Creamy Coconut Chicken Curry with Rice
Tender chicken simmered in a rich coconut milk sauce infused with garlic, ginger, and warm herbs — served over fluffy basmati rice. This creamy curry is balanced, nourishing, and perfect for a wholesome weeknight dinner.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 3–4
Ingredients
For the Chicken Curry
2 tbsp olive oil or coconut oil
1 lb (450 g) chicken breast or thighs, cut into bite-size pieces
1 onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1½ tsp curry powder
½ tsp turmeric
½ tsp ground cumin
1 can (14 oz / 400 ml) coconut milk
2 tbsp tomato paste or 1 small tomato, finely chopped
1 tsp honey
Salt & pepper, to taste
Juice of ½ lemon or lime
2 tbsp fresh cilantro or parsley, chopped
For the Rice
1 cup basmati rice
2 cups water
1 tsp olive oil
¼ tsp salt
Instructions
Step 1: Cook the Rice
Rinse basmati rice under cold water until water runs clear.
In a pot, bring water to a boil with olive oil and salt.
Add rice, reduce heat to low, cover, and simmer for 12–15 minutes, until tender.
Fluff with a fork and keep warm.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium heat.
Add chicken pieces, season with salt and pepper, and sear for 4–5 minutes, until lightly golden.
Remove chicken from the pan and set aside.
Step 3: Build the Curry Base
In the same pan, add a little more oil if needed.
Saute onion for 3–4 minutes until translucent.
Add garlic and ginger; cook for 1 minute until fragrant.
Stir in curry powder, turmeric, and cumin — toast for 30 seconds to release aroma.
Step 4: Make the Creamy Sauce
Add tomato paste (or chopped tomato) and cook for 1 minute.
Pour in coconut milk, stir well, and bring to a gentle simmer.
Add seared chicken back into the pan.
Simmer for 12–15 minutes over medium-low heat until the chicken is cooked through and the sauce thickens.
Stir in honey and lemon juice. Adjust seasoning to taste.
Step 5: Serve
Spoon the coconut chicken curry over warm basmati rice.
Garnish with fresh cilantro or parsley.
Optional: drizzle a little extra coconut milk or olive oil for a silky finish.
Notes & Tips
For extra creaminess, stir in 1 tbsp Greek yogurt or cream at the end.
You can add spinach, bell peppers, or peas for more color and nutrition.
Prefer a lighter curry? Use light coconut milk and reduce oil slightly.
To make it non-spicy: use mild curry powder and skip chili flakes.
Serving Ideas
Serve with:
Cucumber yogurt salad
Roasted vegetables or naan bread
A sprinkle of toasted almonds or coconut flakes for crunch
Nutritional Information
Calories: 520 kcal
Protein: 35 g
Carbs: 38 g
Fat: 24 g
Fiber: 4 g