Easy coconut chicken curry

    1 hour 5 min

    A very simple but delicious Indian coconut chicken curry. Use your favourite shop-bought curry paste to taste for this family friendly staple.

    Devon, England, UK
    190 people made this

    Serves: 6 

    • 1 whole chicken, jointed into 6 pieces and skin removed
    • salt to taste
    • 2 tablespoons sunflower oil
    • 3 red onions, finely chopped or pureed
    • 4 garlic cloves, finely chopped
    • 2 tablespoons good curry paste (more/less to taste)
    • 1 (400ml) tin coconut milk
    • 100ml chicken stock
    • 1/2 (400g) tin chopped tomatoes
    • chopped fresh coriander to garnish

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Remove the skin from the chicken joints, if preferred, and season them with salt.
    2. Heat the oil in a deep frying pan. Add the chicken and brown it on all sides for 6–8 minutes over a medium heat. Remove and set aside.
    3. Cook the onions in the same pan for 5 minutes until golden brown, stirring regularly. Add the garlic and curry paste and cook, stirring, for 1 minute.
    4. Add the coconut milk, stock and tomatoes. Mix well and add the chicken. Bring to the boil, then reduce the heat, cover and simmer for 45 minutes or until tender, turning the chicken pieces occasionally.
    5. Remove the chicken to a serving dish using a draining spoon. Heat the sauce over a high heat for 2 to 3 minutes until reduced and thickened. Check seasoning, then pour the sauce over the chicken. Scatter over the chopped coriander. Serve with rice and naan.

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    Reviews in English (7)


    And err, when do you use the coconut milk??  -  21 Feb 2012


    Easy recipe and tastes good. However, I did feel it was missing something - a little curry heat. Need to think how I can tweak this recipe.  -  13 Jan 2014


    love this as i wanted to try somethink easy and this was great i have made it so many times x  -  22 Jan 2014