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.
- 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 – Use as much or little as you like.
- 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
- Butter Chicken
- Instant Pot Butter Chicken
- Skillet Chicken Satay
- Chicken Korma
- Thai Inspired Green Curry Tofu
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Coconut Chicken Curry
Ingredients
- 2 tablespoon olive oil
- 2 pounds chicken breasts (skinless and boneless, cut into bite size pieces)
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 2 tablespoon curry powder
- 1 cup chicken broth (low sodium)
- 14 ounce coconut milk (1 can)
- 14.5 ounce diced tomatoes (1 can)
- 2 tablespoon tomato paste
- 2 tablespoon sugar
- 2 tablespoon parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.
Equipment
Video
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
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Delicious! and simple. My teen daughter told me this was her new favorite dinner, and even my husband who swears he doesn’t like curry, loved it! Thank you!
Simple, quick, and delicious.
This was quick and easy but also great tasting! Thanks for sharing!
Good base for my fish and banana didn’t add the tomatoes or sugar and reduced it down to creamy sauce
Very nice, tasty. I added peas. I never follow a recipe to the T…..I guess at the amount of x-en then increase/decrease other stuff – again, based on guessing. I used 2 cans of coconut milk, 1 of diced tomatoes, 1 sm paste [really, what am I going to save the rest of the can for…..] and double the amount of curry with 3 Tbs sugar [raw]. I THINK I had 3 pound of x-en. It was really good, and the entire family liked it.
Was delicious but it was a bit too soupy, like my sauce thicker, any suggestions?
I suppose you could use less coconut milk or some cornstarch to thicken it more.
i just made this today gotta say it was sweet asimple and easy to follow recipe and a great meal
Made this tonight for the first time and it was totally delicious. It was also very easy to cook 😊
So glad you enjoyed it!
I had been wanting to try chicken curry, so I found this recipe and tried it last night. I made no substitutions nor added anything other the called for ingredients. My husband and I really enjoyed it and I will definitely make it again. Thanks!
Excellent recipe, I added a teaspoon each of paprika and turmeric, and the curry powder to the chicken when I browned it, then set it aside – cooked the onion and garlic until translucent, then added the remaining ingredients and stirred until combined then blended the mixture before combining with the chicken to simmer. Blending is the magic step that makes this recipe amazing.
Excellent tweeks and technique suggestion. Thanks Chris
This was amazing! Ive been looking for an easy, and delicious curry receipe! THank you!
I dont understand why people say how much they love a recipe and then say….but I made these changes…. Well, if you change it…its not the same anymore! Just say you like the receipe…no need to make a comment about changes on someone’s recipe! Ok..rant over,…back to eating the delicious curry!
Disagree. Cooking is creative, why shouldn’t people share their adaptions? What a boring forum this would be otherwise!
I love when I read a recipe that has reviews with adaptions. Doesn’t make the recipe less “tasty” in fact it just shows the versatility and that you can truly use what you have at home.
Made this recipe I didn’t have any tinned tomatoes so I used a pasta sauce I left out the tomato paste also turned out terrific will certainly make again Thankyou for your recipe also put some mixed vegetables in
My pleasure, glad you liked it!
Quick, easy and savory, this dish was a hit! I added chunks of Russett potato and frozen peas plus 3 crushed cardamom pods, tbsp minced ginger and a shake of cayenne. Used my trusty Instant Pot, it was perfect!
liked it but it needs a little umph and flavor, so I added a couple of Tbs of Garam Masala and lemon juice
I also added Garam Masala and a squirt of Lime. Fantastic recipe though ! Loved it !!!
This was the BEST homemade curry I’ve made, All family liked it! Thanks Jo for this easy recipe x
My pleasure, glad you guys enjoyed it!