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Creamy coconut chicken curry recipe

Creamy coconut chicken curry recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken curry

A creamy mild curry which can be adapted for the slow cooker as well. Use red, green or yellow curry paste, and serve with rice.

41 people made this

IngredientsServes: 4

  • 500g chicken breast fillets
  • oil, as needed
  • 1 medium onion, finely sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 3 dessertspoons curry paste
  • 1 large mug chicken stock
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 2 heaped teaspoons mild curry powder
  • 2 teaspoons dark soy sauce
  • 2 teaspoons light soy sauce
  • 2 cloves garlic, minced
  • 1 (400g) tin coconut milk
  • 1 to 2 teaspoons cornflour

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. Cut chicken in strips or chunks and fry off in a bit of oil before putting in a casserole dish or a slow cooker.
  2. Add the onion and peppers to the frying pan and cook till soft on a medium-low heat.
  3. Whilst the onion and peppers are frying, make up the curry sauce by putting the curry paste in a large bowl and adding 3 dessertspoons of the chicken stock to the paste. When blended, add the remaining stock and mix, then add the salt, sugar, curry powder, soy sauce, one of the garlic cloves and the coconut milk; whisk till smooth.
  4. Add the other garlic clove to the onion and peppers and fry off for a minute, then add the curry mixture to the pan and bring to the boil.
  5. Pour over the sauce mixture over the chicken. If using a slow cooker, cook on Low for 6 to 8 hours, otherwise put in a hot oven and reduce the temp to 160 C / Gas 3 for 60 to 80 minutes.
  6. With 30 minutes left to cook, add some cornflour mixed as per packet instructions and stir well, to thicken the sauce.

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Reviews & ratingsAverage global rating:(10)

Reviews in English (7)

Beutiful curry, enjoyed by all will make again, but will reduce liquid quite a bit-17 Sep 2013

We all love this curry, especially made with yellow curry paste but red and green are nice too. *Vixster, mine is usually creamy once its thickened with cornflour, but looks like the pic above at the start of the cooking process.-01 May 2013

This is delicious. I cooked it in my crock pot and it really worked well. Also added some courgette and sweet potato about 2 hours in. Would highly recommend-09 Feb 2014

  • 2 tablespoons vegetable oil
  • 2 cloves garlic, crushed
  • 1 medium white onion, chopped
  • 1 (15 ounce) can baby corn, drained
  • 1 ½ cups chopped cooked chicken breast
  • 1 (8 ounce) can sliced water chestnuts, drained
  • ½ cup chickpeas
  • 3 tablespoons red curry paste
  • ½ teaspoon garlic powder
  • 1 (14 ounce) can unsweetened coconut milk
  • ¼ cup chicken broth
  • salt and ground black pepper to taste

Heat oil in a large saucepan over medium heat. Cook onion and garlic in the hot oil until tender, about 5 minutes. Add baby corn, chicken, water chestnuts, chickpeas, curry paste, and garlic powder stir until well coated.

Add coconut milk, chicken broth, salt, and pepper. Stir until mixture comes to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 30 minutes.

Creamy coconut chicken curry

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  • 700 g cauliflower, cut into florets (approx. 4 cm)
  • 2 tsp olive oil
  • 1 brown onion (approx. 180 g), cut into quarters
  • 1 tsp garlic paste (see Tips)
  • 1 ½ tsp ginger paste (see Tips)
  • 1 - 2 fresh green chillies, trimmed and cut into halves (optional), plus extra sliced for garnishing
  • 90 g tandoori paste (see Tips)
  • 30 g tomato paste
  • 100 g water
  • 20 g almond meal (see Tips)
  • 500 g chicken thigh fillets, cut into pieces (approx. 3 cm)
  • 1 tsp salt
  • 90 g coconut cream
  • 6 sprigs fresh coriander, leaves only, torn into pieces, for garnishing

The steps

Combine all the ingredients for the chicken rub, massage and coat the entire chicken thighs

Prepare to roast the chicken thighs for 30 minutes until golden brown

Saute the scallion, onion and garlic and pour in the coconut milk ready to make the sauce

Finally add the chicken thighs to the creamy sauce and simmer for 10-12 minutes

Creamy coconut chicken curry (TM6)

Die meisten unserer Rezepte sind einfach. Manche sind etwas herausfordernder: Und zwar jene, die als mittel oder fortgeschritten bewertet sind.


Dies ist die Arbeitszeit, die du benötigst, um diese Mahlzeit zuzubereiten.


Dies ist die Zeit, die benötigt wird, um das Gericht von Anfang bis Ende zuzubereiten: Marinieren, Backen, Kühlen usw.


Dies zeigt an, auf wie viele Portionen dieses Gericht zugeschnitten ist.


  • 700 g cauliflower, cut into florets (approx. 4 cm)
  • 10 - 15 g fresh ginger
  • 1 garlic clove
  • 1 - 2 fresh long green chillies, trimmed and cut into halves, plus extra cut into slices for garnishing (optional)
  • 200 g brown onion, cut into wedges (3-4 cm)
  • 20 g olive oil
  • 90 g tandoori paste (see Tips)
  • 30 g tomato paste
  • 100 g water
  • 20 g almond meal (see Tips)
  • 500 g skinless, boneless chicken thighs, cut into pieces (approx. 3 cm)
  • 1 tsp salt
  • 90 g coconut cream
  • 6 sprigs fresh coriander, leaves only, torn into pieces, for garnishing

Thai curry is typically served with bread such as naan or roti, which is used to scoop up the sauces along with the meat and vegetables. Also, rice accompanies the dish and is usually served on the side so it doesn&rsquot get soggy. I prefer to serve this creamy coconut chicken curry over steamed rice with the intention of drowning the rice in the delicious sauce.

Below are some options for how to best serve your curry. You can choose to spoon the chicken curry over some of the sides or serve them as just sides.

Creamy coconut chicken curry

Get your kids cooking for Curry for Change with this child friendly recipe. Read more about how to get the whole family involved here.

Prep Time: 15 minutes

Cook Time: 40 minutes

  • 3 tbsp vegetable oil
  • 4 small onions, peeled and finely chopped
  • 1 tsp salt
  • 1 tsp cumin seeds
  • 1 tsp brown mustard seeds
  • 1 tbsp grated fresh ginger
  • 6 cloves garlic, peeled and crushed
  • 1 tsp cayenne pepper
  • 1 tsp chilli powder
  • 50g creamed coconut, grated
  • 400mls cold water
  • 600g chicken breast/thigh, chopped into 3cm pieces


  1. Heat the oil in a large frying pan and fry the onions in it along with the salt for 20 minutes, over a low heat, until really soft.
  2. Add the cumin, mustard seeds, ginger, garlic, cayenne and chilli, stir and fry for a further minute.
  3. Add the coconut cream (this comes in a block) and the water, turn up the heat and stir well.
  4. Add the chicken and simmer on a medium heat for 15 - 20 minutes until the chicken is cooked through and the sauce has reduced a little.
  5. Serve with fluffy basmati rice or chapatis.

This recipe was kindly donated by Holly Bell. Find more Recipes from a Normal Mum on her website for more recipes, or find out what she's up to on Twitter, Facebook and Instagram.

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Spicy Coconut Chicken Curry

  • 2 tbsp Cooking oil
  • 3 Boneless chicken breasts
  • 4 Potatoes
  • 1/2 cup Greek Yogurt
  • 1 cup Full fat coconut milk
  • 1 cup Canned of tomatoes


  • 3 tbsp Dried Fenugreek leaves, Kasoori Methi
  • 1 tbsp Coriander
  • 1 tbsp Red Chili
  • 1 tbsp Turmeric powder
  • 1 tsp Cumin Powder
  • 6 Garlic cloves
  • 1 tbsp Ground Ginger
  • 1 tsp Cracked black pepper
  • 1 tsp Nutmeg
  • 1/2 chili Birds eye chili
  • 1 tbsp Gram Masala
  • 1 Cinnamon Sticks
  • 1 bay leaves
  • 4 Green Cardamom
  • 2 Black Cardamom

  • 2 tablespoons grapeseed oil, divided
  • 1 pound chicken cutlets
  • 1 (14 ounce) can light coconut milk
  • 1 tablespoon brown sugar
  • 1 tablespoon red Thai curry paste (see Tip)
  • 1 tablespoon lime juice
  • 2 cups cooked quinoa
  • Chopped fresh cilantro for garnish

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken, in batches if necessary, and cook, flipping once, until browned and cooked through, 1 to 3 minutes per side. Transfer to a plate.

Remove pan from heat. Whisk the remaining 1 tablespoon oil, coconut milk, brown sugar, curry paste and lime juice in the pan. Cook over high heat, stirring occasionally, until reduced by half, 5 to 10 minutes. Serve the chicken with quinoa and the sauce, garnished with cilantro, if desired.

Tip: Red Thai curry paste's aromatic blend of lemongrass, ginger and chile peppers is in the middle of the road heat-wise--try green curry paste for more heat or yellow for less.


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