Coconut Chicken Curry

Coconut Chicken Curry


  • 1 pound chicken breast boneless skinless chopped into bite-size pieces
  • 1 medium-size onion
  • 2 teaspoon of minced garlic and ginger
  • 1 tablespoon oil or ghee
  • 2 tablespoon curry powder
  • 1 tablespoon garam masala
  • 1 can of coconut milk
  • 1 teaspoon lime juice
  • Salt to taste
  • A handful of fresh cilantro finely chopped
  • 1/2 cup of chicken stock or water

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  • Heat the oil in a large pot over medium-low heat. Add the onions and minced garlic and cook for a few minutes until the onions are fragrant and softened.
  • Add the chicken and cook for 2-3 minutes, browning it a little. Add curry powder cook for 3-5 minutes.
  • Add the coconut milk, and let simmer for 15-20 minutes or until the chicken is fully cooked.
  • Add water or chicken stock depending on the consistency you want for the sauce, or let simmer longer to thicken if needed Stir in lime juice. Taste and salt if needed
  • Top with fresh cilantro, serve over cooked rice.
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