Spiced Coconut Chicken Curry

By AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

Tender chicken simmered in a rich coconut milk sauce with aromatic Indian spices, served over fragrant basmati rice. This Indian recipe, ready in about 60 minutes, pairs chicken thighs, coconut milk, onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400g chicken thighs
• 400ml coconut milk
• 1 large onions
• 2 medium tomatoes
• 2 tbsp grated ginger
• 3 cloves minced garlic
• 2 tbsp curry powder
• 1 tbsp garam masala
• 2 tbsp vegetable oil
• 2 cups basmati rice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp oil in a large pot over medium heat. Add 1 diced onion and sauté for 3 minutes until translucent. Add 2 grated ginger and 3 minced garlic cloves, cooking for 1 minute until fragrant.
2. Step 2: Stir in 2 tbsp curry powder and 1 tbsp garam masala, toasting for 30 seconds until aromatic. Add 400g chicken thighs, breaking them into chunks, and cook for 5 minutes until browned.
3. Step 3: Add 2 chopped tomatoes and 400ml coconut milk, bringing to a simmer. Cover, reduce heat, and cook for 25 minutes until chicken is tender and sauce thickens.
4. Step 4: Meanwhile, rinse 2 cups basmati rice under cold water. Cook in a separate pot with 2 cups water and 1/2 tsp salt for 12 minutes until al dente. Drain.
5. Step 5: Serve curry over rice, garnished with fresh cilantro.