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Coconut Chicken Curry

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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.

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

  1. In a large skillet or pot, heat oil over medium heat. Add diced onions and sauté until soft, about 5 minutes.
  2. Stir in garlic and ginger, cooking for 30 seconds until fragrant.
  3. Add the chicken pieces, season with salt and pepper, and cook for 5–7 minutes until browned but not fully cooked through.
  4. Stir in curry powder (or paste) and tomato paste (if using). Cook for 1–2 minutes to toast the spices.
  5. Pour in the coconut milk and stir to combine. Bring to a gentle simmer.
  6. Cover and cook on low for 15–20 minutes, until the chicken is cooked through and the sauce has thickened slightly.
  7. Taste and adjust seasoning. Add crushed red pepper flakes if desired for heat.
  8. 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

Find it online: https://thefamilycooking.com/coconut-chicken-curry/