Why You’ll Love This Recipe
Coconut Chicken Curry is the ultimate one-pot meal that’s both cozy and exciting. It’s made with simple ingredients but delivers complex, layered flavor in every bite. The coconut milk adds creaminess without any dairy, and the spices infuse the chicken with warmth and depth. This recipe is naturally gluten-free, great for leftovers, and customizable based on what you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs, cut into chunks
- Coconut milk (full-fat for creaminess)
- Onion, diced
- Garlic, minced
- Fresh ginger, grated
- Curry powder or curry paste
- Tomato paste (optional, for depth)
- Olive oil or coconut oil
- Salt
- Black pepper
- Crushed red pepper flakes (optional, for heat)
- Fresh cilantro (for garnish)
- Lime wedges (optional, for serving)
- Cooked rice or naan (for serving)
Directions
- In a large skillet or pot, heat oil over medium heat. Add diced onions and sauté until soft, about 5 minutes.
- Stir in garlic and ginger, cooking for 30 seconds until fragrant.
- Add the chicken pieces, season with salt and pepper, and cook for 5–7 minutes until browned but not fully cooked through.
- Stir in curry powder (or paste) and tomato paste (if using). Cook for 1–2 minutes to toast the spices.
- Pour in the coconut milk and stir to combine. Bring to a gentle simmer.
- Cover and cook on low for 15–20 minutes, until the chicken is cooked through and the sauce has thickened slightly.
- Taste and adjust seasoning. Add crushed red pepper flakes if desired for heat.
- Serve hot over rice or with naan, garnished with fresh cilantro and lime wedges.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
- Add vegetables like spinach, bell peppers, or sweet potatoes for a heartier dish.
- Use bone-in chicken for richer flavor—just adjust cooking time as needed.
- Swap in shrimp or tofu for a different protein.
- Make it spicier by adding fresh chili or extra curry paste.
- Try different curry blends like garam masala or Thai red curry for variety.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a pot over medium-low heat or in the microwave until warmed through.
Coconut Chicken Curry freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
What type of curry powder should I use?
Use a mild or medium curry powder depending on your heat preference, or a Thai curry paste for a different flavor profile.
Can I use light coconut milk?
Yes, but full-fat coconut milk gives the richest, creamiest texture and flavor.
Is this curry spicy?
Not inherently. You can make it spicy by adding red pepper flakes or using a spicier curry blend.
Can I use frozen chicken?
Yes, thaw it completely before cooking to ensure even cooking and proper browning.
What sides go well with coconut chicken curry?
Serve it with basmati or jasmine rice, quinoa, naan, or roasted vegetables.
Can I make this in the slow cooker?
Yes, cook on low for 4–6 hours or high for 2–3 hours. Add coconut milk in the last hour for best texture.
Can I make it dairy-free?
It already is! Coconut milk replaces cream or dairy for a naturally dairy-free curry.
What if my sauce is too thin?
Let it simmer uncovered for a few extra minutes to reduce and thicken.
How do I store leftovers?
Cool completely, then store in a sealed container in the fridge or freezer as noted above.
Can I make it ahead of time?
Yes, it tastes even better the next day as the flavors develop. Just reheat and enjoy.
Conclusion
Coconut Chicken Curry is a flavorful, creamy, and satisfying dish that’s easy enough for weeknights yet impressive enough for guests. With warm spices, tender chicken, and rich coconut milk, it’s a comforting and nourishing meal that pairs perfectly with rice or flatbread. Whether you’re new to cooking curry or a longtime fan, this recipe is sure to become a go-to favorite in your kitchen.
PrintCoconut Chicken Curry
Coconut Chicken Curry is a creamy, spiced dish made with tender chicken simmered in a rich coconut milk sauce. It’s comforting, flavorful, and naturally dairy-free—perfect for weeknight meals or meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-Inspired
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder or 3 tbsp curry paste
- 1 tbsp tomato paste (optional)
- 2 tbsp olive oil or coconut oil
- Salt, to taste
- Black pepper, to taste
- 1/4 tsp crushed red pepper flakes (optional)
- Fresh cilantro, for garnish
- Lime wedges, for serving (optional)
- Cooked rice or naan, for serving
Instructions
- In a large skillet or pot, heat oil over medium heat. Add diced onions and sauté until soft, about 5 minutes.
- Stir in garlic and ginger, cooking for 30 seconds until fragrant.
- Add the chicken pieces, season with salt and pepper, and cook for 5–7 minutes until browned but not fully cooked through.
- Stir in curry powder (or paste) and tomato paste (if using). Cook for 1–2 minutes to toast the spices.
- Pour in the coconut milk and stir to combine. Bring to a gentle simmer.
- Cover and cook on low for 15–20 minutes, until the chicken is cooked through and the sauce has thickened slightly.
- Taste and adjust seasoning. Add crushed red pepper flakes if desired for heat.
- Serve hot over rice or with naan, garnished with fresh cilantro and lime wedges.
Notes
- Use full-fat coconut milk for best flavor and texture.
- Add spinach, bell peppers, or sweet potatoes for extra nutrition.
- Simmer uncovered at the end if the sauce is too thin.
- Leftovers taste even better the next day as flavors deepen.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
