Creamy Coconut Curry Chicken

Treat yourself to this delicious, flavoursome meal consisting of succulent chicken thighs that are oven roasted to crispy perfection then simmered in a herbaceous coconut sauce. This recipe is guaranteed to be a family favourite and is ideal for the whole family.

This recipe is definitely one for those who enjoy a mild curry with a hint of coconut to it.

This healthy creamy coconut curry chicken recipe is packed with flavoursome, succulent chicken thighs that are roasted not fried creating a crispy exterior upon each and every bite.

The coconut sauce will have you hooked and begging for more.

I made this recipe on a whim using my homemade all purpose seasoning blend which I always have in my pantry. I make it in large batches because it's constantly used and works with sooo many recipes.

This curry dish is a prime example of where this particular seasoning blend really shines, it's a like a coconut version of my Jamaican Curry Chicken dish.

Although I have recently added this slow cooker Jamaican Coconut Curry to the blog.

I also took the liberty of incorporating my colombo curry powder which works perfectly.

The curry shows up twice, the first time to form part of the dry rub specifically for the chicken thighs and the second time it is sprinkled in the coconut sauce.

The colombo curry powder gives the sauce a nice yellow colour and a mild element of flavour which doesn't overpower the star of the show.....the fresh coconut milk!!

Since making this recipe I now rotate between my Jamaican curry and the aforementioned which I have highlighted in the comments section.

How to make creamy coconut curry chicken

This recipe isn't too difficult to put together and the great thing is while one task is unfolding (roasting the chicken) you can carry on with the next step (preparing the coconut sauce) which kills even more time.

Choice of chicken - The chicken I used was thighs, these work best because of the skin which creates a lovely crispy exterior and the meat holds onto the bones which holds in more flavour.  However, you can use drumsticks if you wish!!

Seasoning the meat - The meat needs to be seasoned overnight or for several hours. What I like to do is poke tiny holes into the chicken so the seasoning is able to fully penetrate the chicken. The seasoning is mild, not spicy and is required to ensure the chicken isn't bland because we won't baste the meat during the final stages.

On the contrary, rather the meat will merely simmer away in the creamy coconut curry sauce.

Curry powder - I do recommend using the curry powder which I have listed in the notes section because it doesn't have that bitter after taste which is commonly associated with most curry powder especially when used in large quantities . I was able to use a larger quantity because the curry is really pleasant on the palate.

Preparing the chicken for roasting - I like to roast the chicken because it's healthier then frying in a large amount of cooking oil. Since the scallion, onions and garlic were added to the chicken thighs when seasoned, they need to be scraped off then set aside. They will be sauteed and used as part of the creamy coconut sauce.

The chicken thighs will take approximately 30 minutes to roast and result in a crispy, golden exterior which will compliment the coconut curry sauce.

Preparing the coconut curry sauce - while the chicken is roasting, do not waste time waiting for the thighs to cook. Now is the perfect time to get the curry sauce in action. Start by sauteing the onion, scallion and garlic until slightly golden then add your ginger.

The ginger adds an element of warmth, using only 1 teaspoon of grated ginger, ground will do. Try not to go over the measurement listed because this may  overpower the coconut sauce.

Herbs and coconut milk - full fat coconut milk which is thicker in texture is used to make the sauce. If you are conscious of extra calories/fat feel free to use light coconut milk.

The sauce is slightly thick so the leaves from the stems of fresh thyme were picked and added to the sauce along with dried coriander and more curry for colour/flavour.

Adding the chicken - Let the coconut sauce simmer for 5 minutes carefully lowering each chicken thigh into the sauce. If you want that crispness to retain then do not baste the chicken with the sauce, simply add to the pan.

Simmering - the chicken can simmer for 10-12 minutes will the sauce takes on the flavours from the herbs and curry. DO NOT COVER THE PAN or this will result in the chicken skin becoming moist from the steam.

This recipe is best served immediately, if left until the next day the chicken will loose it's crispy exterior

The steps

Combine all the ingredients for the chicken rub, massage and coat the entire chicken thighs

Prepare to roast the chicken thighs for 30 minutes until golden brown

Saute the scallion, onion and garlic and pour in the coconut milk ready to make the sauce

Finally add the chicken thighs to the creamy sauce and simmer for 10-12 minutes

Notes and tips

• You can use either my Jamaican Curry Powder or French Caribbean Colombo Powder to make this recipe.
• Make sure to scrap off the garlic, scallion and onion before roasting the chicken.
• You can use light coconut milk but the sauce will not be rich if you choose to do so.
• If you want to make this dish with boneless skinless chicken use breasts instead but rather than oven roast the chicken you would simply season it then sear it in the pan and add the ingredients to make the sauce instead.
• This dish is dairy free, contains no gluten and paleo friendly
• You can freeze the chicken if want to and the sauce too. I would advise freezing them separately.
• If you want the chicken skin to remain crispy simply add the thighs to the frying pan but DO NOT baste the chicken. If you want the coconut sauce all over the chicken then baste it in the pan.

Condiments

• Scotch Bonnet Pepper Sauce
• Mango Pineapple Hot Sauce

Can you make this recipe using a slow cooker?

Yes, you can however since the chicken will be enclosed in your slow cooker then it won't be crispy. You may want to tweak the recipe by searing the onions, garlic/scallion and searing the meat before adding the coconut milk and listed herbs.

The time for slow cooking will be no more then 4 hours maximum ON HIGH and you may need to add an additional ½ cup of warm water to your crockpot.

Can you make this recipe without coconut milk?

I personally haven't tried this but I do know of some alternatives if you don't want to use coconut milk;

• Coconut cream/powder mixed with water
• Nut paste - soak a cup of almond in water overnight and puree them
• Dairy free yogurt.
• Vegetable/chicken stock

Keep in mind that this is a coconut based recipe so if you wish to exclude coconut then this recipe may not be for you.

You can decrease the level of coconut by exploring any of the above suggestions but as I have mentioned before. I don't have first hand experience.

What other herbs can be used aside from cilantro?

Some people don't care for the taste of cilantro (coriander) and if that's the case simply use another herb like parley, basil or oregano instead.

Rice dishes to serve with

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Creamy Coconut Curry Chicken

Learn how to make this delicious succulent chicken dish in coconut sauce. Totally free from dairy and paleo friendly.

4.80 from 5 votes

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Course: Main Entree

Cuisine: Caribbean

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 6 servings

Calories: 399kcal

Author: Charla

Ingredients

For the chicken rub

• ▢ 6 chicken thighs rinsed and dried
• ▢ 2 teaspoon of all purpose seasoning see post for recipe
• ▢ 1 teaspoon black pepper
• ▢ 3 tablespoon of curry powder jamaican or colombo see notes sections
• ▢ 1 teaspoon pink salt
• ▢ 1 small onion chopped,
• ▢ 3 garlic cloves chopped
• ▢ 2 scallion chopped (white part only)

To make the coconut curry sauce

• ▢ 1 can of full fat coconut milk can use light
• ▢ ½ teaspoon of curry powder
• ▢ 1 teaspoon of fresh ginger grated (can use ground ½ tsp)
• ▢ 5 sprigs of fresh thyme
• ▢ 1 teaspoon of coriander (cilantro)
• ▢ pink salt to taste

Instructions

• Place the chicken thighs in a large bowl then add the all purpose seasoning, black pepper, colombo curry, scallion, onions, and garlic.
• Use your hands to rub the all seasoning into the chicken until each piece is coated.
• Cover and place the chicken in a refrigerator overnight or for several hours to fully infuse.
• Preheat the oven to 200c/400f/gas mark 6 and line a roasting pan with sillicon or a parchment so it doesn't stick and remove the coating while roasting.
• Scrap off the onion, scallion and garlic and set aside then place each chicken thigh in the pan and roast for 30 minutes until a deep golden colour and crispy in appearance.
• While the chicken is roasting prepare the coconut curry sauce by adding 2 tablespoon of oil to a large skillet to melt on medium/low heat.
• Sautee the onion, garlic and scallion until slightly golden then add the ginger and continue to stir
• Pour in the coconut milk and sprinkle in the curry powder. Pick the leaves off the thyme and add to the pan along with dried coriander, stir and bring to the boil.
• Reduce the heat to low then add each chicken thigh one by one to the pan carefully so it sits on top of the sauce.
• Simmer for 10-12 minutes, add pink salt if need according to taste, then serve

Notes

• You can use either my Jamaican Curry Powder or French Caribbean Colombo Powder to make this recipe.
• Make sure to scrap off the garlic, scallion and onion before roasting the chicken.
• You can use light coconut milk but the sauce will not be rich if you choose to do so.
• If you want to make this dish with boneless skinless chicken use breasts instead but rather than oven roast the chicken you would simply season it then sear it in the pan and add the ingredients to make the sauce instead.
• This dish is dairy free, contains no gluten and paleo friendly
• You can freeze the chicken if want to and the sauce too. I would advise freezing them separately.
• If you want the chicken skin to remain crispy simply add the thighs to the frying pan but DO NOT baste the chicken. If you want the coconut sauce all over the chicken then baste it in the pan.

Nutrition

Calories: 399kcal | Carbohydrates: 6g | Protein: 29g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 166mg | Sodium: 207mg | Potassium: 452mg | Fiber: 2g | Sugar: 1g | Vitamin A: 287IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 2mg

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