Coconut Almond Chicken Curry

This is one of my favourite curries! Chicken, ginger, chilli, coriander, coconut and almonds flakes are simmered in coconut milk to give this dish an aromatic flavor you’ll really enjoy.


  • 2 tbsp desiccated coconut
  • 2 tbsp ground almonds
  • 1 can coconut milk
  • 1 1/2 tsp ground coriander
  • 1/2 tsp chili powder (adjust to your taste)
  • 1 to 1 1/2 tsp grated fresh ginger
  • 3 garlic cloves, minced
  • 2 tsp brown sugar (optional)
  • 1/2 tsp salt
  • 2 tbsp cooking oil
  • 500g boneless, skinless chicken breasts, cubed (or tight fillet)
  • 3 green cardamom pods
  • 1 bay leaf
  • 1-2 fresh red chilli, seeds removed and then chopped or 1/2 tsp red chilli flakes (adjust to your palate)
  • 3-4 tbsp fresh cilantro, chopped
  • 1/4 cup sliced almonds


  1. In a frying pan, roast the desiccated coconut and ground almonds, just until they become a shade darker (be careful not to burn it).
  2. In a large bowl, combine the coconut milk, coriander, chili powder, grated ginger, garlic, salt and brown sugar and the toasted coconut and almonds. Mix well.
  3. Heat the vegetable oil in a deep pan to medium. Add the chicken cubes, bay leaf and cardamom pods and stir-fry for 2-3 minutes until the chicken turns whitish.
  4. Pour in the coconut mixture and stir well to combine.
  5. When it begins to bubble (starts to boil), add in chilli, cilantro and sliced almonds.
  6. Cover and lower the heat to simmer and cook for about 10-15 minutes.
  7. Stir occasionally to ensure that the meat does not stick to the bottom of the pan.
  8. Uncover and cook for another 2-3 minutes until the sauce thickens a little.
  9. Garnish with more chopped cilantro and sliced almonds, if desired. Enjoy with rice!


Recipe adopted from Manila Spoon.


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