Cool Coconut Chicken Curry

We all love a bit of curry sometimes. Maybe a cheeky one when you cba to cook or a dirty and greasy one from your local curry stop after a night out. Most of you probably even buy expensive ready-made curry in a jar, which is usually either overly sweet or spicy or just doesn’t taste very good in general.

Well, my coconut curry chicken is not only sooper tasty (as always) but because of my different take on it, it takes less time and you can cater to whatever taste you like. So check it out below for a quick and effortless meal.


(Preparation/Cooking time: 30 Minutes, Difficulty Level: 2 – Easy)


  • Chicken Thighs(De-boned)/Breasts
  • Tinned Coconut Milk
  • Curry Powder (Can be Chinese/Indian/Thai/etc, whatever you like the taste of the best)
  • Garlic (Finely Chopped)
  • Ginger (Finely Chopped)
  • Lemon Juice
  • Rice Wine/White Wine
  • (Optional) Chilli Powder (if you like that extra kick in your food)



  • Shallow Frying Pan
  • Shot Glass


1)      Start by seasoning your chicken with some salt and pepper, then go on to cook them on medium heat, skin side down first, until skin is crispy and cooked through. Then set aside on a plate to rest.


2)      In the same pan, throw in the garlic and ginger and very lightly sautéed them.

  • If there is not enough excess oil leftover from the chicken, add a tiny bit more to stop the pan from burning.

3)      Next, pour in about 1-1½ shots of wine deglaze the pan.

  • I.e. let the moisture cook and soak up all the chicken juices and garlic in the pan to infuse the flavour together.


4)      Then, add ½ cup of water and throw in your curry powder (and chilli powder if using), a few squeezes of lemon juice and some coconut milk and bring it all to a low simmer and reduce slightly.

  • I.e. Evaporate a bit of the liquid in the sauce to help thicken it a little.


  • Give it a quick taste and see if you would like more curry powder, salt, or anything else you fancy to your own personal liking.

5)      Cut your chicken into strips and pour the resting juices into the curry sauce.


6)      Lay your chicken however you want on a plate and pour as much curry you want over it or pour it into a bowl to use as a dipping sauce instead.


  • (Optional) Garnish with some chopped chillies or some coriander if you fancy.

7)      Serve with some rice and Enjoy!


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