Name: African Coconut Chicken Curry Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: African
Ingredients: 4 chicken thigh fillets, skin-on and bone-in (~250g/8oz each); 4 chicken drumsticks (~150g / 5oz each); 3/4 tsp cooking or kosher salt; 1/2 tsp black pepper; 2 tbsp coconut oil (or vegetable, canola, or other plain oil); 1 onion, finely diced; 3 garlic cloves, finely minced; 2 tsp ginger, finely minced; 1 tbsp coriander powder; 1/2 tbsp cumin powder; 1/2 tbsp turmeric powder; 1 tsp pure chilli powder or cayenne pepper (adjust or omit to taste); 400g / 14 oz full-fat coconut milk; 400g / 14 oz crushed canned tomato; 1 1/4 tsp cooking or kosher salt; 2 tbsp lemon juice (substitute apple cider vinegar); 1/2 cup lightly packed coriander/cilantro leaves (sub parsley or baby spinach or omit); Basmati rice

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Introduction

This African coconut chicken curry is a rich and aromatic dish that combines tender chicken with creamy coconut milk and warm spices. Perfect served over fluffy basmati rice, it offers a delicious taste of African-inspired comfort food that’s easy to make at home.

A large white pot filled with thick, rich orange-red curry covering several pieces of chicken, with some chicken drumsticks and thighs partially visible under the sauce. The curry surface is glossy and smooth, lightly speckled with white cream swirls. Fresh green cilantro leaves are scattered on top, adding a bright contrast. Next to the pot are some pieces of flatbread with a soft, uneven texture and golden-brown spots. A small dark bowl with orange powder and a spoon sits nearby. The scene is set on a white marbled surface with a soft grey cloth draped in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 chicken thigh fillets, skin-on and bone-in (~250g/8oz each)
4 chicken drumsticks (~150g/5oz each)
3/4 tsp cooking or kosher salt
1/2 tsp black pepper
2 tbsp coconut oil (or vegetable, canola, or other plain oil)
1 onion, finely diced
3 garlic cloves, finely minced
2 tsp ginger, finely minced
1 tbsp coriander powder
1/2 tbsp cumin powder
1/2 tbsp turmeric powder
1 tsp pure chilli powder or cayenne pepper (reduce or omit to taste)
400g / 14 oz full-fat coconut milk
400g / 14 oz crushed canned tomato
1 1/4 tsp cooking or kosher salt
2 tbsp lemon juice (substitute with apple cider vinegar)
1/2 cup lightly packed coriander/cilantro leaves (substitute with parsley or baby spinach, or omit)
Basmati rice, to serve

Instructions

Step 1: Pat the chicken dry using paper towels. Sprinkle evenly with 3/4 tsp salt and 1/2 tsp black pepper to season.
Step 2: Heat 2 tbsp coconut oil in a large heavy-based pot over high heat. Place the chicken thighs skin-side down and cook for 4-5 minutes until golden brown. Turn and cook for 1 minute on the other side, then transfer to a plate. Brown the drumsticks by cooking three sides for about 2 minutes each. Transfer these to the plate as well.
Step 3: Reduce heat to medium-high. Add the diced onion to the pot and cook for 1 minute until softened. Stir in the minced garlic and ginger, cooking for 30 seconds more. Add coriander powder, cumin powder, turmeric powder, and chilli powder, stirring for 30 seconds to release their flavors.
Step 4: Pour in the coconut milk, crushed tomato, and 1 1/4 tsp salt. Stir to combine, then return the browned chicken pieces to the pot, including any juices on the plate. Submerge the chicken as much as possible in the sauce.
Step 5: Bring the sauce to a simmer, then reduce heat to maintain a gentle bubble. Cover the pot and cook for 10 minutes. Remove the lid and continue simmering uncovered for another 20 minutes, stirring occasionally to prevent sticking.
Step 6: Stir in 2 tbsp lemon juice and half of the chopped coriander leaves. Serve the curry ladled into bowls, garnished with the remaining coriander, alongside steamed basmati rice.

Tips & Variations

Use boneless chicken if you prefer quicker cooking and easier eating, adjusting cooking times accordingly.
For a milder curry, reduce or omit the chilli powder or cayenne pepper.
Substitute lemon juice with apple cider vinegar for a slightly different tang.
Add vegetables like spinach or green beans during the last 10 minutes of cooking for extra color and nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. The flavors often deepen after resting overnight, making it perfect for make-ahead meals.

How to Serve

A black bowl filled with fluffy white rice at the bottom forms the first layer, topped with several pieces of chicken coated in thick, creamy orange curry sauce with a smooth texture; fresh green cilantro leaves are scattered over the chicken. On one side of the bowl, two folded pieces of lightly charred naan bread lean against the curry, showing soft, slightly crispy edges. A silver spoon rests in the bowl, partly submerged in the rice and curry. The bowl sits on a grey cloth with extra naan pieces and a small bowl of bright orange spice powder nearby, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs and drumsticks?

Yes, but chicken breasts cook faster and can dry out more easily. Reduce simmering time and monitor closely to keep the meat tender.

Is this curry spicy?

The recipe includes chilli powder or cayenne pepper for heat, but you can adjust or omit it to suit your taste or to make it milder for children.