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Velvety coconut chicken curry with spices and homemade naan on a plate

Velvety Coconut Chicken Curry

A warm and comforting dish featuring tender chicken in a rich coconut milk sauce, perfect for family dinners and gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs 1.5 lbs (700g) boneless chicken thighs, cut into bite-sized pieces Use boneless thighs for a juicier result.
  • 2 tablespoons 2 tablespoons coconut oil
  • 1 large 1 large onion, finely chopped
  • 3 cloves 3 cloves garlic, minced
  • 1 inch piece 1-inch piece ginger, grated
  • 1-2 pieces 1-2 green chilies, sliced (optional, for heat) Adjust based on preferred spice level.
Spices
  • 1 teaspoon 1 teaspoon ground turmeric
  • 1 teaspoon 1 teaspoon ground cumin
  • 1 teaspoon 1 teaspoon ground coriander
  • 1/2 teaspoon 1/2 teaspoon garam masala
  • 1/2 teaspoon 1/2 teaspoon chili powder
Liquid Ingredients
  • 1 can 1 can (14 oz / 400 ml) coconut milk Provides creaminess and flavor.
  • 1/2 cup 1/2 cup plain yogurt Adds tanginess and creaminess.
  • 1 tablespoon 1 tablespoon tomato paste

Method
 

Cooking
  1. Heat coconut oil in a large pan over medium heat. Add the chopped onion, garlic, ginger, and green chilies. Sauté until the onion is translucent.
  2. Stir in the spices: turmeric, cumin, coriander, garam masala, and chili powder. Cook for 1-2 minutes until fragrant.
  3. Add the chicken pieces and cook until they are browned on all sides.
  4. Pour in the coconut milk, yogurt, and tomato paste. Stir well to combine.
  5. Bring to a gentle simmer, cover, and cook for 20-25 minutes until the chicken is cooked through and tender.
  6. Serve hot with homemade naan.

Notes

Adjust the level of heat with green chilies. For creamier curry, more coconut milk or yogurt can be added. Ensure chicken is not overcooked for tenderness. Fresh spices enhance flavor. For a quicker version, pre-cooked chicken can be used. Leftovers can be stored in the refrigerator or frozen for later use.