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Coconut Chicken Curry

In a world saturated with lackluster takeout, it’s time to liberate your taste buds from the mundane. We’re talking about a Coconut Chicken Curry that isn’t just a meal; it’s a transcendental experience. Picture this: a clandestine rendezvous between ginger, garlic, and curry powder, choreographed to the sultry rhythm of coconut milk. This isn’t your pedestrian cardboard container affair – it’s a rebellion against the ordinary.

For the rebels in the kitchen, prep time is a mere 15 minutes. Take 1.5 lbs of boneless, skinless chicken thighs and marinate them in a symphony of curry powder, turmeric, and cumin. Cue the sizzle of a wok – finely chopped onions, minced garlic, and grated ginger take center stage, swirling in a fragrant ballet of translucency. Enter the marinated chicken, waltzing into a golden-brown crescendo.

But here’s where the plot thickens. Additional curry powder, turmeric, and cumin join the ensemble, coating the chicken in an aromatic saga. The magic intensifies as coconut milk and chicken broth make their grand entrance, simmering over 20-25 minutes, letting the flavors meld into an ambrosial masterpiece.

Taste the curry, a moment of reckoning. Adjust the seasoning, and let the curry rest for 10 minutes – a suspenseful pause before the grand finale. The velvety elixir cascades over a bed of basmati rice, creating a sensory symphony that resonates on the palate. Garnish with fresh cilantro, a flourish of finesse to seal the deal.

With a mere 30 minutes of cook time, this Coconut Chicken Curry invites you to transcend the ordinary and embrace the extraordinary. This isn’t just a recipe; it’s a rebellion against culinary mediocrity. Spice up your life, skip the mundane, and dive into a rebellion worth savoring.

Coconut Chicken Curry

Coconut Chicken Curry

Ditch takeout monotony for a clandestine dance of ginger, garlic, and curry magic in this Coconut Chicken Curry. Marinate, sauté, and simmer for 30 minutes, creating a velvety, spicy delight. Serve over basmati rice, garnish with cilantro – a homemade revelation in under an hour. Elevate your palate; skip the mundane.
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Course Main Course
Cuisine Indian, Southeast Asian
Servings 4 people
Calories 450 kcal


  • Large skillet or wok
  • Wooden spoon
  • Cutting board
  • Knife
  • Mixing bowls
  • Measuring cups and spoons


  • 1.5 lbs boneless skinless chicken thighs cut into bite-sized pieces
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1- inch ginger grated
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 cup chicken broth
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
  • Cooked basmati rice for serving


  • Fresh cilantro, chopped


  • Marinate the Chicken: In a bowl, combine the chicken pieces with salt, pepper, and half of the curry powder. Allow it to marinate for at least 15 minutes.
  • Sauté Aromatics: Heat vegetable oil in the skillet over medium heat. Add chopped onions, minced garlic, and grated ginger. Sauté until the onions are translucent.
  • Cook the Chicken: Add the marinated chicken to the skillet. Cook until the chicken is browned on all sides.
  • Spice it Up: Sprinkle the remaining curry powder, turmeric powder, and cumin powder over the chicken. Stir well to coat the chicken evenly with the spices.
  • Simmer with Coconut Milk: Pour in the coconut milk and chicken broth. Stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, allowing the flavors to meld.
  • Adjust Seasoning: Taste and adjust the seasoning with salt and pepper as needed. If you prefer a spicier curry, you can add a pinch of red pepper flakes.
  • Serve: Allow the curry to rest for about 10 minutes before serving. Serve over a bed of cooked basmati rice.
  • Garnish and Enjoy: Garnish the coconut chicken curry with fresh cilantro. Dive into the symphony of flavors and textures.


  1. Customize the spice level by adjusting the amount of curry powder or adding chili powder to your taste.
  2. For a thicker curry, let it simmer uncovered for a few extra minutes.
  3. This curry pairs well with naan or crusty bread for dipping.
Keyword Chicken Recipe, Coconut Chicken Curry, Coconut Milk, Curry Powder, Homemade Curry
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Erika Herbert
Erika Herbert