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Sadia Hussain

Mar 7, 2019

Coconut Chicken Curry Recipe

While living in Singapore, I was introduced to new and exciting flavors of Far East Asian cuisine. I especially enjoyed eating curries made with coconut milk.

Thai, Malay and Indonesian curries that are so commonly eaten in Singapore have a distinct fish saucey, soy saucey, lemongrass-y zing to them. I love those flavors but sometimes I just want a simple coconut curry and that's why I came up with this recipe which my family loves.

I make this with chicken pieces with bone but you can make it with boneless chicken as well. This tangy, spicy, creamy, deliciousness tastes best doused over a big mound of steaming, basmati rice.

Coconut Chicken Curry Recipe

Sadia Hussain




1 Hour


  • 1 kg/2lbs chicken, skinned and cut into 8 pieces

  • Cooking oil

  • 1 large onion, finely chopped

  • 1 teaspoon garlic paste

  • 1 teaspoon ginger paste

  • 1 large tomato, chopped

  • 1/4 teaspoon turmeric powder

  • 1 teaspoon salt or to taste

  • 1 teaspoon red chili powder or to taste

  • 1 can full fat coconut milk

  • A handful of fresh coriander

  • 2 green chilies

  • 4-5 fresh curry leaves


  1. In a large pot heat oil and sauté onion until soft and translucent.

  2. Add garlic paste and ginger paste and sauté for 5 minutes.

  3. Add tomatoes, turmeric powder, salt and red chili powder. Cook for 10 minutes on medium heat until tomatoes are soft.

  4. Add chicken and fry on high heat for 10 minutes.

  5. Cook, covered for 20 minutes on low heat until chicken is tender.

  6. Add coconut milk, coriander, green chilies and curry leaves.

Tips and Bits

Add more coconut milk if you like more gravy.

I used skinless chicken for this curry but you can keep skin on if you prefer.  

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