Creamy coconut chicken curry

Creamy Coconut Chicken Curry

I love a curry, but with two small children (albeit growing too fast) I usually find I’m having to reduce the spice content which often takes away some of the pleasure.  I’ve been tinkering with different spices and flavours for a little while now to create something mild and tasty that the little ones can enjoy, while not feeling like a compromise.

The result is this simple dish that’s rich and creamy while not melting your tongue!  I love coconut in anything and it’s my go-to ingredient if I want to improve any dish, sweet or savoury, and it’s the special ingredient here!  I’ve been quite reserved with the amounts of coconut because I know not everyone is as obsessed with it as I am, but if you like it as much as I do, feel free to go a little crazy!  I sometimes add desiccated coconut in the sauce (I use ¾ ounce / 25g) as well as to serve, but haven’t included it in the recipe below.

Creamy Coconut Chicken Curry

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  • 2 tablespoons of coconut oil
  • 4 large skinless chicken breasts, diced
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons of curry powder
  • 1 tin chopped tomatoes
  • 1 tablespoon of tomato puree
  • 1 tin coconut milk
  • 1 ounce / 30g creamed coconut, roughly chopped
  • toasted desiccated coconut, to serve


Heat 1 tablespoon of the oil in a large pan and brown the chicken all over, before removing to a plate.

Wipe out the pan with kitchen roll, add the remaining oil and heat.

Add the onion and fry for 5 minutes, before tossing in the garlic and curry powder and frying for another minute.

Frying Onions and Garlic

Add the tomatoes, puree, coconut milk and creamed coconut with some seasoning and give a good stir.

Bring to the boil, then return the chicken to the pan, reduce to a simmer and cook for 30 minutes, stirring regularly, until the sauce is thick and creamy.

Serve with rice and a good sprinkle of toasted coconut on top.

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The Naughty Cook is a digital cookery magazine packed with both healthy and indulgent recipes and is owned by Senlac Hill Publishing, UK.

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