Coconut Chicken Curry
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This Creamy Coconut Chicken Curry is delicious, healthy, made in one pot and best of all ready in only 30 minutes! Forget take-out, this is about to become your new family favorite.
Do you have some ingredients taking up space in your pantry that you just want to use up? I had that the other day with some diced tomatoes and some coconut milk, I knew I could get a scrumptious curry out of it when the time came – and the time came quickly. So here we are, a nice little creamy coconut milk based curry studded with tender chicken and some perfectly intense seasoning.
I love curries because they’re quick, full of flavor, and taste just as good the next day. They’re also very beginner friendly, especially this recipe – it’s as easy as a curry can get!
Never cooked curry?
Well don’t fear – it can be simple, quick, and completely delicious! Originating in India, curry describes a variety of dishes, typically sauces, that contain a variety of exciting and complex spices. My favorite curries by far are coconut milk based because they’re so creamy and delicious.
Ingredients
- Chicken – Skinless, boneless and cubed up into bite sized pieces.
- Olive oil – We want an oil to saute our sauteables in, I love the flavor from olive oil in a recipe like this but you can always also use something light like canola.
- Spices – Just a bit of curry powder today, that’s all you need for this delicious dish!
- Garlic – Fresh is always best but if jarred is all you have on hand just keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
- Onion – Chopped up and ready to be sautéed till perfectly translucent.
- Tomatoes – We want a can of diced tomatoes and some tomato paste to get some of that perfect acidic flavor. I used fire roasted tomatoes because I just love, so if you’ve got them, use them.
- Coconut milk – Just 1 can is all we need for a perfectly creamy, coconut-y curry.
- Sugar – We need a hit of sweetness to combat all the acidic savory flavor we have going on. I just used some granulated white sugar.
- Chicken broth – Low sodium so as to control the sodium content of our curry!
- Seasoning – Salt and pepper to taste.
How to make Coconut Chicken Curry
- Cook the chicken: Heat the olive oil in a large skillet or Dutch oven. Add the chicken to the Dutch oven and season with salt and pepper. Cook for about 5 minutes or until the chicken is no longer pink.
- Finish the dish: Add the onion, garlic, curry powder and stir. Cook for 2 more minutes then add the chicken broth, coconut milk, tomatoes, tomato paste and sugar. Stir everything together, bring to a boil then cover with a lid. Turn the heat down and simmer for another 15 to 20 minutes.
- Garnish and serve: Garnish with parsley and serve over rice.
What else can I add to my curry?
Curry is such a perfect blank canvas! You can incorporate so many amazing flavors, textures, and ingredients to achieve whatever it is you want to plate for yourself or your loved ones. So let’s use up some of whatever is taking up valuable space in your pantry.
Veggies
- Peas
- Bell pepper
- Butternut squash
- Zucchini
- Eggplant
- Chickpeas
- Potato
Meat
- Shrimp
- White fish
- Lamb
- Beef
Instant Pot
Rather than using the stovetop and saucepan method, this curry can be prepared in an instant pot in a matter of minutes. Turn the instant pot to the sauté setting and add the olive oil, onion, and garlic. Once the garlic is fragrant the other ingredients can be added. Turn the manual setting on high and set the timer for 2 minutes.
Always wait a further 10 minutes for the pressure to release naturally before opening. For more information on preparing an instant pot curry, refer to this recipe.
Leftovers
Curry should be safely sealed in an airtight container and refrigerated for 3 days. If you want this curry to last, my advice is to freeze it. Ensure that it is fully cooled before sealing and use a shallow container to ensure even freezing. Stir well while reheating.
How to serve
- Any kind of rice you like. I like to make some fluffy jasmine rice to spoon this delicious mixture over or coconut rice.
- Naan Bread
- Spoon this curry over french fries for a British classic
- A light, simple salad like this Cucumber Salad
- These Roast Potatoes With Indian Spices
More Must Try Curry Recipes:
- Coconut Shrimp Curry
- Thai Red Chicken Curry
- Indian Salmon Curry With Saffron Rice
- Instant Pot Butter Chicken
- Skillet Chicken Satay
- Chicken Korma
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Coconut Chicken Curry
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Serves: 6
This Creamy Coconut Chicken Curry is delicious, healthy, made in one pot and best of all ready in only 30 minutes! Forget take-out, this is about to become your new family favorite.
Equipment
Ingredients
- 2 tbsp olive oil
- 2 lbs chicken breasts skinless and boneless, cut into bite size pieces
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1 small onion chopped
- 3 cloves garlic minced
- 2 tbsp curry powder
- 1 cup chicken broth low sodium
- 14 oz coconut milk 1 can
- 14.5 oz diced tomatoes 1 can
- 2 tbsp tomato paste
- 2 tbsp sugar
- 2 tbsp parsley chopped
Instructions
- Cook the chicken: Heat the olive oil in a large skillet or Dutch oven. Add the chicken to the Dutch oven and season with salt and pepper. Cook for about 5 minutes or until the chicken is no longer pink.
- Finish the dish: Add the onion, garlic, curry powder and stir. Cook for 2 more minutes then add the chicken broth, coconut milk, tomatoes, tomato paste and sugar. Stir everything together, bring to a boil then cover with a lid. Turn the heat down and simmer for another 15 to 20 minutes.
- Garnish and serve: Garnish with parsley and serve over rice.
Video
Recipe Notes
- Curry should be safely sealed in an airtight container and refrigerated for 3 days.
- If you want this curry to last, my advice is to freeze it. Ensure that it is fully cooled before sealing and use a shallow container to ensure even freezing. Stir well while reheating.
Nutrition Information:
Calories: 396kcal (20%)Carbohydrates: 13g (4%)Protein: 35g (70%)Fat: 23g (35%)Saturated Fat: 14g (88%)Cholesterol: 97mg (32%)Sodium: 532mg (23%)Potassium: 977mg (28%)Fiber: 2g (8%)Sugar: 7g (8%)Vitamin A: 228IU (5%)Vitamin C: 12mg (15%)Calcium: 58mg (6%)Iron: 4mg (22%)
Camillka says
The flavor is incredible with very little effort. What a creative recipe. I am a seasoned cook, but Jo’s recipes blow me away!!!
jo says
Aw!! Thanks, Camilka!
Linda Lewis says
Absolutely scrumptious Joanna!! Delicious combination of ingredients. I served this on your Coconut Rice which was perfect accompaniment. The rice has awesome flavor of its own. I don’t make curry dishes often. It was a nice change. I made both recipes just as written and wouldn’t change a thing. I will say to those who are prone to migraines, allergies, etc, look out for sulfites on coconut milk label. I had two different kinds of coconut milk (1 for chicken and 1 for rice) and didn’t realize one had the sulfites until I woke up with a headache and looked on the empty can. Thank you for these awesome recipes. They will be on my go to list for dinner!
Jo Cooks Team 2 says
Thank you! We are so glad you liked it 🙂
Lolo's Kitchen says
I made this without the measurements (eyeballed), i only had 1 can of coconut milk which I decided to use for the rice, so instead of a can of coconut milk, I used a can of cream of coconut for the chicken. Added sliced onions and bell peppers. Served over coconut rice. It was definitely delicious.
Janice Bendixen says
Rock star recipe! Super fast and delicious. I’ve eaten it three times and loved every bite. I add broccoli while it simmers for a wonderful, quick meal. This is definitely a keeper!
Mom of 3 says
Can this recipe be cooked in a slow cooker instead ? I’m a mom of 3 and I’m super busy so I always go for the slow cooker to help me out.
Jo Cooks Team 2 says
Yes! There is actually a section included in this recipe telling you how to cook it in your slow cooker/instant pot 🙂
DV` says
OH-EM-G. This Recipe was amazing !!! My husband is a self described curry connoisseur and this is the first time I have ever cooked a dish like this. My husband’s response was “damn babe..that is some good curry”….THANK YOU for making me look like I can actually cook – can’t wait to try more recipes !
R E says
This recipe is off the chart!!!! I love curry! You’re an amazing cook and recipe artist!!!! Ty!!!
jo says
Thank you!! 😉
Veronica says
Lots of flavor and super easy! It was a bit runny but still delicious. I’ll add bell pepper and potatoes next time. Great weekday meal. It’s a keeper!
Jo Cooks Team 2 says
Love the creativity!
Marla says
I made this adding some green peen and yellow bell pepper chucks while the chicken was simmering as well as substituting cilantro for parsley. Easy and delicious recipe, thanks!
Hannah says
This was absolutely delicious! mine was a little runny i’m most sure why 🙁 but maybe the bell peppers added more moisture.
OB says
Not sure if I made it right? Wondering why curry came out too dark. Mine is more brown than orange. Any tips?
Jo Cooks Team says
Different brands of curry powder will look different. As long as it tastes good then you’re totally fine!
Felishia says
A super easy, quick and delicious weeknight meal! I added a little plain yogurt to my 3yo’s bowl and he ate it all up! Great recipe. Stored for later!
Missi says
Made this for dinner this week — *incredible* flavor!! I used fire roasted tomatoes (on accident!) and I love love loved that little extra flavor!
Romelia says
Very good curry, next time I’ll add a little less pepper for the kids to eat. I used shrimp instead of chicken, I also added red bell pepper and carrots. Thanks for recipe
jo says
My pleasure, so glad you enjoyed it!
Becky Bird says
I was thrilled I had everything on hand for this recipe. I made it 2 nights ago ( It’s just me and my husband) We had it the next morning for breakfast and the next night for dinner and again this morning for breakfast to finish it up! DELICIOUS! SO EASY! We couldn’t get enough of it! THANK YOU JO!!!!!
jo says
So glad you liked it, Becky!