Coconut Chicken Curry


After experimenting, this is my adaptation of coconut chicken curry. Others ended up either too tangy, too tomato-like, or too lemony. This is what I feel better represents the sweet and savory flavor you get in a restaurant. I use generous amounts of sugar, cinnamon, and some butter, so if you plan on making this often you might want to try some of the others since mine is packed with the best stuff on earth that is worst for you! But it tastes so good!

Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs
4 large servings


  • 4 tablespoons curry powder

  • 2 tablespoons ground cinnamon

  • 1 tablespoon ground cumin

  • 1 tablespoon ground turmeric

  • 1 tablespoon ground coriander

  • 1 teaspoon nutmeg

  • 1 teaspoon paprika

  • 1 teaspoon cayenne pepper

  • 1 teaspoon black pepper

  • ½ teaspoon ground cloves

  • ½ teaspoon allspice

  • 2 bay leaves

  • 3 tablespoons olive oil

  • 1 small onion, chopped

  • 2 cloves garlic, minced

  • 1 teaspoon grated fresh ginger root

  • 3 tablespoons white sugar

  • salt to taste

  • 3 skinless, boneless chicken breast halves, cut into bite-sized pieces

  • (14 ounce) can coconut milk

  • 1 cup plain yogurt

  • 4 tablespoons butter

  • 1 splash lime juice

  • 1 lime, cut into wedges


  1. Combine curry powder, cinnamon, cumin, turmeric, coriander, nutmeg, paprika, cayenne pepper, black pepper, cloves, allspice, and bay leaves in a large skillet. Cook over medium heat for 5 minutes, stirring occasionally, allowing the oils in the spices to activate. Pour olive oil into the skillet and add onion. Cook and stir until lightly browned, about 5 minutes. Stir in garlic, ginger, sugar, and salt; cook and stir for 5 minutes.

  2. Add chicken pieces, coconut milk, yogurt, and butter to the skillet. Bring to a boil, slightly reduce heat, and simmer until sauce reduces to desired thickness, about 30 minutes.

  3. Remove and discard bay leaves. Stir in lime juice and serve with lime wedges on the side.

    Coconut Chicken Curry

Cook's Notes:

I always make my version of buttered lentils when I make this recipe.

This dish pairs well with a rice side; I prefer basmati rice particularly as a pilaf. Also pairs with naan bread.

Nutrition Facts (per serving)

439 Calories
27g Fat
29g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 439
% Daily Value *
Total Fat 27g 35%
Saturated Fat 10g 52%
Cholesterol 85mg 28%
Sodium 218mg 9%
Total Carbohydrate 29g 11%
Dietary Fiber 7g 26%
Total Sugars 16g
Protein 24g
Vitamin C 11mg 55%
Calcium 244mg 19%
Iron 5mg 29%
Potassium 580mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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