Coconut Chicken Curry
A rich, coconut milk chicken curry with a tomato base, served over jasmine rice and finished with lime, coriander and a spoon of yogurt. Proper comfort food that meal preps beautifully.
Dice the chicken into even 2-3cm pieces so every piece cooks through in the same window, rather than some finishing before others. Toast the cumin and paprika in the oil for the full minute before any liquid goes in too, it builds real flavour instead of leaving the spices tasting raw and dusty.
This one freezes especially well thanks to the coconut milk and tomato base, up to 3 months. Just keep the Greek yogurt garnish separate and add it fresh, dairy toppings don’t hold up to freezing or reheating.
Coconut Chicken Curry
HICKEN · DINNER · MEDIUM
A curry that actually freezes well
Coconut milk and tomato-based curries hold their texture in the freezer far better than cream sauces do, which makes this one a genuinely good batch-cook option, not just a fresh-only dinner.
A full minute of toasting the cumin and paprika before the tomatoes and coconut milk go in makes a real difference, it blooms the spices instead of leaving them tasting flat and raw.
Dicing the chicken into even pieces means every bite cooks through in the same 25-30 minute window, so you're not left with some pieces underdone while others overcook.
Coconut Chicken Curry
Ingredients
Chicken Curry
- 20 g Coconut Oil
- 1 Brown (Yellow) Onion Sliced
- 1 Red Bell Pepper (Capsicum) Sliced
- 5 Garlic Cloves Grated
- 10 g Ginger Peeled & Grated
- 15 g Ground Cumin
- 10 g Sweet Paprika
- 4 g Red Chilli Powder Optional
- 180 ml Chicken Stock
- 800 g Diced or Crushed Tomatoes
- 400 g Coconut Milk
- 1 kg Chicken Thigh, Boneless & Skinless Diced
- 120 g Baby Spinach Washed
- Salt & Pepper To Taste
Jasmine Rice
- 300 g Jasmine Rice Washed
- 500 ml Cold Chicken Stock or Cold Water
- Salt To Taste
Garnish
- 5 tbsp Natural Greek Yogurt Optional
- 5 wedges Lime To Serve
- Coriander (Cilantro) Optional
Method
- Place a pot over medium-high heat. Add the coconut oil, onion, and bell peppers. Sauté for 5–6 minutes. Add the garlic and ginger and cook for 1 minute.
- Add the cumin, paprika, red chilli powder (optional), and salt to taste. Sauté for 1 minute, mixing regularly. Deglaze with the stock and continue cooking for a further 1 minute.
- Add the diced tomatoes, coconut milk, and diced chicken thigh. Mix well to combine and bring to a simmer. Reduce the heat to low and cook for 25–30 minutes, until the chicken is cooked through and the sauce has thickened.
- Meanwhile, add the washed jasmine rice, stock, and a pinch of salt to a saucepan. Place over high heat and bring to a boil. Reduce the heat to low, cover, and cook for 12 minutes. Turn off the heat and leave covered for 4 minutes. Remove the lid and fluff the rice with a fork.
- Add the baby spinach to the curry and mix well to combine. Allow to wilt for 1–2 minutes. Check and adjust seasoning, then remove from the heat.
- Serve the curry and rice in 5 x 750ml meal prep containers. Garnish with coriander (cilantro), lime wedges, and Greek yogurt, if using.
Why dice the chicken into even pieces?⌄
Uneven pieces cook at different rates, so some end up done before others. Keeping them all around 2-3cm means every piece reaches safe doneness (74°C/165°F) in the same window.
Can I make this curry milder?⌄
Easily, just leave out the red chilli powder. The cumin and paprika still give plenty of flavour without any heat.
What can I use instead of Greek yogurt for the garnish?⌄
Sour cream works as a swap, or leave it off entirely, the curry doesn't need it to taste complete. Either way, add it fresh rather than storing it mixed in.
Can I use chicken breast instead of thigh?⌄
Yes, though breast can dry out faster in a long simmer, so keep an eye on it and pull it as soon as it hits 74°C (165°F) internally.
