Coconut Curry Chicken Recipe

4.62 from 18 votes

This coconut chicken curry is the ultimate healthy meal. Ready in just 30 minutes and rich with spices, lean chicken, and coconut milk.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Indian

Servings:

Calories: 580kcal

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

*You can easily swap out the chicken breasts for chicken thighs, tofu, or shrimp!

**A drained 15-ounce can of diced tomatoes also works well!

***Use full-fat canned coconut milk for this curry recipe. I like the Thai Kitchen brand.

Tips:

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.

Storage: Store coconut chicken curry in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 months.