Coconut Chicken Curry


When someone is cooking this coconut chicken curry the aromas are mouthwatering, and your home will be filled with their intoxicating scents! The flavours in this dish are truly out of this world. Serves 4 people.

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Coconut chicken curry
Veronique van Ohmydish

Made by Véronique

Published at 2015-01-15, this recipe is for 4 people and takes 40 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 28-08-2023

40 minutes 4 people Main course
Coconut chicken curry


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  • Olive oil
  • 3 chicken breasts
  • 1 onion
  • 4 cloves of garlic
  • 1 tablespoon freshly grated ginger
  • Handful of broccoli florets
  • 3 carrots
  • 1 red chilli
  • 4 ripe tomatoes
  • 1 tablespoon garam masala
  • Pinch of cayenne pepper
  • Few coriander leaves
  • 1 tablespoon ground turmeric
  • 1 cinnamon stick
  • 2 cans of coconut milk (800 ml)
  • 250 ml chicken stock
  • Handful of mangetout
  • Lemon juice
  • Salt and pepper to taste
Coconut chicken curry ingredients
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Kitchen equipment

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  • Large saucepan or casserole with a thick base
  • Chef's knife
  • Chopping board
  • Vegetable peeler

Coconut Chicken Curry

40 minutes 4 people Main course

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Preparation 10 minutes

Remove any excess fat and sinew from the chicken breasts and cut them into strips. Peel the onion and garlic and finely dice them. Cut the tomatoes into small cubes. Peel the carrots and slice finely.

Prepare chicken stock; use ready-made stock or make a chicken stock from stock cubes. Finely chop the red chilli (for a milder curry you can remove the seeds).

Coconut chicken curry
Coconut chicken curry

Finishing the coconut chicken curry 30 minutes

Heat a large saucepan (or casserole) over a medium-high heat. Add a dash of olive oil to the pan and sauté the onion and garlic. Fry the chicken strips for a few minutes, until lightly browned.

Add the carrots and cook for a few minutes. Add the broccoli florets, ginger, a pinch of salt and pepper, and mix well. Fry everything until the vegetables have become fairly soft.

Add the garam masala, cayenne pepper, ground turmeric and cinnamon, and sautée briefly. Add the coriander leaves, chicken stock, coconut milk, and an extra pinch of salt.

Mix everything well and lower the heat. Let the coconut chicken curry simmer for around 15 minutes, then add the diced tomatoes and mangetout.

Add a squeeze of lemon juice to liven up the dish. Don't forget to remove the cinnamon stick from the coconut chicken curry before serving.

This coconut chicken curry is delicious with boiled white rice or noodles. Enjoy your meal! 

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