For a cozy, comforting, and delicious meal, this chicken coconut curry recipe is nourishing and perfect to make on a chilly winter day. Made with warming spices that complement the delicate sweetness from the caramelized onion, coconut milk, and sweet carrots. Make it for lunch or dinner, serve it with rice or noodles, and enjoy every bite!
Why you’ll love this recipe
Curry is my go-to option to cook once the temperature drops. It’s pretty simple to make, and even though you need a few more ingredients, they are easily accessible or substitutable if missing one or two.
If you like Indian cuisine, then you will love this recipe. My cooking style doesn’t include spicy flavors, but if you are a fan, then you can easily make this recipe with a touch of heat.
What to serve with this chicken coconut curry?
I like to serve this chicken coconut curry with rice, but you can definitely use noodles or quinoa or simply soak up the yummy sauce with homemade sourdough bread, pita, or naan.
Ingredients notes
Chicken drumsticks. You can use any chicken parts you would like: chicken thighs, breasts, or a mix of dark and white meat.
Coconut milk. I prefer to use coconut milk over heavy cream, as it’s easier on the stomach and better for digestion. But if that doesn’t matter to you, you can definitely use heavy cream instead.
Spices. Curry won’t be curry without a mix of rich spices. I use curry powder, turmeric powder, paprika, garam masala, and cumin.
Chicken stock. For extra flavor and richness. You can substitute water or vegetable stock.
Carrots. They add sweetness. and flavor.
Yellow onion. Cooked until almost caramelized, they add another layer of umami flavor.
Parsley. Fresh parsley for color and brightness.
How to make chicken coconut curry
Note! For exact measurements and detailed directions, see the recipe card below.
Step 1: Season the chicken with salt and black pepper.
Step 2: Melt butter on a skillet. Add the chicken and cook until golden brown on each side. Remove from the skillet and set aside.
Step 3: While the chicken is cooking, chop the onion. Add it to the same skillet in which the chicken was cooked. Scrape any bits of chicken stuck to the bottom of the skillet.
Step 4: Chop the carrots and add them to the onion.
Step 5: Chip the garlic cloves and add them to the carrots and onion.
Step 6: After a minute or so, add the spices and tomato paste. Then add the chicken stock and mix.
Step 7: After a couple of minutes, add the coconut milk.
Step 8: Put the chicken back into the sauce, cover with a lid, turn down the heat to medium-low, and cook for 30-40 more minutes.
Step 9: Turn off the heat and add the chopped parsley. Cover again with the lid and let it sit for 5-10 minutes. Enjoy!
Additions and substitutions
- This recipe is pretty forgiving, and you can substitute or omit some of the ingredients. First off, the chicken drumsticks can be substituted with chicken thighs or both, or a mix of white and dark meat.
- You can skip the carrots if you don’t have them or don’t want them.
- Butter can be exchanged for ghee, coconut oil, or any other unflavored oil.
- Now into the spices. If you don’t have garam masala, use more curry, for example. If you like spicy, then add some chili pepper powder or flakes. You can even add a whole dry chili pepper if you prefer.
- Instead of the chicken stock you can use vegetable stock or water
- Heavy cream can be used instead of the coconut milk.
- You can also add some more vegetables such as green peas, spinach, potatoes, mushrooms, or cauliflower. Keep in mind adding more things can make the sauce thicker or less saucy.
Storage and reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to two months.
To reheat from the fridge, place the chicken coconut curry in a skillet over medium heat with a lid on and stir occasionally. To defrost, let it thaw in the fridge overnight or at room temperature if you need it sooner. Warm it up the same way on a skillet, or you can use a microwave.
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Chicken coconut curry
Ingredients
- 1150 grams chicken drumsticks or thighs, 2.5 pounds
- 1 teaspoon salt (1)
- 1/2 teaspoon black pepper (1)
- 80 grams yellow onion, 1 medium size
- 175 grams carrots, 2 medium size
- 3-5 garlic cloves
- 56 grams butter or ghee, ¼ cup
- 1 teaspoon curry powder
- ½ teaspoon turmeric powder
- 1 teaspoon paprika
- ½ teaspoon garam masala, if you don’t have it, sub more curry powder
- ⅛-¼ teaspoon cumin
- ¼ teaspoon black pepper (2), or more to taste
- ½ teaspoon salt (2), or more to taste
- 2 tablespoons tomato paste
- 125 ml chicken stock, ½ cup
- 400 ml coconut milk, 1 can
- 2 tablespoons chopped fresh parsley
Instructions
- Season the chicken with salt and black pepper. Set aside. You can also do this the night before, cover it, and refrigerate it.1150 grams chicken drumsticks or thighs, 1 teaspoon salt (1), 1/2 teaspoon black pepper (1)
- Chop the onion, carrots, and garlic.80 grams yellow onion, 175 grams carrots, 3-5 garlic cloves
- In a deep skillet, over medium to high heat, melt the butter or ghee. Add the chicken and cook until golden brown on each side, about 5 minutes per side. If you can’t fit all the drumsticks, do it in batches.56 grams butter or ghee
- Transfer the chicken to a dish while cooking the rest of the ingredients.
- In the same skillet, add the chopped onion and cook until soft, about 4 minutes.
- Add the carrots and cook a few more minutes, then add the chopped garlic. Cook for a minute.
- Mix in all the spices, salt, and black pepper together with the tomato paste.1 teaspoon curry powder, ½ teaspoon turmeric powder, 1 teaspoon paprika, ½ teaspoon garam masala, ⅛-¼ teaspoon cumin, ¼ teaspoon black pepper (2), ½ teaspoon salt (2), 2 tablespoons tomato paste
- Add the chicken stock, stir, and cook for 30 seconds.125 ml chicken stock
- Pour in the coconut milk, mix until incorporated, and return the chicken back in. Turn the heat to low-medium, cover with a lid, and cook for 30 minutes.400 ml coconut milk
- Chop the parsley. Turn off the heat and sprinkle the parsley on top. Cover again with the lid and let it sit for a few minutes before serving. Enjoy!2 tablespoons chopped fresh parsley
Notes
- This recipe is pretty forgiving, and you can substitute or omit some of the ingredients. First off, the chicken drumsticks can be substituted with chicken thighs or both, or a mix of white and dark meat.
- You can skip the carrots if you don’t have them or don’t want them.
- Butter can be exchanged for ghee, coconut oil, or any other unflavored oil.
- Now into the spices. If you don’t have garam masala, use more curry, for example. If you like spicy, then add some chili pepper powder or flakes. You can even add a whole dry chili pepper if you prefer.
- Instead of the chicken stock you can use vegetable stock or water
- Heavy cream can be used instead of the coconut milk.
- You can also add some more vegetables such as green peas, spinach, potatoes, mushrooms, or cauliflower. Keep in mind adding more things can make the sauce thicker or less saucy.
- Store any leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to two months. To reheat from the fridge, place the chicken coconut curry in a skillet over medium heat with a lid on and stir occasionally. To defrost, let it thaw in the fridge overnight or at room temperature if you need it sooner. Warm it up the same way on a skillet, or you can use a microwave.