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Coconut Curry Chicken Recipe

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4 from 53 reviews

Coconut Curry Chicken is a warm, comforting dish featuring tender chicken pieces simmered in a creamy, aromatic coconut milk curry sauce infused with spices like curry powder, cumin, and turmeric. This flavorful and easy-to-make recipe pairs beautifully with rice or naan, making it perfect for a satisfying weeknight dinner.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 1½ pounds boneless, skinless chicken thighs or breasts, cut into chunks
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Sauce and Aromatics

  • 2 tablespoons vegetable oil or coconut oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder (yellow or mild)
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 1 can (13.5 oz) full-fat coconut milk
  • ½ cup chicken broth
  • 1 tablespoon lime juice

Garnish

  • Fresh cilantro (optional, for garnish)

Instructions

  1. Season Chicken: Sprinkle the chicken chunks evenly with salt and black pepper to enhance their flavor before cooking.
  2. Brown the Chicken: Heat the vegetable or coconut oil in a large skillet or pot over medium heat. Add the seasoned chicken and cook until lightly browned on all sides. Remove the chicken from the pan and set it aside.
  3. Sauté Aromatics: In the same pan, add the chopped onion and sauté for 3–4 minutes until softened and translucent. Then add the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
  4. Bloom Spices: Stir in curry powder, ground cumin, and turmeric. Cook for 1 minute to release the spices’ aromatic flavors.
  5. Add Liquids: Pour in the full-fat coconut milk and chicken broth, stirring well to combine all the ingredients into a smooth sauce.
  6. Simmer the Chicken: Return the browned chicken pieces to the pan. Simmer uncovered for 15–20 minutes, allowing the chicken to cook through and the sauce to thicken.
  7. Finish and Adjust Seasoning: Stir in the lime juice for brightness and adjust salt and pepper to taste.
  8. Garnish and Serve: Sprinkle fresh cilantro on top if desired. Serve the coconut curry chicken hot, ideally with steamed rice or warm naan bread.

Notes

  • Chicken thighs provide extra richness and moisture, but chicken breasts work well if preferred.
  • For added nutrition and texture, include vegetables such as bell peppers, spinach, or peas.
  • Adjust the spice level by adding chili flakes or a bit of curry paste if you want more heat.
  • Leftover curry stores well in the refrigerator for up to 4 days and tastes great reheated.
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian-Inspired
  • Diet: Gluten Free

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