Coconut chicken curry

Name: Coconut chicken curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 persons
Cuisine: Asian
Ingredients: 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

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.

Recipe coconut chicken curry

Made by Véronique

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

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-07-19

Let's get started

Preparation time

10 minutes

Time cooking

30 minutes

Total time

40 minutes

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).

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!