votes
Print
Coconut Curry Chicken
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 

A simple coconut and tomato based curry that is not too spicy. Served this creamy and delicious dish with steamed white rice.

Course: Main Course
Servings: 6 servings
Calories: 412 kcal
Author: Liza Agbanlog
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)
  • 3 tablespoons sugar
Instructions
  1. Season the chicken chunks with salt and pepper.
  2. 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.
  3. Add garlic and onions and cook for 1 minute.
  4. Add chicken chunks and toss lightly to coat with the curry oil mixture.
  5. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
  6. 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.
  7. Serve immediately, over rice. Enjoy!
Recipe 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)

Recipe source: All Recipes

Nutrition Facts
Coconut Curry Chicken
Amount Per Serving
Calories 412 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 14g 70%
Cholesterol 94mg 31%
Sodium 322mg 13%
Total Carbohydrates 16g 5%
Dietary Fiber 4g 16%
Sugars 12g
Protein 37g 74%
* Percent Daily Values are based on a 2000 calorie diet.
Coconut Curry Chicken

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Comments

  1. Jill says

    February 6, 2019 at 6:39 pm

    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!

    Reply
  2. Jasmin Mundo says

    February 6, 2019 at 11:59 am

    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.

    Reply
    • Liza AgbanlogLiza Agbanlog says

      February 6, 2019 at 4:19 pm

      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 🙂

      Reply
  3. Alexandra says

    February 3, 2019 at 10:43 am

    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.

    Reply
  4. Ciel says

    February 2, 2019 at 10:59 pm

    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

    Reply
    • Liza AgbanlogLiza Agbanlog says

      February 3, 2019 at 7:02 pm

      That’s awesome! Thanks for writing 🙂

      Reply
  5. Tabby says

    January 10, 2019 at 1:03 pm

    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.

    Reply
    • Liza AgbanlogLiza Agbanlog says

      January 10, 2019 at 1:12 pm

      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.

      Reply
      • Matthew Wilton says

        January 17, 2019 at 12:46 pm

        Fantastic curry me and my wife love it!! Be patient when cooking it will magically thicken and be amazing x

        Reply
        • Liza AgbanlogLiza Agbanlog says

          January 18, 2019 at 5:31 pm

          🙂

          Reply
  6. Khigher says

    January 10, 2019 at 11:22 am

    I just tried the recipe today & I loved it. The sauce wasnt as thick as yours, but delicious and easy to make.

    Thank you

    Reply
  7. Samantha says

    January 3, 2019 at 10:01 am

    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.

    Reply
    • Liza AgbanlogLiza Agbanlog says

      January 3, 2019 at 10:09 am

      You’re welcome Samantha! Take care and happy new year!

      Reply
  8. Claire says

    January 3, 2019 at 12:43 am

    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 🙈

    Reply
    • Liza AgbanlogLiza Agbanlog says

      January 3, 2019 at 9:57 am

      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

      Reply
  9. Olivia Benson says

    January 3, 2019 at 12:34 am

    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.

    Reply
    • Liza AgbanlogLiza Agbanlog says

      January 3, 2019 at 10:07 am

      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.

      Reply
  10. Anonymous says

    December 18, 2018 at 4:13 pm

    This should be good with fish what say u

    Reply
    • Liza AgbanlogLiza Agbanlog says

      December 19, 2018 at 7:39 pm

      Yes, I think this recipe is also good with fish.

      Reply
  11. Sherine says

    December 16, 2018 at 6:44 am

    Mine became too sweet :(. I added lemon apple cider and heavy cream but still . Any recommendations?

    Reply
    • Liza AgbanlogLiza Agbanlog says

      December 16, 2018 at 11:04 am

      Hi Sherine,
      I recommend to either eliminate the sugar or put less sugar. Hope this helps!

      Reply
  12. Sarah says

    December 16, 2018 at 12:05 am

    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.

    Reply
  13. Michelle says

    December 7, 2018 at 11:46 pm

    I only have coconut cream in my pantry. Will this work with this recipe? Thanks 🙂

    Reply
    • Liza AgbanlogLiza Agbanlog says

      December 10, 2018 at 3:06 pm

      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.

      Reply
  14. Marisa says

    November 27, 2018 at 6:03 pm

    What curry brand do you use?

    Reply
    • Liza AgbanlogLiza Agbanlog says

      November 27, 2018 at 6:14 pm

      I used the ‘club house’ curry powder.

      Reply
  15. James Gregory says

    November 11, 2018 at 10:36 am

    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

    Reply
    • Liza AgbanlogLiza Agbanlog says

      November 11, 2018 at 11:08 am

      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 🙂

      Reply
      • Anonymous says

        November 24, 2018 at 9:53 am

        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.

        Reply
        • Liza AgbanlogLiza Agbanlog says

          November 24, 2018 at 2:25 pm

          🙂

          Reply
  16. Αναΐδα says

    November 7, 2018 at 11:55 am

    I tried it out and it was outstanding!! i was trully amazed
    thank you

    Reply
    • Liza AgbanlogLiza Agbanlog says

      November 7, 2018 at 4:21 pm

      You’re welcome!

      Reply
  17. Leanne says

    November 1, 2018 at 1:25 pm

    Very nice 🙂 Thank you, I’m trying this out tonight will let you know!!

    Reply
  18. Anonymous says

    October 30, 2018 at 11:34 am

    I added turmeric & splash of lemon

    Reply
  19. Jim says

    October 29, 2018 at 6:57 pm

    Sorry, I’m late to the party, but, what are your suggestions for a salad?? and or vegetable?? Dessert, sliced fruit . Many thanks. Jim

    Reply
    • Liza AgbanlogLiza Agbanlog says

      October 29, 2018 at 7:03 pm

      Greek salad is my favorite and definitely sliced fruits for dessert!

      Reply
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Liza AgbanlogHi, I'm Liza and welcome to my blog. Salu-salo is a Filipino word that means getting together with friends and family to eat. I am not a cook by profession, but I spend a lot of time in the kitchen, cooking for my family. Read More…

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