Coconut and Tomato Chicken Curry Served over Naan

coconut and tomato chicken curry with naan and red wine

Don’t you just love naan? Warm, soft, buttery naan. Pull it apart and dip it in sauce naan, or even just eat it plain on its own naan. No excuses needed to enjoy naan – but here is a REALLY good one! My coconut milk and tomato chicken curry. Loaded with potatoes and veggies. Pour this over your next piece of naan! (Also delicious on rice, if maybe you don’t have quite the same relationship with naan I do.)

Adding coconut milk makes for a rich, luxurious sauce. Coconut sugar for just a little bit of sweetness to balance the savoury curry.

This chicken curry recipe is on the mild side, but if spice and heat are your thing, don’t worry, that’s easy to add too! I like to add a little extra red curry paste and crushed red pepper flakes to mine.


toasted naan with my coconut and tomato vegetable and chicken curry

It would also be really easy to make this recipe vegetarian friendly!

I would substitute chickpeas for the chicken. Toast the chickpeas with cumin and curry powder at the beginning, set aside, and then add them back in right at the end! Vegetarian coconut and tomato curry, delicious.

Coconut and Tomato Chicken Curry Served over Naan
  • 1 tbsp olive oil
  • 1 lb chicken breast cut into cubes
  • 2 tsp yellow curry powder
  • 2 tsp cumin
  • 1 medium onion chopped
  • 1 red bell pepper chopped
  • 2 cloves garlic
  • 2 medium potatoes cut into cubes
  • 2 tsp ginger
  • 2 tsp red curry paste
  • 2 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 1.5 cups tomato sauce
  • 1 cup coconut milk
  • 1/2 tbsp coconut sugar
  • 2 cups broccoli chopped
  1. Heat a pan over medium-high heat and add half of the olive oil. Add the chicken to the pan, and season with yellow curry powder, cumin and salt and pepper to taste. Cook the chicken until just browned, about 2 per side. Remove from pan and set aside.

  2. Add the remaining 1/2 tbsp of olive oil to the pan as well as the onion and red bell pepper. Cook over medium heat for about 5 minutes, stirring occasionally, until onions soften and are translucent. Add the garlic and cook for an additional minute until fragrant.

  3. Add the potato to the pan and remaining spices: ginger, smoked paprika, (a little extra cumin and curry powder if you like), and salt and pepper. Stir and cook potatoes for 5 minutes.

  4. Add the tomato sauce, coconut milk, red curry paste and coconut sugar, stirring to mix everything in. Bring to a boil, cover and simmer for 15 minutes.

    *you can add a pinch of crushed red pepper flakes if you want a spicier curry*

  5. Add the chicken back to the pan, as well as the broccoli. Cover and cook for about 10 more minutes until everything is cooked through and potatoes are fork tender.

  6. Serve over toasted naan and enjoy!


If you try this recipe, please let me know! Leave a comment and share a picture using #thesliceabove on Instagram. I always love seeing what you cook!

overhead view of coconut tomato chicken curry

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