Easy Creamy Coconut Chicken

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Juicy, full-of-flavour coconut chicken. Cooked from scratch and is super easy to prepare for an incredible dinner. This dish will beat any restaurant' chicken curry.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Course Chicken, Curry, Lunch, Main Course
Cuisine Indian
Servings 4
Calories 419 kcal


  • 1 1/2 lbs boneless, skinless chicken leg thighs chopped into cubes
  • 2 tsp minced garlic can sub for 2 tsp garlic/ginger paste then skip ginger below
  • 1 tsp minced ginger can sub for 2 tsp garlic/ginger paste then skip garlic above
  • 3 medium ripe tomatoes blended
  • 1 medium red onion chopped into small cubes
  • 2 tbsp olive oil
  • 1 cup coconut milk
  • 2 tsp chicken bouillon powder
  • 1 tbsp cilantro chopped (optional) and more to garnish
  • 1 tsp lemon juice final step

Spice Mix

  • 1/2 tsp black pepper
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1 tsp chilli
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper optional
  • 1/2 tsp curry powder
  • 2 tsp chicken bouillon powder
  • 1 tsp monk fruit/erythritol or sugar


  • Add the spice mix to a bowl and set aside
  • Heat olive oil in a skillet over medium heat then add chicken
  • Add garlic, ginger and the knorr powder to the chicken then saute until slightly golden brown. Remove and set aside
  • Add onion to the same pan and cook until soft. If the pan is dry, add a little bit of water to avoid sticking to the pot
  • Once the water cooks down, add the blended tomatoes
  • Add the spices and cilantro then let it simmer and cook down to a pasty consistency
  • Add the coconut milk, and chicken
  • Add the water. The sauce should be thin in consistency
  • Stir and cover the skillet then simmer for about 5 min or until it cooks down to a thick consistency. Add lemon and mix well
  • Remove, sprinkle the cilantro if using and serve with rice or naan.


What can I serve with this dish?
This dish goes great with butter, or steamed basmati rice or naan bread. On the side, you can add carrots, broccoli, green beans, and carrots. Also, you can sneak in bell peppers, or carrots by blending until smooth and adding them together with the tomatoes for those who avoid vegetables. You'd have to add salt to taste if you do that. You can also serve this dish with cauliflower rice for those on a low-carb diet. 
Why is there no salt in the recipe?
Bouillon tends to be very salty, therefore I usually skip the salt when I use it. If you end up blending the vegetables, you may need to add salt to the dish. Taste the dish without adding the salt then adjust as you go.
How should I store this dish?
It can stay in the fridge for up to 3 days. After that, I recommend freezing for up to 3 months. It'll still taste good. 
I don't have fresh tomatoes at hand, can I use canned tomatoes?
I highly recommend fresh tomatoes, however, you can use 1 cup of canned tomatoes or marinara sauce. Just make sure you throw it in the blender as well to remove any chunky parts


Calories: 419kcalCarbohydrates: 12gProtein: 36gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 162mgSodium: 644mgPotassium: 854mgFiber: 2gSugar: 4gVitamin A: 1186IUVitamin C: 18mgCalcium: 55mgIron: 4mg
Keyword Chicken, Comfort Food, Dinner, Lunch
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