Beer & Coconut Milk Braised Curry Chicken

An amazing take on Chicken Curry.
Jump to Recipe

This unique take on this Beer & Coconut Milk Braised Chicken Curry is quite a treat to our tastebuds. It is now a hit on our dinner table. It’s super rich in flavor and the chicken is super succulent and fall-apart tender. Eating this fusion take on curry is a catch-your-breath experience, for real. We over eat every time this dish is made. This version can be served on its own – perhaps like a take on soup – or serve it with any variation of rice or roti. Whatever side dish you use, I hope you like it. Enjoy and Happy Cooking!

Try these favorite recipes:

Braised Veal Shanks Osso Buco

Baked Jerk Chicken with Jerk Gravy

Want more wholesome and healthy recipes? Sign up for exclusive email updates.  Follow Us on Social Media: Pinterest, Instagram, Twitter, Facebook, YouTube, Linkedin

5 from 1 vote

Beer & Coconut Milk Braised Curry Chicken

A delicious and succulent chicken curry. A great weekend dinner recipe.

Course Dinner, Entree, Lunch, Main Course
Cuisine Braised, Caribbean, Hearty, Indian, Wholesome
Keyword Beer Braised Recipe, Braised Chicken, Caribbean Cuisine, Chicken Recipe, Coconut Milk Chicken, Curry Cuisine, Guyanese Cuisine, Guyanese Food, Mouthwatering Chicken, Spinach Recipe, Whole Chicken
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings 6 People
Calories 1191 kcal
Author Yasmin Jackson


  • 5 vine ripened tomatoes Peeled and Chopped
  • water for wilting tomatoes
  • 5 1/2 pounds whole organic chicken cut up to your desired portion sizes
  • 2 tablespoon extra virgin olive oil
  • 1 medium onion peeled and diced/chopped
  • 3 scallions chopped (plus extra for garnish)
  • 2 tablespoons fresh cilantro chopped
  • 1 tablespoon fresh thyme leaves chopped
  • 6 cloves garlic crushed/minced
  • 1 inch piece fresh ginger peeled and sliced into 2 pieces
  • 2 1/2 teaspoon sea salt (adjuct to your taste bud)
  • 1 teaspoon curry powder
  • 1 teaspoon Turmeric
  • 1 teaspoon Coriander
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 cup red lentils (can use up to 1 cup lentils for thicker broth) rinsed and drained
  • 1 bottle beer (I use Lager – can or bottle is fine)
  • 1/4 cup chicken bone broth (or regular chiicken broth) organic preferable
  • 1 can coconut milk (13 to 15 ounces)
  • 1 tablespoon Worcestershire sauce
  • 1 whole hot pepper (OPTIONAL)
  • 1 lime juiced
  • 4 cups baby organic spinach


  1. EASY PEEL TOMATOES: Add tomatoes to a pot of boiling water. Cook 30 seconds and no more than 1 minute. Drain and run under cold tap water. Peel off the tomato skins and chop or dice the tomatoes.

    Note: Some of the tomatoes skins will crack easily. For any skin that did not crack, use a knife to gently cut a slit in the skin and it can then be easily peeled off.

  2. Season the chicken with half of the salt.

  3. Heat the olive oil over medium/high heat. Brown the chicken pieces in two batches – 2 to 3 minutes per side. Set aside.

    Note: I use a 6 quart deep saute pan and cooked the chicken in 2 batches.

  4. Reduce the heat to medium. Add the onions and saute 2 to 3 minutes.

  5. Add the scallions, cilantro, thyme, garlic and sliced ginger. Saute 1 to 2 minutes.

  6. In a small prep bowl, combine the spices, except the salt. Add the spice mix to the pan and saute until fragrant – up to 1 minute.

  7. Add the tomatoes and remaining salt. Stir to combine and cook until the tomatoes starts to break down – 5 to 8 minutes.

  8. Add the lentils, bone broth and beer. Stir to combine. Increase heat to medium high and cook 2 minutes.

  9. Add coconut milk and Worcestershire sauce. Bring to a boil.

  10. Add the chicken parts in a single layer and add the optional hot pepper if using.

  11. Reduce heat to medium. Cover pan and cook 20 to 25 minutes.

  12. Use a tong or pot spoon to flip the chicken parts over. Cover the pan and cook an additional 20 to 25 minutes.

    Note: The chicken will be super tender.

  13. Add the spinach. Cover the pan and let the spinach wilt – up to 2 minutes.

  14. Tranfer chicken and sauce to a serving platter. Garnish with chopped scallions if desired. Serve on a bed of rice or with your favorite side dish. Enjoy!

    Note: Be careful not to break the hot pepper. Remove it carefully and discard or serve it to hot pepper lovers.

Nutrition Facts
Beer & Coconut Milk Braised Curry Chicken
Amount Per Serving
Calories 1191 Calories from Fat 735
% Daily Value*
Fat 81.62g126%
Saturated Fat 30.74g192%
Cholesterol 311.84mg104%
Sodium 1360.37mg59%
Potassium 1585.65mg45%
Carbohydrates 24.64g8%
Fiber 7.79g32%
Sugar 4.97g6%
Protein 85.28g171%
Vitamin A 3589.07IU72%
Vitamin C 47.99mg58%
Calcium 126.57mg13%
Iron 8.92mg50%
* Percent Daily Values are based on a 2000 calorie diet.
Please follow and like us:
Rate this recipe

6 Comments Add yours

  1. I never mixed coconut milk with beer. Sounds very interesting!

    1. julietkitchen says:

      Thanks Ronit. It’s delicious and my family really loves this version of curry.

      1. Will keep it in mind for next time! 🙂

      2. julietkitchen says:

        Thanks Ronit.


Leave a Reply