Coconut Curry Chicken brings together the rich creaminess of coconut milk and the bold flavor of spices for a heartwarming dinner that’s both satisfying and simple to prepare. Perfect for busy weeknights or lazy weekends, this dish turns humble chicken into something extraordinary with just a few pantry staples.
Why You Will Love This Recipe
You’ll fall in love with Coconut Curry Chicken because it’s a universe of flavors in just one pan: creamy, aromatic, slightly sweet, and gently spiced. It’s endlessly customizable to your taste and is beginner-friendly. Even if you’ve never attempted curry before, you will find this recipe easy to follow, rewardingly tasty, and perfect for sharing. Plus, it’s a meal that looks impressive but is secretly low-effort!
Ingredients
- 1½ pounds chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons oil (coconut or vegetable)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (14 oz) coconut milk (full fat for richness)
- 2 tablespoons curry powder (mild or spicy)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1-2 tablespoons brown sugar (to taste)
- 1 can (14 oz) diced tomatoes
- 1 tablespoon tomato paste
- 1–2 teaspoons salt (to taste)
- ½ teaspoon cracked black pepper
- 1 lime, juiced
- Fresh cilantro, for garnish
How to Make
- Brown the Chicken
Heat your oil in a large pan over medium heat. Add the chicken pieces and season lightly with a pinch of salt. Cook until just golden – no need to cook through fully. Remove and set aside.
- Aromatic Base
In the same pan, add a little more oil if needed. Sauté the onion until softened. Add garlic and ginger, giving it all a good mix for about 2-3 minutes until fragrant.
- Build Your Curry Flavors
Sprinkle in your curry powder, turmeric, and cumin. Stir for 30 seconds so the spices toast a bit – this deepens the flavor.
- Let It Simmer
Stir in tomato paste, then add the diced tomatoes, coconut milk, brown sugar, and a generous pinch of salt. Mix well, then return the chicken (and its juices) to the pan. Stir, bring to a simmer, then lower the heat and cover. Cook for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce is thick and rich.
- Final Touches
Squeeze in the lime juice and check for seasoning. Adjust salt, sugar, or spice level to your liking. Sprinkle with cilantro and serve hot!
Expert Tips
- For maximum flavor, let the curry simmer a bit longer (up to 40 minutes) on low heat—the chicken will get even more tender.
- Don’t skip the browning step. It adds depth to the final dish.
- Full-fat coconut milk delivers the creamiest taste, but you can lighten it with reduced-fat if you prefer.
- Adjust the spices and sugar according to your taste. Different curry powders have varying heat levels and composition.
Recipe Variations
- Vegetarian: Swap chicken for chickpeas, tofu, or a blend of hearty vegetables like cauliflower and potato.
- Extra Heat: Stir in chopped chili or a dash of cayenne.
- Add-ins: Throw in spinach or kale right before serving for a green boost.
- Richer Sauce: Stir in a little cashew cream or ground almonds for added body.
Storage and Reheating
- Store: Cool leftovers completely, then refrigerate in airtight containers for 3–4 days.
- Reheat: Warm gently over the stovetop or microwave, adding a splash of water or coconut milk if needed.
- Freeze: This curry freezes well! Store for up to 2 months; thaw overnight and reheat gently.
Serving Suggestions
- Serve over fluffy jasmine or basmati rice, or mop it up with naan bread.
- Garnish with more cilantro, lime wedges, or thinly sliced fresh chili if desired.
- A crisp cucumber salad or sautéed greens pair beautifully for a lighter meal.
Description
Coconut Curry Chicken brings together the rich creaminess of coconut milk and the bold flavor of spices for a heartwarming dinner that’s both satisfying and simple to prepare. Perfect for busy weeknights or lazy weekends, this dish turns humble chicken into something extraordinary with just a few pantry staples.
Ingredients
Instructions
-
Brown the Chicken
Heat your oil in a large pan over medium heat. Add the chicken pieces and season lightly with a pinch of salt. Cook until just golden – no need to cook through fully. Remove and set aside.
-
Aromatic Base
In the same pan, add a little more oil if needed. Sauté the onion until softened. Add garlic and ginger, giving it all a good mix for about 2-3 minutes until fragrant.
-
Build Your Curry Flavors
Sprinkle in your curry powder, turmeric, and cumin. Stir for 30 seconds so the spices toast a bit – this deepens the flavor.
-
Let It Simmer
Stir in tomato paste, then add the diced tomatoes, coconut milk, brown sugar, and a generous pinch of salt. Mix well, then return the chicken (and its juices) to the pan. Stir, bring to a simmer, then lower the heat and cover. Cook for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce is thick and rich.
-
Final Touches
-
Final Touches
Squeeze in the lime juice and check for seasoning. Adjust salt, sugar, or spice level to your liking. Sprinkle with cilantro and serve hot!
-
Nutrition Facts
Servings 4
Serving Size 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 14g70%
- Cholesterol 95mg32%
- Total Carbohydrate 16g6%
- Dietary Fiber 3g12%
- Sugars 7g
- Protein 32g64%
- Vitamin A 500 IU
- Vitamin C 10 mg
- Calcium 50 mg
- Iron 2.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- If using bone-in chicken, increase simmer time by 10-15 minutes to cook through.
- This recipe can be doubled easily for meal prep or gatherings.
- Adjust the sweetness and saltiness after simmering, as flavors concentrate over time.
