Coconut Chicken Curry

Coconut Chicken Curry

This is the kind of curry you make on a weeknight when you want big flavour without a big production. Creamy coconut sauce, tender chicken, gentle heat from chilli and curry powder, and just enough sweetness from mango chutney to round everything out. It’s comforting, balanced and ready in about 25 minutes.

There’s no long simmer, no complicated spice toasting, no ten-step process. You blitz a quick spice paste, brown the chicken, let it all bubble with coconut milk, and finish with spinach and fresh coriander. It tastes layered and fragrant, but it’s actually very straightforward.

The coconut milk gives you that rich, silky base. The mango chutney adds subtle sweetness and depth. The spice paste delivers warmth and fragrance without being overpowering. It’s the kind of curry that feels cosy but not heavy.

Serve it with rice, spoon plenty of sauce over the top, and call it done.

Quick, creamy and properly satisfying.

Why this coconut curry works so well

Blitzing the spice paste means everything cooks evenly and quickly. Onion, garlic, ginger and chilli create the aromatic base, while curry powder and turmeric provide warmth and colour. Using coriander stalks adds fresh flavour without waste.

Cornflour lightly coats the chicken and helps the sauce cling to it once it simmers.

Browning the chicken first builds flavour and texture before the sauce goes in.

Coconut milk provides richness and body without needing cream. It thickens naturally as it simmers.

Mango chutney is the quiet hero. It adds sweetness, tang and depth that balance the spice.

Baby spinach stirred in at the end keeps the dish fresh and vibrant rather than overly rich.

It’s creamy, gently spiced, slightly sweet and deeply comforting.

Equipment you’ll need

A blender for the spice paste.

A large frying pan or sauté pan.

A saucepan for rice.

A wooden spoon or spatula for stirring.

Simple setup, fast cooking.

Ingredients

2 chicken breasts
1 tbsp cornflour
400 ml tin of coconut milk
1 tbsp mango chutney
80 g baby spinach
5 g coriander leaves, chopped

For the spice paste

½ onion, diced
1 red chilli, roughly chopped
2 garlic cloves
15 g ginger
2 tsp curry powder
2 tsp turmeric
5 g coriander stalks

Salt and black pepper
Cooking oil

How to make it

Start by making the spice paste. Add the onion, chilli, garlic, ginger, curry powder, turmeric and coriander stalks into a blender. Add a splash of water and blitz until completely smooth.

Cut the chicken breasts into bite-sized pieces. Place them in a bowl, add the cornflour and toss to coat evenly.

Heat a drizzle of cooking oil in a large frying pan over a medium to high heat.

Add the chicken and cook until golden brown on all sides and cooked through.

Add the spice paste to the pan and cook for a few minutes, stirring regularly, to release the aromas and cook out the raw spice flavour.

Pour in the coconut milk and bring to a gentle simmer. Cook for several minutes until the sauce thickens slightly.

Stir in the mango chutney, baby spinach and chopped coriander. Cook until the spinach wilts.

Taste and adjust seasoning with salt and black pepper if needed.

Serve hot with rice.

Tips for best results

Cook the spice paste properly before adding coconut milk. This deepens the flavour.

Don’t overcook the chicken. Bite-sized pieces cook quickly.

If the sauce feels too thick, add a splash of hot water.

If you prefer more heat, add extra chilli to the paste.

Stir gently once the coconut milk is in to prevent splitting.

For extra richness, finish with a small squeeze of lime juice.

Storage and leftovers

Store in an airtight container in the fridge for up to 3 days.

Reheat gently on the hob or in the microwave until piping hot.

This curry freezes well for up to 3 months. Cool completely before freezing in portions.

The flavours often deepen the next day.

FAQs

Is this very spicy?
It has a gentle warmth rather than strong heat. Adjust the chilli to your preference.

Can I use chicken thighs instead of breasts?
Yes. Thighs work very well and stay juicy.

Can I make it vegetarian?
Yes. Replace the chicken with chickpeas or tofu.

Can I use light coconut milk?
You can, but the sauce will be thinner and slightly less rich.

What can I serve it with?
Basmati rice is classic. It also works well with naan or flatbread.

Can I add vegetables?
Absolutely. Peppers, green beans or peas would work nicely.

Creamy, fragrant and weeknight-friendly. This coconut chicken curry proves you don’t need hours to build flavour.

One pan, quick simmer, big comfort. Done.