Coconut Chicken Curry Recipe
A fragrant coconut chicken curry that blends warm spices with a creamy tomato base, delivering a comforting, protein‑packed dinner in under an hour.
Recipe by Peter Martin· Structured by ReelsMeals
From: Instagram(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 1 1/5 lb chicken thighs
Marinade
- 1 1/2 oz Greek yogurt
- 0.35 oz ginger
- 3 garlic cloves
- 2 1/2 tbsp garam masala
- 1 tbsp cinnamon
- 1 tbsp cumin
- 1/2 tbsp coriander
- 1/2 tbsp allspice
- 1/4 tbsp cayenne pepper
- a squeeze lemon juice
- coconut oil, to taste
Sauce
- 1/2 onion
- 2 garlic cloves
- 2 cups tomato sauce
- 2/3 cup lite coconut milk
- 1 tbsp sugar
- 1 tbsp garam masala
- 1/2 tbsp cinnamon
- 1/2 tbsp coriander
- 2 tsp cayenne pepper
- salt, to taste
- pepper, to taste
Instructions
- 1Combine the Greek yogurt, ginger, minced garlic, garam masala, cinnamon, cumin, coriander, allspice, cayenne pepper, lemon juice, and coconut oil in a bowl; mix well to form a smooth marinade.
- 2Add the chicken thighs to the bowl, coat them thoroughly with the marinade, cover, and refrigerate for at least 2 hours, or overnight for maximum flavor.
- 3Heat a tablespoon of coconut oil in a large pot over medium‑high heat. Remove the chicken from the marinade (reserve the excess marinade) and sear the pieces for about 3 minutes per side, until lightly browned but not fully cooked. Transfer the chicken to a plate.
- 4Add a little more coconut oil to the same pot if needed, then add the diced onion. Sauté for 3–4 minutes until softened.
- 5Stir in the remaining minced garlic and the reserved spice‑marinade mixture; cook for 1 minute until fragrant.
- 6Pour in the tomato sauce, lite coconut milk, and sugar. Bring the mixture to a gentle simmer, then reduce the heat and let it thicken for 5–7 minutes, stirring occasionally.
- 7Season the sauce with salt and pepper to taste, adjusting until the flavor is balanced and slightly earthy.
- 8Return the partially cooked chicken to the pot, submerge it in the sauce, and simmer gently for 5 minutes, or until the chicken is cooked through and tender.
- 9Finish by stirring in the fresh coriander (or cilantro) leaves just before serving.
- 10Serve the curry hot over rice or with flatbread.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate for flavor
Allow the chicken to sit in the yogurt‑spice mixture for at least 2 hours, or overnight, before cooking.
Sear before simmering
Brown the marinated chicken pieces for about 3 minutes per side until lightly colored, then set aside.
Build sauce before adding chicken
After sautéing onion and garlic, simmer the tomato‑coconut sauce for 5–7 minutes before returning the chicken.
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ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
50 min estimated total time for 3 servings.
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Frequently asked questions
- How long does it take to make Coconut Chicken Curry?
- About 50 minutes in total: 20 minutes of prep and 30 minutes of cooking.
- How many servings does this Coconut Chicken Curry recipe make?
- This recipe makes 3 servings as written; ingredient quantities on this page can be scaled.
- Where does this Coconut Chicken Curry recipe come from?
- It was shared by Peter Martin on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.