Mild Coconut Curry Chicken
A comforting and fragrant dish where tender chicken pieces simmer in a velvety coconut and curry sauce. Quick to prepare and packed with exotic flavours, this recipe is perfect for a weeknight dinner the whole family will love. Serve over fluffy white rice for a complete, satisfying meal.
🛒 Ingredients
5 servings
- 1 whole chicken (~1.5 kg), cut into pieces
- 2 medium onions, thinly sliced
- 3 tablespoons olive oil
- 2 ripe tomatoes, roughly chopped
- 1 can (400 ml) coconut milk
- 100 ml whole milk
- 1.5 tablespoons curry powder
- 1 pinch of chili flakes or fresh chili
- Salt to taste
- Cooked white rice, to serve
- Fresh cilantro for garnish (optional)
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Directions
- 1
Heat olive oil in a large pot over medium heat. Sauté the sliced onions until soft and translucent, about 5 minutes.
- 2
Add the chicken pieces and brown them on all sides for 8 to 10 minutes, stirring occasionally for even colouring.
- 3
Stir in the chopped tomatoes, cover and let simmer over low heat for 10 minutes until they break down into the sauce.
- 4
Sprinkle in the curry powder and chili, stir to coat evenly. Pour in the coconut milk and whole milk, then season with salt.
- 5
Simmer uncovered over very low heat for 20 to 25 minutes until the chicken is tender and the sauce is rich and creamy.
- 6
Serve hot over white rice, garnished with fresh cilantro if desired.
💡 Chef's Tip
For deeper flavour, marinate the chicken pieces in curry powder and a squeeze of lemon juice for 30 minutes before cooking. Adding a diced potato to the pot will naturally thicken the sauce and give it more body.
Similar Recipes
Same category — Poultry
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