Creamy coconut curry chicken – Treat yourself to this delicious, flavoursome meal consisting of roasted chicken thighs simmered in herbaceous coconut sauce.
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.
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 star…..the coconut!!
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 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 and hold in more flavour. 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 because it doesn’t have that bitter after taste which is commonly associated with most curry powder especially when using 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 tsp 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 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.
- Serve with brown or sweet potato (paleo option)
- This dish is dairy free, contains no gluten and paleo friendly
- Can use light coconut milk for a fat free option
- Freeze friendly
Sides dishes you may like
Steps for making creamy coconut curry chicken
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
Creamy coconut curry chicken
Learn how to make this killer creamy coconut curry chicken recipe – dairy free, paleo
- Prep Time: 15
- Cook Time: 40
- Total Time: 55
- Yield: 4
- Category: Main entree
For the chicken rub
6 chicken thighs, rinsed and dried
1 tsp of all purpose seasoning (see post for recipe)
1 tbsp of colombo curry powder (see post for recipe)
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)
1/2 tsp of curry powder
1 tsp of fresh ginger, grated (can use ground 1/2 tsp)
5 sprigs of fresh thyme
1 tsp of dried coriander
pink salt to taste
Place the chicken thighs in a large bowl then add the all purpose seasoning, 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 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 tbsp of coconut 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
- Calories: 550
- Fat: 68g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 52g