{"id":32360,"date":"2025-04-13T08:00:29","date_gmt":"2025-04-13T07:00:29","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=32360"},"modified":"2025-03-28T09:42:37","modified_gmt":"2025-03-28T09:42:37","slug":"coconut-chicken-curry","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2025\/04\/13\/coconut-chicken-curry\/","title":{"rendered":"Coconut Chicken Curry!"},"content":{"rendered":"

A deliciously easy and simple weeknight dinner idea that I keep making again and again – this coconut chicken curry is SO GOOD!<\/h2>\n

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I posted this recipe onto my instagram page a few weeks ago and the amount of requests I had for this recipe was insane. I knew it was delicious, and you guys keep asking for more and more savoury recipes, but this far surpassed what I thought would happen.<\/p>\n

This recipe is a simple, throw together sort of meal that I cannot stop making over and over again. It looks like it has a long list of ingredients, but the method is far easier than you think and it\u2019s a cook it in one pan and you\u2019re off – no long marinating process or lengthy time of cooking.<\/p>\n

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Curry filling<\/h3>\n

The base of this curry is quite versatile, and you can swap things up if you need. I went for a base of using coconut oil (to stick to the coconut curry theme) and because I love cooking with it. You can swap to other oils if you want however, this is just to help cook the ingredients really.<\/p>\n

I used chicken breast that I had cut into cubes – you can use chicken thighs cut up in the same way, or you can use something else – you can even use a meat substitute if you wanted the curry to be vegetarian instead.<\/p>\n

An onion (red or brown works), and two peppers sliced up become the vegetables in the curry. It doesn\u2019t sound like a lot, but I do serve the curry with broccoli usually because I love tenderstem broccoli. You can add more vegetables if you prefer – just fry them at the same time to let them start to soften<\/p>\n

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Spices and flavours<\/h3>\n

I went for quite a mix of spices in the end as I have evolved this sort of recipe over the years I have been making it, and I have finally found my personal sweet spot for the flavour profile. I will always say with something such as the spices, especially in a savoury dish, it is all about personal preference. So, if you know you like it really strong – add more. And the same goes the other way, if you want a subtle flavour, add half.<\/p>\n

Ginger<\/strong> – you can use fresh ginger, and grate it down to a fine paste (about 1-2inch size piece), or you can use ginger puree that comes in a tube – both work well.<\/p>\n

Red curry paste<\/strong> – I use the strong red Thai curry pastes that often come in little pots. Any brand works as people have their personal favourites – but I love a strong and slightly spice one<\/p>\n

Medium curry powder<\/strong> – this can be swapped for a regular curry powder, or a hot curry powder, this is up to you. Medium curry powder usually has a nice flavour that suits most taste buds<\/p>\n

Turmeric<\/strong> – this helps bring the nice colour to the curry as well as a wonderful flavour profile<\/p>\n

Coriander<\/strong> – I use ground coriander in the curry and it really does help. I know so many people hate coriander, but ground coriander is different and once cooked in it\u2019s worth using even if you hate fresh coriander.<\/p>\n

I think it\u2019s a crime if you don\u2019t use salt and pepper in your life – it helps with the flavour SO MUCH and it\u2019s a wonderful thing. It helps bring the food you are cooking to life and is a staple in every meal of mine. Also, garlic – garlic is just the best thing on the planet.<\/p>\n

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Curry base<\/h3>\n

You may be able to tell by now that I love a coconut base to things. I haven\u2019t posted many savoury recipes, but by the way I talk on social media and my lentil chickpea curry<\/a>, you can see the signs.<\/p>\n

Don\u2019t worry, I will upload other recipes that don\u2019t use coconut milk at some point, but this coconut chicken curry was an absolute must. I use the tinned coconut milk that is partly solid and water when it comes out – I tend to use the full-fat one, but the low fat one can work (It will just be thinner)<\/p>\n

Chicken stock, a little brown sugar and lime juice in combination with the coconut milk and spices and flavours mentioned above make the BEST base sauce for this curry ever. It\u2019s a warming, cosy, but also still light curry that I just can\u2019t get enough of.<\/p>\n

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Making the curry<\/h3>\n

I start by melting and heating the coconut oil into a large pan. I then add the sliced onion and start to soften this, and then add the sliced peppers and do the same. Once these have started to cook down, you can add the chicken and start to cook this as well. I usually use quite a high heat so the veg and chicken get a bit of a colour in the process.<\/p>\n

Add the wet spices\/flavours of the garlic, ginger and curry paste, and stir in. Add the dry spices of the curry powder, turmeric, coriander, salt and pepper and stir through well allowing them to cook slightly to bring out the flavours again.<\/p>\n

Add the chicken stock and coconut milk and bring the mixture to a simmer. This allows all of the flavours to combine, and lets the chicken finish cooking. I then add in the brown sugar and the lime juice – for flavour and thickening, and let it all simmer until thickened and the chicken is cooked through.<\/p>\n

If you want it thicker, you can dissolve one tablespoon of cornflour in a little cold water and stir this through to thicken the curry, but I personally don\u2019t often find it needs it if you are using the full fat ingredients like I do.<\/p>\n

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Serve & store<\/h3>\n

I usually make this curry when I want to serve it because it\u2019s too delicious to not want to, but you can make it ahead. This freezes really well for 3+ months. I let it cool fully, then portion into freezer proof containers and then freeze.<\/p>\n

I typically serve the curry with coconut rice (as I am obsessed with it) and then also some veg. Like mentioned above, tenderstem broccoli is my favourite, but also a sprinkle of some chopped cashews and coriander – but there are no rules when it comes to serving something like this – you do you.  <\/p>\n

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Tips & Tricks<\/h3>\n

A recipe like this can easily be adapted to flavours that you prefer with more of less on the spices, or using different vegetables or proteins for example. <\/p>\n

This coconut chicken curry is best served fresh, but does last in the fridge for 3 days and can be reheated. This curry can freeze for 3+ months. I usually portion it into servings, and then defrost what I need!<\/p>\n

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Coconut Chicken Curry!<\/h2>\n\t\t
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A deliciously easy and simple weeknight dinner idea that I keep making again and again - this coconut chicken curry is SO GOOD!<\/span><\/div>\n