Chicken Cumin Coconut Curry is my reliable weeknight staple, delivering bold, comforting flavors with ingredients you can easily find in any Western supermarket. No need to track down lemongrass or Thai eggplants – this recipe leans on pantry basics like onions, garlic, and cumin, with two 400 ml tins of coconut milk for that creamy richness. Using 900 g of chicken breast and a fragrant homemade paste, it serves 4–5 generously and pairs perfectly with simple rice. Let’s walk through the steps to make this versatile, no-fuss dish that’s as easy to prepare as it is to love.

Ingredients

For the Curry Paste

• 1.5 onions, roughly chopped
• 1.5 bulbs garlic, peeled
• Thumb-sized piece of ginger, peeled
• 3–4 small roots of fresh turmeric (or 2 tsp ground)
• Pinch of salt
• Handful of ground cumin
• Handful of fresh coriander, chopped
• 2 tsp cayenne pepper
• 2 tsp hot paprika
• 4 tbsp neutral oil (like vegetable or canola)

For the Curry

• 900 g chicken breast
• 200 ml water
• 2 x 400 ml tins coconut milk (800 ml total)
• 1 tbsp fish sauce
• 2 tbsp brown molasses sugar
• Handful of fresh coriander, chopped
• Juice of half a lemon

For the Rice

• 1 pint glass (about 568 ml) basmati or long-grain rice
• 1.5 pint glasses (about 852 ml) water

Equipment

• Blender or food processor
• Large pot or saucepan
• Cast iron pan or heavy skillet
• Wooden spoon
• Chopping board and knife
• Measuring jug
• Saucepan with lid for rice

Method

Step 1: Prepare the Curry Paste
Blend the Base: Combine 1.5 onions, 1.5 bulbs garlic, thumb-sized ginger, 3–4 turmeric roots, pinch of salt, handful of ground cumin, handful of fresh coriander, 2 tsp cayenne pepper, 2 tsp hot paprika, and 4 tbsp neutral oil in a blender. Process until smooth, scraping down the sides to form a vibrant, aromatic paste.

Cook the Paste: Transfer the paste to a large pot, add 200 ml water, and stir. Cook on low heat for 20–30 minutes, stirring occasionally to meld the flavors. Keep the heat low to prevent burning.

Step 2: Prep the Chicken
Dice and Marinate: While the paste simmers, rinse 900 g chicken breast under cold water and dice into bite-sized pieces. In a bowl, mix the chicken with 3 tbsp of the cooked paste, ensuring every piece is coated. Let it sit briefly to soak up the spices.

Step 3: Sear the Chicken
Brown for Flavor: Heat a cast iron pan over medium-high heat (no extra oil needed, thanks to the paste’s oil content). Sear the chicken in batches if needed, cooking until browned on all sides, about 5–7 minutes. This step adds depth and locks in juices. Set the chicken aside on a plate.

Step 4: Finish the Curry
Build the Sauce: To the simmering paste, add two 400 ml tins of coconut milk (800 ml total) for a rich, creamy texture. Stir in 1 tbsp fish sauce, 2 tbsp brown molasses sugar, a handful of fresh coriander, and juice of half a lemon. Mix thoroughly.

Taste and Adjust: Taste the sauce—it’s all about balance. If it’s not sweet enough, add a touch more sugar. For a brighter note, squeeze in extra lemon. For more umami and fish flavor, add another tbsp of fish sauce.

Simmer with Chicken: Return the seared chicken and any juices to the pot. Simmer on low for 10–15 minutes until the chicken is cooked through and the sauce thickens slightly. Stir occasionally to coat the chicken evenly.

Step 5: Cook the Rice
Rinse and Simmer: Measure one pint glass of rice and rinse twice under cold water to remove excess starch. In a saucepan, combine the rice with 1.5 pint glasses of water. Bring to a boil, then reduce to low, cover, and cook for 15 minutes. Fluff with a fork before serving.

Serve: Spoon the curry over the rice, adding extra coriander for garnish if you like.

Tips for Success

• Oil Choice: Stick with neutral oils like vegetable, coconut or canola for the paste. They have a high smoke point and won’t overpower the cumin, turmeric, or spices.
• Taste Adjustments: After adding coconut milk, sugar, lemon, and fish sauce, taste and tweak in small increments to nail your perfect flavor balance.
• Make-Ahead: The paste can be made ahead and refrigerated for up to 3 days or frozen for a month. Thaw before using.
• Chicken Options: Swap in chicken thighs for a juicier texture; just increase cooking time slightly.
• Storage: This makes 4–5 servings, ideal for leftovers. Store in the fridge for up to 3 days and reheat gently with a splash of coconut milk or water.

Why You’ll Love This Recipe
This Chicken Cumin Coconut Curry is pure comfort, with the creamy richness of two tins of coconut milk, a spicy kick from cayenne and paprika, and customizable sweetness and tang from molasses sugar and lemon. It’s my everyday go-to because it’s built on ingredients you can grab anywhere—no exotic grocery runs needed. The seared chicken adds texture, and the paste delivers bold, layered flavors in under an hour. Perfect for family dinners or solo meals, it’s forgiving, adaptable, and satisfying every time. Make it once, and it’ll become your weeknight hero too.

Enjoyed this? Check out our Homemade Tortellini recipe for another comforting homemade classic.