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Indian Chicken Curry with Coconut Milk

This quick and easy Indian curry dish is loaded with chicken and roasted cauliflower and zucchini. It’s flavorful, creamy and perfectly hearty for these cold winter evenings!

Indian Chicken Curry

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Indian Chicken Curry

Indian is one of my all time favorite cuisines. There are so many variations of curry, such as tikka masala, korma and vindaloo. Each curry dish contains a different blend of herbs and spices that creates a unique flavor profile.

I personally love to order chicken tikka masala when I order or go out to an Indian restaurant. However, when I am cooking Indian curry at home, I like to play around a little bit as well as challenge myself to use only what I have on hand.

That is how I created this Indian chicken and vegetable curry dish. It may not be traditional, but it turned out absolutely delicious, so I wanted to share it with you.

Why You’ll Love This Indian Chicken Curry

  • It is flavorful: the flavor comes from ginger, garlic and spices such as cumin, coriander and garam masala.
  • It’s creamy and hearty: the perfect comfort meal on a cold winter night!
  • It is dairy free: this curry is allergy friendly by using coconut milk instead of heavy cream
  • It’s quick and easy: everything comes together in 30 minutes

Ingredients

  • Chicken breast: the chicken breast is cut into bite sized pieces and marinated in oil and spices.
  • Cauliflower: the cauliflower is roasted with the zucchini to add extra flavor and nice texture.
  • Zucchini: not traditional, but I loved the extra serving of veggies this adds.
  • Tomato paste: Use tomato paste instead of tomato sauce for richer flavor and a creamier curry.
  • Coconut milk: coconut milk makes this curry extra rich and creamy while adding delicious flavor.
  • Garlic: an essential aromatic for any good curry dish.
  • Ginger: also essential to any good curry dish. Adds so much zesty flavor.
  • Spices: cumin, coriander, turmeric, paprika, garam masala and cayenne is used to marinate the chicken and flavor the curry sauce.
  • Cilantro: adds a nice pop of fresh flavor and bright color to finish off the dish.

Indian Chicken Curry

What you’ll need

Instructions

In a small dish or bowl, combine cumin, coriander, turmeric, paprika, garam masala and cayenne.

Cut chicken breast into bite sized pieces and place into a bowl with 1 tablespoon of oil, minced garlic and ginger. Sprinkle 1 tablespoon of the spice mixture onto the chicken. Toss the chicken to coat in oil and spices. Set aside to marinate while preparing the vegetables.

Cut cauliflower into bite sized florets. Place in separate mixing bowl with 1 tablespoon of oil and 1 tablespoon of the spice blend. Toss to coat cauliflower completely in oil and spices.

Add cauliflower to a large baking sheet lined with parchment paper. Spread cauliflower into a single layer. Roast at 425 degrees for 10 minutes while you prepare the zucchini.

Cut zucchini into 1 inch coins. Cut each coin in half. Add zucchini to a mixing bowl and toss with 1 tablespoon oil and remaining spice mixture. Once cauliflower has roasted for 10 minutes, pull the baking sheet out of the oven and add the zucchini in a single layer.

Indian Chicken and Veg Curry

Roast cauliflower and zucchini for 15 minutes. Both should be golden brown and fork tender.

While the vegetables are roasting, heat 1 tablespoon of oil in a large skillet over medium heat. Add the chicken and cook until the outside of the chicken pieces are no longer pink, about 5-6 minutes.

Next, add tomato paste and cook 2-3 minutes, until it has deepened in color slightly.

Then add can of coconut milk and bring curry to a simmer. Simmer for 5 minutes to ensure the chicken is cooked all the way through.

Add in the roasted vegetables and toss to ensure everything is coated in the curry sauce.

Remove from heat and add cilantro. Plate and garnish with more cilantro, if desired.

FAQ

Is this Indian chicken curry dish spicy?

The cayenne is what adds heat to this dish. The 1/4 tsp that the recipe calls for makes this dish mildly spicy. Omit cayenne for no spice. Add an additional 1/4 tsp cayenne for extra spice.

Can I use low fat or fat free coconut milk?

I do not recommend low fat or fat free coconut milk. I recommend full fat coconut milk from a can. Full fat coconut milk ensures full flavor and creaminess.

Can I use different vegetables?

Of course! Potatoes, chickpeas and broccoli are all delicious in this Indian curry dish.

Can I omit the vegetables altogether?

Yes! If you’d rather not have vegetables, omit them and double the amount of chicken.

What can I serve this Indian chicken curry with?

This curry dish is great on its own, or with basmati rice or brown rice and/or fresh naan.

Indian Chicken Curry

Tips

  • Use a large skillet so the chicken is not crowded in the pan.
  • When first adding the chicken to the pan, do not move or flip for several minutes to ensure the chicken develops a nice golden exterior.
  • Allow the tomato paste to ‘toast’ in the pan before adding the coconut milk. It will deepen in color slightly and help deepen the flavor.
  • You can prepare the spice mixture and chicken ahead of time. Cut and marinate chicken, cover and refrigerate until ready to cook.

Substitutions

  • Chicken: Boneless, skinless chicken thighs also turn out great in this recipe.
  • Coconut milk: If you prefer, you can use 1 cup heavy cream in place of the coconut milk.
  • Cayenne: Omit cayenne for no spice, add an additional 1/4 tsp of cayenne for additional heat.
  • Cilantro: Use fresh parsley instead or omit if you’re not a fan.
  • Tomato Paste: If you want a soupier curry, use 1 can of tomato sauce instead of tomato paste.

More Recipes You’ll Love:

Indian Chicken Curry

This quick and easy Indian curry dish is loaded with chicken and roasted cauliflower and zucchini. It's flavorful, creamy and perfectly hearty for these cold winter evenings!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: American, Indian
Keyword: Chicken curry, coconut milk curry, Indian curry, masala, vegetable curry
Servings: 4 people

Ingredients

  • 1 large skinless, bonless chicken breast
  • 1 large zucchini
  • 1 head cauliflower
  • 2 tbsp tomato paste
  • 1 can coconut milk
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 4 tbsp neutral oil
  • 1 tbsp cumin
  • 2 tsp paprika
  • 2 tsp garam masala
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1/4 tsp cayenne
  • 1/4 cup fresh cilantro chopped

Instructions

  • Preheat oven to 425 degrees. In a small bowl, combine cumin, coriander, turmeric, paprika, garam masala and cayenne. Set aside.
  • Cut chicken breast into bite sized pieces and place into a bowl with 1 tablespoon of oil, minced garlic and ginger. Sprinkle 1 tablespoon of the spice mixture on chicken. Toss chicken to coat in oil and spices. Set aside to marinate while preparing the vegetables.
  • Cut cauliflower into bite sized florets. Place in another mixing bowl with 1 tablespoon of oil and 1 tablespoon of the spice blend. Toss to coat cauliflower completely in oil and spices. Add cauliflower to a large baking sheet lined with parchment paper. Spread cauliflower into a single layer. Roast at 425 degrees for 10 minutes while you prepare the zucchini.
  • Cut zucchini into 1 inch coins. Cut each coin in half. Add zucchini to a mixing bowl and toss with 1 tablespoon oil and remaining spice mixture. Once cauliflower has roasted for 10 minutes, pull the baking sheet out of the oven and add the zucchini in a single layer. Roast cauliflower and zucchini for 15 minutes. Both should be golden brown and folk tender.
  • While the vegetables are roasting, heat 1 tablespoon of oil in a large skillet over medium heat. Add the chicken and cook until the outside of the chicken pieces are no longer pink, about 5-6 minutes.
  • Add tomato paste and cook 2-3 minutes, until it has deepened in color slightly. Add can of coconut milk and bring curry to a simmer. Simmer for 5 minutes to ensure the chicken is cooked all the way through.
  • Add in the roasted vegetables and toss to ensure everything is coated in the curry sauce. Remove from heat and add cilantro. Plate and garnish with more cilantro, if desired.

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