Curry Red Spicy Tomato Coconut Chicken Curry: An Easy Chicken Curry Packed with Bold Flavor

Curry Red Spicy Tomato Coconut Chicken Curry: An Easy Chicken Curry Packed with Bold Flavor

If you love rich curry dishes filled with warm spices and creamy texture, this Curry Red Spicy Tomato Coconut Chicken Curry is a recipe you will want to make again and again. Combining tender chicken, tomatoes, coconut milk, and aromatic spices, this Chicken Curry Recipe delivers restaurant quality flavor while remaining simple enough for a weeknight dinner.

The secret to the incredible depth of flavor is Wurzpott Curry Red seasoning. Featuring chili, cumin, coriander, ginger, turmeric, garlic, and onions, Curry Red seasoning creates a layered spice profile that develops beautifully as it cooks. When the seasoning is gently toasted with garlic and ginger, the aromas bloom and create the rich foundation that makes this curry so satisfying.

This Coconut Chicken Curry begins with seasoned chicken that is lightly browned to develop flavor before simmering in a rich tomato and coconut milk sauce. The combination of crushed tomatoes and full fat coconut milk creates the perfect balance between savory richness and subtle sweetness. As the sauce simmers, the spices infuse every ingredient while the chicken becomes tender and flavorful.

One of the reasons this Easy Chicken Curry stands out is its versatility. It can be served over fluffy jasmine rice, fragrant basmati rice, or alongside warm garlic naan for a complete meal. Fresh cilantro, yogurt, lime wedges, or sliced red chili provide additional layers of flavor and visual appeal while allowing each serving to be customized.

Curry Red seasoning plays an important role throughout the recipe by bringing together the tomato base, coconut milk, and chicken into one cohesive dish. The balanced blend of spices creates warmth and depth without overwhelming the palate, making the curry approachable for a wide range of tastes.

Whether you are preparing a comforting family dinner, meal prepping for the week, or looking for a flavorful alternative to takeout, this Chicken Curry Recipe is an excellent choice. With tender chicken, creamy coconut milk, vibrant tomatoes, and the bold flavor of Curry Red seasoning, this dish delivers everything you want in a satisfying homemade curry. Keep Curry Red seasoning in your pantry and enjoy this rich Coconut Chicken Curry whenever the craving strikes.

Curry Red Spicy Tomato Coconut Chicken Curry

Wurzpott Chef

Servings

4

Prep Time

20 minutes

Cook Time

35 minutes

Calories

510

Cuisine

Indian Inspired / Curry Fusion

Category

Main Course

This Curry Red Spicy Tomato Coconut Chicken Curry combines tender chicken, aromatic spices, rich tomatoes, and creamy coconut milk with Wurzpott Curry Red seasoning for a bold and satisfying meal. Featuring chili, cumin, coriander, ginger, turmeric, garlic, and onion, this Coconut Chicken Curry delivers restaurant style flavor with simple ingredients and an easy cooking process. Perfect for weeknight dinners, meal prep, family meals, or cozy evenings at home, this Chicken Curry Recipe offers deep flavor, vibrant color, and a rich, comforting curry sauce that pairs perfectly with rice or warm naan.

Curry Red Spicy Tomato Coconut Chicken Curry

Ingredients

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    • 1½ lbs boneless skinless chicken thighs, cut into bite sized pieces

    • 1 tbsp avocado oil or neutral oil

    • 2 tsp Wurzpott Curry Red seasoning

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    • 1 tbsp avocado oil or neutral oil

    • 1 medium yellow onion, finely diced

    • 4 garlic cloves, finely minced

    • 1 tbsp fresh ginger, finely grated

    • 1 tbsp tomato paste

    • 1 (14 oz) can crushed tomatoes

    • 1 (13.5 oz) can full fat coconut milk

    • 2 tbsp Wurzpott Curry Red seasoning

    • 1/2 tsp kosher salt

    • 1/2 tsp black pepper

    • 1 tsp honey

    • 1/2 cup chicken broth

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    • Fresh cilantro

    • Lime wedges

    • Thinly sliced red chili

    • Plain yogurt

    Directions

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      1. Pat chicken dry with paper towels.

      2. Place chicken into a bowl and season with 2 teaspoons Wurzpott Curry Red seasoning.

      3. Heat a large deep skillet or Dutch oven over medium high heat and add 1 tablespoon oil.

      4. Cook chicken approximately 5 to 7 minutes while stirring occasionally until lightly browned but not fully cooked through.

      5. Transfer chicken to a clean plate.

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      1. Reduce heat slightly to medium.

      2. Add remaining oil if needed.

      3. Add diced onion and cook approximately 5 minutes until softened and lightly golden.

      4. Add garlic, ginger, and the remaining 2 tablespoons Wurzpott Curry Red seasoning. Cook while stirring continuously for approximately 30 seconds until fragrant and the spices become aromatic.

      5. Stir in the tomato paste and cook 1 minute while stirring continuously to deepen flavor and lightly caramelize the paste.

      6. Add crushed tomatoes, coconut milk, chicken broth, salt, black pepper, and honey.

      7. Whisk thoroughly until smooth and evenly combined.

      8. Bring mixture to a gentle simmer.

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      1. Return chicken and any juices to the skillet.

      2. Reduce heat to medium low.

      3. Simmer uncovered approximately 12 to 15 minutes while stirring occasionally until chicken becomes tender and sauce thickens slightly.

      4. Internal temperature of chicken should reach 165°F.

      5. Taste and adjust seasoning if desired.

      6. Serve immediately over rice or with warm naan.

      7. Garnish with cilantro, lime wedges, red chili, or yogurt if desired.

      8. Suggested serving methods: over jasmine rice, basmati rice, garlic naan, roasted vegetables, or alongside cucumber salad.
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