Coconut Chicken Curry - quick and easy
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RecipeTin Eats · by Nagi★ 5.0 (54)

Coconut Chicken Curry - quick and easy

NUTRITION · PER SERVING35M COOK
CAL 38%·PRO 66%
CARBS 60G32% OF CAL
10G FIBER0G ADDED0G INTRINSIC40G OTHER10G TOTAL SUGAR
FAT 46G54% OF CAL
32G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A coconut chicken curry with just three spices—cumin, turmeric, and curry powder—simmered with chickpeas in coconut cream. Aromatic and rich, tastes like a restaurant curry made simple.

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Nutrition & ingredients

Ingredients

serves 5
  • 2 tbsp unrefined coconut oil ((virgin), ie coconut flavoured, or butter, ghee, or any cooking oil you want (Note 1))
  • 500 g/1lb boneless chicken thighs (, cut into ~2cm / 0.8" pieces (Note 2))
  • 1 large onion (, diced)
  • 1 1/2 tbsp garlic (, finely grated using a microplane (~6 large cloves))
  • 1 1/2 tbsp ginger (, finely grated using a microplane)
  • 2 1/2 tbsp curry powder (, mild - just regular ones like Clives, Keens (feel free to use HOT for spicy!))
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 1/4 cup tomato paste
  • 1 1/2 cups chicken stock/broth (, low sodium)
  • 400g / 14oz coconut cream ((substitute coconut milk), full fat (Note 3))
  • 400g / 14oz can chickpeas (, drained)
  • 1 1/4 tsp cooking salt / kosher salt ((halve for table salt, double for flakes))
  • Plain yogurt (, slightly thinned with water to make it drizzle-able)
  • Coriander leaves (cilantro) (, roughly chopped, recommended)
  • Basmati rice ((you'll need to cook 3 cups rice grains to make enough) or other rice of choice)
  • Naan (, optional)
PREP
15M
SODIUM
1116MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.