Coconut Chicken Curry

Don’t we all love a good curry but it’s nice to have some variety too; this one has a nice twist with the coconut milk, and ends up making has a really flavorful sauce. On the plus side, it’s pretty simple so doesn’t require a great deal of effort. If you sauté the onions first, and double the coconut milk and the stock, you could also make this in a crock pot.


3 tablespoons vegetable cooking oil
2 medium onions, chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
2 tablespoon tomato paste
1 tablespoon curry powder
1 cinnamon stick, approx 2″ long
1 teaspoon red chili flakes
1 teaspoon salt, or to taste
freshly ground black pepper
1 cup unsweetened coconut milk
1 cup chicken stock
2 tomatoes, chopped
8-10 boneless, skinless chicken drumsticks
1/2 lemon, juiced


  1. Heat the oil in a large skillet over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are soft and translucent.
  2. Stir in the tomato paste, curry powder, cinnamon stick, and chili flakes. Season as required with salt and pepper.
  3. Add the coconut milk, chicken stock and the tomatoes; Bring it to a simmer, then cover and cook until the tomatoes have cooked down, and the sauce starts to thicken.
  4. Then add the chicken and the lemon juice; Cover again and continue to cook until the chicken is cooked through. Ensure to turn over the drumsticks so they cook evenly on all sides.
  5. Serve with rice, bread or even just a tossed salad.

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