Indian Chicken with Coconut Milk

Infused with the aromatic spices of coriander, cumin, turmeric, and garam masala, Indian Chicken with Coconut Milk is a luscious, flavor-packed dish that brings the rich essence of traditional Indian cooking to your table. Tender chunks of chicken thighs are simmered in a creamy coconut milk sauce, layered with the warmth of garlic, ginger, and red chili powder, balanced by fresh tomatoes and onions. This one-pan recipe is perfect for weeknight dinners, requiring just 15 minutes of prep time and a slow simmer to achieve deep, unforgettable flavors. Serve it over fragrant basmati rice or alongside soft naan bread to soak up the silky sauce, and don’t forget the fresh cilantro garnish for a bright, herbaceous finish. A must-try for lovers of Indian cuisine, this recipe is a standout with its fragrant spices, creamy texture, and versatile pairing options.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs (boneless, skinless)
• 400 milliliters Coconut milk
• 1 large Onion (finely chopped)
• 1 large Tomato (diced)
• 4 cloves Garlic (minced)
• 1 tablespoon Ginger (grated)
• 2 tablespoons Vegetable oil
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Garam masala
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh cilantro leaves (chopped)
• 2 small Whole green chilies (optional)
• 100 milliliters Water

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

Heat the vegetable oil in a large pan or skillet over medium heat.

Step 3

Add the chopped onion and sauté for 5–7 minutes until golden and translucent.

Step 4

Stir in the minced garlic and grated ginger. Cook for another 1–2 minutes until fragrant.

Step 5

Add the ground turmeric, cumin, coriander, and red chili powder. Stir to coat the onions and spices evenly.

Step 6

Add the diced tomato and cook for 3–4 minutes, stirring occasionally, until the tomatoes soften and blend with the spices.

Step 7

Add the chicken pieces to the pan. Stir well to coat the chicken with the spice mixture, then cook for 5–6 minutes until the chicken starts to turn opaque.

Step 8

Pour in the coconut milk and water, then add salt and black pepper. Stir gently to combine.

Step 9

Bring the mixture to a gentle simmer over medium heat, then reduce to low heat. Cover the pan and let it cook for 15–20 minutes, stirring occasionally, until the chicken is fully cooked and tender.

Step 10

Stir in garam masala and add the whole green chilies (if using). Simmer for another 2–3 minutes.

Step 11

Garnish with fresh chopped cilantro leaves before serving.

Step 12

Serve hot with steamed basmati rice or naan bread.

Nutrition Facts

Serving size	1484.2 grams (1484.2g)

Amount per serving	% Daily Value*
Calories	1586

Total Fat 84.30g	108%
Saturated Fat 19.40g	97%
Polyunsaturated Fat 16.80g
Cholesterol 545mg	182%
Sodium 2870mg	125%
Total Carbohydrate 72.10g	26%
Dietary Fiber 9.70g	35%
Total Sugars 42.50g
Protein 136.60g	273%

Vitamin D 0IU	0%
Calcium 224mg	17%
Iron 11mg	63%
Potassium 2684mg	57%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.6%

Protein: 34.3%

Carbs: 18.1%