Indian Chicken Coconut Curry

Indian Chicken Coconut Curry

This easy Indian chicken coconut curry is spiced with turmeric, garam masala, and coriander and simmered away in coconut milk. Don’t worry if you can’t find or don’t like some of the spices – it will still taste delicious.

Indian Chicken Coconut Curry

Course: Chicken, Main Dish, Meat
Cuisine: Indian
Servings: 4
Prep Time: 10 minutes
Cook Time: 40 minutes


  • 1 ¼ pound boneless, skinless chicken breasts
  • 1 large onion
  • 2 garlic cloves
  • 1 3- inch ginger piece
  • 3 tablespoons vegetable oil
  • 1 teaspoon curry powder
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground coriander
  • 1 teaspoon garam masala
  • ¼ teaspoon cayenne pepper
  • 1 15-oz. can crushed tomatoes
  • 1 14-oz. can full-fat coconut milk
  • ¼ cup fresh cilantro, roughly chopped
  • 1 lemon
  • salt and pepper to taste


  1. Heat the oil in a large skillet over medium high heat.
  2. Chop the onion and mince the garlic and ginger with your Indy Chef garlic twist. Add the veggies to the hot oil and cook for 5-6 minutes, or until the onions are soft and the garlic is fragrant. Season with a bit of salt and pepper.
  3. In the meantime, pound the chicken breasts with a meat tenderizer to an even thickness. Slice the chicken breasts into bite-sized cubes.
  4. Add all of the spices to the onions and cook for 2-3 minutes to develop the flavors. Add in the chicken, crushed tomatoes, coconut milk, and a cup of water. Simmer the curry for 25-30 minutes, or until it thickens up nicely. Taste and adjust the seasonings.
  5. Just before serving, mix in the fresh cilantro and squeeze in the juice from the lemon. Enjoy!

Recipe Notes:

Tip: You can replace the coconut milk with yogurt, but that will give you a tangier curry.

The Indy Chef Garlic Twist can be found here.



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