Let Me Tell You About This Chicken Curry (Trust Me, It’s Worth It)

Okay, before you even ask – yes, this is the chicken curry with coconut milk, not the kind that takes all afternoon and a trip to four different markets. So, the first time I made this, the coconut milk totally split on me and I thought I’d ruined the whole dish. Turns out, nobody cared! My cousin mopped it up with bread anyway and said it was the best thing he’d eaten all week. There’s something about the way the chicken soaks up all those warm, cozy spices. Anyway, whenever I’m feeling a bit lazy or just need a hug in a bowl, this is what I make (if only you could hear my kids cheering for curry night).

Why You'll Actually Want to Make This

I make this whenever I can’t handle another bland chicken dish (seriously, how many plain grilled breasts can one person eat?). My family goes mad for this because it’s rich and creamy, but somehow still feels light. Plus, if you’re short on time, you can just skip some of the fancier bits and nobody will know (unless they’re my mother-in-law, who always asks if I used the “right” coconut milk). And honestly, the leftovers – if you even have any – are somehow tastier the next day. You know that one meal where you wipe the pot with bread? This is mine.

What You'll Need (And What I Honestly Swap In a Pinch)

1 lb (about 450g) boneless chicken thighs, chopped (breasts work too, but I think thighs taste juicier. I’ve even used leftover roast chicken – not traditional, but hey, it works!)
1 medium onion, diced (red or yellow, doesn’t matter—though my grandmother swore by white onions. I can never taste the difference)
3 cloves garlic, minced (sometimes I use that jarred stuff; no shame)
1 thumb-sized piece fresh ginger, peeled & grated (dried ginger in a pinch, but fresher is better)
2 tablespoon curry powder (your favorite blend – I’m partial to Patak’s, but honestly any supermarket one does the trick)
1 can (14oz/400ml) coconut milk (full-fat is best for that creamy vibe, but light works if you’re counting calories, I guess)
1 can (14oz) diced tomatoes (or just chop up a few fresh if you’ve got ‘em lingering in the fridge)
Salt & pepper to taste
1 tablespoon oil (vegetable, coconut, or even a knob of butter if you’re feeling luxurious)
Optional: A handful of chopped cilantro, squeeze of lime (I always forget the lime until the end, but it does make it pop!)

How I Throw It Together (With a Few Tangents)

First, heat the oil in a biggish pan or pot over medium heat. Add the onion and cook until it goes soft and a bit golden. This is where I usually spill some on the stove and have to chase it around with a spatula.
Toss in the garlic and ginger. Don’t worry if you’re a bit heavy-handed – it only gets tastier. Cook for about a minute, just until it smells amazing (you know the smell!).
Now, add the curry powder. Give it a good stir so the spices wake up – this is the part where you want everything coated and starting to look a bit messy. If it’s sticking, just splash in a little water. Don’t panic.
In goes the chicken. Stir so it’s covered in all that spicy onion goodness. Let it brown a little – not too much, though; I once left it on and got distracted by a phone call, burnt it, and had to start over. You’ve been warned!
Pour in the tomatoes. If using fresh ones, I usually squish them with my hands (it’s messy but oddly satisfying). Let the whole thing simmer for about 5 minutes – it’ll look a bit weird and soupy, but trust the process.
Now’s the magic: pour in the coconut milk. Stir, lower the heat, and let it all bubble away gently for 20-ish minutes. This is when you can pretend you’re on a tropical beach or just, you know, scroll on your phone until it’s done.
Season with salt and pepper, taste (this is absolutely necessary and not just because I’m greedy), and adjust anything you think needs it. Maybe a squeeze of lime and a sprinkle of cilantro if you’re feeling fancy.

What I've Learned (Sometimes the Hard Way)

If you use light coconut milk, it can split and look odd – just stir it and it’ll come back together. Or don’t worry about it (it still tastes good!).
Once, I tried doubling the curry powder hoping for extra flavor, but it ended up a bit gritty. Less is sometimes more.
If you don’t have fresh ginger, ground works, but the flavor’s not quite as punchy.
The sauce thickens up a lot as it cools. I kind of like it that way, but if you want it thinner, just add a splash of water or extra coconut milk.

Some Weird and Wonderful Variations I’ve Tried

I’ve swapped chicken for chickpeas or tofu for my veggie friends – actually works pretty well (though the tofu sort of fell apart on me last time; maybe I was too rough with it?)
Once I threw in a handful of spinach at the end for color. Not traditional, but I liked it.
Tried making it with Greek yogurt instead of coconut milk – not my best idea, honestly.

Do You Really Need a Fancy Pan?

Honestly, any wide-ish pot or deep frying pan will do the trick. I’ve even made this in a wok (don’t tell my aunt, she’d be appalled). If you only have a small saucepan, just do it in batches. Oh, and if you don’t have a sharp knife, kitchen scissors work for chopping the chicken – not elegant, but it gets the job done.

How to Store It (Though It Never Lasts Here)

This keeps in the fridge for about 3 days in a sealed container, but honestly, it’s always gone by midday the next day in my house – so I can’t say for sure! If you’re freezing it, it’ll last a month, but the sauce might separate a bit when you reheat – just give it a good stir.

How We Serve It (And Why I Like It That Way)

I love it over fluffy basmati rice, but if I’m feeling proper lazy, I just grab a crusty baguette and scoop it up like a stew. Sometimes my kids demand naan or even potato wedges (don’t ask – they’re obsessed), and we always argue about who gets the last bit of sauce. A little cucumber salad on the side cuts the richness perfectly.

Things I Wish I’d Known the First Time

I once tried rushing the simmering, but the chicken ended up tough. It’s worth letting it bubble away so the flavors mellow out and the chicken gets tender.
If you forget to salt the curry until the end, that’s okay. Just add it in, stir well, and let it sit a few minutes. The flavors will catch up.
Don’t cover the pot completely or it’ll get too watery – a lid half-on does the trick.

FAQ (Because People Always Ask Me These Things)

Can I make this without coconut milk? Sure, but it won’t be as creamy. You could try cashew cream or even regular cream in a pinch, but I’d say coconut is best.
Is this spicy? Only if you want it to be! Add chili powder or a fresh chili if you like it hot. Or just leave it as is if your tastebuds prefer a gentle hug rather than a slap.
What’s the best curry powder? Honestly, whatever you have on hand. I use a mix from my local spice shop, but supermarket ones are fine. (If you want to geek out, here’s a deep dive on curry powder blends.)
Can I use frozen chicken? Sure, just thaw it first. Otherwise it’s a pain to chop and doesn’t cook evenly.
Do I have to use cilantro? Nope, skip it if you’re not a fan. Parsley or even a handful of green onions is fine.
Why does my sauce look separated? It’s normal if you use light coconut milk, just give it a good stir. Or, as my uncle says, “It all goes down the same.”

Oh, and before I forget – I once dropped a spoon in the sauce and just fished it out and kept going. Bit of extra flavor, I reckon. Anyway, if you give this a go, let me know how it turns out, or if you find an even better shortcut, I’m all ears. Happy cooking!

Easy Chicken Curry with Coconut Milk