This Southeast Asian-inspired dish is simmered with spices, curry leaves, and creamy coconut milk—perfectly balanced with a hint of heat and a burst of flavor in every bite.
Whether you’re new to curries or a seasoned spice lover, this easy-to-follow recipe delivers bold flavors with everyday ingredients.
Ingredients (Serves 2–3)
- 200g boneless, skinless chicken breast or thighs, cut into cubes
- 60g large onions, thinly sliced
- 20g garlic cloves, sliced
- 10g fresh ginger, julienned or finely chopped
- 50g ripe tomatoes, chopped
- 2 stalks lemongrass, bruised
- 15g curry powder
- 10g chili powder (adjust to taste)
- 5g turmeric powder
- 1 handful curry leaves
- 10g green chili, sliced
- 5g cinnamon stick
- 2 pods cardamom
- 2g cumin seeds
- 50ml vegetable or corn oil
- 100ml thick coconut milk
- 150ml water
- Salt and freshly ground black pepper, to taste
Method
- Marinate the Chicken
In a bowl, mix the curry powder, chili powder, turmeric, salt, and pepper. Add the chicken cubes and toss until well-coated. Let it sit while you prep the other ingredients. - Sauté the Aromatics
Heat the oil in a deep pan over medium heat. Add onions, garlic, ginger, lemongrass, green chili, cinnamon, cardamom, cumin seeds, and curry leaves. Sauté for 5–6 minutes until the onions are soft and golden. - Add Tomatoes and Chicken
Add the chopped tomatoes and reduce heat to medium-low. Stir until the tomatoes soften, then add the marinated chicken. Cook for 3–4 minutes, mixing well to coat the chicken with the spices. - Simmer
Pour in 150ml water, stir, and cover. Let it simmer for 10–12 minutes or until the chicken is cooked through and tender. - Finish with Coconut Milk
Lower the heat and gradually stir in the coconut milk. Simmer gently for 2–3 more minutes. Do not boil—this helps keep the coconut milk smooth and creamy. - Serve Hot
Serve with steamed jasmine rice, roti, or naan. Garnish with fresh coriander or extra curry leaves if desired.
Tips and Variations
- For a vegetarian version, swap chicken with tofu or chickpeas.
- Add vegetables like bell peppers, potatoes, or green beans for extra bulk.
- Prefer it milder? Use less chili powder or omit the green chilies.
Final Thoughts
This lemongrass-infused coconut chicken curry is the kind of dish that brings comfort and warmth to your table. It’s a perfect blend of spice and creaminess, ready in under 30 minutes, and guaranteed to impress.
