Chicken with Coconut Milk - Indian Recipe

This easy Chicken with Coconut Milk Indian Recipe is my go-to meal when I need something quick and flavorful. With plenty of rich and flavorful coconut milk broth to spoon over rice or noodles, it's a steaming bowl of pure deliciousness!

Why is this Chicken with Coconut Milk Curry so amazing?

This Chicken with Coconut Milk Curry is a delicious sauce that is more of a deeply flavored broth than a gravy. Very little time is needed to prep the curry - most of the time is spent simmering the curry on a stovetop.

This is one of my most favorite Indian chicken curry recipes because in about an hour, you can make something better than takeout that is not only cheaper, but healthier and deliciously fragrant.

It’s a one-pot recipe so clean-up is a cinch.

A perfect recipe for those, exhausting days where every second in the kitchen hurts and you want something tasty and fast.

Ingredients

• The chicken pieces in this recipe can be either skinless, boneless chicken breast or thighs. I prefer using chicken thighs because I love making extra for leftovers. Thighs tend to retain a juicier texture. For a faster cooking time, cut the chicken into bite size pieces.
• Cilantro is a vibrant garnish that also adds a wonderful herby flavor. Sliced red serrano peppers or thinly sliced ginger are other garnishes that upgrades this dish to restaurant level. You can also use sliced curry leaves to garnish this dish.
• The recipe uses a neutral vegetable oil however any other oil like coconut oil, avocado oil, and olive oil will work.
• Finely diced onion sweetens and adds flavor and body to the sauce. The onion is finely diced so that it melts into the sauce.
• The tomato is added for body and flavor. Tomato sauce or tomato puree works as well.
• The coconut milk is the star of the dish. If you don't have any at hand, you can also substitute with about a cup of cream cheese. While I like to use full-fat coconut milk in this recipe, you can also use light coconut milk (also sold as lite coconut milk). Coconut cream has a much higher fat content, so diluting it with water like at a 1:1 ratio might be a good idea as too much coconut fat can be overwhelming. The recipe calls for 3 cups of coconut milk which is equivalent to a typical can (13.66 fluid ounces) of coconut milk.
• Green chilies are optional and add a crispy, smoky, spicy taste. The seeds and veins in the green chilies add a lot of heat to the broth. Red chilies or sliced jalapeno peppers can also be substituted for the green chilies in this recipe.

• The blended fresh garlic and ginger is the secret to the luscious broth. Using the powdered versions do not work as well because you need the fibers to thicken and create the body of the sauce. Use as little water as possible.
• Powdered Indian spices used in this recipe include curry powder, red chili powder, and garam masala powder. Spice lovers should add freshly ground black pepper, cayenne pepper powder or red chili flakes for more heat. For a milder flavor, add paprika instead of red chili powder. You can substitute the curry powder with ½ teaspoon of turmeric powder and 1 teaspoon of cumin powder. A cinnamon stick (optional) can also be added to give more sweetness and flavor
• While bouillon cubes are not traditionally used when cooking Indian food, I like to use it instead of salt because it also adds a more intense umami flavor.
• I love serving lemon wedges (optional) with this dish - a little freshly squeezed lemon juice or lime juice truly transforms this dish from ordinary to amazing!

How to make Chicken with Coconut Milk

Cook the spices. In a large dutch oven, heat oil over medium-high heat. Add the onions, then lower the heat to medium-low and sauté until transparent - about 5 minutes. Add the spice mix (garlic paste, ginger paste, chili powder and curry powder) and bouillon cube to the sautéed onions and continue to cook. Stir often until all the water is cooked out and a glossy layer of oil rises to the surface.

Simmer the chicken. Add the chicken pieces and stir so that all the chicken is thoroughly coated with the spices. Cover the dutch oven and allow the chicken to gently simmer, in the spices for about 10 minutes. Add the coconut milk, green chilis, garam masala and mix. Cover the pot and lower the heat to a gentle simmer for another 30-45 minutes. Stir occasionally. Droplets of spice infused oil will rise to the surface. Remove the cover for the last 10 minutes to reduce the sauce and intensify the flavor. Adjust seasoning. Add a little sugar or preferred sweetener to brighten the flavors, if needed.

Rest the curry. If time permits, allow the curry to rest for at least a half hour or overnight so that the chicken has a chance to soak in all the flavors. Bring to a simmer and garnish with cilantro and red serrano peppers right before serving. Serve with lime or lemon wedges.

Tips on making the BEST Chicken with Coconut Milk Curry

• Use as little water as possible when blending the onions, ginger, and garlic. The chicken will naturally release water so there should be plenty of liquid for the sauce
• Add red chili flakes if you want more heat.
• A dash of sugar or sweetener at the end helps brighten the flavors.
• Cook the dish for the full 25 minutes and allow it to rest – You can definitely cook this dish in 30 minutes like many other chicken coconut curries recipes on the internet. The extra time though makes a material difference. to the flavor and taste of this recipe.

How long does curry last in the fridge?

This creamy chicken curry lasts for about 3 days in the fridge, when cooled to room temperature and stored in an airtight container. Like many curries, Chicken with Coconut Curry is better after 1-2 days because the flavors deepen and develop more flavor. 

How do you heat leftover curry?

There are two ways to heat Chicken with Coconut Curry :

Microwave – most convenient: Put the Chicken with Coconut Curry in a microwave-safe container and heat for about 2 minutes. For larger amounts, stir the curry and reheat for 1-2 minutes again as needed.

Stovetop – great for larger batches: To reheat, place the cold Chicken with Coconut Curry in a saucepan with about 1 teaspoon of water. Heat it on medium-low heat and cover so that the steam heats the meat through, stirring occasionally as needed.

Chicken with Coconut Milk Curry Variations

The most popular Chicken with Coconut Milk Curry includes potatoes which is slow simmered with the chicken. Creamy, melt-in-your mouth potatoes pair beautifully with the delicious sauce. Sliced bell peppers and green snap peas are also often added in restaurant versions to add more texture and color.

Instead of curry powder, you can also use green curry paste or red curry paste.

What to serve with Chicken with Coconut Curry

This Chicken with Coconut Curry recipe produces loads of fragrant flavorful sauce so it is fantastic as a comfort food with rice, naan, roti and Indian potatoes. For me, serving this curry with lemon wedges is a must, because a little drizzle of lemon really intensifies the flavors of this delicious dish.

It also goes really well with a variety of rice dishes like white rice, brown rice, basmati rice and jeera rice.

TIP: A popular breakfast in the Indian subcontinent is to eat leftover chicken curry with a side of eggs and roti. It is a pretty iconic dish so if you have some leftovers, you should really try it!!

How many calories are in Chicken with Coconut Milk curry?

Each serving of this Chicken with Coconut Milk - Indian Recipe has about 365 calories, 34.3g of protein, 21.9g of fat, and 6.1g of carbohydrates. It also includes about 1g of dietary fiber.

This recipe yields approximately 8 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only. Please use it as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

More Indian Chicken Recipes

Indian Curry Chicken - Butter Chicken (Murgh Kari). Seriously tasty, this super easy Indian curry chicken recipe consists of deeply marinated chicken in an incredibly creamy tomato-based curry sauce. This is Butter Chicken at its best and its I-Can’t-Stop-Tasting-It Good!

Chicken Karahi - This chicken karahi is hot, spicy, and finger-licking good. Paired with homemade naan it’s one of the tastiest comfort foods that you will ever eat! Packed with 34g of protein and about 4g of carbs, it’s a keto lover's dream.

Easy Chicken Tikka - A made from scratch Chicken Tikka recipe with spicy yogurt-infused chargrilled chicken. Marinating the night before takes this super simple recipe from delicious to OMG AMAZING! Packed with 35g of protein and less than 4g of carbs, it's a keto lover's dream.

Finally, if you make this Chicken with Coconut Milk recipe,

Please take a picture and tag me at @cloveandcumin on instagram!

I’d also love to hear how it went – please leave a comment and rate this recipe. I love hearing from all of you!