Coconut curry holds a special place in my heart—not just for its bold, comforting flavors but for the memories and stories it brings to life. Growing up, food was always an adventure in our house. My father, a sea captain and an adventurous eater, used to joke that our family would eat anything that didn’t eat us first. It was more than just a saying; it was a reflection of the curiosity and openness with which he approached food and life.
When I was in high school, I decided to become a vegetarian—long before it was mainstream. My father, always supportive but pragmatic, wanted to make sure I understood how to get all the nutrients I needed. That’s when he took me on my first of many culinary adventures. With every meal we shared, he introduced me to dishes from around the world, pairing the food with vivid stories of his travels. Those meals weren’t just about eating; they were about learning and connecting.
Coconut curry is one of the many dishes that reminds me of those moments. While I’m no longer vegetarian, I still love many of the dishes I tried during that time, and this curry is a perfect example of how adaptable and inclusive food can be. While my recipe includes chicken, it can easily be made vegetarian by swapping it for seitan or even tofu. The versatility of this dish means it can fit a variety of diets and preferences, making it a true celebration of culinary exploration.
What I love most about coconut curry is its ability to combine comfort with adventure. The creamy coconut milk, fragrant spices, and vibrant vegetables create a dish that feels both grounding and exciting. Cooking it is an experience in itself—the sizzling garlic and ginger, the golden curry paste, the transformation of simple ingredients into something extraordinary. It’s the kind of meal that makes you slow down and savor not just the food, but the process of creating it.
This coconut curry recipe is more than a meal; it’s a way to connect with the flavors of the world while creating memories around your own table. Whether you’re a vegetarian, a lifelong foodie, or someone just looking for something delicious and comforting, I hope this dish becomes as meaningful to you as it is to me.
Serving Size:
Time:
Difficulty:
Ingredients
2 lbs chicken breast (cut into bite-sized cubes)
2 cups fresh chopped tomatoes
1 onion (chopped)
2 cans coconut milk (14 oz each)
2 tsp curry powder
1 tsp cinnamon
1 tbsp fresh grated ginger
1 tsp garlic powder
1 tsp chili powder (adjust for spice preference)
1 small can tomato paste (6 oz)
Salt and pepper (to taste)
2 tbsp oil (vegetable or coconut oil)
Directions
Season the Chicken:
• In a large bowl, mix the curry powder, cinnamon, garlic powder, chili powder, salt, and pepper.
• Toss the chicken cubes in the spice mix until evenly coated. Set aside.
Cook the Onion and Tomatoes:
• Heat the oil in a large skillet or pot over medium heat.
• Add the chopped onion and sauté for 3–4 minutes until softened and translucent.
• Stir in the grated ginger and cook for another minute.
• Add the fresh chopped tomatoes and cook for 3-5 minutes, stirring occasionally, until the mixture becomes thick and jammy.
Cook the Chicken:
• Push the tomato-onion mixture to the sides of the pan and add the seasoned chicken.
• Cook for 5–7 minutes, stirring occasionally, until the chicken is browned on all sides.
Prepare the Coconut-Tomato Sauce:
• In a small bowl, whisk together the tomato paste and coconut milk until smooth.
• Pour the mixture into the pan with the chicken and stir to combine.
Simmer:
• Reduce the heat to low and simmer the dish uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens and the chicken is fully cooked through.
Adjust Seasoning and Serve:
• Taste and adjust seasoning as needed (add more salt, chili, or curry powder if desired).
• Serve hot with steamed rice, naan, or your favorite side.
Enjoy your rich, creamy, and flavorful coconut butter chicken!