Coconut Chicken Curry

Coconut Chicken Curry

This is a simple quick recipe to make an authentic curry. Coconut milk is the key ingredient. You will feel like you are in a tropical island after a bite.

Ingredients: 6 servings

Olive oil
100 ml
20 g
20 g
Onions (finely chopped)
300 g
a pinch
Chicken thigh meat
250 g
600 ml
Tomato sauce (or canned whole tomatoes)
200 g
Coconut milk (condensed)
200 g
Store-bought curry roux
100 g
Garam masala
to taste
to taste
Italian parsley
to taste


1. Prepare the ingredients!
2. Heat olive oil in a thick bottomed pan (it won't burn easily), add garlic and ginger.
3. Fry until fragrant and lightly brown, add the onions. Add a pinch of salt. By doing so, you can cook it faster.
4. Fry over medium heat while stirring to make sure it doesn't burn.
5. When it has browned (if there are some onion bits stuck on the bottom of the pan, add a little water to remove), add chicken and fry until lightly brown.
6. Add tomato sauce and water and stir well. Cover with a lid and simmer over medium heat.
7. You don't have to skim the scum.
8. After 15 minutes or so, the chicken should become tender, blend with the sauce really well and look delicious.
9. Add coconut milk and simmer for a little while.
10. Add curry roux, turn off the heat and stir well.
11. The color of the curry should look like this. Add garam masala to taste, season with salt and it's done! Add water if the curry is too thick.
12. This time, I used 5 grain rice. Top with nuts of your choice and it's done.

Story Behind this Recipe

I had leftover coconut milk after I made Thai curry. I used it to make this chicken curry and it was delicious.