coconut chicken curry slow pot

Coconut chicken curry – Indulge yourself into tropical cuisine

Table of Contents


One have an option to make Indian coconut chicken curry or digging deeper, you can cook South Indian coconut chicken curry. You can also add in potatoes in it and cook it with coconut milk to make it more delicious and tender.

Now, the main question arises that, how to make it perfectly? It is your first time and you do not want to be disappointed after putting in so much efforts. But worry not! We got you covered and here you will find a lot of recipes which are worthy of trying as soon as possible.

Indian coconut chicken curry

As we all know that the sub-continent is rich with spices and flavor. We have so many varieties of spice that a new version of every dish can be made now and then. Talking about India, the recipe will be one you will remember for ages! It will be creamy and packed with flavors. The best part is that you do not have to invest a lot of time in making this. It will hardly take half an hour and you will have that delicious dish right in front of you.

How to cook

To make that yummy Indian coconut curry, you will need following ingredients:

  • Coconut oil
  • Onion
  • Tomatoes
  • Garlic
  • Ginger
  • Cumin powder
  • Cayenne pepper
  • Coriander powder
  • Turmeric powder
  • Chicken breast cut into cubes
  • Coconut milk

You have to follow these steps to ace your dish and make it memorable:

  1. In a large pan, heat the coconut oil and add in the onion and fry it for 3-5 minutes till it gets brown in color. Sprinkle garlic and ginger and cook for another minute until you smell that aroma. After that, put cumin powder, turmeric, coriander powder and cayenne pepper and mix it until it changes the color.
  2. Add tomatoes (blended) with chicken and cover the pan up.
  3. Let the gravy simmer for a good 15 minutes while stirring in between.
  4. Pour in the coconut milk once the chicken is done cooking and mix it up well to get that creamy texture.
  5. Enjoy this hot Indian coconut chicken curry with naan or boiled rice.


Indian coconut chicken curry

South Indian coconut chicken curry

People from Kerala must know about the savors of South India. The tanginess and the flavor over there is unique. They use chicken thighs mostly because it is more soft and juicy. Blending it with yogurt and coconut milk, the dish gets so decadent and creamy! A good news? It is not that difficult to make!

How to cook

You have to get these ingredients to master this recipe:

  • Coconut oil
  • Mustard seeds
  • Cinnamon sticks
  • Turmeric
  • Cayenne chili powder
  • Onions
  • Ginger
  • Garlic
  • Tomatoes
  • Chicken thighs
  • Coconut milk
  • Lemon juice
  • Coriander seeds
  • Black peppercorn
  • Fenugreek seeds

By following these steps, you will be able to make it perfectly:

  1. In a skillet, roast black peppercorn, coriander seeds and fenugreek seeds until they get dark in color and aromatic.
  2. After roasting and cooling the spices, grind them up and set them aside.
  3. In another pan, heat the oil and fry cinnamon sticks and black mustard seeds.
  4. When you see the cinnamon and black mustard seeds popping, add in the chicken thighs into the pan.
  5. Cook the chicken until it gets golden brown and set aside.
  6. In the same pan as chicken, add the sliced onions and sauté it until soft and brown.
  7. Continue cooking by adding the tomatoes, ginger, garlic and turmeric. Let it cook until the tomatoes get mushy and soft.
  8. Sprinkle the ground spice mix you already made and mix well. Add lemon juice, cayenne pepper powder and turmeric and simmer for 5 minutes.
  9. Pour the coconut milk and keep on stirring the gravy so it does not burn.
  10. When the curry gets creamy and thick, add the cooked chicken in it and mix nicely.
  11. Simmer it until the oil separates and everything gets cooked well.
  12. Whoop it up when hot with a “Parotta” (flatbread native of Kerala)


Coconut chicken curry


Coconut chicken curry with coconut milk and potatoes

Adding potatoes in every dish makes it so so delicious because who does not love potatoes? Potatoes come in so so many forms such as French fries, mashed potatoes, fritters and what not. Potatoes are like a revelation to enhance every meal. Talking about coconut chicken curry, potatoes give an extra creamy texture making it so delicious.

How to cook

To make this dish irresistibly good, you need the following ingredients:

  • Chicken thighs (boneless)
  • Coconut oil
  • Onion
  • Garlic
  • Ginger
  • Potatoes
  • Tomato
  • Bell pepper
  • Green chilies
  • Cumin seeds
  • Cinnamon stick
  • Cardamom
  • Coriander powder
  • Cumin powder
  • Turmeric powder
  • Black pepper
  • Red chili flakes
  • Salt
  • Coconut milk
  • Yogurt

You have to follow these steps carefully so you make it extremely good!

  1. Heat a non-stick pan and pour in the coconut oil in it. When the oil gets hot, add in the cinnamon sticks, cardamom pods and cumin seeds. Mix them until they start to make that popping sound and then add an onion. Fry for 5-6 minutes till the onion gets golden brown and soft. Keep the mix aside.
  2.  In that same pan, add ginger and garlic to fry it until it’s fragrance goes away. Add green chilies and tomatoes and mix them until they get soft.
  3. Mix in the potatoes (peeled and diced) with bell pepper, turmeric, black pepper, coriander powder, cumin powder and red chili flakes with salt to taste.
  4. When everything gets incorporated well, increase the flame followed by adding the chicken. Cook for 3-5 minutes.
  5. Pour the coconut milk and yogurt once chicken gets cooked and changes it’s color. Mix well to make sure that the coconut milk and yogurt covers every part of the dish.
  6. Slow down the heat and let the gravy simmer for 15 minutes. It will get thick and creamy when in final stages. Once the oil separates, it is an indication that your dish is cooked and ready to be enjoyed.
  7. So, have an amazing meal combining the coconut chicken curry with potatoes and boiled rice on the side!


chicken Coconut potato curry


Coconut chicken curry slow cooker

Slow cooker recipes are very useful when you do not want to stay in the kitchen keeping an eye on the dish and being scared of it burning. You might have to put in some efforts, more than the usual cooking method but the end results would be so amazing and worth it! When we talk about Indian food, the blend of spices get enhanced when cooked overtime and on slow heat. The chicken gets softer and all the flavors boost up making the curry irreplaceable.

Following is the list of ingredients you will need to cook it perfectly:

  • Boneless chicken breast
  • Coconut oil
  • Onions
  • Garlic
  • Ginger
  • Tomato paste
  • Kashmiri chili powder
  • Curry powder
  • Coconut milk
  • Salt

The ingredients are brief so is the cooking method, here you go:

  1. In a pan, heat the oil and fry the onions on medium flame until they get brown and soft.
  2. Add ginger and garlic and fry it for further 30 seconds till the smell evaporates.
  3. Sprinkle the curry powder and keep on mixing so it does not burn.
  4. After it changes the color, add chicken, Kashmiri chili powder, tomato paste and salt.
  5. Let it simmer for 5 minutes on slow flame and then pour in the coconut milk.
  6. Now, on very low flame, cover it up and let it cook for 3-5 hours.
  7. Open the lid and let the aroma take you into food coma!
  8. Relish it with butter naan or chapati!


If you cannot find a pressure cooker and you want to have this delicious dish without waiting, you can use these alternatives:

  1. Using a pot with aluminum foil covered and sealing the corners.
  2. Cooking in a microwave.
  3. By using a steamer

These methods will end up giving the same results as cooking in a pressure cooker and you will be able to enjoy the meal in it’s original taste

coconut chicken curry


Thai coconut chicken curry

All the fitness gurus gather up as we bring you a low carb, low fat and low calories food! One more thing that will make you feel amazed is that after tasting this dish, you will not feel that it was bland or tasteless.

It is pretty easy and quick to make. All you will need is a skillet and some time to invest to start up with this yummy recipe.

How to cook

To make this delicious recipe, you will be needing following ingredients:

  • Coconut oil
  • Chicken breast
  • Onions
  • Carrots
  • Ginger
  • Garlic
  • Fresh coriander
  • Cilantro
  • Spinach
  • Lime juice
  • Thai red curry paste
  • Coconut milk
  • Brown sugar
  • Salt to taste
  • Black pepper

To prepare Thai coconut chicken curry, you have to follow these steps:

  1. In a skillet, heat up the coconut oil and add chopped onions. Fry them until they get soft and change their color to brown
  2. Add the cubes of chicken breast and cook it until they get white in color. Mix in ginger, garlic and coriander to cook it for 2 minutes.
  3. Pour in coconut milk, Thai red curry paste, salt and pepper to taste and cook it till it gets thick.
  4. When it starts to bubble up, add spinach leaves and squeeze in the lime juice with a hint of brown sugar.
  5. Keep cooking until you get that creamy consistency and then top it off with some freshly chopped cilantro.

If you are a diet-conscious person, you can have this without rice or naan but if you are a proper foodie then, enjoy it with anything you like!

Can curry powder substitute Thai red curry paste?

Curry powder is composed of spices originated from India so if we add that in our dish, it will give the taste of Indian cuisine.

How to make Thai red curry paste?

Thai red curry paste is widely available in supermarkets but worry not if you cannot find it. All you need are the following things to make it:

  • Red chili peppers
  • Garlic
  • Sea salt
  • Turmeric
  • Cumin
  • Black peppercorn
  • Coriander seeds
  • Lemongrass
  • Red bell pepper
  • Onions

You have to get all of these ingredients in a blender and mix it up to get a thick and spicy paste. You can use it to make a lot of Thai curries and dishes like Coconut chicken curry, Red lentil curry, Cauliflower curry etc.

Facts about coconut milk

Coconut milk, abstracted from grated flesh of brown coconuts. The texture is very smooth, thick and creamy as it plays a pivotal role in Indian cuisine along with sub-tropical dishes.

There is a difference between coconut water and coconut milk. Coconut water consists 94% water by volume whereas coconut milk has not more than 50% water. Coconut water is mostly found in green coconuts while coconut milk is found in the brown ones.

How to make coconut milk:

It is pretty easy to make coconut milk at home and anyone can do it. All you will need to do is:

      • Grate the flesh of coconut and boil it with water. When you see the mixture getting thick, strain it out to obtain coconut milk and you can use it to make desserts.
      • You can also make thin coconut milk by boiling the remains of coconut which were left behind in the cloth. Thin coconut milk can be used in soups.



Here were the few recipes which you can make to increase the goodness in your dinner parties. You can amaze the guests by acing this recipe! So be ready to step into the world of delicacy and enjoy different sorts of coconut chicken curry day in day out.

By following these recipes, you will be able to make your comfort food’s list get longer and better. The added facts will also help you with different sorts of cooking techniques.

Cooking might not be as easy as people think it is, it is an art and you can be the artist. A lot of people try but they do not succeed because they do not have proper guidelines. But here, you will find all the hacks and tricks to make your dinner delicious and keep your belly and your body happy. Because as Virginia Woolf says and I quote, “One cannot think well, love well, sleep well, if one has not dined well”



Frequently Asked Questions

If you keep your curry refrigerated, it can last for 2-3 days but it is advisable to have it as soon as possible.

It makes the curry thick and creamy. It also gives a rich flavor in it.

If you want to make the gravy not too thick, you can dilute it with water

If you use "curry" as an adjective, you should use the word "curried". Whereas, using it as spice, you can use "curry"

You have to stir the curry gently after adding the milk and turn the flame low. When the curry will simmer, the milk will get thick.

If you feel like you have over-used the spices, you can add milk to neutralize it.

Yes! Coconut milk gives the curry a good creamy and thick texture.

You have to pour in the corn flour mixed with water to get the original consistency back.

You can add in yogurt or milk to fix the over addition of salt.

Watery curry means the dish is undercooked hence you need to give it the adequate cooking time.

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