How do I make the coconut cream swirl?

Don't stir the can of coconut milk before use. Set aside 2 tbsp of the thick, white cream from the top of the can. Drizzle the coconut cream across the hot curry just before serving.

Can I use chicken breasts instead of thighs?

You can use boneless, skinless chicken breasts as a substitute. You'll need to pay closer attention to them near the end. Chicken thighs stay juicier during the simmer.

Why did my coconut sauce separate?

If the sauce separates and looks oily, the dish was cooked too hot. Cook the chicken first over low heat before adding the coconut milk to keep the chicken from drying out because the ingredients in the sauce separate. Try cooking the chicken in a covered pan on low heat instead of boiling. Cook the chicken in a cast iron or ceramic Dutch oven or another type of pan that will help maintain an even temperature. Simmer the curry until the chicken is fully cooked.

Why isn't my curry orange-red?

The sauce color comes from turmeric and smoked paprika being bloomed in hot oil. Sauté the spices for 30 seconds before adding crushed tomatoes. Adding liquid to the pan before sautéing spices will result in a less intense sauce color.

How do I store and reheat it?

Allow the curry to cool completely before sealing it in a glass container and refrigerating it for up to 4 days. Rewarm the curry gently on the stove over low heat. Add water or more coconut milk to the sauce to adjust the consistency as needed.

Can I freeze this curry?

Yes, you can freeze the curry base and chicken for up to 3 months. Add fresh cilantro and the coconut cream swirl before serving after freezing.

Indian Chicken Curry With Tomato Coconut Sauce

By Mason BrooksOct 9, 2026

Prep

15 min

Cook

25 min

Total

40 min

Servings

Level

Easy

Jump to recipe

Indian chicken curry is what I make when I want a warm meal with flatbread. This dish includes chicken in a thick orange-red tomato and coconut-based sauce, served topped with a cool white coconut sauce and cilantro (I believe the cool coconut sauce adds to the dish).

Indian Chicken Curry With Tomato Coconut Sauce

I cook chicken in a heavy cast-iron skillet until browned, placing the chicken in a single layer in the skillet and allowing it to cook without disturbing it for 3 to 4 minutes. I leave the browned chicken bits in the skillet to use in the sauce and take the chicken out of the skillet before it is fully cooked, to have more browned chicken bits in the skillet than I want.

The onion cooks for 5 minutes. Garlic and ginger cook for 1 minute; spices cook for 30 seconds. I cook the spices in oil for 30 seconds. That's when the sauce turns a reddish orange color; it's not a dull color.

After adding cooked chicken, the sauce will be thick enough to coat the back of a wooden spoon when cooked covered. The sauce is served in a ceramic bowl with cream and cilantro added before serving. It can be made in advance, but I add cilantro to individual servings just before eating.

Why you'll love this recipe

Serves four as a main dish with a spicy sauce and bread similar to crackers to dip in the sauce.
The chicken is browned first and then simmered in sauce to add moisture to the dish during extended cooking.
A white swirl of coconut cream and cilantro is added to each bowl as a topping, The dish does not need to be cooked further.
It's a main course that can be paired with another dish as part of an evening meal.
The spices settle together overnight, Leftover food is safe to eat at a later time.
Chicken breasts can also be used if preferred, Chicken thighs are more moist in the sauce.

Instructions

Heat 1 tbsp (15ml) olive oil in a skillet over medium-high heat.

Arrange the chicken in a single uncrowded layer and sear it undisturbed for 3-4 minutes, until a deep golden-brown crust forms.

Remove the browned chicken from the skillet and set it aside.

Lower the heat to medium and add the remaining 1 tbsp (15ml) olive oil.

Cook the diced onion for 5 minutes, until translucent and soft.

Add the garlic and ginger, then cook for exactly 60 seconds until deeply fragrant.

Add the garam masala, turmeric, smoked paprika, and cumin, then stir continuously for 30 seconds.

Pour in the crushed tomatoes and scrape the bottom of the skillet with a wooden spoon.

Open the unshaken coconut milk can, scoop out 2 tbsp (30ml) of the thick white cream from the top, and set it aside.

Pour the remaining coconut milk and liquid into the skillet, then stir until combined.

Bring the sauce to a very gentle bubble.

Return the browned chicken to the skillet and fold it into the sauce.

Reduce the heat to low, cover, and simmer gently for 12-15 minutes, until the sauce has reduced slightly, coats the back of a wooden spoon, and the chicken reaches 165°F (74°C).

Rest the curry for 3 minutes.

Char the flatbread over an open gas flame or in a hot dry skillet for 30-45 seconds per side, until blistered pockets form.

Ladle the curry into ceramic bowls, swirl the reserved coconut cream over the surface, garnish with cilantro, and rest the charred flatbread on the edge.

FAQ

Serve with warm flatbreads on the side of the bowl for an eating utensil. Other dishes I serve alongside this curry for a full meal are garlic shrimp and buttered rice. This makes a fusion-style meal.

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Dinner Chicken Indian Meal Prep Stovetop

Indian Chicken Curry With Tomato Coconut Sauce

Name: Indian Chicken Curry With Tomato Coconut Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 1/2 lbs boneless skinless chicken breasts or thighs (680g, cut into uniform 1.5-inch chunks); 1 can full-fat coconut milk (13.5 oz / 400ml, do not shake, reserve 2 tbsp of top cream for garnish); 1 1/2 cups crushed tomatoes (360ml); 1 medium yellow onion (150g, finely diced); 4 cloves garlic (12g, minced); 1 tbsp fresh ginger (15g, grated); 1 tbsp garam masala (15g); 1 tsp ground turmeric (5g); 1 tsp smoked paprika (5g); 1 tsp ground cumin (5g); 2 tbsp olive oil (30ml, divided); 1 1/2 tsp kosher salt (8g, adjust to taste); 1/4 cup fresh cilantro (15g, chopped, for garnish); 4 pieces flatbread or naan (warmed and slightly charred before serving)

By Mason BrooksOct 9, 2026

Prep

15 min

Cook

25 min

Total

40 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Serves four as a main dish with a spicy sauce and bread similar to crackers to dip in the sauce.
The chicken is browned first and then simmered in sauce to add moisture to the dish during extended cooking.
A white swirl of coconut cream and cilantro is added to each bowl as a topping, The dish does not need to be cooked further.
It's a main course that can be paired with another dish as part of an evening meal.
The spices settle together overnight, Leftover food is safe to eat at a later time.
Chicken breasts can also be used if preferred, Chicken thighs are more moist in the sauce.

Ingredients

Servings4

•1 ½ lbs boneless skinless chicken breasts or thighs (680g, cut into uniform 1.5-inch chunks)
•1 can full-fat coconut milk (13.5 oz / 400ml, do not shake, reserve 2 tbsp of top cream for garnish)
•1 ½ cups crushed tomatoes (360ml)
•1 medium yellow onion (150g, finely diced)
•4 cloves garlic (12g, minced)
•1 tbsp fresh ginger (15g, grated)
•1 tbsp garam masala (15g)
•1 tsp ground turmeric (5g)
•1 tsp smoked paprika (5g)
•1 tsp ground cumin (5g)
•2 tbsp olive oil (30ml, divided)
•1 ½ tsp kosher salt (8g, adjust to taste)
•¼ cup fresh cilantro (15g, chopped, for garnish)
•4 pieces flatbread or naan (warmed and slightly charred before serving)

Instructions

1
Heat 1 tbsp (15ml) olive oil in a skillet over medium-high heat.
2
Arrange the chicken in a single uncrowded layer and sear it undisturbed for 3-4 minutes, until a deep golden-brown crust forms.
3
Remove the browned chicken from the skillet and set it aside.
4
Lower the heat to medium and add the remaining 1 tbsp (15ml) olive oil.
5
Cook the diced onion for 5 minutes, until translucent and soft.
6
Add the garlic and ginger, then cook for exactly 60 seconds until deeply fragrant.
7
Add the garam masala, turmeric, smoked paprika, and cumin, then stir continuously for 30 seconds.
8
Pour in the crushed tomatoes and scrape the bottom of the skillet with a wooden spoon.
9
Open the unshaken coconut milk can, scoop out 2 tbsp (30ml) of the thick white cream from the top, and set it aside.
10
Pour the remaining coconut milk and liquid into the skillet, then stir until combined.
11
Bring the sauce to a very gentle bubble.
12
Return the browned chicken to the skillet and fold it into the sauce.
13
Reduce the heat to low, cover, and simmer gently for 12-15 minutes, until the sauce has reduced slightly, coats the back of a wooden spoon, and the chicken reaches 165°F (74°C).
14
Rest the curry for 3 minutes.
15
Char the flatbread over an open gas flame or in a hot dry skillet for 30-45 seconds per side, until blistered pockets form.
16
Ladle the curry into ceramic bowls, swirl the reserved coconut cream over the surface, garnish with cilantro, and rest the charred flatbread on the edge.