Coconut Chicken Curry Recipe

Prep Time:

5 - 10 Minutes

Cook Time:

15 - 20 Minutes

Total Time:

20 - 30 Minutes


4 Servings


610 Calories Per Serving


  • 3 Tbsp Olive Oil
  • 1 Yellow Onion
  • 1 Tbsp Ginger
  • 1 Tbsp Minced Garlic
  • 1 Tbsp Curry Powder
  • 1 Tsp Salt
  • ½ Tsp Black Pepper
  • ¾ Cup Water
  • 1 Can of Coconut Milk
  • ½ Tsp Cardamom
  • ¼ Cup of Pure Hatch Green Chile
  • ½ Tsp of Hatch Green Chile Powder


1. Brown Onion

Brown the yellow onion in 3 Tbsp of Olive Oil

2. Add Spices

Add 1 tbsp grated ginger and 1 tbsp minced garlic and cook for 2 minutes.

3. Add Chile

Add a small can of diced tomatoes, 1/4 cup Pure Hatch Green Chile, 1/2 tsp green Chile powder, and 1 tbsp curry powder, and cook until a paste forms.

4. Add Chicken

Next, add 1-pound cubed chicken breast. Add 1 tsp salt and 1/2 tsp black pepper. Cook for 2- 3 minutes covered. Add 3/4 cups water. Cover and cook for 10 more minutes.

5. Add Coconut Mild

Add 1 can coconut milk and 1/2 tsp cardamom and cook until the sauce thickens.

6. Garnish and Serve

Garnish with some fresh cilantro and fresh lime juice on top. Serve over basmati rice and a side of roasted garlic naan bread.

Recipe by Michelle Renee Brown from Fresh Chile Cookin’! group on Facebook.

Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!






Curry Chicken


Green Chile Curry

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