I love this wonderfully fresh and flavorful chicken curry with coconut milk. I made it with bright ingredients, zippy spices, and lean chicken breasts for a healthy weeknight meal. Ready in just 30 minutes, this savory meal has quickly become a favorite at my house. Flavor-packed and totally crave-worthy, this coconut curry chicken hits the spot!
Skip the takeout tonight and make my from-scratch chicken curry with coconut milk! This Indian-inspired recipe is loaded with coconut milk, coriander, curry powder, fresh ginger, and more. With just 10 ingredients, this coconut chicken curry recipe couldn’t be simpler!
What’s in This Chicken Curry with Coconut Milk Recipe?
- Chicken: I like boneless, skinless chicken breasts, but thighs will also work.
- Onion + Garlic: Create a savory base of flavor.
- Ginger: Fresh ginger adds a pleasant spice.
- Spices: Curry powder, cumin, and coriander add so much depth of flavor.
- Tomatoes: Add a bit of acidity and freshness.
- Coconut Milk: Makes this curry super coconutty and creamy.
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How to Store and Reheat
Store leftover chicken curry with coconut milk in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat until warmed through.
Notes and Tips
- Fresh ginger and garlic are best! You’ll taste the difference.
- Use full-fat canned coconut milk for this curry recipe. I like the Thai Kitchen brand.
- Add chopped green beans, baby corn, bok choy, mushrooms, or carrots with the onion in step 2 for extra veggies!
Coconut Curry Chicken Recipe
Ingredients
- 2 tablespoons coconut oil
- 2 pounds boneless, skinless chicken breasts cut into bite-sized pieces
- kosher salt to taste
- ground black pepper to taste
- 1 yellow onion diced
- 6 cloves garlic rough chopped
- 1 tablespoon minced ginger
- 2 tablespoons curry powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 3 tomatoes chopped
- 15 ounces coconut milk 1 can
Serving Suggestions
- Chopped fresh cilantro
- Cooked basmati rice
Instructions
- Heat the coconut oil in a skillet set over medium-high heat. Add the chicken and season with salt and pepper. Cook, stirring occasionally, until golden and no longer pink. Remove from the skillet and set aside.2 tablespoons coconut oil, 2 pounds boneless, skinless chicken breasts, kosher salt, ground black pepper
- Add the onion and sauté until translucent, about 5 minutes. Stir in the garlic, ginger, curry powder, cumin, and coriander; cook until fragrant, about 60 seconds.1 yellow onion, 6 cloves garlic, 1 tablespoon minced ginger, 2 tablespoons curry powder, 1 tablespoon ground cumin, 2 teaspoons ground coriander
- Stir in the tomatoes, and season with salt and pepper. Cook until the tomatoes are softened and juicy, about 3 minutes.3 tomatoes
- Pour in the coconut milk and bring to a simmer. Stir in the chicken and cook until warmed through. Garnish with cilantro and serve over rice.15 ounces coconut milk, Chopped fresh cilantro, Cooked basmati rice
Notes
How to Make Chicken Curry with Coconut Milk Step by Step
Sear the Chicken: Heat 2 tablespoons of coconut oil in a skillet set over medium-high heat. Add 2 pounds of boneless, skinless chicken breasts cut into bite-sized pieces and season with salt and pepper. Cook, stirring occasionally, until golden and no longer pink. Remove from the skillet and set aside.
Sauté the Onion and Garlic: Add 1 diced yellow onion and sauté until translucent, about 5 minutes. Stir in 6 cloves of rough-chopped garlic, 1 tablespoon of minced ginger, 2 tablespoons of curry powder, 1 tablespoon of ground cumin, and 2 teaspoons of ground coriander; cook until fragrant, about 60 seconds.
Add the Coconut Milk: Stir in 3 chopped tomatoes, and season with salt and pepper. Cook until the tomatoes are softened and juicy, about 3 minutes. Pour in 15 ounces (1 can) of coconut milk and bring to a simmer. Stir in the chicken and cook until warmed through. Garnish with cilantro and serve over rice.
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