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Coconut Chicken Curry

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Cuisine India
Servings 4
Calories 155 kcal


  • 500g boneless chicken thighs cut into cubes
  • 1 large onion finely chopped
  • 2 tablespoons ginger-garlic paste
  • 1 tomato cut into small cubes
  • 3 tablespoons oil
  • 150ml of coconut milk
  • Salt to taste


  • 2 bay leaves
  • 1/2 cinnamon stick
  • 2-3 green cardamoms
  • 1 teaspoon turmeric powder
  • 1 and 1/2 teaspoons cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon red chilli powder


  • Put a pan with oil on medium-high heat. When it is hot, add the whole spices: bay leaf, cinnamon stick and cardamoms.
  • Add chopped onions and fry until golden brown. Add the ginger-garlic paste and fry for a few seconds.
  • Add ground spices and a little bit of water so that they do not burn. Fry until the oil separates from the spices.
  • Then add chicken cubes and salt. Cook over high heat for five minutes. Add chopped tomatoes and lower the heat to medium. Mix everything well and cover the pan.
  • Cook for about 8-10 minutes on medium flame. Uncover the pan, add coconut milk and stir well. Let it cook for five minutes or until the sauce slightly thickened.
  • Garnish with finely chopped fresh cilantro (optional) and serve with basmati rice or Jasmine rice.


Tips and tricks:

  • You can add more coconut milk if the sauce is too thick.
  • You can substitute the whole spices (laurel, cinnamon and cardamom) with Garam Masala.