Creamy Coconut-Spiced Chicken Curry with Sun-Dried Tomatoes & Warm Naan Recipe

Introduction

This creamy coconut-spiced chicken curry combines tender chicken thighs with a vibrant blend of spices and sun-dried tomatoes for a rich, flavorful meal. Served alongside warm naan or basmati rice, it’s a comforting dish perfect for any night of the week.

Ingredients

• 1½ lbs (700 g) boneless, skinless chicken thighs, cut into chunks
• 2 tbsp olive oil or coconut oil
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp chili flakes (adjust to spice preference)
• 1 can (14 oz / 400 ml) coconut milk
• 1 cup chicken stock
• ½ cup sun-dried tomatoes, thinly sliced
• 2 tbsp tomato paste
• 1 tsp brown sugar (optional, for balance)
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)
• Warm naan bread or basmati rice, for serving
• Lime wedges for squeezing
• Extra chopped cilantro

Instructions

1. Step 1: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the finely diced onion and sauté until golden and soft, about 5 minutes. Then add the minced garlic and grated ginger, cooking for another 1–2 minutes until fragrant.
2. Step 2: Stir in the curry powder, ground turmeric, ground cumin, and chili flakes. Toast the spices for about 30 seconds to release their aromas.
3. Step 3: Add the chicken chunks to the pan. Season with salt and black pepper and sear until lightly browned on all sides, approximately 5 minutes.
4. Step 4: Mix in the tomato paste and sun-dried tomatoes, then pour in the coconut milk and chicken stock. Stir well to combine everything evenly.
5. Step 5: Reduce the heat to low and let the curry simmer uncovered for 20–25 minutes. Stir occasionally, allowing the sauce to thicken and the chicken to cook through fully.
6. Step 6: Taste the curry and adjust seasoning with salt, black pepper, or a pinch of brown sugar if desired. Garnish with fresh chopped cilantro.
7. Step 7: Serve the curry hot with warm naan bread or fluffy basmati rice, accompanied by lime wedges and extra cilantro on the side.

Tips & Variations

• Use coconut oil for a richer coconut flavor or olive oil for a lighter taste.
• Adjust chili flakes according to your preferred spice level to keep it mild or make it fiery.
• Swap chicken thighs for boneless chicken breasts if you prefer leaner meat, but be careful not to overcook.
• For a vegetarian version, replace chicken with chickpeas or firm tofu and use vegetable stock instead of chicken stock.
• Add vegetables like spinach or bell peppers during the last 5 minutes of simmering for extra color and nutrition.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or extra coconut milk if the sauce has thickened too much. This curry can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or dried sun-dried tomatoes?

Sun-dried tomatoes packed in oil work best for this recipe because they’re softer and more flavorful. If using dried tomatoes, rehydrate them in warm water for 10–15 minutes before slicing and adding to the curry.

Is this curry spicy?

The curry has a mild to moderate heat level thanks to the chili flakes, but you can easily adjust the spiciness by reducing or increasing the amount of chili flakes used.

Creamy Coconut-Spiced Chicken Curry with Sun-Dried Tomatoes & Warm Naan Recipe

Print Recipe

★★★★★

4.9 from 138 reviews

This Creamy Coconut-Spiced Chicken Curry combines tender chicken thighs simmered in a fragrant coconut milk sauce enriched with curry powder, turmeric, cumin, and sun-dried tomatoes. Served alongside warm naan bread or basmati rice and garnished with fresh cilantro and lime wedges, this dish offers a comforting and flavorful meal that’s perfect for any occasion.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired

Ingredients

Scale 1x2x3x

For the Curry:

• 1½ lbs (700 g) boneless, skinless chicken thighs, cut into chunks
• 2 tbsp olive oil or coconut oil
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp chili flakes (adjust to spice preference)
• 1 can (14 oz / 400 ml) coconut milk
• 1 cup chicken stock
• ½ cup sun-dried tomatoes, thinly sliced
• 2 tbsp tomato paste
• 1 tsp brown sugar (optional, for balance)
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)

For Serving:

• Warm naan bread or basmati rice
• Lime wedges for squeezing
• Extra chopped cilantro

Instructions

1. Sauté the aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced onions and sauté until they become golden and soft, which should take about 5 minutes. Next, add the minced garlic and grated ginger, cooking for another 1–2 minutes until the mixture is fragrant.
2. Build the flavor base: Stir in the curry powder, ground turmeric, ground cumin, and chili flakes. Toast these spices for about 30 seconds to release their aromatic flavors and deepen the curry base.
3. Cook the chicken: Add the chicken thigh pieces to the skillet and season with salt and black pepper. Sear the chicken until it is lightly browned on all sides, approximately 5 minutes. This step helps lock in juices and adds depth to the curry.
4. Simmer the sauce: Incorporate the tomato paste, sun-dried tomatoes, coconut milk, and chicken stock into the pan. Stir well to combine all the ingredients. Reduce the heat to low and let the curry simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens and becomes creamy, and the chicken is fully cooked.
5. Finish and serve: Taste the curry and adjust the seasoning with additional salt, pepper, or a pinch of brown sugar if needed to balance the flavors. Garnish with freshly chopped cilantro. Serve hot with warm naan bread or fluffy basmati rice, accompanied by lime wedges for squeezing.

Notes

• You can adjust the chili flakes to your preferred spice level or omit them for a milder curry.
• Using chicken thighs rather than breasts helps keep the meat tender and juicy during simmering.
• Sun-dried tomatoes add a tangy depth but can be substituted with fresh tomatoes if unavailable.
• The optional brown sugar helps balance acidity but can be omitted if you prefer a more savory profile.
• Warm naan bread or basmati rice are ideal for soaking up the creamy curry sauce.

Keywords: chicken curry, coconut milk curry, Indian curry, chicken thigh recipe, creamy chicken curry, sun-dried tomato curry