Coconut Chicken Curry With Yogurt

Total Time
Prep 15 mins
Cook 45 mins

A delightful curry dish, with a surprisingly sweet taste. Adapted from "Extending the Table" cookbook.


  1. In a heavy pan, sauté butter, onions and garlic until soft and lightly brown.
  2. Add spices, and fry 2-3 minutes, stirring constantly.
  3. Add chicken, and brown on all sides.
  4. Mix yogurt turmeric, and coconut milk together and add to chicken. Cover with a tight fitting lid and simmer 35-45 minutes until chicken is tender. Remove cinnamon sticks and cardamom pods. Serve hot with rice.
  5. Optional: substitute 2 1/2 tsp curry powder for coriander, cumin and cayenne pepper.
Most Helpful

Very nice curry, creamy with a rich flavour, and easy to prepare. I subbed shrimps for the chicken, adding them towards the end to poach in the sauce. I did use the cayenne pepper, but did not use the raisins. To add a little body, I added about 200 gr trimmed green beans. We enjoyed this very much, thank you! Made for Unrated Asian Recipes tag Game.

Karen Elizabeth July 30, 2009

Very good!!! My hubby gave it 5 stars, I gave it 4. I only give 5 if it's really over the top!!! But this was very good.........and gluten free as well. I varied by using left over chicken breast meat and also added some cashews. I would definitely make this again!

born2dans May 06, 2013

VERY tasty curry indeed, TRUE! Used vanilla low fat yogurt too! GREAT for entertaining, worked for me! As I LOVE it HOT, I added diced chilli! Only thing had a bit of trouble, but am sure is me, The cardamon pods...once cooked, I could not see! So if you have a helpful hint on how to find my six, Will take a photo of this lovely mix! THANKS!

mickeydownunder August 24, 2009