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Creamy Coconut Curry Chicken

Featured in Chicken dishes that always work.

This creamy chicken dish with coconut milk takes your taste buds straight to the islands. The sweet creaminess of the coconut blends seamlessly with the warmth of the curry spices, creating a sauce that wraps the chicken in delicious flavor. Fresh ginger and garlic layer in an enticing aroma, complemented by the subtle tang of tomatoes. Slow cooking lets the flavors come together perfectly, delivering a hearty and exotic meal. Top with fresh cilantro for a vibrant and authentic tropical touch.
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Maria from tastyhush
Updated on Thu, 06 Mar 2025 01:03:31 GMT
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Creamy Coconut Curry Chicken | Tastyhush.com

Creamy Coconut Chicken is a delightful blend of tropical flavors, where rich coconut milk perfectly complements aromatic island spices. This traditional recipe from the Indian Ocean islands brings together culinary influences in a harmonious dish that transports you to a tropical paradise.

The fragrant spices simmering in coconut milk create an inviting aroma that fills the kitchen. The key is patience - allowing the spices to slowly release their flavors transforms this dish into something truly memorable.

Essential Ingredients

  • Chicken thighs: Choose farm-raised for better flavor and texture
  • Coconut milk: Use full-fat for a rich, creamy sauce
  • Island curry paste: The aromatic heart of the dish
  • Fresh ginger: Adds bright, spicy notes
  • Tomatoes: Provide tang and body to the sauce
  • Onion and garlic: Essential flavor base

Detailed Preparation

1. Preparation
- Bring chicken to room temperature
- Prepare aromatics ahead of time
- Check coconut milk consistency
2. Browning the Chicken
- Heat pan until properly hot
- Place chicken pieces with space between
- Brown each side thoroughly
- Ensure proper coloring for flavor
3. Aromatic Base
- Sweat onions until translucent
- Add garlic and ginger last
- Toast curry paste briefly
4. Sauce Making
- Pour coconut milk slowly while stirring
- Maintain gentle simmer
- Reduce sauce naturally
- Season gradually to taste

The Spice Balance

Island-style curry offers a unique blend of gentle, aromatic spices. The traditional mix includes turmeric, ginger, coriander, and a touch of chili, creating a milder but deeply flavorful profile compared to Indian curries.

Perfect Sauce Technique

For the ideal sauce consistency, reduce slowly over gentle heat. The finished sauce should coat a spoon while remaining fluid enough to blend with rice. Never allow coconut milk to boil rapidly to prevent separation.

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Creamy Coconut Chicken Recipe | Tastyhush.com

Regional Variations

  • Mauritian Style: Include fresh curry leaves
  • Madagascar Version: Add kaffir lime zest
  • Vegetarian Option: Substitute root vegetables for chicken

This dish combines straightforward preparation with complex flavors, making it perfect for entertaining. The key is allowing time for the spices to develop and the chicken to absorb the aromatic coconut sauce. Each serving brings the warmth and essence of Indian Ocean cuisine to your table.

Frequently Asked Questions

→ Can I use curry powder instead of curry paste?
You can! Just use 1 tablespoon of curry powder since it has a stronger taste than the paste version.
→ Is there a substitute for coconut milk?
Coconut cream can work as a replacement, but avoid non-coconut substitutes—they’ll change the authentic flavor.
→ How do I thicken the sauce?
Let the sauce simmer uncovered for the last 5 minutes to naturally reduce and thicken it.
→ Can I make this dish ahead of time?
Yep, it actually tastes better the next day as the spices meld together more over time.
→ Can I use other chicken parts?
Absolutely, chicken thighs or even a whole cut-up chicken work just as nicely!

Tropical chicken with coconut milk

Tender chicken slow-cooked in a rich coconut curry sauce, bursting with ginger, fresh spices, and finished with cilantro.

Prep Time
15 Minutes
Cook Time
45 Minutes
Total Time
60 Minutes
By: Maria

Category: Poultry

Difficulty: Easy

Cuisine: Creole

Yield: 4 Servings

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Proteins

01 Four chicken legs (around 600g total)

→ Veggies and Aromatics

02 One average-sized onion, chopped
03 Two garlic cloves, sliced thin
04 Grated fresh ginger, about two centimeters
05 Two ripe tomatoes, diced
06 Fresh coriander, finely chopped

→ Seasoning and Sauce

07 400ml coconut milk
08 Two spoons of Reunion Island curry paste
09 A couple of tablespoons of vegetable oil
10 Salt
11 Pepper

Instructions

Step 01

Get everything ready: chop the onion, slice the garlic, shred the ginger, and dice up your tomatoes.

Step 02

Heat up some oil in a large skillet and brown the chicken legs for about five to six minutes on each side. Set them aside once done.

Step 03

In the same skillet, sauté the onion, garlic, and ginger. Toss in the tomatoes and curry paste and simmer for around five minutes.

Step 04

Add the chicken back to the pan, pour in the coconut milk, and sprinkle some salt and pepper. Bring to a boil and then let it simmer on low heat for 30 minutes with the lid on.

Step 05

Check the seasoning. Sprinkle on the fresh coriander just before serving.

Notes

  1. You could serve this meal with naan bread or some basmati rice.
  2. The recipe takes inspiration from Creole cuisine in Reunion Island.

Tools You'll Need

  • Large skillet with a lid
  • Chopping board
  • Ginger grater

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 32 g
  • Total Carbohydrate: 8 g
  • Protein: 28 g