Name: Coconut Chicken Curry – 5 Ingredient Indian
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 People
Cuisine: Indian
Ingredients: 2 large Onions; 2-3 tbsp Oil; 1 large piece (approx. 2 inches) Ginger; 8 Chicken thighs (on the bone); 1 tsp Salt; 1 tsp (optional) Chili powder; 2 tbsp Curry powder; 400 ml (1 can) Coconut milk; 100 ml Water

Ready in

65 mins

Cuisine

Indian

Prep Time

15 min

Cook Time

50 min

Serving

4 People

Calories / Serving

~800 kcal

Recipe by Food with Chetna on YouTube

Summary

This recipe features a rich and flavorful coconut chicken curry, made with just five main ingredients. Chicken thighs are simmered in a creamy coconut milk sauce with onions, ginger, and curry powder, creating a comforting and easy-to-make Indian dish.

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All Ingredients - Main Ingredients

Onions 2 large
Oil 2-3 tbsp
Ginger 1 large piece (approx. 2 inches)
Chicken thighs (on the bone) 8
Salt 1 tsp
Chili powder 1 tsp (optional)
Curry powder 2 tbsp
Coconut milk 400 ml (1 can)
Water 100 ml

Tools You'll Need

Pan
Bowl

Spice level: HotPack water — this one bites back.

From:GingerChili powderCurry powder

Don't have an ingredient? Try these swaps

No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Coconut milk?
- Equal parts heavy cream + 1/2 tsp coconut extract
- Whole milk + 1 tsp coconut oil (per cup)

Step-by-Step Instructions

Step 1: Prepare the Onions

Roughly chop two large onions. You can finely chop them if preferred.

Step 2: Sauté Onions

Heat 2-3 tablespoons of oil in a pan over medium heat. Add the chopped onions and cook for until softened and lightly browned.

Step 3: Prepare the Ginger

While the onions are cooking, peel and grate one large piece of ginger.

Step 4: Prepare the Chicken

Clean 8 chicken thighs on the bone, trimming any excess fat. Keep the bone for extra flavor.

Step 5: Add Ginger and Chicken

After the onions have cooked for about and are nicely browned, add the grated ginger and cook for . Move the onions and ginger to one side of the pan. Place the chicken thighs in the pan on high heat to get some color on them for about .

Step 6: Season the Chicken

Add 1 teaspoon of salt and 1 teaspoon of chili powder (optional) over the chicken. Then add 2 tablespoons of curry powder.

Step 7: Combine and Simmer

Mix all ingredients well, ensuring the chicken is coated with the spices and onions. Pour in 400ml of coconut milk and 100ml of water. Stir to combine, making sure the chicken pieces are submerged in the liquid.

Step 8: Cook the Curry

Cover the pan and cook on low heat for , or until the chicken is tender and falling off the bone. The chicken should be very well cooked.

Step 9: Serve

Once cooked, serve the coconut chicken curry hot with a bowl of rice.

Pro Tips

• Using chicken on the bone is essential for maximum flavor in this curry.

• Adjust chili powder to your taste preference.

• This curry is best served with a bowl of rice.

Variations

• For a non-5-ingredient version, you could add fresh curry leaves or red chilies for extra flavor.

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Coconut Chicken Curry – 5 Ingredient Indian