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Coconut Chicken Curry

This rich and creamy curry is the perfect comfort food for any day of the week. Tender chicken is simmered in a fragrant blend of coconut milk and aromatic spices, creating a deliciously comforting and flavorful meal.

Tasty Team
95% would make again


for 6 servings

  • 3 lb chicken (1.3 kg), cubed


  • ¼ medium white onion, diced
  • ¼ cup fresh scallion (25 g), chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh cilantro, chopped
  • 3 tablespoons curry powder
  • 4 sprigs fresh thyme
  • 2 tablespoons fresh parsley, chopped
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 2 tablespoons oil
  • ½ medium white onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons curry powder
  • ¼ cup fresh scallion (25 g), chopped
  • 13.5 oz coconut milk (890 mL), 1 can
  • pepper, to taste
  • 1 ½ cups chicken broth (360 mL)
  • fresh cilantro, for garnish

Nutrition Info

  • Calories 657
  • Fat 46g
  • Carbs 16g
  • Fiber 6g
  • Sugar 6g
  • Protein 42g

Estimated values based on one serving size.


  1. In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
  2. Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
  3. Add the curry powder and stir well, cooking for 3-4 minutes more.
  4. Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
  5. Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
  6. Add the chicken broth to the pot and stir.
  7. Garnish with cilantro.
  8. Enjoy!
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