Coconut Curry Chicken recipe is a delicious and easy way to add spice to your weeknight dinner routine. Made with tender chicken, coconut cream, and flavorful spices, this dish is sure to become a family favorite.
Looking for specifics on the recipe? Use the table of contents to click on sections of the recipe.
❤️ Why you'll love this recipe
- The best part of this coconut curry chicken recipe, if you ask me is that all of these ingredients are easy to find at your local grocery store so you don't have to worry about tracking down a speciality store.
- No need to leave the house and go to your favorite restaurant because you can make this coconut curry recipe at home, any time.
- Coconut curry chicken is one of my go-to meals when my family is craving comfort food but also wants something a little different.
🧾 Ingredient List
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- olive oil
- boneless skinless chicken breasts
- yellow onion
- freshly grated ginger
- chopped garlic cloves
- curry powder
- ground coriander
- black pepper
- ground cinnamon
- ground cumin
- chicken broth
- full-fat coconut cream
- tomato paste
- chopped cilantro optional garnish
- Large skillet
- Wooden spoon
This is an overview of the recipe. The full instructions are below in the recipe card.
Step 1: In a large skillet brown the chicken pieces in olive oil for about 6 minutes. Then add the onions and saute until translucent.
Step 2: Next, add the ginger and garlic and cook for another minute. Add the spices and stir to blend the spices.
Step 3: Finally, add the broth, tomato paste, and coconut cream. Simmer over low heat for 20 minutes. Serve over rice.
👩🏻🍳 Eileen's Tips for Success
- If you are using dark meat such as chicken thighs instead of chicken breasts you may need to adjust the cooking time. Dark meat can take longer to cook.
- For a thicker curry sauce, you can add cornstarch slurry at the end of the cooking time to thicken the sauce.
- When I make this recipe I prefer to use fresh garlic as I've found that will give the best flavor. However, if you are out of fresh you can use the jarred kind or even garlic powder.
- I love to garnish this easy Indian chicken curry with a sprinkle of fresh cilantro or even fresh parsley. You can also give individual servings a squeeze of fresh lime juice for additional flavor.
Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.
- If you like spicy foods you can also add a pinch of red pepper flakes or cayenne pepper to increase the heat level in the coconut curry.
- On a low-carb diet? Swap out the coconut cream, for full-fat coconut milk, and serve it over a bed of cauliflower rice.
- Want to add more vegetables to your delicious meal? Add some diced bell peppers or even snow peas for a little extra nutrition.
❄️ Make ahead, storage, and freezer tips
Make ahead - One great thing about this tasty recipe is that it reheats well which means that it's great for meal prepping. So, feel free to make it in advance.
Storage - Store leftovers in an airtight container in the fridge for 2-3 days.
Freezing - You can also freeze this dish in an airtight container for up to 3 months. Just let it thaw in the fridge overnight before reheating.
📋 Frequently Asked Questions
Coconut milk is a thinner liquid made from the grated meat of coconuts. Coconut cream, on the other hand, is thicker and richer because it contains less water and more coconut fat.
The best way to reheat curry is on the stovetop over medium heat. You can also reheat it in the microwave, but be sure to stir frequently to prevent any hot spots. It's important not to overheat the curry as this can cause it to become dry and lose its flavor.
Curry can vary in spiciness depending on the type of curry paste or powder used. It typically has some level of heat, but you can adjust the spice level by adding more or less chili peppers or using a milder curry powder.
🥣 Serving Suggestions
If you are looking for a fresh vegetable side dish to pair with your meal, give these Oven Roasted Green Beans a try. You only need a few ingredients and a little bit of time.
Are you looking for the easiest way to make fluffy rice for your meal? If so, then this Instant Pot Rice recipe is just what you need.
Love to enjoy a sweet treat after your meal? I know I do. These Cake Mix Crinkle Cookies are the perfect after-dinner treat.
🍽 Similar recipes
This Shrimp Curry is a delicious and easy alternative to traditional chicken curry. The shrimp adds a nice twist and the coconut milk makes it creamy and flavorful.
This Coconut Curry Rice and Vegetables is a hearty and filling vegetarian meal option. The combination of coconut milk, spices, and vegetables makes for a flavorful and nutritious dish.
Also, this Greek Yogurt Flatbread is another easy-to-make recipe that can be paired with this chicken dish.
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If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Coconut Curry Chicken Recipe
- 2 Tablespoons olive oil
- 1½ pound boneless skinless chicken breasts cut into 1 ½ inch cubes
- 1 medium yellow onion peeled and chopped
- 1 teaspoon ginger freshly grated
- 2 cloves garlic peeled and chopped
- 1 teaspoon curry powder
- ½ teaspoon ground coriander
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅓ teaspoon ground cinnamon
- ⅓ teaspoon ground cumin
- 1 cup chicken broth (any kind)
- 1 (14) ounce can, full-fat coconut cream
- 1 teaspoon tomato paste
- 1 Tablespoon corn starch
- chopped cilantro optional garnish
- In a large saute pan over medium heat, add olive oil and let warm. Saute the cubed chicken until browned, about 6 minutes.
- Add diced onion to the pan, stirring frequently until they are translucent, about 4 minutes. Add the ginger and garlic, stir another minute.
- Add the spices; curry powder, ground coriander, paprika, salt, black pepper, cinnamon, and cumin. Stir frequently to blend the spices, about 3 minutes.
- Pour in the chicken broth, tomato paste, and coconut cream. Stir and simmer covered over low heat for 20 minutes. Watch the amount of liquid in the pan. Note 1
- Serve over rice. Top with chopped cilantro. Optional garnish