Coconut Curry Chicken (30 Minute Recipe)

Simple homemade chicken curry is the best main course dish that you can enjoy during lunch or dinner.

Soft and tender chicken pieces coated in a spicy onion and tomato gravy along with some hot bread by its side is all that you need after a tiring day at work to pamper yourself.

So, here I present to you all a very simple one-pot chicken curry which you can make easily in just 30 minutes.

The curry that we are going to prepare today is quite similar to the one we generally make at home with finely chopped onions and tomatoes. The only difference is that we add a little coconut flavor to the curry by adding some coconut milk to it, which leaves the gravy less spicy and a bit sweetened and a whole lot flavourful.

Alleppy Fish Curry, Thai Pineapple and Prawn Curry and Mangalorean Chicken Curry also carry the distinct flavour of coconut but this Coconut Curry Chicken is surely as finger-licking. Anyone who loves curry is sure going to love this curry recipe.

In today’s chicken curry recipe we will prepare a nice red colored gravy, but you can also make white colored gravy if you wish to, just don’t add red chilli powder and turmeric powder and increase the quantity of green chillies to keep it spicy.

Now let us know all about this finger-licking coconut curry chicken recipe.

What is Coconut Curry Chicken?

Coconut curry chicken is a one-pot, main course meal in which soft chicken pieces are cooked nicely along with a mildly flavored coconut gravy.

The base of the gravy is formed with onions and tomatoes which is then flavored with some aromatic ground spices.

Adding coconut milk not only provides a nice coconut flavor to the dish, but also provides a nice sweet tinch to the curry.

What to serve with Coconut Curry Chicken?

You can serve coconut curry chicken along with some hot chapatis, parathas, naan, or appam by its side. Veg pulao, jeera rice or some delicious biryani would also perfectly complement coconut curry chicken.

Coconut Milk v/s Coconut Cream

In this recipe, we use coconut milk to provide a nice coconut flavour to the dish and also to thicken the gravy.

Coconut cream when compared to coconut milk is too thick in consistency and also has an overpowering coconut flavour. Due to these reasons, coconut milk is preferably used in the recipe.

You can read more about these two ingredients here.

Variations of Coconut Curry Chicken

You can always modify the recipe according to your taste. You can add vegetables of your choice along with the chicken, such as carrots, bell peppers, boiled potatoes, spinach and many more.

If you are adding spinach, always add it at the end, stir it and let it cook for a minute or a two on low flame.

You can also use chicken cut of your choice, be it chicken breast or chicken thigh. Each modification depends totally on your taste and preferences.

I like to use chicken with bone as the bones add a nice flavour to the curry.

How to make Coconut Curry Chicken in a Crockpot / Slow Cooker?

In order to prepare coconut curry chicken in a slow cooker, you first have to saute some finely chopped onions and garlic in a pan on high heat.

Once they are soft enough, add all the ingredients (along with the sauteed onion and garlic) mentioned in the recipe into the slow cooker and mix them nicely.

Now cook this on low heat for 3 hours and your delicious coconut curry chicken in a crockpot will be ready to serve.

How to make Coconut Curry Chicken in an Instant Pot / Pressure Cooker?

If you are in a hurry, you can prepare this delicious coconut curry chicken in a pressure cooker as well. Just follow the exact same recipe as given below in a pressure cooker and then cook the chicken on a medium flame for 3 whistles.

Let the pressure cooker release all its pressure by itself. After this, mix everything well and coconut curry chicken in a pressure cooker will be ready to serve.

If using Instant Pot or Electric Pressure Cooker, 

How to  make Coconut Curry Chicken Step by Step

Heat vegetable oil in a pan.

Once the oil is hot, add fennel seeds, cumin seeds, curry leaves and green chillies and fry for a few seconds.

Add onion and fry until slightly browned.

Add tomato and cook for 3-4 minutes.

Now add coriander powder, turmeric powder, red chilli powder and salt to taste and cook until oil starts to separate from the sides.

Add chicken and fry on high heat for 3-4 minutes.

Add water and cover the pan.

Cook until chicken is softened.

Add garam masala powder and coconut milk and cook for 10-12 minutes on low heat. Garnish with fresh coriander.