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Ari's Sweet Indian Coconut Curry Chicken

Rated as 4 out of 5 Stars

"Chicken that tempts your tongue like candy. This is sweet with a bit of tang. It's light and deep at the same time. Everyone asks for the recipe - it's based on Kristi Martinez's Indian Curry Chicken I, but heavily adapted for sweet tooths! Works great for larger meals."
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46 m servings 409
Original recipe yields 8 servings


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  1. Slice chicken breast halves to half their original thickness; you should have 16 pieces.
  2. Mix curry powder, cinnamon, cloves, ginger, and garlic together in a small bowl to make the spice mixture.
  3. Heat olive oil in a skillet over medium-high heat. Saute chicken until browned on the outside and still pink on the inside, 3 to 4 minutes per side. Place chicken on a plate.
  4. Cook onions in the same skillet until they start becoming translucent, about 5 minutes. Pour spice mixture in and mix with the onions. Add cream of coconut and tomato sauce; add chicken. Reduce heat to low. Simmer until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


  • Cook's Notes:
  • Frozen ginger cubes can be used in place of fresh ginger.
  • You can also cut the chicken into strips.

Nutrition Facts

Per Serving: 409 calories; 15 44.4 25.2 61 352 Full nutrition

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Delicious and smells great.I used a little extra cumin, thyme, cilantro and all spice Next time I'll season the chicken before browning it (I abhor white chicken) and use a little more salt to b...

I have no experience with Indian food, so I’m not sure how it is supposed to taste. I followed the recipe exactly as written. It makes a good amount of sauce, great to go with rice. The sauce ha...