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Home / Recipes
30 minutes
4.48 from 672 votes
112 Comments

Coconut Chicken Curry

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  • 1794
by: Joanna Cismaru
04.02.22

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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.

overhead shot of coconut chicken curry with rice in a bowl

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.

overhead shot of all the ingredients needed to make Coconut Chicken Curry

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 – 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.
process shots showing how to make Coconut Chicken Curry

How to make Coconut Chicken Curry

  1. 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.
  2. 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.
  3. Garnish and serve: Garnish with parsley and serve over rice.
overhead shot of Coconut Chicken Curry in a dutch oven garnished with parsley

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
Coconut Chicken Curry in a bowl with rice

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
close up of Coconut Chicken Curry next to rice in a curry bowl

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
  • Thai Inspired Green Curry Tofu

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overhead shot of coconut chicken curry beside white rice in a bowl

Coconut Chicken Curry

4.48 from 672 votes
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
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

  • 6 Quart Dutch Oven

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
US Customary – Metric

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

  1. Curry should be safely sealed in an airtight container and refrigerated for 3 days.
  2. 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%)
Course:Dinner, Lunch, Main Course
Cuisine:Indian
Keyword:30 minute meals, coconut chicken curry
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 1794

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Maria says

    May 27, 2022 at 8:21 am

    5 stars
    This was easy to make. Added yellow, red and green peppers to make it colorful. This was not a spicy version which is I love very much.

    Reply
  2. Barbara Bronson says

    May 17, 2022 at 6:39 pm

    5 stars
    Yummy recipe. I’ve made it 3-4 times. I followed the recipe exactly except I added ¼ tsp of crushed chili and a few cups of broccoli or mushrooms in the last 5 minutes.

    Reply
  3. Kiara says

    May 15, 2022 at 1:49 pm

    4 stars
    Super tasty! Sauce is a little thin but the flavour is great

    Reply
  4. Ananda says

    February 7, 2022 at 11:58 pm

    Would using small portobello mushrooms work instead of the chicken?

    Thanks

    Reply
    • Joanna Cismaru says

      February 8, 2022 at 9:06 am

      Yes, you can use them, great for a vegetarian version.

      Reply
  5. Andy Lord says

    January 31, 2022 at 4:47 am

    3 stars
    Chicken was tender, but the sauce was very bland. The recipe needs twice as much seasoning, at least.

    Reply
  6. Jill Meiser says

    January 10, 2022 at 6:12 pm

    5 stars
    So good! I have made dozens of chicken coconut curries for the family, never making the same one twice…until now! I added half slices of sweet potato, zucchini and a can of chick peas to the recipe and it was fantastic! I am pinning this one as the family favorite from here forward. I am low carb so used half the sugar and I think I could even reduce it further and it would still be amazing.

    Reply
  7. Kathleen Smith says

    January 5, 2022 at 11:11 am

    5 stars
    Thank you for this recipe! I make it often, it’s the best curry I have tasted. To thicken, I just add 1 tsp of cornflour into a cup with a few drops of water, stir and add to pot near end of cooking….YUM!

    Reply
    • Joanna Cismaru says

      January 5, 2022 at 11:48 am

      My pleasure, glad you like it!

      Reply
  8. Nic says

    November 26, 2021 at 6:29 pm

    5 stars
    Love this recipe! Have made a few times now, and it’s a hit with the whole fam. I add hot pepper flakes and cayenne to spice it up a bit. It is thin, but served over rice it’s perfect.

    Reply
  9. Andy Lynn says

    November 3, 2021 at 9:04 pm

    5 stars
    This is SO GOOD. Like, heal your soul good.

    Reply
  10. Jenny says

    October 15, 2021 at 1:14 pm

    5 stars
    This was delicious!!! I will make this again and again – its my new favorite meal!

    Reply
  11. Joyce says

    October 11, 2021 at 8:42 am

    5 stars
    This is the FIRST time I cook a meal & NOTHING is left over. So delicious. 2 thumbs up from myself, my husband & twin girls aged 5.

    Reply
  12. Daniella Mordehai says

    September 23, 2021 at 7:00 pm

    This looks so delish!! Is it doable with chicken thighs in the oven?

    Reply
    • Joanna Cismaru says

      September 24, 2021 at 11:13 am

      Yeah, you can use chicken thighs.

      Reply
  13. Ken Ayers says

    September 23, 2021 at 6:46 pm

    5 stars
    I added a few tweaks to spice this up . 1/4 tsp of Garam Masala, additional 1/2 tsp of salt and additional 1tbsp of tomato paste. I also simmered it uncovered for 45 mins or so to thicken a bit.

    Reply
  14. Joan Fenwick says

    September 6, 2021 at 3:40 am

    Make this curry often – full of flavour. Sometimes I add 1 cubed potato before simmering for 20-30 minutes. So good. Thankyou 🥰

    Reply
    • Joanna Cismaru says

      September 6, 2021 at 10:49 am

      My pleasure, so glad you enjoyed it!

      Reply
  15. Linda says

    August 23, 2021 at 10:31 pm

    5 stars
    Fabulous so easy and yummy. Love the tomatoe taste

    Reply
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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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