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Coconut Chicken Curry

May 9, 2025pub
Coconut Chicken Curry

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Lebanese Moms’ Style Coconut Chicken Curry- or the meal for those nights where you can be bothered to do something too complicated but you feel like a flavorful, comforting, easy meal! I call it the Lebanese moms’ curries because it’s not an authentic curry per se- but a very delicious one!

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Coconut Chicken Curry

BY YASMINE IDRISS

Lebanese Moms’ Style Coconut Chicken Curry- or the meal for those nights where you can be bothered to do something too complicated but you feel like a flavorful, comforting, easy meal! I call it the Lebanese moms’ curries because it’s not an authentic curry per se- but a very delicious one!

Ingredients

  • 500g chicken breast, cut into strips
  • 2 tsp curry powder (divided)
  • 2 onions, chopped
  • Olive oil (for cooking)
  • 2 tsp ground cumin and coriander mix (divided)
  • 2 garlic cloves, crushed
  • 1 piece fresh ginger, grated (about 1 tbsp)
  • 2 cans coconut milk
  • 450g frozen Malaysian Wok veggies (@emborgarabia) or any frozen vegetables of your choice
  • Salt and pepper, to taste
  • Chili flakes, to taste (optional)

Method

  • 1)

    In a large pot, heat a drizzle of olive oil over medium-high heat.

  • 2)

    Add the chicken strips along with 1 tsp curry powder, 1 tsp cumin & coriander, salt, and pepper.

  • 3)

    Sauté until the chicken is cooked through and most of the water has evaporated.

  • 4)

    Remove the chicken from the pot and set aside. Discard any excess liquid.

  • 5)

    In the same pot, add 1–2 tbsp olive oil and the chopped onions. Sauté until soft and translucent.

  • 6)

    Add the grated ginger and crushed garlic, stirring until fragrant (about 1 minute).

  • 7)

    Stir in the remaining 1 tsp curry powder, 1 tsp cumin & coriander, salt, and pepper.

  • 8)

    Add the frozen vegetables and sauté until they are cooked through and slightly golden in spots.

  • 9)

    Return the chicken to the pot and pour in the 2 cans of coconut milk.

  • 10)

    Bring to a gentle simmer. Add chili flakes and extra curry powder if desired.

  • 11)

    Let the curry bubble gently for 10–15 minutes, allowing the flavors to develop.

  • 12)

    Taste and adjust seasoning if needed.

  • 13)

    Serve hot with fluffy basmati rice.

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