Name: Creamy Coconut Chicken Curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 1 1/5 lbs or 700g boneless, skinless chicken thighs or breasts; 7 oz or 200 g butternut squash, diced; 1 tbsp vegetable or coconut oil; 1 onion, finely sliced; 2 garlic cloves, minced; 5 fl oz or 150ml chicken stock; 5 fl oz or 150ml Coconut Milk; 2 tbsp mild yellow curry powder; 1 Teaspoon Garam Masala; 1/2 cup or 50 g ground almonds; 2 bay leaves; Salt and black pepper; 4 Tablespoons Greek yogurt; 1 Tablespoon cilantro, coriander leaves

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Coconut chicken curry, a delicious mild spiced chicken curry recipe using creamy coconut and ground almonds to give a gentle sweet flavor. Takes under 30 minutes to make, using regular ingredients.

This chicken curry is a lovely easy recipe and will transport you to the tropics with the delicious aroma when it's cooking!

Creamy Coconut Chicken Curry.
A delicious mild spiced chicken curry recipe using creamy coconut and ground almonds to give a gentle sweet flavor. Takes under 30 minutes to make, using regular ingredients.

The coconut adds a creamy, sweet and gentle flavor, and the simple mix of Indian spices makes this curry a dish you will want to make over and over again!

This recipe is naturally gluten-free. We've used ground almonds as a thickener for the sauce, and the taste you get isn't overpowering of almond, but just adds a little sweetness.

This curry is a versatile dish. You can use any type of meat to make this dish, beef, pork, or for a vegetarian substitute, you can use firm tofu.

Try it with fish or seafood, such as shrimp. All you need to remember is to adjust the cook times accordingly to suit whatever meat you are using.

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1) Ingredients you'll need

2) How to make creamy coconut chicken curry

3) Recipe Card

4) Creamy Coconut Chicken Curry

5) Chicken Recipes

Ingredients you'll need

Chicken thighs or breasts - boneless and skinless
Butternut squash - You can also use sweet potato if you prefer
Vegetable or coconut oil - we use coconut oil
Onion
Garlic
Chicken stock / broth
Coconut Milk not to be confused with coconut cream,
Mild yellow curry powder. If you want a spicier curry, add some chili flakes
Garam Masala
Ground almonds - This is used as a thickening agent and also adds a lovely sweetness to the dish.
Bay leaves
Greek yogurt
Cilantro, coriander leaves

Have all your ingredients ready so once you start cooking, everything is to hand. It all goes into one cooking pot.

See the recipe card below for quantities.

Curry powder, Garam Masala and ground almonds

Chicken thighs are juicy and tender, and you can buy them skinless and boneless from the supermarket.

Chicken thigh meat cut into bite sized pieces

How to make creamy coconut chicken curry

Heat the oil in a large Dutch Oven or deep-sided saucepan.

Add the onion and cook it over low heat until it’s soft, then add the garlic and combine.

Add the curry powder, Garam Masala, and ground almonds and stir.

Add the chicken. Stir to coat the chicken with the spice and almonds

Then add the butternut squash and combine

Then add the chicken stock

Add the bay leaves. Season with salt and pepper and stir.

Add the coconut milk and stir, then cover the pan and allow to simmer gently for 10 minutes.

Then add the yogurt and cover the pan and simmer for another 5 minutes until the sauce has thickened.

Serve with some delicious basmati rice and a sprinkling of cilantro.

Recipe Card

Yield: 4

Creamy Coconut Chicken Curry

A delicious mild spiced chicken curry recipe using creamy coconut and ground almonds to give a gentle sweet flavor. Takes under 30 minutes to make, using regular ingredients.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients

1 ⅕ lbs or 700g boneless, skinless chicken thighs or breasts
7 oz or 200 g butternut squash, diced
1 tablespoon vegetable or coconut oil
1 onion, finely sliced
2 garlic cloves, minced
5 fl oz or 150ml chicken stock
5 fl oz or 150ml Coconut Milk
2 tablespoon mild yellow curry powder
1 Teaspoon Garam Masala
½ cup or 50 g ground almonds
2 bay leaves
Salt and black pepper
4 Tablespoons Greek yogurt
1 Tablespoon cilantro, coriander leaves

Instructions

Heat the oil in a large Dutch Oven or deep-sided saucepan.
Add the onion and cook it over low heat until it’s soft, then add the garlic and combine.
Add the curry powder,Garam Masala and ground almonds and stir.
Add the chicken. Stir to coat the chicken with the spice and almonds.
Then add the butternut squash and combine.
Then add the chicken stock.
Add the bay leaves. Season with salt and pepper and stir.
Add the coconut milk and stir, then cover the pan and allow to simmer gently for 10 minutes.
Then add the yogurt and cover the pan and simmer for another 5 minutes until the sauce has thickened.
Serve with some delicious basmati rice and a sprinkling of cilantro.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 533Total Fat: 32gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 215mgSodium: 588mgCarbohydrates: 16gFiber: 5gSugar: 4gProtein: 50g

Nutrition information isn’t always accurate