13 Exotic Chicken Curry Recipes with Coconut

Growing up in a multicultural household, my love for chicken curry started with my grandmother’s Kerala-style coconut curry, simmered slowly on weekends with fresh curry leaves plucked from our backyard tree. The creamy coconut milk always balanced the fiery spices, creating a comforting hug in a bowl that transported me to tropical shores. Those childhood memories fueled my passion for experimenting in the kitchen, especially during the pandemic when I dove into global fusion recipes, blending coconut’s richness with exotic spices from Thai markets to Indonesian pantries.

Lately, I’ve been on a mission to elevate the humble chicken curry with coconut milk’s velvety texture, which not only adds a luscious creaminess but also packs healthy medium-chain triglycerides for sustained energy. In today’s fast-paced world, these one-pot wonders are perfect for weeknight dinners that feel indulgent yet nourishing, offering anti-inflammatory benefits from turmeric and ginger while keeping things gluten-free and dairy-free.

Thai Green Chicken Curry with Coconut Milk

This vibrant Thai-inspired curry bursts with lemongrass, galangal, and fresh green chilies, all mellowed by rich coconut milk. Ingredients (serves 4): 1.5 lbs chicken thighs (boneless, cubed), 2 cans coconut milk, 4 tbsp green curry paste, 1 cup bamboo shoots, 1 red bell pepper (sliced), 1 cup Thai basil leaves, 2 kaffir lime leaves, 1 tbsp fish sauce, juice of 1 lime, 2 tbsp palm sugar. Sauté curry paste in oil for 2 minutes, add chicken to brown, pour in coconut milk and simmer 20 minutes. Add veggies, basil, and seasonings; cook 5 more minutes. Benefits include boosted immunity from galangal and vitamin C from lime, plus coconut’s healthy fats for heart health.

Kerala Coconut Chicken Curry

A South Indian gem from Kerala, featuring toasted coconut and curry leaves for an aromatic twist. Ingredients (serves 4): 1.5 lbs chicken drumsticks, 1 can coconut milk + ½ cup grated fresh coconut (toasted), 2 onions (sliced), 1 tbsp ginger-garlic paste, 2 tsp coriander powder, 1 tsp turmeric, 10 curry leaves, 4 green chilies (slit), salt to taste. Fry onions until golden, add ginger-garlic and spices, then chicken; cook 10 minutes. Stir in coconut milk and toasted coconut, simmer 25 minutes until tender. This curry aids digestion with curry leaves and provides protein-packed satisfaction.

Goan Chicken Xacuti Curry with Coconut

Exotic Goan spices meet coconut in this complex, roasted masala curry. Ingredients (serves 4): 1.5 lbs chicken pieces, 1 can coconut milk, 3 tbsp Xacuti masala (or blend: poppy seeds, coconut, coriander, cumin, cloves, cinnamon, chilies), 2 onions (finely chopped), 1 tbsp tamarind paste, 10 garlic cloves. Roast and grind masala, sauté with onions, add chicken and sear. Pour coconut milk and tamarind, simmer 30 minutes. Rich in antioxidants from roasted spices, it supports joint health and adds a probiotic boost from tamarind.

Sri Lankan Coconut Chicken Curry

Mildly spiced with roasted curry powder and pandan leaf for an island flair. Ingredients (serves 4): 1.5 lbs chicken breast (cubed), 2 cans coconut milk, 2 tbsp Sri Lankan curry powder, 1 pandan leaf, 2 cinnamon sticks, 1 onion (sliced), 4 cardamom pods, 1 tsp fenugreek seeds, lime juice. Temper spices in oil, add onion and chicken; cook 5 minutes. Add coconut milk and pandan, simmer 25 minutes. Fenugreek helps regulate blood sugar, making it diabetic-friendly with coconut’s satiating fats.

Malaysian Nyonya Chicken Curry with Coconut

Peranakan fusion with turmeric, lemongrass, and coconut for a tangy profile. Ingredients (serves 4): 1.5 lbs chicken thighs, 1 can coconut milk, 4 tbsp Nyonya curry paste (turmeric, chilies, shallots, belachan), 2 lemongrass stalks (bruised), 2 potatoes (cubed), 1 tbsp sugar, tamarind juice. Fry paste and lemongrass, add chicken and potatoes; sear. Add coconut milk, simmer 30 minutes until thick. Belachan provides gut-friendly probiotics, paired with potatoes for sustained energy.

Balinese Chicken Curry with Coconut and Turmeric

Earthy Balinese base genep with fresh turmeric and coconut milk. Ingredients (serves 4): 1.5 lbs chicken wings, 1.5 cans coconut milk, 3 tbsp base genep (galangal, turmeric, shallots, chilies, kaffir lime), 2 salam leaves, 1 tbsp palm sugar. Blend and fry base genep, add chicken; brown. Reduce coconut milk slightly first, add back with leaves and sugar, simmer 35 minutes. Turmeric’s curcumin fights inflammation, ideal for post-workout recovery.

Jamaican Curry Chicken with Coconut Milk

Bold jerk spices softened by coconut in this Caribbean classic. Ingredients (serves 4): 1.5 lbs chicken legs, 1 can coconut milk, 3 tbsp Jamaican curry powder, 1 scotch bonnet (minced), 2 scallions, 1 tsp allspice, 2 potatoes. Rub chicken with curry and scotch bonnet, marinate 1 hour. Sauté scallions, add chicken; brown. Pour coconut milk and potatoes, simmer 40 minutes. Allspice aids digestion, and coconut adds tropical hydration benefits.

Filipino Ginataang Manok Coconut Chicken Curry

Creamy Filipino stew with ginger and green papaya. Ingredients (serves 4): 1.5 lbs chicken thighs, 2 cans coconut milk, 1 unripe papaya (cubed), 2 tbsp ginger (julienned), 1 onion, 4 garlic cloves, fish sauce, pepper leaves. Sauté garlic, onion, ginger; add chicken. Pour coconut milk, simmer 15 minutes, add papaya 10 more. Papaya’s enzymes boost digestion, perfect for gut health.

Mauritian Coconut Chicken Curry

Seychelles-inspired with thyme and Creole spices. Ingredients (serves 4): 1.5 lbs chicken breast, 1 can coconut milk, 2 tbsp Creole curry (fenugreek, cumin), 4 thyme sprigs, 1 onion, 2 tomatoes, garlic. Fry onion, garlic, tomatoes; add spices and chicken. Stir in coconut milk and thyme, simmer 25 minutes. Thyme’s antioxidants support respiratory health with coconut’s immunity boost.

Indonesian Gulai Ayam with Coconut

Rich gulai curry from Sumatra, slow-cooked with coconut. Ingredients (serves 4): 1.5 lbs chicken pieces, 2 cans coconut milk, 3 tbsp gulai paste (turmeric, chilies, ginger, lemongrass), 2 turmeric leaves, 1 tsp asam gelugur (tamarind). Fry paste, add chicken; sear. Add coconut milk and leaves, simmer low 45 minutes. Slow cooking tenderizes meat while preserving omega-3s from coconut.

Reunion Island Coconut Chicken Curry with Rougail

French-Indian fusion with tomato rougail side. Ingredients (serves 4): 1.5 lbs chicken thighs, 1 can coconut milk, 2 tbsp massalé (curry blend), 1 onion, garlic, ginger; for rougail: tomatoes, chilies, onion. Sauté aromatics and massalé, add chicken; cook 10 minutes. Add coconut milk, simmer 20 minutes; serve with rougail. Tomatoes provide lycopene for heart health.

Moroccan Tagine-Style Chicken Curry with Coconut

Almonds and preserved lemon in a coconut twist on tagine. Ingredients (serves 4): 1.5 lbs chicken drumsticks, 1 can coconut milk, 2 tbsp ras el hanout, 1 preserved lemon (chopped), ½ cup almonds (toasted), olives. Brown chicken with ras el hanout, add lemon and olives. Pour coconut milk, simmer 30 minutes; top with almonds. Preserved lemon detoxifies, almonds add vitamin E.

Lemongrass Fusion Coconut Chicken Korma

Thai-Indian fusion with creamy coconut korma base. Ingredients (serves 4): 1.5 lbs chicken breast, 1.5 cans coconut milk, 2 tbsp korma paste + 2 lemongrass stalks, 1 cup yogurt (optional coconut yogurt), cashews, cilantro. Blend lemongrass into paste, fry with korma; add chicken. Stir in coconut milk, simmer 25 minutes; garnish cashews. Cashews provide magnesium for stress relief.

These 13 exotic chicken curry recipes with coconut milk offer a world tour from your kitchen—each one simpler than it sounds and bursting with flavor. Grab some coconut milk, your favorite chicken cuts, and dive in; your taste buds (and body) will thank you for the creamy, spice-packed adventure!