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Coconut Chicken Curry


This has to be one of my absolute favourite curries. It’s thick and creamy, but jam packed full of aromatic flavour. I often make it with lamb neck fillet, which is equally delicious, but after my hols, I’m watching the pennies (although my husband may not think that’s the case 😂) and chicken thighs make this a budget friendly meal. What are you eating over our last bank holiday weekend?


Serves 4-6⠀



4 onions chopped roughly⠀

4 cloves of garlic, diced finely⠀

A thumb-sized piece of fresh ginger, grated finely⠀

1 red chilli, seeds removed, diced finely

1 kg boneless chicken thighs⠀

2 red pepper chopped roughly ⠀

250g chestnut mushrooms sliced ⠀

1/2 block creamed coconut - crumbled

2 tablespoons natural yogurt - I used @Timsdairyyogurt

Coriander to serve



1 tablespoon ground cumin⠀

1 tablespoon ground coriander seeds⠀

2 teaspoons medium curry powder ⠀

1 teaspoon turmeric

1 teaspoon mustard seeds⠀

1 teaspoon curry leaves

1 teaspoon mace (optional)

3 cardamon pods bashed⠀



Sauté the onions in oil until golden in colour. Add the garlic, chilli and ginger. Season and stir. Now add the all of the spices and cook on a low heat for 1 minute. Add the whole chicken thighs. Stir to coat the chicken with the spices on a low heat for 5 minutes. Next add the red pepper, mushrooms. Crumble in the creamed coconut and gently warm through. You may think there isn’t enough liquid at this stage. Fear not, providing you have it on a low enough heat the the mushrooms, peppers and chicken all release juice. If for some reason, it’s too dry then add 100ml hot stock or water. Place the lid on and cook on the lowest heat on the hob for 1 hour, alternatively cook in the oven for 1 hour at 150 degrees. Pour in the yogurt and gently warm through. Serve with basmati rice and fresh coriander.

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