Coconut chicken curry

Coconut chicken curry


5 people made this

About this recipe: I had first tried a number of highly rated coconut curry recipes from several sites, and kept altering the ingredients and quantities to reach this one. The 'final' recipe was used for a big dinner at my place and all adored it. They all re-filled their plates twice. It is slightly spicy, suitable for Indian food lovers who don't want it as spicy as Indian food. Serve in a deep bowl, best with basmati rice of saffron rice. Can also be served with dry nan bread.

lamya Capital, Bahrain

Serves: 8 

  • 1 (1kg to 1.2kg) chicken - skin removed and jointed
  • 200g natural yoghurt
  • 170g coconut milk powder
  • 4 tablespoons oil
  • 2 medium onions, diced
  • 2 garlic gloves, chopped
  • 2 teaspoons diced ginger root
  • 1 1/2 to 2 tablespoons curry powder
  • 2 to 3 teaspoons turmeric
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 6 to 8 medium tomatoes - skinned and chopped
  • 3 tablespoons peanut butter
  • 1 tablespoon tomato paste
  • water, as needed
  • chopped fresh parsley leaves to garnish

Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

  1. In a heavy bottomed saucepan, combine the chicken, yoghurt and coconut milk powder. Mix well.
  2. In a frying pan with a little oil, fry the onion, garlic and ginger with the curry powder, turmeric and seasoning for 2 to 3 minutes. Add the fried onion and spices to the chicken saucepan, along with the chopped tomatoes cover and cook for 1 hour.
  3. After one hour, add in the peanut butter and the tomato paste, cover and cook for another half an hour until the sauce thickens and the chicken is no longer pink in the middle. Add a little water to the curry if you want more sauce.


For the 2 teaspoons you can use diced ginger root or dried power ginger.
If you do not want to add peanut butter, replace with 2 tablespoons butter and 2 tablespoons tomato paste.
If you wish to marinate the chicken, stop after completing step one and store the chicken in the fridge overnight.

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Reviews (3)


This was awesome, but VERY filling! I tweaked a bit: there's only 2 of us so I reduced chicken amount to around 500g but kept the rest of the ingredients at 3/4 of the above amounts. Instead of the fresh tomatoes, I used a 400g tin of chopped toms. Usually 500g chicken is about right for me and the other half for a meal each, but this was so filling I'd say that the above estimate of 'serves 8' is spot on; half the above amount comfortably made enough for 4 meals' worth for us. Great stuff! - 28 Nov 2015


Didn't know what coconut powder was so I used a 400g tin of coconut milk ,omg its friggin scrummy have saved and will do again thank God for this site . - 13 Dec 2014


great! I'd just like it a bit spicer so I'll add a bit of paprika. - 25 Oct 2012

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