Other

Easy chicken coconut curry recipe

Easy chicken coconut curry recipe



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken curry

My kids love this recipe for coconut chicken curry. Quick and easy to do!

25 people made this

IngredientsServes: 4

  • 2 tablespoons vegetable oil
  • 4 chicken breast fillets
  • 1 onion, chopped
  • 3 carrots
  • 2 sticks celery
  • 2 tablespoons curry paste (or powder)
  • 1 teaspoon crushed chilli flakes
  • 1 (225g) tin bamboo shoots, drained
  • 200ml coconut milk

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Heat oil in frying pan over medium high heat. Cut chicken fillets into pieces.
  2. Cook chicken in hot oil, being careful not to put too much in the pan at once, so that they brown evenly.
  3. When chicken pieces are browned, remove from pan and add the onion. Cook onion until soft.
  4. Thinly slice carrots and celery. Add to the onion in pan and cook for 5 minutes before returning the chicken to the pan.
  5. Add the curry paste and chilli flakes and mix well to distribute the spices throughout the pan mixture.
  6. Add drained bamboo shoots.
  7. Finally, add the coconut milk. Stir into mixture, reduce heat to low and simmer about 30 minutes, until carrots and celery are tender.

Recently viewed

Reviews & ratingsAverage global rating:(3)

Reviews in English (1)

Absolutely gorgeous. Although I added a little soy sauce to chicken and used 400ml coconut milk.-07 Sep 2013


Hairy Bikers’ Thai chicken and coconut curry recipe

Hairy Bikers April 23, 2021 6:00 am

Nutrition per portion

Hairy Bikers’ Thai chicken and coconut curry recipe comes straight from the The Hairy Bikers’ show, The Hairy Dieters.

This Hairy Bikers Thai green curry recipe takes a classic dish and uses lower fat ingredients to bring down the calorie count. It serves four people with each portion working out at just 283 calories, without the rice. It’s also full of vitamins and packed with protein from the chicken, so is super filling as well as healthy and delicious. We’d pair this tasty Hairy Bikers recipe with either jasmine or basmati rice for even fuller flavours.


How to make Coconut Chicken Curry?

Before you start making this coconut chicken curry make sure you have all the ingredients prepped and on hand. Dice your onions and cut your chicken thighs into pieces. Keep the spices ready. Now let's start making this delicious curry.

  • Set the Instant Pot on sauté mode and let it heat.
  • Add ghee or oil along with the cumin seeds. Saute for 30 seconds until they release their aroma. Cumin seeds are optional but do add a wonderful flavor to the curry. If you have ghee, I highly recommend to use it, as it adds so much more flavor to this curry.
  • Now add the diced onions, garlic, ginger, and sauté them for a few minutes.
  • When the onions turn golden brown, add the tomato puree along with the spices and saute for an additional 2-3 minutes. I used canned tomato puree, you can also use fresh tomato puree in this recipe. Blend 2 tomatoes to make a puree.
  • Add the chicken pieces to the pot. Stir and sauté for 3-4 more minutes. Do not skip this step, as it adds lots of flavor to the curry.
  • Then add the water and mix well. Deglaze well and make sure nothing is stuck to the bottom of the pot.
  • Switch the Instant Pot to manual or pressure cook on high pressure for 4 minutes with the vent in sealing position.
  • As soon as the Instant Pot beeps, quick release the pressure manually and open the lid.
  • Now stir in the coconut milk, garam masala and let it simmer on sauté mode for 4-5 minutes until the sauce is thickened to your preference. Use full-fat canned coconut milk. I used Chakoh brand coconut milk as it is so much more creamier than other brands I have tried.
  • You are almost ready! Stir in the lime juice and garnish with cilantro.
  • The coconut chicken curry is ready to be served with flavorful rice or Indian flatbreads. Enjoy!


Steps To Make Chicken Coconut Curry

1. Sprinkle 1/4 teaspoon salt and 1 teaspoon curry powder over the chicken and toss to coat. 2. Heat oil in a dutch oven and add chicken. Cook, stirring once or twice until mostly browned. Remove the chicken to a plate.
3. Cook onion and garlic in oil for 3 to 4 minutes. Add in the remaining 1 tablespoon plus 2 teaspoons curry and cook until fragrant. 4. Add in coconut milk and broth.
5. Add in potatoes, carrots, celery and 1/2 teaspoon salt. Bring to a simmer and cook 10 to 12 minutes. 6. Add the chicken and peas and cook until the chicken is cooked through. Remove from the heat and add in cilantro and maple syrup before serving.


Chicken Vegetable Curry

Thai inspired easy chicken vegetable curry just has to be one of the easiest meals to make. It’s made with chicken thighs, vegetable mix, coconut milk, red curry paste, and fresh herbs.

It’s saucy, flavorful, and so versatile. You can have this one pan chicken curry meal on the table in under 30 minutes. Serve it over cooked rice or cauliflower rice for a low-carb option.

It’s a recipe that I adapted from an old Better Homes & Garden magazine. What attracted me to this recipe is the simplicity of the ingredients and the simplicity of the steps.


With just a few ingredients, creamy Coconut Curry Chicken goes from good to WOW.

Our must-have additions: fresh lime juice, finely chopped cilantro (or basil!) a little bit of brown sugar.

Other great add-ins: chopped peanuts or cashews, fish sauce.


Easy chicken coconut curry recipe - Recipes

Mouthwatering chicken curry. Love them..

Delicious looking chicken curry.

Wow delicious chicken curry, my favourite dear!

flavourful, yummy chicken curry. Love it.

Delicious, finger licking chicken curry.

Very nice chicken curry dear. Looks delicious.

I personally prefer no coconut curries da this curry reminds me of Amma's chicken curry which she does with yoghurt. Perfect combo with idlies or dosa :)

Wow, loaded with flavor. My daughter would be all over this.

Vanakkam (Greetings) and Welcome to Divya's Culinary Journey. Thank you for visiting my space. I appreciate the time you spent browsing my recipes. I would love to receive your comments, feedbacks, inputs and any suggestion to improve the blog.
Please note that any comments with separate links to any external websites or blog events or advertisements may not be published. Thanks for understanding the same.
Hope you found what you are looking for and please visit again for more recipes and latest updates.
Thank you once again !!


The BEST Easy Coconut Curry Crock Pot Chicken Family Dinner Recipe

This AMAZING Thai inspired popular dish is easy to make in the crock pot with so much depth of flavor! This is going to be your favorite new way to make coconut chicken curry for your family at home in your trusty slow cooker.

Make sure you PIN THE IMAGE BELOW so you can always find your way back to this recipe. Truschoome – you are going to have some hungry family members begging for you to make it again.

(This post contains affiliate links. See our full disclosure here.)

This AMAZING Thai inspired popular dish is easy to make in the crock pot with so much depth of flavor! This is going to be your favorite new way to make coconut chicken curry for your family at home in your trusty slow cooker.

You aren’t going to BELIEVE how easy it is to make this at home. You might not already have garam masala or curry powder – but you NEED to get some! Once you try this, your family is going to be requesting it again and again so you’ll want to have a jar of each in your pantry at ALL times.

The sauce this creates by cooking low and slow, flavors marrying together all scrumptiously, is SO GOOD! Just throw everything in your crockpot and serve with your choice of rice (we LOVE Jasmine Rice for this dish but basmati is really good too) and garnish with some chopped fresh cilantro. (Unless, of course, you are one of the unfortunates who were born with the gene that makes it taste like soap…so sad.)

It’s so easy to set out family style for everyone to enjoy and serve themselves. If you don’t already have one of these casserole style rectangular Crock Pots – you SO need to get one (or three). It cooks everything so nice and in an even layer and your ladle doesn’t sink way down getting all gicky.

We eat this at least twice a month. At first it was once a week. For a reaaaally long time. Have I mentioned that it’s really, REALLY yummy?

As amazing as it is the first day – it’s even MORE amazing the next day or three reheated as leftovers. Having any leftover, however, is going to be tricky. EVERYONE will want seconds. Even your picky eaters.


  • 1 ½ pounds boneless, skinless chicken breast, cut into bite-size cubes
  • 6 teaspoons curry powder, divided
  • ¾ teaspoon salt, divided
  • 2 tablespoons coconut oil or canola oil, divided
  • 1 large yellow onion, chopped
  • 1 tablespoon chopped garlic
  • 1 14-ounce can “lite” coconut milk
  • 1 14-ounce can reduced-sodium chicken broth
  • 4 cups 1-inch chunks Yukon Gold potatoes (about 3 medium)
  • 1 cup sliced carrots
  • ½ cup chopped celery
  • ¾ cup frozen peas
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon packed brown sugar

Place chicken in a medium bowl. Sprinkle with 1 teaspoon curry powder and 1/4 teaspoon salt toss to coat. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken and cook, stirring once or twice, until mostly browned, 6 to 8 minutes. Transfer to a plate.

Heat the remaining 1 tablespoon oil in the pot and add onion and garlic. Cook, stirring often, until the onion is starting to soften, 2 to 4 minutes. Stir in the remaining 5 teaspoons curry powder and cook, stirring, until fragrant but not browned, 30 seconds to 1 minute. Add coconut milk, broth, potatoes, carrots, celery and the remaining 1/2 teaspoon salt and bring to a boil over high heat, stirring often. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until the potatoes and carrots are tender, 10 to 12 minutes.

Return the chicken to the pot and add peas. Increase heat to high and continue cooking until the chicken is cooked through, 4 to 5 minutes more. Remove from the heat and stir in cilantro and brown sugar.


Chicken in a Flash

Reviews

Rate or Review

Reviews (13 reviews)

Lovely! I doubled this recipe. It was begging for a big serving of basmati rice to soak up that sauce, though. Next time I'll try adding vegetables instead of potatoes and making rice. I also might add less chicken stock for a thicker sauce. The combo of ginger, curry, and coconut is perfect and packs a fragrant punch. but I think my hair will smell like dinner until I wash it.

I bookmarked this recipe for over a year and only tried it tonight. The recipe looks easy and the reviews were fantastic. My husband who isn't a fan of my other Indian recipes LOVES this! Easy to make and the result is fantastic! We loved it!

Fabulous! My husband and teenaged son loved it, I adored it! I followed the recipe quite closely, except I used shallots instead of onions, and used a bit more coconut milk and broth so it was saucier. Next time I'll make rice and serve it over that. Even with the potatoes I think rice would enhance it. Wonderful flavors, smooth, sweet, savory, fabulous!

Phenomenal. Liked it better keeping the chicken more in cutlet size vs smaller pieces. was not as dry. And also added cauliflower. One of the best dinners in my bag now. and super easy.