Coconut Chicken Curry


  • 4 tablespoons curry powder
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground cumin
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground coriander
  • 1 teaspoon nutmeg
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • ½ teaspoon ground cloves
  • ½ teaspoon allspice
  • 2bay leaves
  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger root
  • 3 tablespoons white sugar
  • salt to taste
  • 3skinless, boneless chicken breast halves, cut into bite-sized pieces
  • (14 ounce) can coconut milk
  • 1 cup plain yogurt
  • 4 tablespoons butter
  • 1 splash lime juice
  • 1lime, cut into wedges
  • Directions

  • Step 1

    Combine curry powder, cinnamon, cumin, turmeric, coriander, nutmeg, paprika, cayenne pepper, black pepper, cloves, allspice, and bay leaves in a large skillet. Cook over medium heat for 5 minutes, stirring occasionally, allowing the oils in the spices to activate. Pour olive oil into the skillet and add onion. Cook and stir until lightly browned, about 5 minutes. Stir in garlic, ginger, sugar, and salt; cook and stir for 5 minutes.


  • Step 2

    Add chicken pieces, coconut milk, yogurt, and butter to the skillet. Bring to a boil, slightly reduce heat, and simmer until sauce reduces to desired thickness, about 30 minutes.

  • Step 3

    Remove and discard bay leaves. Stir in lime juice and serve with lime wedges on the side.

  • Cook's Notes:

    I always make my version of buttered lentils when I make this recipe.

    This dish pairs well with a rice side; I prefer basmati rice particularly as a pilaf. Also pairs with naan bread.

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