Go Back

Creamy Coconut Chicken Curry (she: Leesh and Lu)

Servings 6 servings


  • 2 pounds boneless skinless chicken thighs
  • 2 tablespoons olive oil
  • 2 tablespoons curry powder divided
  • 1 tablespoon Garam Masala divided
  • 1 medium yellow onion diced
  • 2 cloves garlic finely minced
  • 1 can 14 ounce sweetened coconut milk (full fat)
  • 2 tablespoons tomato paste
  • 3/4 cup chicken broth
  • 1 teaspoon salt
  • pepper to taste
  • 1/4 cup heavy cream
  • Hot cooked Basmati or Jasmine Rice for serving
  • Cilantro finely chopped


  1. Chop the chicken into bite-sized pieces. Sprinkle with salt and pepper and half of the curry and half of the garam masala. Toss to coat evenly and set aside.
  2. In a large skillet over medium heat add the oil and heat until shimmering. Add the onion and cook for 2-3 minutes or until the onion is tender, stirring often. Add the garlic and cook, stirring constantly for 30 more seconds. Add the other half of the curry powder and garam marsala. Cook, stirring occasionally until fragrant (about 1 minute). Add coconut milk, tomato paste, and chicken broth. Transfer mixture to a 2 cup measuring cup and blend with an immersion blender until smooth.
  3. Return blended sauce to pan and add chicken pieces in. Bring to a simmer for cook for 15 minutes. Add cream and heat until warm. Serve over rice and top each serving with fresh cilantro.

Recipe Notes

Adapted from Oh, Sweet Basil