Coconut Chicken Curry is a tasty and easy dish to make. It has tender chicken cooked in a creamy coconut milk sauce with curry spices and fresh ingredients. The flavors come together to create a warm and satisfying meal you can enjoy any day.
Why We Love This Coconut Chicken Curry
You’ll enjoy this curry because it perfectly balances heat, creaminess, and texture. The coconut milk gives it a smooth richness, while the curry powder and red curry paste bring a deep, complex flavor. The fresh ginger and garlic add brightness, and the broccoli adds a crisp contrast to the tender chicken. Plus, the sesame mango topping adds a fresh, slightly tangy finish that complements the curry beautifully. It’s a simple recipe, but it feels special enough for any occasion.
Ingredients for Coconut Chicken Curry
- 2 tablespoons sesame oil
- 2 pounds boneless skinless chicken breast, cubed
- 2 tablespoons curry powder (regular or spicy, based on your taste)
- 3 to 4 tablespoons red curry paste
- 1 tablespoon tomato paste
- 2 tablespoons salted butter
- 2 garlic cloves, chopped
- 1 tablespoon fresh ginger, chopped
- 2 cups broccoli florets, chopped
- 2 1/2 cups canned coconut milk
- 1/2 cup fresh cilantro, chopped
For the sesame mango topping:
- 1 diced mango
- 1 cup chopped cilantro
- 2 tablespoons toasted sesame seeds
- 2 tablespoons lemon juice
- Pinch of chili flakes
How to Make Coconut Chicken Curry Directions
Start by heating the sesame oil in a large skillet over medium-high heat. Once hot, add the cubed chicken along with the curry powder and a pinch of salt. Cook this mixture for about 3 minutes, stirring occasionally so the chicken browns evenly and the spices release their aroma.
Next, add the red curry paste, tomato paste, butter, chopped garlic, and ginger to the skillet. Stir well and cook for an additional 2 minutes. This step builds the base flavor of your curry, so make sure everything blends nicely.
Once that’s ready, toss in the chopped broccoli florets. Pour in the coconut milk, season with a little salt, and bring the mixture to a gentle simmer. Let it cook for 5 to 10 minutes, or until the chicken is fully cooked and the sauce thickens slightly. You’ll notice the curry turns into a rich, creamy sauce that coats the chicken and vegetables perfectly.
Finish by stirring in the chopped fresh cilantro. This adds a fresh herbal note that brightens the dish.
For the sesame mango topping, mix together the diced mango, cilantro, toasted sesame seeds, lemon juice, and chili flakes in a small bowl. Serve this alongside the curry to add a refreshing contrast.
How to Serve Coconut Chicken Curry
When it’s time to eat, scoop the curry over a bed of fluffy rice. The rice soaks up the creamy sauce and balances the spices. Serve the sesame mango topping on the side so you can add a bit of its sweetness and crunch to each bite. You can also garnish the curry with extra cilantro for a fresh touch.
This dish pairs wonderfully with simple sides like steamed jasmine rice or basmati rice. For an extra layer of texture, serve with warm naan or flatbread to mop up every bit of the delicious sauce.
This meal works great for family dinners or when you want a flavorful, homemade dish that comes together quickly. It’s filling without being heavy and offers a nice balance of protein, vegetables, and healthy fats.
Expert Tips: Coconut Chicken Curry
To get the best flavor from your coconut chicken curry, here are some tips to keep in mind. First, don’t rush the step where you cook the chicken with the spices. Letting the chicken brown a little enhances the dish’s depth.
When choosing curry powder and red curry paste, pick the quality brands you trust because their flavor will make a noticeable difference.
If you want to adjust the heat, you can reduce or increase the amount of red curry paste, depending on how spicy you like it.
Fresh ginger and garlic are key for authentic taste, so avoid substitutes or powdered versions when possible.
Use full-fat coconut milk for a creamier sauce. Light coconut milk can make the dish less rich.
The broccoli adds a nice crunch, but you could also swap it with green beans, snap peas, or spinach for a different veggie twist.
If you’re making this ahead, keep the topping separate and add it just before serving to maintain its fresh flavor and texture.
How to Store Coconut Chicken Curry
If you have leftovers, store them in an airtight container in the refrigerator. The curry will keep well for up to three days. Before reheating, stir the curry gently and add a splash of coconut milk or water if the sauce has thickened too much.
For longer storage, you can freeze the curry in a freezer-safe container. It will keep for about two months. Thaw overnight in the fridge before reheating on the stove or microwave.
Avoid freezing the sesame mango topping as it won’t keep its texture or flavor after thawing. Instead, prepare the topping fresh each time you serve the curry.
Variation of Coconut Chicken Curry
There are many ways to customize this coconut chicken curry to suit your taste. For a creamier texture, add a spoonful of plain yogurt or a splash of cream after cooking.
If you want to add more vegetables, consider bell peppers, carrots, or peas. These will add color and nutrition.
For a different protein option, swap the chicken for shrimp or tofu. These cook quickly and absorb the flavors well.
To make it milder, reduce the red curry paste or use mild curry powder.
If you prefer a thicker sauce, simmer the curry a bit longer without the lid to reduce the liquid.
You can also add a handful of chopped peanuts or cashews on top for a crunchy contrast.
To change the flavor profile, try adding a squeeze of lime juice or a sprinkle of toasted coconut flakes.
Frequently Asked Questions about Coconut Chicken Curry
What type of curry powder should I use?
You can use regular curry powder for a milder flavor or spicy curry powder if you want more heat. Adjust based on your preference.
Can I make this curry dairy-free?
Yes, this recipe is naturally dairy-free except for the butter. You can replace the butter with coconut oil or omit it altogether to keep it dairy-free.
How do I know when the chicken is cooked?
The chicken should be opaque and no longer pink inside. Cooking it for 5 to 10 minutes in the sauce usually ensures it’s done.
Can I prepare this curry in advance?
You can make it a day ahead. Store the curry and topping separately in the fridge and reheat the curry gently before serving.
What can I serve with coconut chicken curry?
Rice is the best companion, but you can also serve with naan bread or steamed vegetables for a complete meal.
Is the sesame mango topping necessary?
It’s optional but highly recommended. The topping adds a fresh, sweet, and nutty contrast that complements the creamy curry beautifully.
Coconut Chicken Curry
Ingredients
- 2 tablespoons sesame oil
- 2 pounds boneless skinless chicken breast (cubed)
- 2 tablespoons curry powder (regular or spicy)
- 3 to 4 tablespoons red curry paste
- 1 tablespoon tomato paste
- 2 tablespoons salted butter
- 2 cloves garlic (chopped)
- 1 tablespoon fresh ginger (chopped)
- 2 cups broccoli florets (chopped)
- 2 1/2 cups canned coconut milk
- 1/2 cup fresh cilantro (chopped)
- 1 piece mango (diced for topping)
- 1 cup chopped cilantro for topping
- 2 tablespoons toasted sesame seeds for topping
- 2 tablespoons lemon juice for topping
- a pinch chili flakes for topping
Instructions
- Heat sesame oil in a large skillet over medium-high heat. Add cubed chicken, curry powder, and a pinch of salt. Cook for about 3 minutes, stirring occasionally.
- Add red curry paste, tomato paste, butter, garlic, and ginger. Stir and cook for an additional 2 minutes.
- Toss in broccoli florets and pour in coconut milk. Season with salt and bring to a gentle simmer. Cook for 5 to 10 minutes until the chicken is cooked through and the sauce thickens.
- Stir in chopped cilantro for a fresh herbal note.
- For the sesame mango topping, mix diced mango, chopped cilantro, sesame seeds, lemon juice, and chili flakes in a small bowl.
- Serve the curry over rice and add the sesame mango topping on the side.
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