Kitchen notes · a little help before you start

Creamy Chicken Curry with Coconut Milk (30-Minute Stovetop Recipe)

Name: Creamy Chicken Curry with Coconut Milk (30-Minute Stovetop Recipe)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1 tablespoon olive oil (Source: 1 tablespoon olive oil); 1 cup onion (yellow or white) (finely chopped (1 small)) (Source: 1 cup onion (yellow or white) (finely chopped (1 small))); 2 teaspoons ginger paste (½-inch piece finely grated or ground) (Source: 2 teaspoons ginger paste (½-inch piece finely grated or ground)); 2 teaspoons minced garlic (2 cloves) (Source: 2 teaspoons minced garlic (2 cloves)); 2 pounds skinless and boneless chicken thighs (or breast) (cut into bite-size pieces) (Source: 2 pounds skinless and boneless chicken thighs (or breast) (cut into bite-size pieces)); ½ teaspoon salt or to taste (adjust to taste after cooking) (Source: ½ teaspoon salt or to taste (adjust to taste after cooking)); 2 tablespoons curry powder (mild or hot) (see 'Recipe Notes' for substitutions) (Source: 2 tablespoons curry powder (mild or hot) (see 'Recipe Notes' for substitutions)); 1 cup tomato puree (or puree 2 Roma tomatoes or ½-can diced tomatoes) (Source: 1 cup tomato puree (or puree 2 Roma tomatoes or ½-can diced tomatoes)); 2 tablespoons tomato paste (Source: 2 tablespoons tomato paste); ½ cup water (Source: ½ cup water); 14 ounces coconut milk (1 can) (Source: 14 ounces coconut milk (1 can)); 1 teaspoon coconut palm sugar (or honey) (adjust to taste or skip) (Source: 1 teaspoon coconut palm sugar (or honey) (adjust to taste or skip)); 1 teaspoon lime juice (Source: 1 teaspoon lime juice); 2 tablespoons chopped cilantro or parsley (Source: 2 tablespoons chopped cilantro or parsley)

Creamy Chicken Curry with Coconut Milk (30-Minute Stovetop Recipe) is made with coconut milk, and boneless chicken thighs, and curry powder.

Prep: 10 min
Cook: 20 min
Total: 30 min
Original yield: Serves 6
Ingredients: 14 listed

Make it part of your week

Estimating…

Main courseAsianIndianChickenPrep: 15 minutes or lessTotal: 30 minutes or less

Recipe categories & planning details

Meal type: Main course
Primary protein: Chicken
Cuisine: Asian · Indian
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less

A few quick notes

1. Check when to cover

Follow the covered and uncovered stages in their stated order.

2. Prepare the first additions

Set out the ingredients needed for the first cooking step.

3. Keep the simmering stage

Follow the simmering heat, timing and finish checks that are given.

Get to know the ingredients

onion (yellow or white) (finely chopped 1 small)

In the method: Add oil, onions, and cook for 3-4 minutes.

ginger paste (½-inch piece finely grated or ground)

In the method: Add ginger and garlic and cook for another minute.

minced garlic (2 cloves)

In the method: Add ginger and garlic and cook for another minute.

The last little job

Finish as directed

Garnish with chopped cilantro or parsley and serve over rice.

A little more help as you go

Prepare the finishing addition

Have the final topping or garnish ready for its specified step.

A few questions you might have

What should I prepare first?

Set out the saucepan. Start with this step: Saute aromatics: Heat a large saucepan on medium-high heat.

Which preparation step should I plan for?

Follow the covered and uncovered stages in their stated order.

What happens at the end?

Garnish with chopped cilantro or parsley and serve over rice.

Is there another preparation step to plan for?

Have the final topping or garnish ready for its specified step.

Additional recipe notes

Coconut milk: Use full-fat coconut milk for a richer, creamier sauce. Chicken: Cut chicken into even pieces for uniform cooking. Shake the coconut milk can before opening, or stir it well if the cream has separated. Thicker sauce: Simmer uncovered for a thicker sauce at the end. Want it spicier? Stir in a pinch of cayenne or red pepper flakes towards the end. Curry Powder Substitute: To replace curry powder, combine 1 tablespoon ground coriander, 1½ teaspoons ground cumin, ½ teaspoon turmeric, ½ teaspoon ground cardamom, ½ teaspoon ground black pepper, and ½ teaspoon cayenne pepper. Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: spicecravings.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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