Easy Indian Chicken Curry with Coconut Milk and Spices Recipe

If you’re craving a comforting, flavorful dish that’s easy to whip up any night of the week, this Easy Indian Chicken Curry with Coconut Milk and Spices Recipe is an absolute winner. It strikes the perfect balance between warming spices, creamy coconut milk, and tender chicken, creating a dish bursting with vibrant flavors and velvety texture. Whether you’re new to Indian cooking or looking for a fuss-free recipe that doesn’t compromise on taste, this curry brings the essence of traditional Indian flavors straight to your kitchen in a way that’s approachable and utterly satisfying.

Ingredients You’ll Need

The magic of this curry lies in its simple yet essential ingredients. Each one plays an important role—spices for depth and aroma, fresh aromatics for brightness, and coconut milk for a silky finish that makes every bite smooth and luscious.

• Yellow curry powder: The backbone spice blend that gives the curry its warm golden hue and complex flavor.
• Garam masala: A fragrant mix of spices that adds a rich, layered earthiness to the dish.
• Cayenne pepper: Just a pinch for a gentle spicy kick—adjust to your heat preference.
• Chicken breast: Boneless and chopped into bite-size pieces for quick cooking and tender bites.
• Kosher salt: Essential for seasoning and balancing all those bold flavors.
• Coconut milk: Adds creaminess and subtle sweetness that perfectly compliments the spices.
• Olive oil: Used to sauté the aromatics and toast the spices, building depth from the start.
• Onion: Chopped, it creates a savory base with natural sweetness.
• Jalapeno: Seeded and chopped for a hint of fresh heat without overwhelming the dish.
• Garlic: Minced garlic boosts the aromatic profile with its pungent warmth.
• Ginger: Fresh minced ginger adds a bright, zesty layer to every spoonful.
• Lemon juice: A fresh squeeze to brighten and lift the finished curry.
• Chicken broth: Provides body and extra flavor to the sauce.
• Cornstarch: Mixed with water to thicken the curry and achieve that perfect, silky consistency.
• Cilantro: Chopped fresh to garnish with a burst of herbal freshness.

How to Make Easy Indian Chicken Curry with Coconut Milk and Spices Recipe

Step 1: Toast the Spices

Start by warming up your spices in a dry skillet to unlock their full flavors. Toast 2 tablespoons of yellow curry powder, 1 and 1/2 teaspoons of garam masala, and 1/4 teaspoon of cayenne pepper over medium heat for about 2 minutes. Keep stirring to prevent burning. This simple step intensifies the aromas, making the curry truly fragrant and irresistible.

Step 2: Prep the Chicken

While the spices cool, cut 1 and 1/2 pounds of chicken breast into chunks about 1-2 inches in size. Sprinkle with 1 teaspoon kosher salt and then toss with half of the toasted spices right in a bowl. This initial seasoning builds layers of taste right into the meat itself.

Step 3: Marinate with Coconut Milk

Pour the entire 13-ounce can of coconut milk over the spiced chicken pieces and let it sit briefly. This step gently softens the chicken and infuses it with creamy coconut goodness even before cooking begins.

Step 4: Prepare Aromatics

Chop one medium onion and one seeded jalapeno. Mince about a tablespoon each of garlic and ginger—the foundations of flavor here. The garlic and ginger will brighten and balance the rich spices beautifully.

Step 5: Sauté the Base

Heat 3 tablespoons olive oil in the same skillet you toasted the spices in. Once shimmering, toss in the onion, jalapeno, and the remaining toasted spices. Cook them until the onions become translucent and tender, about 4 to 6 minutes. This stage releases the fragrant oils and helps meld all the flavors together.

Step 6: Add Garlic, Ginger, and Lemon Juice

Stir in the garlic and ginger, cooking just until fragrant—about a minute. Avoid browning them, as it could add bitterness. Next, squeeze in 1 tablespoon of fresh lemon juice to give the dish a lovely hint of brightness that cuts through the creamy sauce.

Step 7: Combine Chicken and Liquids

Pour the coconut milk-marinated chicken along with 1 cup of chicken broth into the skillet. Stir everything to combine and bring it up to a gentle boil on medium-high heat.

Step 8: Simmer and Thicken

Reduce heat to maintain a gentle simmer. Meanwhile, mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Stir this slurry into the curry. The cornstarch will help thicken the sauce, so it coats the chicken perfectly without being runny.

Step 9: Cook the Chicken Through

Let the curry simmer gently on low heat for about 5-8 minutes until the chicken is fully cooked and tender. Test pieces with a wooden spoon. As soon as it’s done, take it off the heat to keep the chicken juicy and avoid overcooking.

Step 10: Finish with Cilantro

Finally, stir in about 1/2 cup freshly chopped cilantro for a fresh herbal note that brightens the rich curry and adds color contrast.

How to Serve Easy Indian Chicken Curry with Coconut Milk and Spices Recipe

Garnishes

To truly elevate your curry, consider garnishing with additional fresh cilantro leaves, a drizzle of coconut cream for extra richness, or a few thinly sliced fresh chilies if you want a playful heat boost. A sprinkle of toasted cumin seeds also adds a delightful crunch and earthiness.

Side Dishes

This curry pairs magnificently with fragrant Jasmine rice or nutty Basmati rice, both perfect for soaking up that luscious sauce. For a more traditional touch, serve alongside warm homemade naan bread or buttery roti—it’s a match made in culinary heaven that will have everyone reaching for seconds.

Creative Ways to Present

For a fun presentation, try serving the curry in individual small clay pots or rustic bowls sprinkled with vibrant pomegranate seeds for a pop of color and sweetness. Garnishing plates with lemon wedges invites guests to freshen their palates and customize flavors. You can even turn this into a delightful curry bowl topped with cucumber raita and a side of pickled onions for a lively contrast.

Make Ahead and Storage

Storing Leftovers

Keep leftover curry in an airtight container in the refrigerator. It will stay flavorful and safe to eat for up to three days. The flavors often deepen after resting overnight, making for an even tastier next-day meal.

Freezing

This curry freezes beautifully. Portion it into freezer-safe containers and store for up to 2 months. When freezing, avoid adding fresh cilantro; instead, add it fresh when reheating for maximum freshness and flavor.

Reheating

Reheat gently over low to medium heat on the stove, stirring occasionally to prevent sticking. You may need to add a splash of water or broth to loosen the sauce. Avoid microwaving too aggressively to keep the chicken tender and the sauce creamy.

FAQs

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs are even juicier and add a richer flavor. Just adjust the cooking time slightly to ensure they’re cooked through but remain tender.

Is this curry very spicy?

The basic recipe has a mild to medium heat level thanks to the cayenne and jalapeno. You can easily adjust the spice by using less cayenne or removing the jalapeno seeds for a gentler heat.

Can I use light coconut milk instead of regular?

You can, but using full-fat coconut milk offers a creamier texture and fuller flavor. Light coconut milk will result in a thinner sauce but still tasty.

How do I make this recipe vegan?

Swap the chicken for hearty vegetables like cauliflower, potatoes, or chickpeas and use vegetable broth instead of chicken broth. The spices and coconut milk work beautifully with veggies too!

What can I substitute for garam masala if I don’t have it?

You can mix together equal parts ground cinnamon, cumin, coriander, and cardamom as a quick DIY garam masala substitute to maintain a similar flavor profile.

Final Thoughts

Nothing beats the comforting warmth of this Easy Indian Chicken Curry with Coconut Milk and Spices Recipe on a cozy evening. It’s a delightful blend of creamy, spicy, and aromatic flavors packed into a simple one-skillet dish that anyone can make. I wholeheartedly encourage you to try it for yourself—once you taste that silky sauce and tender chicken infused with fragrant spices, this curry will become your new weeknight favorite!

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