This Indian coconut curry is so comforting and delicious! The combination of curry spices and coconut works so well. It also has a splash of lime juice to bring balance to the whole dish.
This curry always makes me happy. My husband is also a big Indian curry fan and loves this recipe too.
I love to serve this with naan bread. Here is my no yeast naan bread recipe.
I love that curries are so great for leftovers, this curry is no exception. If you are into meal prep, this is a great recipe to freeze or store in the refrigerator for a easy meal during the week.
What you need to make this Indian coconut curry:
Serves 4-6
- 1 tablespoon olive oil
- 1 medium white or yellow onion – diced
- 1 1/2 tablespoons curry powder – red or yellow (if you love strong curry spice increase this to 2 tablespoons)
- 1/2 teaspoon garam masala
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground coriander seed
- 1/2 teaspoon ground turmeric
- Dash of chili powder
- Dash cayenne pepper – optional for heat
- 1/2 teaspoon sugar
- Pinch of salt
- 24 ounces chicken stock
- 2 large chicken breasts – chunked
- 8 ounces canned chopped tomatoes
- 6 ounces canned coconut milk
- 2 tablespoons cornstarch
- 2 tablespoons water
- Splash of lime juice
Instructions
- Add olive oil and onion to the pan and sauté.
- Add spices and seasonings then deglaze pan with chicken stock.
- Add coconut milk, tomatoes and chicken breasts and bring to a boil.
- Then reduce to a simmer and cook until
- Chicken is cooked through.
- Whisk together the cornstarch and water and add to simmering sauce. It will thicken slightly.
- Add splash of lime juice and then enjoy over basmati rice.
Here are a few other recipes you may enjoy:
Crockpot Indian Chicken Curry
Butternut Indian Curry Soup
Chicken Tikka Masala
Pumpkin Chicken Tikka Masala
Instant Pot Butter Chicken
Butter Chicken
Indian Coconut Curry
Indian style curry with coconut milk, chicken and spices.
Servings: 4 people
Ingredients
- 1 tablespoon olive oil
- 1 medium white or yellow onion – diced
- 1 1/2 tablespoons curry powder – red or yellow if you love strong curry spice increase this to 2 tablespoons
- 1/2 teaspoon garam masala
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground coriander seed
- 1/2 teaspoon ground turmeric
- Dash of chili powder
- Dash cayenne pepper – optional for heat
- 1/2 teaspoon sugar
- Pinch of salt
- 24 ounces chicken stock
- 2 large chicken breasts – chunked
- 8 ounces canned chopped tomatoes
- 6 ounces canned coconut milk
- 2 tablespoons cornstarch
- 2 tablespoons water
- Splash of lime juice
Instructions
- Add olive oil and onion to the pan and sauté.
- Add spices and seasonings then deglaze pan with chicken stock.
- Add coconut milk, tomatoes and chicken breasts and bring to a boil.
- Then reduce to a simmer and cook until
- Chicken is cooked through.
- Whisk together the cornstarch and water and add to simmering sauce. It will thicken slightly.
- Add splash of lime juice and then enjoy over basmati rice.