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Creamy Coconut Curry Chicken

Creamy Coconut Curry Chicken

Instant Pot or Stove Top

  • One Pot/Pan
  • Slow Cooker/Instant Pot

Creamy and satisfying!

  • 30 minutes
  • Serves 3
  • Easy



This Creamy Coconut Chicken Curry can be prepare on your stove top, slow cooker or instant pot. 

Want another Indian restaurant style recipe? Try my Butter Chicken or my Lamb Curry.

Creamy Coconut Curry Chicken

Coconut Chicken Curry can be served alongside some basmati rice or some Homemade Naan Bread!

Love Indian food as much as me? Then your going to want to try my Eggplant Curry” , BUTTER CHICKEN or my “Chickpea Curry” as well. 


Simple Butter Chicken Recipe


Garlic Naan Bread Recipe


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. 

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. 

You can find the pre-made curry package that I used to make this curry in the AMAZON link below or you can just add in each spice individually if you prefer.


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! 

Creamy Coconut Curry Chicken


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!


Creamy Coconut Curry Chicken


creamy coconut chicken

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.

Creamy Coconut Curry Chicken


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. 


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 Curry Chicken


  • 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 or tsp of Salt, according to taste
  • 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. 


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.

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

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

If your a CURRY lover like me… Then you will definitely want to try these other curry  dishes from this website!

Chickpea Spinach Curry 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!

Creamy Coconut Curry Chicken

Creamy Coconut Curry Chicken

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

Authentic and easy to make!


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


  • 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 or tsp of Salt, according to taste
  • 1 tbsp Kasoori Methi” = "Dried fenugreek” , optional


  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!


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: 758Total Fat: 50gSaturated Fat: 35gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 140mgSodium: 1039mgCarbohydrates: 33gFiber: 7gSugar: 16gProtein: 49g

These calculations are based off Nutritionix

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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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24 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?

I live in Chilliwack, so don’t have access to a lot of different spices and or condiments. Do you order your spices/condiments online and could you send me a list of the best suppliers to order online from, please and thank you.

Hello Paula

I will be working on a page soon to help others find different types of ingredients!
For now Superstore ethic isle tends to carry all these spices.

Hi Jacqueline, I would love to try this recipe with the dried fenugreek. Where do you buy yours? I live in Edmonton so I have several East Indian specialty stores available but just curious if it is available in any of the grocery chains.

Nice recipe, although ruined by a tbsb of salt. Should have known really, but followed the recipe implicitly. Binned it. What a shame!
Recommend…..omit the salt! Grrrr!

Yikes, sorry Kev. I changed it to a pinch of salt. Not even sure how that misprint happened!

Thanks for letting me know. Hope you give it a try again sometimes with less salt.

Defiantly, as long as the chicken is fresh to start with and no frozen prior.
Cook the rice add it to the freezer bowls then top with the curry! Freezes well.

wanting to try this recipe, however not sure what size can of coconut milk to use. Also wondering about putting in the yogurt and then cooking it in the pressure cooker. Will it curdle? Thanks in advance. It does sound delicious

All canned coconut milks are the same size, 400 ml. I will update the recipe to state that. Thank you for the heads up. And no it should not curdle in the pressure cooker.

You mention in the beginning of the chickpea curry recipe that it has coconut milk, but I don’t see it in the actual recipe at the bottom. How much coconut milk please?

In love with this simple and so tasty recipe.I added a handful of raisins and served it with fragrant rice

Hi Raymonde, very happy yo hear. That sounds like a great addition to this recipe, i’ll have to try that.

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