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–+ servings
Coconut Curry Chicken

Coconut Curry Chicken

Transport your taste buds to Africa with this creamy and spicy Coconut Curry Chicken recipe. Easy to make and packed with bold flavors, it's perfect for any occasion. Serve with basmati rice or naan bread for a comforting meal your family will love.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 people
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons coconut oil or vegetable oil
  • 2 teaspoons ginger, grated
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon ground turmeric
  • 1 teaspoon cayenne pepper (optional)
  • 400 g full-fat coconut milk
  • 400 g canned crushed tomatoes
  • 1 teaspoon salt
  • 2 tablespoons lemon juice or apple cider vinegar
  • ½ cup fresh cilantro or parsley

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Tongs for handling the chicken
  • Cutting board

Method
 

  1. Pat the chicken dry with paper towels and season with salt and pepper.
  2. Heat oil in a large pot over high heat; brown chicken thighs skin-side down for 4–5 minutes and then flip for 1 minute. Transfer to a plate.
  3. Lower heat to medium-high and sauté onions until translucent, then add garlic and ginger for 30 seconds.
  4. Add coriander, cumin, turmeric, and cayenne to the aromatics, stirring to bloom the spices.
  5. Pour in coconut milk and crushed tomatoes, returning chicken to the pot and spooning sauce over it.
  6. Simmer gently for 10 minutes covered, then remove lid and simmer for another 20 minutes.
  7. Stir in lemon juice and half the cilantro; taste and adjust seasoning if needed. Serve with rice or flatbreads.

Nutrition

Calories: 390kcalCarbohydrates: 14gProtein: 24gFat: 30gSaturated Fat: 18gCholesterol: 107mgSodium: 460mgPotassium: 620mgFiber: 3gSugar: 4gVitamin A: 720IUVitamin C: 5mgCalcium: 38mgIron: 2mg

Notes

For variations, use olive oil instead of coconut oil or swap chicken with chickpeas for a vegetarian option. This dish keeps well in the fridge for 3–4 days and can be frozen for up to 3 months. Reheat gently to avoid splitting the sauce, and consider adding vegetables like bell peppers for extra nutrition.
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