Go Back
–+ servings
Chicken coconut curry with rice on a plate.

Chicken coconut curry

No ratings yet
AuthorMilena M
For a cozy, comforting, and delicious meal, this chicken coconut curry recipe is nourishing and perfect to make on a chilly winter day. Make it for lunch or dinner, serve it with rice or noodles, and enjoy every bite!
Print Recipe Pin Recipe
Prep Time10 minutes
Cook Time40 minutes
Servings2 -4 people

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

  1. Before you start with the recipe, I highly recommend reading the information provided above the recipe card for additional tips, suggestions, and helpful step-by-step photos.
  2. 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)
  3. Chop the onion, carrots, and garlic.
    80 grams yellow onion, 175 grams carrots, 3-5 garlic cloves
  4. 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
  5. Transfer the chicken to a dish while cooking the rest of the ingredients.
  6. In the same skillet, add the chopped onion and cook until soft, about 4 minutes.
  7. Add the carrots and cook a few more minutes, then add the chopped garlic. Cook for a minute.
  8. 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
  9. Add the chicken stock, stir, and cook for 30 seconds.
    125 ml chicken stock
  10. 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
  11. 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

  • For more information about the recipe, additions and substitutions, storage, and process shots, see the post above the recipe card.