Curried Coconut Chicken

Why You’ll Love This Recipe

This dish is incredibly satisfying with its blend of aromatic spices, velvety coconut milk, and tender chicken. It strikes the perfect balance between spice and creaminess. Best of all, it’s quick to make, highly customizable, and pairs beautifully with rice, naan, or vegetables. Whether you’re a curry lover or just looking to try something new, this recipe is sure to become a favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• Coconut milk (full-fat for best richness)
• Onion, finely chopped
• Garlic, minced
• Fresh ginger, grated
• Curry powder
• Ground turmeric
• Ground cumin
• Paprika or chili powder (optional for heat)
• Olive oil or coconut oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Fresh lime or lemon juice (optional, for brightness)

Directions

1. Heat oil in a large skillet or pan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Stir in the garlic and ginger. Cook for another minute until fragrant.
3. Add the curry powder, turmeric, cumin, and paprika. Cook for 30 seconds to toast the spices.
4. Add the chicken pieces, season with salt and pepper, and cook until browned on all sides, about 5–7 minutes.
5. Pour in the coconut milk and stir to coat the chicken evenly. Reduce the heat and simmer for 15–20 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
6. Taste and adjust seasoning, adding a squeeze of fresh lime or lemon juice if desired.
7. Garnish with chopped cilantro before serving.

Servings and timing

This recipe serves 4 people. Preparation time is approximately 10 minutes, and cooking time is around 25 minutes, for a total time of about 35 minutes.

Variations

• Add vegetables like bell peppers, spinach, peas, or sweet potatoes to make it a more complete meal.
• Use shrimp or tofu instead of chicken for a pescatarian or vegetarian version.
• Substitute garam masala for the curry powder for a deeper, spicier flavor profile.
• Add a dash of fish sauce or soy sauce for extra umami depth.
• Stir in a spoonful of tomato paste or crushed tomatoes for a tangier sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave until heated through. For best texture, avoid boiling the sauce during reheating. This dish also freezes well for up to 3 months—just thaw overnight in the fridge before reheating.

FAQs

Can I use light coconut milk instead of full-fat?

Yes, but the sauce will be thinner and slightly less rich. Full-fat coconut milk provides the best texture and flavor.

What type of curry powder works best?

A mild or medium yellow curry powder works well, but you can use hot curry powder if you prefer more heat.

Can I make this dish ahead of time?

Absolutely. The flavors deepen as it sits, making it a great make-ahead meal. Just reheat gently before serving.

What can I serve with curried coconut chicken?

It pairs wonderfully with steamed rice, jasmine or basmati rice, naan, or even cauliflower rice for a low-carb option.

How do I make it spicier?

Add chili powder, cayenne pepper, or fresh chopped chilies when cooking the spices.

Can I use chicken with the bone?

Yes, bone-in chicken pieces will add more flavor but may require a longer simmering time to cook through.

Is this dish gluten-free?

Yes, it is naturally gluten-free as long as all spices and coconut milk used are certified gluten-free.

Can I use frozen chicken?

It’s best to thaw the chicken first for even cooking and better flavor absorption, but in a pinch, you can use frozen if fully cooked through.

What kind of pan should I use?

A heavy-bottomed skillet or sauté pan works best to evenly cook the chicken and simmer the sauce.

Can I double the recipe?

Yes, this recipe can easily be doubled. Just make sure your pan is large enough and adjust the cooking time slightly if needed.

Conclusion

Curried Coconut Chicken is a deliciously simple and satisfying dish that brings together the comforting creaminess of coconut milk with bold, aromatic spices. Whether you’re looking to impress guests or whip up a quick dinner, this dish delivers rich flavor with minimal effort. Keep it in your regular recipe rotation for a meal that never disappoints.

Curried Coconut Chicken

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Curried Coconut Chicken is a rich, creamy, and flavorful dish made with tender chicken simmered in a coconut curry sauce. It’s an easy, one-pan meal that delivers bold Southeast Asian-inspired flavors.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Southeast Asian
• Diet: Gluten Free

Ingredients

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 can (13.5 oz) full-fat coconut milk
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1.5 tablespoons curry powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika or chili powder (optional for heat)
• 2 tablespoons olive oil or coconut oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Fresh lime or lemon juice (optional, for brightness)

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Instructions

1. Heat oil in a large skillet or pan over medium heat. Add chopped onion and sauté for about 5 minutes until soft and translucent.
2. Stir in garlic and ginger. Cook for another minute until fragrant.
3. Add curry powder, turmeric, cumin, and paprika. Cook for 30 seconds to toast the spices.
4. Add chicken pieces, season with salt and pepper, and cook for 5–7 minutes until browned on all sides.
5. Pour in the coconut milk and stir well to coat the chicken evenly.
6. Reduce heat to low and simmer for 15–20 minutes, or until the chicken is fully cooked and the sauce has slightly thickened.
7. Taste and adjust seasonings. Add a squeeze of lime or lemon juice if desired.
8. Garnish with chopped cilantro before serving.

Notes

• Use full-fat coconut milk for the richest flavor and texture.
• For a vegetarian version, substitute tofu for chicken.
• Add vegetables like bell peppers or spinach for added nutrition and color.
• Can be made ahead of time—the flavor improves as it sits.
• Freezes well for meal prep; thaw before reheating gently.

Nutrition

• Serving Size: 1.5 cups
• Calories: 410
• Sugar: 3g
• Sodium: 510mg
• Fat: 29g
• Saturated Fat: 20g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 95mg