Indian-style yellow coconut curry chicken


75 people made this

About this recipe: This my adaptation of an Indian-style yellow curry chicken. The smell emanating from your kitchen will delight everybody. It's best served with fresh naan bread and rice.

Amanda Fetters

Serves: 4 

  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, finely chopped
  • 3 tablespoons curry powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1/2 teaspoon grated fresh root ginger
  • 1/2 teaspoon caster sugar
  • 1/4 teaspoon salt or to taste
  • 2 skinless chicken breast fillets, cut into bite-size pieces
  • 1 tablespoon tomato puree
  • 250ml natural yoghurt
  • 175ml coconut milk
  • 1/2 lemon, juiced
  • 1/2 teaspoon cayenne pepper

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Heat olive oil in a frying pan over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato puree, yogurt and coconut milk. Bring to the boil, reduce heat and simmer for 20 to 25 minutes.
  2. Remove bay leaf and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Similar recipes

Reviews (13)


Totally delicious and SO easy! Different from usual, it was creamy but with a bite at the end. Will pass this on to family and friends. Thanks Amanda - 25 Feb 2013


Made it healthier. Used fat free natural yoghurt & reduced fat coconut milk - 24 Aug 2010


This is an amazing, easy to make curry recipe. Very rich, creamy, with layers of spice that build until the cayenne after-taste slowly burns at the back of your throat, and with sharp notes of lemon that occasionally flash across your palette. Properly good. It also smells amazing. I did make some very minor adjustments. I put the spices, garlic, and everything else you fry with the onion apart from the bay leaf and ginger into a pestle and mortar to make it into a paste, as I'm used to doing that for any curry. Rather than grate the ginger I cut it into thin strips to add a different texture to the curry. The second time I made it I also put in some unsalted cashew nuts for the same reason. And finally, I doubled the quantities, because by my standards the recipe as is would only feed four if they were children, midgets, or Posh Spice. I like a big bowl of curry with a lot of sauce to mix into my rice, not some dainty little starter-sized portion. This is proper Anglo-Indian comfort food, not haute cuisine, so don't be stingy. - 25 Apr 2014

Write a review

Click on stars to rate

More collections