Indian Coconut-Chicken Curry

Recipe by Chef David Lawrence

A pic of my dish!  This recipe is HIGHLY RECOMMENDED!  TRY IT!

Serves 6


1/4 cup vegetable oil
1 large onion, thinly sliced
4 teaspoon finely chopped garlic
4 teaspoon finely chopped ginger
2 tablespoon ground coriander
2 teaspoon ground cumin
1/4 teaspoon turmeric
1/2 teaspoon cayenne pepper, or to taste
1/4 teaspoon freshly cracked black pepper, or to taste
1 1/2 teaspoons kosher salt
2 medium tomatoes, chopped
1/2 cup chicken stock
2 pounds boneless chicken, cut into 1 1/2-inch pieces
1/2 cup unsweetened coconut milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/3 cup chopped cilantro, for garnish (optional)
Steamed basmati rice, for serving


In a Dutch oven or enameled cast-iron casserole, heat oil, then add onion and cook until nicely browned around the edges, about 7 minutes. Add garlic and ginger and cook for 1 minute. Add coriander, cumin, turmeric, cayenne, and black pepper and stir for 1 minute. Add salt, tomatoes, and chicken stock and cook over medium-low heat, stirring constantly, until the tomatoes are softened. Add chicken and simmer uncovered, stirring occasionally, for 15 minutes.

Add coconut milk and simmer partially covered for another 15 minutes, or until the sauce thickens and the chicken is cooked. Add cinnamon and cloves and simmer another minute. Remove from heat and garnish with cilantro. Serve with steamed basmati rice.


  1. Anonymous10/09/2010

    Now if i subbed some curry paste for all the spices and kept the rest the same. ( i have a big jar of hot curry paste i have to use) I made a lamb curry last week or so that was wonderful!

  2. Kim, that sounds like a great idea! this dish was SO GOOD! let me know how it comes out. if you like post a pic on our group page and i will add it to this recipe on our blog. good luck!