Aromatic chicken curry

Aromatic chicken curry

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(20 ratings)

Prep: 10 mins


Serves 4
You'll be surprised how easy it is to make a tasty curry sauce from scratch

Nutrition and extra info

  • Freezable
  • Easily halved

Nutrition: per serving

  • kcal380
  • fat21g
  • saturates10g
  • carbs9g
  • sugars5g
  • fibre1g
  • protein40g
  • salt0.5g
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  • 2 tbsp vegetable oil
  • 1 large onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 small cinnamon stick
  • 2-3 tsp hot chilli powder (depending on how you like your curries)
  • 8 skinless, boneless chicken thigh
  • 100g creamed coconut (we used 2x50g sachets Bart's creamed coconut)
  • handful of coriander leaves


  1. Heat the oil in a deep frying pan, then fry the onions gently for about 10 mins until softened and lightly golden. Add the spices and chicken, then fry for 2 mins, stirring to coat the meat.

  2. Dissolve the creamed coconut in 500ml boiling water, then pour into the pan and stir well. Season with salt, bring to the boil, then simmer for 20 mins until the chicken is cooked and the sauce has thickened. Sprinkle with coriander and serve with basmati rice or naan bread.

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Comments (24)

keano30's picture

I just cooked this and it was scrumptious. I added chicken stock and used greek yogurt with honey and it really did come out yummy.

stuart82's picture

I made this last night for me my girlfriend and my fussy dad (who doesnt usually eat curries) and it was really nice. I used mini fillets of chicken rather than thighs.

I will definitely be making this again :-)

louisefromskye's picture

yummy yummy. Really enjoyed this curry. Added ginger, garlic & turmeric as others suggested, and cooked it long and slow. Will definitely make this again!

riddler's picture

Have cooked this numerous times, each time adding extra's (more spices, peas, prawns etc) but each time it's been lovely. Perfect quick curry n very tasty

geebee0284's picture

Mine looked nothing like the picture followed the recipe to the letter tasted vey bland and too coconutty waste of ingredients!

fabnickyj's picture

I love this, was so sick of greasy unknown ingredients take outs so this was manna from heaven, try it with homemade Naan....also easy on the chilli otherwise it does spoil it :)

centauri93's picture

At what point in this recipe would you freeze it? I'm always nervous about freezing meals, but it really helps to bulk cook it so I can just reheat later

delsh21's picture

hmmm...mine didn't look much like the picture, perhaps because I used low fat coconut milk instead of coconut cream? I think next time I would leave out the coconut altogther and use a tin of chopped tomatoes instead.

1william's picture

I used 2 small fresh chillies as they were in the fridge. Couldn't buy block coconut so bought fat reduced tin instead. Very easy and tasty meal. Not too creamy as I used fat reduced milk which I prefer.

jensey's picture

Used this recipe in a cooking clas for young parents learning to cook. Very easy and tasty, and they were all impressed with their skills!
I agree with the previous comments re chili though. In classes I've only used 1/2 - 1 tsp and for most people this has been satisfactory.
Lovely recipe for beginners

wendy1427's picture

I wished i had listened to the comments about using only a teaspoon of chilli powder instead of two, i like hot curry but this was way too hot i had to keep adding water and reducing to take some of the heat out. in the end it was nice but i found the coconut a bit too sickly.

mikeellie's picture

very simple curry to make, very effective and tasty. Used 1/2 tsp chilli flakes instead of the powder so turned out lighter in colour and reminisant of a korma but with a bit of life to it. would definately make it again.

dylanski's picture

Found this way too coconutty, but added 2 tblsp of mango chutney, which made it slightly more savoury, Also found it had a quick with only 1 tsp of hot chili powder.

dpclough's picture

Tasted OK but nothing special. Plenty of better recipes on this site.

ruthie-mck's picture

This was really yummy and easy to make. I simmered it for an hour which made it really tasty and the chicken really tender. i also added more chicken as i was feeding 3 hungry fellas!! Will be making this again.

wal2340's picture

A really nice recipe easy to make and really tasty first time I made a curry without using a jar for the sauce glad I read the comments on using 1 teaspoon of chili if I used anymore it would have been too hot will try this again.

junxdelux's picture

This is great recipe, but also, try adding some turmuric and a ground garlic and ginger paste at the start!

angryt's picture

Wasn't very hot but seriously nice, a true success in my books.

brennan2110's picture

Lovely tasty recipe, would make this again.

bumsticks's picture

Very tasty but I only used 1 tsp chilli and it nearly blew my socks right off, and I like my food hot and spicy - so please be careful. I also think that if you are feeding hungry people you might want to use more chicken. I found that the longer I cooked it for the better the taste so I would recommend a long slow cook if you have the time.


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