I’m sure there are a million Chicken curry versions, not only in South Asia, but where ever curry lovers live in the whole wide world. The reason is that basic chicken curry is one of the most delicious foods that can be prepared and it provides a perfect canvas for all sorts of creative tweaks.

You can dress it up with elaborate spices, aromatics and nuts to elevate it to Mughlai korma or you can chuck in potatoes and other vegetables with a simple onion and tomato base for a weekday, rustic comfort.

The northern chicken curries are made with tomato and onion paste combined with yogurt or cream, the southern chicken curries mostly blend coconut milk and tamarind for a perfect amalgamation of sweet and sour. Whichever route you go, a good chicken curry will never disappoint you as long as the ingredients are well balanced.

Chicken Coconut Curry is a huge hit at our place and really bringing a finger- licking-good, exciting curry to the table couldn’t be easier! There isn’t a long list of ambiguous/impossible-to-find spices. Just a few basics that are pantry staple in almost every kitchen.

What coconut milk brings to this otherwise simple curry is cool and sweet balance of flavours in contrast with the tang from tomatoes and lemon and heat from the spices and green chilli peppers.

The chicken is cooked in a quick-to-blend onion tomato gravy and then the creamy coconut milk is added to the simmering gravy. The Chicken Coconut smells so tempting that you won’t be able to wait till you sit down for dinner. Good thing it’s so quick n easy!

Don’t forget to rate the recipe and give your feedback in the comments.


1/2 kg boneless chicken

1 medium onion, sliced

4 cloves garlic, peeled

1/2 inch piece ginger, peeled

2 tomatoes, diced. Almost 1+1/2 cups

2 green chilli peppers, slit in halves

1 teaspoon red chilli powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon turmeric

1 stick cinnamon

1 teaspoon green cardamom powder or crushed seeds

salt to taste

1 cup coconut milk

2 tablespoons lemon juice or to taste

2 tablespoons olive or sunflower oil

1/4 cup chopped coriander leaves

This Is a What You Do:

Heat oil in a deep pan or wok. Add chicken pieces, cinnamon stick and green chilli peppers. Fry on medium heat till chicken is golden on the outside (3-5 minutes).

Remove the contents from oil. Set aside.

Add onions to the same oil. Fry till light golden.

Add onions, ginger, garlic and tomatoes to the blender, make a smooth puree.

Dilute red chilli powder, cumin, coriander, turmeric, cardamom and salt in a little water to make masala paste. Add the paste to the pan. Sauté on medium heat for a minute. Add the onion tomato puree.

Add chicken pieces, cinnamon and green chillies back and cover the pan. Reduce heat to medium low. Let it simmer till chicken is tender and liquid evaporates from the curry.

Add coconut milk, lemon juice and half of the chopped coriander. Simmer covered for another 5 minutes till all the flavours blend.

The finished curry would be like creamy thick sauce, mostly coating the chicken pieces but enough in the plate to pour over rice or scoop up with flatbread.

Garnish with remaining coriander leaves.
Serve hot.

Serves 2

6 Replies to “Easy Chicken Coconut Curry”

  1. Salaam,
    I made this dish a few weeks back. It would have turned out great, but I was in a rush and over cooked the masaala. It became over browned and a little bitter. Will try again soon. I did note however that the coriander leaves and lemon juice you mentioned are not in the ingredients list.

    1. Waalakum Aslaam Anjum!
      I smiled from ear to ear, seeing so many of your comments on the blog. You have been a busy girl! 😊
      Thank you for pointing out, just fixed the lemon juice and coriander quantities. Though you can add more or less lemon to create the sweet n sour balance from lemon and coconut milk that suits your taste. Same goes for coriander, you can totally skip it, if you don’t really care for it.
      Even professional chefs burn and overcook stuff at times, don’t worry a bit about it. I’m sure next batch will be totally yummy 😊

  2. Salaam. Can you please give me a total weight for the tomatoes? We get fairly large ones in the USA and I find it throws off the recipe. Thanks.

    1. Waalakum assalam Anjum! Yes, you are right. I’ve edited the post and also given quantity in cups. Will make around 1 and a half cup of diced tomatoes.
      Happy cooking! 😊

    1. Thank you, Lena! Such easy and quick chicken recipes are life savers on weekdays and make delicious family meals on weekends. I’m glad you liked it 😊

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