Are you a fan of curry and coconut milk? Do you crave the rich, creamy flavors of Indian and Southeast Asian cuisine? Look no further! In this article, we’ll be exploring the world of creamy curry chicken recipes featuring coconut milk as the star ingredient. From spicy Thai curries to comforting Jamaican dishes, we’ve got 20 mouth-watering recipes that are sure to become new favorites.
From classic combinations like chicken and vegetables to creative twists with noodles and rice, our list of creamy curry chicken recipes has something for everyone. Whether you’re a seasoned cook or just starting out in the kitchen, these easy-to-follow recipes will guide you through every step of the cooking process. So grab your apron and let’s dive into the world of coconut milk-based curries!
Thai Coconut Curry Chicken
A flavorful and aromatic Thai-inspired dish that combines the richness of coconut milk with the spiciness of red curry paste, all wrapped up in tender chicken.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1/2 cup coconut milk
– 2 tbsp red curry paste
– 1 tsp fish sauce (optional)
– 1/4 tsp salt
– 1/4 tsp black pepper
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger; cook until fragrant, about 30 seconds.
3. Add chicken; cook until browned, about 5-6 minutes.
4. Stir in curry paste; cook for 1 minute.
5. Pour in coconut milk; bring to a simmer.
6. Reduce heat to medium-low; let cook for 10-12 minutes or until chicken is cooked through.
7. Season with fish sauce (if using), salt, and pepper.
8. Garnish with cilantro leaves.
Cooking Time: 20-22 minutes
Creamy Coconut Milk Chicken Curry
This rich and creamy curry is a perfect blend of Indian flavors with the comfort of coconut milk. Serve it over fluffy basmati rice or with naan bread for a satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 14 oz can coconut milk
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add onions and cook until golden brown (5 minutes).
3. Add garlic, ginger, cumin, curry powder, turmeric, and paprika. Cook for 1 minute, stirring constantly.
4. Add chicken and cook until browned (5-6 minutes).
5. Pour in coconut milk and stir to combine. Bring to a simmer.
6. Reduce heat to low and let cook for 15-20 minutes or until the sauce has thickened and the chicken is cooked through.
Cooking Time: 25-30 minutes
Spicy Coconut Chicken Curry
This Spicy Coconut Chicken Curry recipe combines the rich flavors of coconut milk, warm spices, and juicy chicken to create a deliciously spicy and aromatic dish perfect for any occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
2. In the same skillet, add the onions and cook until translucent, about 3-4 minutes. Add garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper. Cook for an additional minute, stirring constantly.
3. Stir in the coconut milk and bring to a simmer. Return the chicken to the skillet and season with salt and pepper to taste.
4. Reduce heat to low and let cook for 10-15 minutes or until the chicken is cooked through and the sauce has thickened.
Cooking Time: 20-25 minutes
Slow Cooker Coconut Curry Chicken
Experience the warm, comforting flavors of Indian cuisine with this easy-to-make Slow Cooker Coconut Curry Chicken recipe. Perfect for a cozy dinner or a quick meal prep, this dish is sure to become a family favorite!
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14 oz) coconut milk
– 1/2 cup curry powder
– 1 tsp ground cumin
– 1 tsp salt
– 1/4 tsp black pepper
– 1 onion, sliced
– 2 cloves garlic, minced
Instructions:
1. Add chicken, coconut milk, curry powder, cumin, salt, and pepper to the slow cooker.
2. Add sliced onion and minced garlic on top of the chicken.
3. Cook on Low for 6-8 hours or High for 3-4 hours.
4. Serve hot with rice, naan bread, or your favorite sides.
Cooking Time: 3-8 hours
Jamaican Coconut Curry Chicken
Experience the bold flavors of Jamaica with this aromatic curry dish, where tender chicken pieces are smothered in a rich coconut-based sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pan, heat 2 tablespoons of oil over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from pan.
3. Add remaining onions, garlic, ginger, curry powder, cumin, and cayenne pepper (if using). Cook until onions are translucent, about 5 minutes.
4. Stir in coconut milk and bring to a simmer.
5. Return the chicken to the pan and cook for an additional 10-12 minutes, or until cooked through.
6. Season with salt and black pepper to taste.
7. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 25-30 minutes
Indian Coconut Chicken Curry
A flavorful and aromatic curry that combines the richness of coconut milk with the tender chunks of chicken, all wrapped up in a blend of Indian spices.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until they start to brown, about 5 minutes.
3. Add garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for an additional 1-2 minutes.
4. Add the chicken and cook until browned on all sides, about 6-8 minutes.
5. Pour in coconut milk and stir to combine. Bring the mixture to a simmer.
6. Reduce heat to medium-low and let curry simmer for 15-20 minutes or until chicken is cooked through.
7. Season with salt and pepper to taste.
8. Garnish with chopped cilantro and serve over basmati rice or with naan bread.
Cooking Time: 30-40 minutes
Green Curry Chicken with Coconut Milk
This flavorful and aromatic Thai dish combines the richness of coconut milk with the spiciness of green curry paste, all wrapped up in tender chicken and a medley of colorful vegetables.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons green curry paste
– 1 can (14 oz) coconut milk
– 1 cup mixed vegetables (bell peppers, carrots, Thai basil)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger; cook until fragrant, 30 seconds.
3. Add chicken; cook until browned, about 5 minutes.
4. Stir in curry paste; cook 1 minute.
5. Pour in coconut milk; bring to a simmer.
6. Add mixed vegetables; cook until tender, about 3-4 minutes.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves.
Cooking Time: 15-20 minutes
Red Curry Chicken with Coconut Milk
Experience the bold flavors of Thailand with this simple and aromatic recipe.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons red curry paste
– 1 can (14 oz) coconut milk
– 1 cup mixed vegetables (bell peppers, carrots, green beans)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger; cook until fragrant, about 30 seconds.
3. Add chicken; cook until browned, about 5-7 minutes.
4. Stir in curry paste; cook for 1 minute.
5. Pour in coconut milk; bring to a simmer.
6. Add mixed vegetables; cook until tender, about 5-7 minutes.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves; serve hot.
Cooking Time: 20-25 minutes
Yellow Coconut Chicken Curry
A vibrant and flavorful curry that combines the richness of coconut milk with the warmth of spices, all wrapped up in a deliciously easy-to-make package. This recipe is perfect for a weeknight dinner or a weekend treat.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 2 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onions and cook until softened, about 3-4 minutes.
2. Add garlic, ginger, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
3. Add chicken and cook until browned, about 5-6 minutes.
4. Stir in coconut milk and chicken broth. Bring to a simmer.
5. Reduce heat to low and let curry cook, covered, for 15-20 minutes or until chicken is cooked through.
6. Season with salt to taste.
7. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 25-30 minutes
Malaysian Coconut Curry Chicken
Savor the rich flavors of Southeast Asia with this aromatic and creamy Malaysian-inspired dish, featuring tender chicken cooked in a vibrant coconut curry sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) full-fat coconut milk
– 1/2 cup curry paste (such as Thai red or Malaysian-style)
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onions and cook until caramelized (5-7 minutes).
2. Add garlic, ginger, and curry paste; cook 1 minute.
3. Add chicken and cook until browned (5-6 minutes). Remove from heat.
4. In a separate pan, combine coconut milk, cumin, turmeric, salt, and pepper. Bring to simmer over medium heat.
5. Add the cooked chicken mixture to the curry sauce; stir well.
6. Simmer for 10-12 minutes or until chicken is fully cooked.
7. Taste and adjust seasoning as needed.
8. Garnish with fresh cilantro leaves and serve over rice or noodles.
Cooking Time: 25-30 minutes
One-Pot Coconut Curry Chicken
This aromatic one-pot dish combines tender chicken, creamy coconut milk, and a blend of Indian spices, all cooked to perfection in under an hour. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large Dutch oven or saucepan over medium-high heat.
2. Add onions, cook until golden brown, about 5 minutes.
3. Add garlic, curry powder, cumin, and turmeric; cook 1 minute.
4. Add chicken, coconut milk, and chicken broth; bring to a boil.
5. Reduce heat to low, simmer for 30-40 minutes or until chicken is cooked through.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 45-50 minutes
Coconut Milk Chicken Curry with Vegetables
A creamy and flavorful curry that combines the richness of coconut milk with the tenderness of chicken and a variety of colorful vegetables.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp turmeric
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from skillet and set aside.
3. Add onions, garlic, and bell pepper to the skillet. Cook until vegetables are tender, about 5-7 minutes.
4. Stir in cumin, curry powder, and turmeric. Cook for 1 minute.
5. Add coconut milk, diced tomatoes, browned chicken, salt, and pepper. Simmer for 10-15 minutes or until flavors have melded together.
6. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 30-40 minutes
Korma-Style Coconut Chicken Curry
This rich and flavorful curry is a popular Indian-inspired dish that combines the tender chicken with a creamy coconut sauce, warm spices, and aromatic herbs. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 3 cloves of garlic, minced
– 1 can (14 oz) full-fat coconut milk
– 2 tablespoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Add onions and cook until translucent, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Add chicken and cook until browned, about 5-6 minutes.
5. Stir in curry powder, cumin, coriander, salt, and pepper.
6. Pour in coconut milk and bring to a simmer.
7. Reduce heat to low and let curry simmer for 10-15 minutes or until the sauce thickens slightly.
8. Taste and adjust seasoning as needed.
9. Garnish with fresh cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 20-25 minutes
Panang Coconut Chicken Curry
This creamy and aromatic Thai-inspired curry is a perfect blend of sweet, spicy, and savory flavors. With the richness of coconut milk and the depth of Panang curry paste, this dish is sure to become a family favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp Panang curry paste
– 2 cups coconut milk
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1/4 cup fish sauce (optional)
– 1/4 cup brown sugar
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from skillet.
3. In the same skillet, add onion, garlic, and ginger; sauté until softened, about 3 minutes.
4. Stir in Panang curry paste and cook for 1 minute.
5. Pour in coconut milk, fish sauce (if using), and brown sugar. Bring to a simmer.
6. Return chicken to the skillet and cook until cooked through, about 10-12 minutes.
7. Season with salt and pepper to taste. Garnish with fresh basil leaves.
Cooking Time: 20-25 minutes
Vegan Coconut Curry Chicken (Mock Chicken)
Savor the rich flavors of this vegan take on a classic curry dish, featuring tender mock chicken made from plant-based ingredients.
Ingredients:
– 1 cup firm tofu, drained and crumbled
– 2 tablespoons coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, combine tofu, coconut oil, onion, garlic, ginger, curry powder, cumin, turmeric, salt, and pepper. Mix well.
3. Transfer the mixture to a baking dish and bake for 25-30 minutes or until golden brown.
4. Stir in coconut milk and simmer over low heat for an additional 10-15 minutes.
5. Serve hot, garnished with cilantro leaves.
Cooking Time: Approximately 40-45 minutes
Coconut Curry Chicken Soup
Warm up with this creamy and aromatic soup, perfect for a chilly evening. This Coconut Curry Chicken Soup is a flavorful blend of tender chicken, coconut milk, and fragrant spices.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– 1 can (14 oz) coconut milk
– 4 cups chicken broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, heat 2 tablespoons of oil over medium-high heat.
2. Add onions, garlic, and ginger; cook until onions are translucent (3-4 minutes).
3. Add chicken and cook until browned (5-6 minutes). Remove from pot.
4. Stir in cumin, curry powder, and turmeric. Cook for 1 minute.
5. Add coconut milk and chicken broth; bring to a simmer.
6. Return chicken to pot; season with salt and pepper.
7. Simmer for 20-25 minutes or until chicken is cooked through.
8. Taste and adjust seasoning as needed.
9. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-40 minutes
Grilled Coconut Curry Chicken Skewers
Elevate your outdoor gatherings with these flavorful and aromatic skewers that combine the sweetness of coconut, the warmth of curry, and the tender juiciness of chicken. Perfect for a summer BBQ or potluck.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 1/2 cup plain Greek yogurt
– 2 tablespoons curry powder
– 1 tablespoon honey
– 1/4 cup shredded coconut
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– 10 bamboo skewers, soaked in water for 30 minutes
– Vegetable oil for brushing
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together yogurt, curry powder, honey, salt, and pepper. Add chicken and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Thread chicken onto skewers, leaving a small space between each piece.
4. Brush with coconut oil and sprinkle with shredded coconut and cilantro.
5. Grill for 8-10 minutes per side, or until cooked through.
6. Serve hot with your favorite sides.
Cooking Time: 16-20 minutes
Coconut Curry Chicken Stir-Fry
Coconut Curry Chicken Stir-Fry Recipe
This recipe combines the rich flavors of coconut and curry with the tender goodness of chicken, all wrapped up in a quick and easy stir-fry. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp coconut oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp turmeric
– 1/4 tsp red pepper flakes (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat coconut oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pan and set aside.
3. Add onion and garlic; cook until onion is translucent, about 3-4 minutes.
4. Stir in cumin, curry powder, turmeric, and red pepper flakes (if using). Cook for 1 minute.
5. Add diced tomatoes and coconut milk. Bring to a simmer.
6. Return chicken to pan; stir to coat with sauce. Season with salt and pepper to taste.
7. Reduce heat to medium-low and let cook for an additional 2-3 minutes, or until chicken is cooked through.
8. Serve hot, garnished with chopped cilantro.
Cooking Time: 20-25 minutes
Baked Coconut Curry Chicken Thighs
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1/2 cup unsweetened shredded coconut
– 2 tablespoons coconut oil
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together coconut oil, garlic, curry powder, cumin, smoked paprika (if using), salt, and pepper.
3. Add the chicken thighs to the bowl and toss until they are fully coated with the marinade.
4. Line a baking sheet with parchment paper or aluminum foil. Arrange the chicken thighs on the prepared baking sheet in a single layer.
5. Sprinkle the unsweetened shredded coconut evenly over the chicken thighs.
6. Bake for 25-30 minutes or until cooked through, flipping halfway through the cooking time.
Cooking Time: 25-30 minutes
Coconut Curry Chicken with Rice Noodles
Savor the warm flavors of Southeast Asia with this aromatic dish that combines succulent chicken, creamy coconut curry sauce, and chewy rice noodles. This quick and easy recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 cup curry paste
– 1/4 cup water
– 8 ounces rice noodles
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat oil over medium-high. Add chicken and cook until browned, about 5-7 minutes. Remove from skillet.
3. In the same skillet, add onion, garlic, and ginger. Cook until softened, about 3-4 minutes.
4. Stir in curry paste and cook for 1 minute.
5. Pour in coconut milk and water. Bring to a simmer.
6. Add cooked chicken back to the skillet and stir to coat with curry sauce. Season with salt and pepper to taste.
7. Serve over rice noodles, garnished with cilantro leaves.
Cooking Time: 25-30 minutes
Summary
Discover the creamy and delicious world of coconut milk-based curry chicken recipes! This article brings you 20 mouthwatering dishes that combine the richness of coconut milk with the flavors of various international cuisines. From spicy Thai curries to mild Indian kormas, and from slow-cooked stews to quick stir-fries, these recipes offer a variety of options for every taste and preference. Whether you’re looking for a vegan option or a comforting soup, there’s something for everyone in this collection of creamy curry chicken recipes with coconut milk.
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