My coconut curry chicken is rich, creamy, and bursting with warm spices, yet still easy enough for a busy weeknight. Made with lean chicken breasts, fragrant ginger, garlic, and tomatoes, I simmer this chicken curry with coconut milk for a meal that feels indulgent but is still healthy. This chicken coconut curry is flavorful Indian-inspired dish that’s ready in just 30 minutes and always hits the spot!
Indian Chicken Curry with Coconut Milk
If you’ve been here long, you already know I love chicken curry! One of my favorites is Thai red curry chicken, but sometimes I’m craving something a bit milder and more spice-forward rather than spicy. Unlike a Thai-style curry, this coconut curry chicken leans on a warm, earthy Indian spice profile without being overly spicy, so even my kids enjoy it. Full-fat coconut milk gives the sauce a luscious, velvety texture, while fresh ginger and garlic add bright, aromatic depth.
Because this chicken coconut curry relies on pantry staple spices, it’s one of my go-to weeknight meals. Plus, you can easily adjust the heat level or protein (swap chicken breasts for thighs or shrimp) without losing its classic creamy curry flavor.
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Bloom the Spices for Maximum Flavor
Before adding the tomatoes, take an extra minute to lightly toast your curry powder, cumin, and coriander in the hot oil (you can do this with the onions, garlic, and ginger since they’re relatively dry). This step “blooms” the spices, releasing their essential oils and intensifying their flavor, leading to a richer and punchier chicken coconut curry!
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 tomato (chopped**)
- 15 ounces coconut milk (1 can***)
For Serving (Optional):
- 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 tomato
- 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
- Fresh ginger and garlic are best! You’ll taste the difference.
- I kept this chicken curry simple with just tomatoes, but you can add other veggies to give this meal some more heft. Chopped green beans, baby corn, bok choy, mushrooms, or carrots are all great choices. Just add them in with the onion in step 2!
- Different brands of curry powder have different heat levels. Taste yours before adding it, and adjust accordingly.
- Make it mild by using less curry powder and adding a little more coconut milk, or kick it up by adding fresh chili peppers or chili flakes while simmering.
- Properly cooked chicken pieces should read 165°F on an instant-read thermometer.
- After the curry has simmered, taste and adjust before serving. If it feels flat, a small squeeze of fresh lime juice or a pinch of sugar can bring out the natural sweetness of the coconut milk and tomatoes.
- Let the curry sit for 5 minutes off the heat before serving. This allows the flavors to meld and the sauce to thicken slightly for a more cohesive dish.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Coconut Curry Chicken 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 to taste (I usually use 1 teaspoon per pound of chicken). Cook, stirring occasionally, until golden and no longer pink. The chicken does not need to be fully cooked through at this point, as it will finish cooking in the sauce later on. Remove the chicken from the skillet and set it aside on a plate.
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. This step helps bloom the spices, which intensifies their flavor, making the curry really pop. Don’t be afraid of letting your spices get a little color!
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 pieces and cook until warmed through to 165°F. At this point, I like to give my curry a taste and adjust if needed. A squeeze of lime juice or a pinch of sugar can really help if you find it tasting a little flat. Garnish your coconut curry chicken with fresh cilantro and serve it over steamed basmati rice.
How to Store and Reheat
Store leftover coconut chicken curry 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.
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