coconut curry chicken

This coconut curry chicken takes less than 30 minutes - it&#039;s easy, healthy and delicious. Watch the quick video above!

Coconut Curry Chicken (Super Easy!)

onion (diced)

red bell pepper (diced)

garlic (finely chopped)

olive oil

chicken breasts

curry powder (or more as desired)

ginger powder

13.5 oz full-fat coconut milk ((1 can))

lime (juiced)

salt and pepper

white rice or cauliflower rice

cilantro (roughly chopped)

Heat the oil in a large sauté pan on medium heat. Add the onion, red bell pepper and garlic cloves and cook for 3-4 minutes.&nbsp;

Add the cubed chicken and sprinkle the spices on top. Cook for 5-7 minutes or until the chicken is cooked through, stirring frequently.&nbsp;

Add the coconut milk and lime juice and simmer for an additional 5 minutes.&nbsp;

Serve with rice and garnish with fresh cilantro.&nbsp;

https://content.jwplatform.com/videos/H1Z74AFd.mp4

Coconut curry chicken is an easy, healthy dinner that’s packed with flavor. Just let the chicken simmer in curry spice and coconut milk!

Coconut Curry Chicken

Creamy Coconut Chicken Curry is an easy to make and healthy weeknight curry dinner recipe. It takes only 30 minutes to make and leftovers for lunch will put a big smile on your face. It's sugar-free, dairy-free, and delicious!

Creamy Coconut Chicken Curry

coconut oil

onion,

1 head of garlic, chopped (10–12 cloves)

ginger,

cumin,

cayenne powder, optional

chicken breasts, chopped into bite-sized pieces

tomatoes

sea salt

coconut milk

cherry tomatoes, cut in half

cup chopped cilantro

Heat the coconut oil in a large skillet over medium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger to the pan and cook for 1 minute. Add the cumin, coriander, turmeric, and, if using, the cayenne and cook for 1 minute.

Add the chicken, crushed tomatoes, and sea salt to the pan and stir well. Bring to a simmer then cover and reduce the heat to medium-low. Simmer for 15 minutes, carefully removing the lid (the curry will splatter!) to stir a few times.

Once the chicken pieces are cooked, stir in the coconut milk, cherry tomatoes, and cilantro. Season to taste with more salt, as needed.

I'm wondering if you meant 3 whole chicken breasts or 3 halves? Could you maybe tell us the weight?  I've made your lentil version and LOVED it.  I really appreciate how you give lots of options with your recipes... as in different veggies/proteins.

the curry was pretty good, however I think that next time I make it, I'll use fresh roma tomatoes instead of canned tomatoes, and half the coconut milk to cut down on the saturated fat, and add some unsweetened coconut flakes to it.  If its a little dry, I can add water or coconut water.  It won't be a creamy,  but I think it will still be good.  We also added peas so it would be a one pan meal.

Very simple to make super yum curry with ingredients that are all handy. Loved it!

There is one ingredient missing in the list of spices. CURRY!!!! I added 2 tablespoons of curry and a half teaspoon of cinnamin . otherwise, easy and yum.

This was FABULOUS!! I made the mistake, tho, of buying a can of diced tomatoes instead of crushed, which aren’t as viscous and have more ‘juice’. This made the curry a bit soupier than normal. So to add some body to the gravy, I mashed a can of chickpeas smooth with a little olive oil, and stirred them in at the end. Perfect fix!!! I’ll definitely be adding this recipe to my staples!! 

Very tasty!!

My only comment would be that while cooking for another minute after adding the spices, the mixture gets quite dry and is prone to burning. More oil?

SU. PERB. Best thing I've cooked and eaten in a good long while!! I am with the husband who licked the bowl, actually feeling a bit sad because I'd left half a teaspoon of the gravy on my plate. I salute you on your phenomenal recipes and, as a newcomer to cooking with coconut milk and its ability to transform a dish by melding flavors together, I look forward to cooking many, many more! Is this recipe in your cookbook?

I had to add that I am SO impressed with how capably you demystified the amalgam of wonderful flavors that make a curry dish distinctive. Would you liken this to chicken tikka masala? Thanks again for such carefully crafted recipes! I've only tried one so far but have several more in mind, not least the magical things you do with potatoes and carrots as side dishes!!

our first time to ever make a curry not from a jar and was really excellent ... very indian in taste and served with basmati rice and a naan bread

Thank You

I love the fact that you used separate spices instead of just curry powder! It was perfect so tonight I’m making it with fresh Roma tomatoes, carrots, chicken thighs and shrimp!  And maybe some chickpeas. Can’t wait; I’m already salivating! 

Loved the flavor but my sauce came out really soupy and nothing like the picture.  I'm pretty sure I followed the recipe exactly. Any ideas why the difference? I ended up simmering it longer and adding coconut flour to try to get it to the right consistency but still wasn't there.

Simple to construct. I have just made the sauce ahead as I’m using cooked chicken and I will add reheat an serve. The sauce tastes amazing. 

Tried this one the get my kids into curry. I left the cayenne pepper out until nearly the end, after I'd separated theirs out.  They both loved it, I was pretty impressed too :-)

Delicious and mouthwatering. I absolutely love it! Thank you, Kristen ;) I'm looking forward to trying another recipes- mango chicken curry will be the next one.

This is such a great recipe. I am so glad you used the spices separately. Being an Indian, this is exactly how we do back home. 
Namaste.

I made your chicken curry only diff was I shredded chicken added garbanzos! 😍

Great recipe!!  We are using this in our restaurant in Japan and our customers love this curry! We added Cardamon seeds, Cinnamon, Star Anise,  and yogurt. We also increased the coconut. We removed the chicken so the recipe is vegetarian. We're doing this recipe only 1 time per week for about 40-liter batches. We put into single-serving vacuum-sealed pouches and store in the freezer until someone orders the dish. One suggestion is to change EVERYTHING to grams. It is very difficult to follow this recipe without converting everything into grams. 
Buddha Cafe, Kamiyama, (Tokushima) Japan.

Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will Share your Rrecipe with my friends. Hope they will love it too.

Loved it! Left my boned skinless chicken breasts whole so I would know how many I had eaten! I also served with Major Grey"s Chutney and shredded coconut.  Very easy and delicious!

Based on the exact quantities this is very runny and more soup like than the thicker curry sauce as pictured. 
It says 1 x 28 ounce tin which works out to 790g (ish ) so thats, so i used 2 x 400g tins. I think the recipe should read just 1 x 400g tin of toms. I'll try this next time and im sure that would sort the consistency out. 
I see others commented about the runtiness of the sauce too. 

Really loved this curry recipe. So quick to prepare and a bonus of a healthy meal. 

I used the exact recipe and also made this with ONE tin (half the recipe amount) of chopped tomatoes and preferred the reduced tomato flavour and the more intense spice and creamy coconut flavour! My husband declared this one of the best curries he’s ever tasted and I can assure you he’s had a few!! It’s a brilliantly easy and fail safe recipe. I’ve even made this with vegetables that I had previously oven roasted!  Thank you

I’ve made this curry several times swapping in vegetables in place of the chicken and it works so well. It’s an easy recipe you can ‘play’ around with but is oh so tasty. My husband declared it the best he’s had and believe me he’s had many, many curries in his life!

Bonjour!  I have happily come across your site.  I'm always interested in recipes with spices.  Needless to say, I love anything with curry and am anxiously waiting to make the creamy coconut chicken curry dish.  

Great to know I can check this site out for more tempting recipes!
Thank you for being here!

Loved the recipe, came out really creamy and perfect!

My family and I love this recipe! I use a lot less turmeric and also add in some green beans early on. Really delicious, thank you!

https://content.jwplatform.com/videos/CkbrbzEr.mp4

Creamy Coconut Chicken Curry 

This coconut curry chicken recipe is flavor packed and a delicious dinner option.

Boneless/Skinless Chicken Thighs

Coconut Milk

chicken broth

tbsp coconut oil

curry powder

garlic

tsp grated ginger

tsp cinnamon

tsp Pink Himalayan Salt

Red Onion

Finely chop onion and garlic and grate ginger root. Chop chicken into 1 inch cubes.

Add coconut oil to medium-high heat skillet or pot.  (You will be simmering this for 30-60 minutes so you want a pot that can hold a good amount of liquid.)

Add chicken and cook partially.

Add onion, ginger, garlic, curry powder, and cinnamon to the pan with the chicken and cook for 2-3 minutes, careful not to burn the spices.

Add coconut milk and broth and stir. Reduce for 40-60 minutes until desired consistency is achieved. The sauce should be thick as shown in the pictures.  If your sauce is not thick enough, let it cook longer to reduce.

Tip: If you refrigerate your coconut milk overnight you can easily separate the cream from the water before adding it to the skillet.

Succulent chicken thighs cooked in a rich, aromatic coconut curry sauce with vibrant broccoli.&nbsp;Is this the perfect weeknight meal, or what?

Coconut curry chicken thighs

chicken thighs (skin-on, bone-in)

onion (finely chopped)

ginger

curry powder (I used Garam Masala)

coriander

cumin

turmeric

smoked paprika

chilli powder/cayenne pepper (optional)

400 g (14o) coconut milk

cream (optional)

honey (optional)

lemon

broccoli florets

Melt the coconut oil in a large frying pan then fry the chicken until golden and crisp, remove and set aside.

Fry the onion in the same pan (add a little more coconut oil if needed) until soft and translucent then add the ginger, garlic and spices and fry for another 30 seconds until fragrant.

Pour in the coconut milk, cream and honey and allow to come to a simmer. Add the chicken thighs to the sauce then turn down the heat and allow to cook for 15-20 minutes until the chicken is cooked.

In the meantime, steam the broccoli until almost cooked through and transfer to the chicken and coconut curry sauce to finish cooking.

Season the chicken with lemon juice, salt and pepper and serve.

This Coconut Curry Chicken recipe is perfect for a family dinner or a quick weeknight meal. It’s a delicious, comfort food made with wholesome ingredients!

red bell pepper, diced

garlic cloves, finely chopped

tbsp ginger

yellow curry powder

red curry paste

chicken

full-fat coconut milk

lime, juiced

coconut sugar

fish sauce (optional)

lime wedges and fresh cilantro or basil

serve over rice or noodles

Dice the onion and red bell pepper, mince the garlic and mince the ginger. 

Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until the onions begin to turn golden. Add the garlic and ginger; stir to coat everything with the oil. 

Lower the heat to low and add the curry powder, red curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.

Return the heat to medium-high. Add in the remaining one tablespoon coconut oil and the red bell pepper. Stir for 1-2 minutes, and then add the bite-sized chicken pieces. 

Cook, often stirring, for about 4-5 minutes or until the chicken is browned on both sides but not cooked through.

Pour in the coconut milk, lime juice, and coconut sugar. Stir until chicken is cooked through and curry is slightly thickened. If desired, stir in the fish sauce.

Serve over rice or noodles. Garnish with fresh cilantro or basil and lime wedges. 

Warming and satisfying, this one-pan coconut curry chicken is an easy 30-minute dinner!

One Pan Coconut Curry Chicken

chicken breast

broccoli florets,

sweet onion, finely diced

garlic, grated

ginger ((or about 1 teaspoon ground dried ginger))

Thai red curry paste,

curry powder (optional)

(13.5 coconut milk

(15.5 ounce) can garbanzo beans

brown sugar

lime juice

salt black pepper,

Heat olive oil in a large skillet or Dutch oven over medium-high heat.

When the oil shimmers, add the chicken to the skillet. Cook for 5 minutes, or just until browned on the outside. Don’t stir the chicken too frequently, since you want to give it time to sit in the skillet and get a nice brown exterior. The chicken doesn’t need to be cooked through at this point (since it will continue cooking with the rest of the ingredients), so you’re just looking for some color on the outside to add flavor.

Season the chicken with some salt and pepper, to taste.

Add the broccoli and onion to the skillet. Cook just until the onion starts to soften, about 4-5 more minutes, stirring occasionally and scraping up the bits from the bottom of the pan.

Add the garlic, ginger, red curry paste, and curry powder (if using). Cook for 1 minute.

Stir in the coconut milk; bring to a simmer.

Add the chickpeas and brown sugar, reduce the heat to low, and cook for 5-7 more minutes, or until the vegetables are tender and the chicken is cooked through.

Stir in the lime juice. Taste and season with additional salt and pepper, as needed.

Serve curry with rice and garnish with fresh cilantro, parsley, or sliced green onions.

This coconut curry chicken is creamy, comforting, and flavor-packed! Tender chicken pieces are bathed in a sauce featuring rich coconut milk and zesty curry spices. This recipe is versatile enough to pair with rice, bread, or vegetables, perfect for a family dinner or a special occasion.

Creamy Coconut Curry Chicken

olive oil (divided)

onion

red pepper (diced)

garlic (minced)

ginger (grated)

½ pounds chicken thighs

kosher salt (or more to taste)

full-fat coconut milk (1 can)

lime

brown sugar (or more to taste)

cilantro leaves (for serving)

Heat 2 tablespoons of olive oil in a large deep skillet over medium-high heat. Add the onion and bell pepper and saute for 4-5 minutes. Add the garlic and ginger, stir to combine.

Lower the heat to low and add in the curry powder, red curry paste, and coriander. Stir often for 1 minute until lightly toasted and fragrant. Remove the mixture to a bowl.

Wipe the pan down with a paper towel. Heat to medium-high heat. Add in the remaining 1 tablespoon of olive oil and strips of chicken. Season with salt. Cook for 5 minutes or until the chicken is browned on both sides, but not cooked through.

Turn the heat down to low. Add the veggies with seasoning back in with the chicken, mix well to combine.

Pour in the coconut milk, lime juice, and brown sugar (to taste; I start with just 1 tablespoon). Stir until chicken is cooked through for about 5 more minutes and curry is slightly thickened (See Notes). If desired, stir in the fish sauce.

Serve over rice. Garnish with cilantro leaves.

High-protein Thai red chicken curry meal prep with jasmine rice and vegetables. Tender chicken simmered in a coconut curry sauce, perfect for healthy make-ahead lunches or dinners.

Thai Red Chicken Curry Meal Prep

Thigh,

(8.8 ounces) - Frozen Edamame Beans

Salt & Pepper

Garlic Cloves, Minced

(0.2 ounces)

Milk

½ Cups (325 milliliters) - Chicken Stock

Red Bell Pepper, Sliced

Tenderstem Broccoli (Broccolini), Chopped

Tbsp (20 milliliters) - Fish Sauce

Brown Sugar

Lime, Juiced

(10.5 ounces) - Jasmine Rice

Lime Leaves (Optional)

Cook the rice

Rinse jasmine rice under cold water until it runs clear. Add to a saucepan with water, lime leaves (optional) and salt. Bring to a boil, cover with a tight-fitting lid, reduce to low heat, and cook for 12 minutes. Remove from heat and leave covered for 4 minutes before fluffing.

Sear the chicken

Season chicken with salt and pepper. Heat a large pan or pot over medium-high heat. Add peanut oil and sear the chicken until brown all over, roughly 6-7 minutes.  The chicken won’t be cooked at this stage.

Build the curry base

Lower the heat to medium, add garlic and ginger, and cook for 30 seconds until fragrant. Stir in the curry paste and cook for 1 minute to release flavour. Add coconut milk and chicken stock, mix until smooth and bring to a simmer. Cook for 2 minutes.

Cook chicken and vegetables in the curry sauce

Add the red bell pepper and tenderstem broccoli. Simmer uncovered for 7–9 minutes, stirring occasionally, until chicken is cooked through and vegetables are tender but still bright.

Finish the curry

Stir in fish sauce, sugar, and lime juice. Add cooked edamame beans, stir through until heated. Taste and adjust seasoning as needed.

Assemble the meal prep

Divide rice evenly into five containers. Spoon curry evenly over rice. Allow to cool before sealing and refrigerating.

Top 8 coconut curry chicken recipes from across the web

The most viewed coconut curry chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Coconut Curry Chicken (Super Easy!)

Creamy Coconut Chicken Curry

Coconut Curry Chicken

Coconut curry chicken thighs

Coconut Curry Chicken

One Pan Coconut Curry Chicken

Creamy Coconut Curry Chicken

Thai Red Chicken Curry Meal Prep

Top 8 coconut curry chicken recipes from across the web

The most viewed coconut curry chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coconut Curry Chicken (Super Easy!)

Creamy Coconut Chicken Curry

Coconut Curry Chicken

Coconut curry chicken thighs

Coconut Curry Chicken

One Pan Coconut Curry Chicken

Creamy Coconut Curry Chicken

Thai Red Chicken Curry Meal Prep

The most viewed coconut curry chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine