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Creamy Coconut Chicken Curry

Creamy Coconut Chicken Curry

Instant Pot or Stove Top

Features:
  • One Pot/Pan
  • Slow Cooker/Instant Pot
Cuisine:

Creamy and satisfying!

  • 30 minutes
  • Serves 3
  • Easy

Directions

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This Creamy Coconut Chicken Curry is sooo delicious and is super simple to make. Prepare it on your stove top in less than 30 minutes or in your pressure cooker in 10.

Creamy Coconut Curry Chicken

Your family will not believe this dish is being served straight from your kitchen, it’s that good. 

I used to order this type of dish at our local East Indian restaurant, however now I make it often at home. 

This simple curry will impress even the pickiest of eaters.

And will have your family thinking that you either a) ordered this from your local Indian restaurant or b) have taken some cooking lessons because it tastes so amazing! 

Coconut Curry Chicken

WHAT TYPE OF CURRY SHOULD I USE TO MAKE COCONUT CHICKEN CURRY

Curry powder is a blend of up to 20 different herbs and spices. And there are many different type of curries available. Whenever I am making any Indian dish, I like to use a “mild indian curry” or for a hotter curry I will opt for “Madras Curry”. Both can be found in the ethnic aisle in the Indian spice section!

LEARN MORE HERE ABOUT CURRY: All About Curry Powders

IS INDIAN CHICKEN CURRY HEALTHY?

Yes in most cases it is, however it really depends on the way it is made. Some curries call for heavy cream and lots of butter.

Like the typically butter chicken recipe that we have all come to know and love.

I love butter chicken just like the rest of you. However I have learned to make it slightly healthier.

Feel free to check out my recipe here for that recipe: Butter Chicken.

My recipe here calls for coconut milk and no cream. Making this a very healthy curry option for those trying to watch their calories intake. 

Coconut Curry Chicken

HOW TO MAKE INDIAN CHICKEN CURRY WITH COCONUT MILK?

Cooking methods:

  • Simmer on a low-medium heat for 30 minutes on the stovetop
  • Cook in the pressure cooker around 10 minutes or depending on your instructions
  • Cook in the slow cooker from 8-10 hours.

Today, I used my pressure cooker because I was in a hurry to have dinner on the table so I could watch my favorite recorded show on the PVR. 

However this type of dish can be made either way.

This delicious curry is made with boneless chicken breast and simmered in a rich tomato, yogurt, coconut sauce that you’re sure love time and time again.

Coconut Curry Chicken

WHAT IS INDIAN CHICKEN CURRY? 

Indian chicken curry is the ultimate comfort food for a lot of Indian people.

Typically it is served over a bed of Jasmine rice and is made with chicken, spices, tomatoes and some type of cream. 

As you may know if you have been to my blog before, I LOVE Curry.

So if you like curried foods as much as me then you are going to love this simple recipe too. 

Guaranteed! Plus it is a tad different than the average chicken curry recipes.

Feel free to add some cubed mini potatoes to this curry if you like, just omit the rice if you choose to do that. Either way this dish will turn out amazing!

Creamy Coconut Chicken Curry

SPICES USED IN COCONUT CHICKEN CURRY

  • 1 tbsp Garam masala
  • 1 tbsp Curry powder
  • 1 tbsp Turmeric powder
  • 1 tsp Coriander
  • 1 tsp Cumin
  • 1 tsp Sugar
  • 1 tsp Cayenne pepper powder
  • 1 tbsp Salt
  • 1 tbsp Kasoori Methi” = “Dried fenugreek” , optional

The green seasoning you see on top of this dish is called “Kasoori Methi” which is basically dried fenugreek” leaves. It can be found in almost any international isle at your local grocery. See below!

Image result for dried fenugreek leaves

If you cannot find “dried fenugreek” leaves you can just omit it. 

However I find it adds an extra element to the dish that is really nice.

I have shared a few other curry recipes here on my blog, however this is the first one with coconut milk vs cream/milk. So if your lactose intolerant than this dish may be right up your ally. 

WHAT GOES WITH COCONUT CHICKEN CURRY? 

Be sure to make some basmati rice to serve alongside or if you really want to make it extra special go ahead and make some homemade Naan Bread.

I will share my favorite Naan bread recipe with you all on this blog very soon 🙂 so stay tuned

If you end up giving it a try, do let me know in the comments below. I would love to know what you think 🙂

Did you like this curry?

Then you’re sure to like my Chicken & Spinach Currybelow.

CHICKEN AND SPINACH CURRY {CHICKEN SAAG}

If your a CURRY lover like me… Then you will definitely want to try these dishes below!

LOOKING FOR AN AWESOME NAAN BREAD RECIPE TO SERVE ALONGSIDE THIS CURRY? Then look no further, I got you covered! My Garlic Naan Bread Recipe is a sure WINNER!

garlic naan bread

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

Coconut Curry Chicken

Creamy Coconut Chicken Curry

Yield: 3
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Authentic and easy to make!

Ingredients

  • 3 tbsp Butter
  • 3 Boneless chicken breasts
  • 1 can Coconut Milk
  • 400 ml Passata sauce
  • 1 cup Plain yogurt
  • 1 Onion
  • 1 tbsp Ginger/Garlic paste

SPICES

  • 1 tbsp Garam masala
  • 1 tbsp Curry powder
  • 1 tbsp Turmeric powder
  • 1 tsp Coriander
  • 1 tsp Cumin
  • 1 tsp Sugar
  • 1 tsp Cayenne pepper powder
  • 1 tbsp Salt
  • 1 tbsp Kasoori Methi” = "Dried fenugreek” , optional

Instructions

  1. Start by heating 2 tbsp of butter in a pot.
  2. Then add in the chopped onion and sweat it till translucent, add in the cubed chicken and minced ginger & garlic paste and saute covered till it sweats some and produces some juices. 
  3. Next, stir and add in the passata sauce along with all the spices and sugar.
  4. Now add in the coconut milk, butter and plain yogurt. Simmer uncovered on low heat for another 30 minutes.
  5. Or (Pressure Cook) according to your cookers instructions till done.
  6. Top with a sprinkle of Kasoori Methi” which is basically dried fenugreek” - this is optional. 
  7. Serve alongside some basmati rice or naan bread and enjoy!

Notes

Be sure to use a quality "Coconut Milk" otherwise which helps to thicken this up. You know it is of quality by shaking the can and not hearing any liquid swish around.

Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 797Total Fat: 54gSaturated Fat: 33gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 130mgSodium: 3205mgCarbohydrates: 34gFiber: 7gSugar: 16gProtein: 49g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

LOOKING FOR ANOTHER AWESOME INDIAN RECIPE TO SERVE ALONGSIDE THIS CURRY? Try this BEEF MASALA recipe

Beef Masala Recipe

 

 

Jacqueline

Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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2 Comments Hide Comments

This was a wonderful and easy recipe. The spices are great together, I didn’t need the cayenne as my curry was on the hot side. I used chicken thighs because that’s what I had on hand. As I was putting the leftovers away, I couldn’t help but have just one (or more) spoonfuls of sauce! Thanks for such a great recipe and bonus it’s from a Canadian, eh?

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