Coconut Chicken Curry is an incredibly flavorful 30-minute dish that’s perfect for a busy weeknight meal. With tender chicken and a balanced and yummy blend of Indian-inspired flavors, this comforting chicken dish is perfect for curry lovers or those just looking to expand their palettes with something new and exciting. Curry is best served with rice to soak up all of the amazing sauce! Looking for something slightly different but with the same amazing flavors? Check out my recipes for Coconut Shrimp Curry and Butternut Squash Curry next! You might also want to save my Instant Pot Coconut Chicken Curry Recipe!
The Easiest Coconut Chicken Curry
It’s ready fast – Take a few minutes to prepare all of the ingredients, then cook this chicken curry on the stove in just 15 minutes! While that’s working, steam the rice – dinner couldn’t be any easier. Rich and Creamy Sauce – Canned coconut milk gives this curry recipe a lovely exotic flavor, and also makes the sauce thick and luscious. Easy to Adjust – Play around with the ingredients to make this curry recipe perfect for you and your family. Add more or less spice to get it just right.
Key Ingredients
Here’s what you need to make this delicious chicken curry with coconut milk:
Chicken: For the best flavor and texture, I’m making this curry with boneless, skinless chicken thighs that I’ve trimmed and diced into 1-inch pieces. While you can also make this with diced chicken breast, the meat won’t be as tender. Aromatics: Onion, Garlic, and freshly grated Ginger create the base flavor for the sauce. Tomato Sauce: Avoid using sauce with any added seasonings. Just plain tomato sauce ads the perfect amount of acidity, and gives us this lovely orange color. Canned Coconut Milk: Look for this in the Asian section of the supermarket. The recipe will not work with boxed coconut milk that’s meant for drinking. Curry Powder: For this recipe, use mild curry powder, or the same amount of Thai red curry paste. If you like things spicy, you can use spicy curry powder instead! Spices: Cumin, coriander, chili powder, and turmeric. Brown Sugar Lime Juice Cilantro
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Coconut Chicken Curry
Recipe Tips
Adjust the spice level. You can feel free to adjust the amount of curry powder and chili powder to suit your taste preferences. This dish is a little bit spicy already, but it could always be more spicy! Add vegetables. Saute mushrooms, cauliflower, or chickpeas with the chicken. Zucchini, sliced bell peppers, and potato cubes are also great options. Check for doneness. Chicken is fully cooked when it reaches 165°F/74°C using an instant-read meat thermometer. The chicken does not need to be fully cooked during the saute step, but it should be once the sauce is made and has cooked down a bit. A vegetarian option. If you’d rather make a meat-free coconut curry, I suggest that you try my easy chickpea curry recipe. The flavors are very similar to this one, and it cooks up so quickly.
Storing Tips
To store leftovers, transfer the cooled curry to an airtight container and refrigerate for up to 3 days. When reheating, you can do so on the stovetop over low heat, stirring occasionally until heated through. Alternatively, you can reheat in the microwave, being sure to stir halfway through to ensure even heating.
What To Serve With Chicken Curry
Coconut chicken curry pairs perfectly with fluffy basmati rice or warm homemade naan bread. I also often serve this dish with a more flavorful side dish like coconut rice or jeera cumin rice. You can also serve it with a side of steamed vegetables or a fresh salad for a complete and balanced meal.
Can I make this with chicken breast instead of thighs?
Of course! Use boneless, skinless chicken breasts in place of the thighs called for here. You may need to adjust the cooking time a bit, as breast meat may cook faster.
Can I freeze chicken curry?
Yes, you can freeze this dish. Allow the curry to cool completely, then transfer it to a freezer bag or container. Freeze for up to three months. Before reheating, allow the chicken to thaw in the fridge overnight.
Do I have to make curry in a stainless steel pan?
When cooking any tomato-based dish, you should avoid using cast iron, as the acid can react with the pan. Instead, a cast iron skillet is the best choice. I think you’re really going to love this chicken curry recipe! Be sure to let me know in the comments if you’ve made it, and don’t forget to share the recipe too so that everyone can enjoy a delicious coconut chicken curry meal! © Little Sunny Kitchen
