Chicken Curry in Coconut Milk



2 cupscubed cooked chicken (~2 large breasts)
1 cupchopped onion
4 tbspvegetable oil
2 tspcurry powder
1/2 tspgarlic powder
1 tspground ginger
2 tspgaram masala
1/2 cupwater
14 oz cancoconut milk
2 tspsugar
1/4 tspsalt
6 tbsptomato paste


4small servings of rice
naan or other bread


  1. Heat oil in a large frying pan or wok. Add onion, and simmer until translucent.
  2. Add curry powder, garam masala, ginger, garlic powder, and stir for one minute.
  3. Add chicken and water, stirring and scraping until meat is heated and spices mixed.
  4. Shake coconut milk can, open and add to pan, mix well (canned coconut milk separates).
  5. Add remaining ingredients. Simmer for 15 minutes, thickening with additional tomato paste and adding additional spices if desired.
  6. Serve over rice.


  1. Unless you use exceedingly spicy curry powder or garam masala, this curry is very mild as it’s written. If more heat is desired, add in some chili powder or a nice hot sauce; you may also want to bring up the amount of garam masala and curry powder.