Make Coconut Curry Chicken in one pot in 30 minutes or less. It’s packed with delicious flavors and is the perfect weeknight dinner.
Pair Coconut Curry Chicken with rice and/or naan bread. A side of roasted carrots or roasted sweet potatoes would also pair nicely.
When you’re not sure what to make for dinner, creamy Coconut Curry Chicken always comes through.
It’s fast, flavorful, and healthy! This is one of my husband’s all-time favorite meals, and while I tend to prefer veggies over meat (hiiii there, butternut squash curry), this is one of my favorites as well.
Coconut Curry flavor
Today we’re using red curry in this dish, alongside yellow curry powder and a good amount of coriander. If you’re wondering what coconut curry tastes like, it’s a bit sweet but mostly savory with hints of spice from the red curry. Red curry is made from crushed red chilies, garlic, lemongrass, shallots, ginger and fish paste. We amp up those flavors with additional garlic, ginger, and onions.
So as far as spiciness goes, I would rate this dish as mild, but it does depend on the brand of red curry you use. I’ve found Thai Kitchen® is generally quite mild.
Coconut Curry Chicken FAQs
What makes curry sweet?
- Cooking the onions slowly and for a longer period causes the onions to brown and develop a sweeter flavor.
- Coconut milk makes this curry sweeter than using regular cream.
- We add a little bit of brown sugar (optional) for sweetness.
- Coriander is a naturally sweet spice. Curry powder tends to be on the sweeter side as well (more on this below).
What does curry powder taste like?
Curry powder has a unique flavor with both savory and sweet spices. Cumin, turmeric, and bay leaf give curry powder a deep, earthy and savory flavor while the sweet spices such as cinnamon and cloves add brightness and sweetness.
With all of the various coconut products, it’s hard to know what will work best in your coconut curry chicken. To help, I’m breaking it down below.
Coconut milk or coconut cream?
- Coconut milk has the liquid consistency of cow’s milk. It’s the basis of most Thai curries and is made by simmering 1 part shredded coconut to 1 part water.
- Coconut cream has a much thicker and richer consistency than coconut milk. Coconut cream is made from simmering 4 parts shredded coconut to 1 part water.
- Cream of coconut is a sweetened version of coconut cream. It’s generally used in drinks or desserts. With all the added sugar, it’s not a great substitute for coconut cream.
Can I use coconut cream in curry?
In this coconut curry chicken, we use full-fat coconut milk. Lite coconut milk won’t thicken and give you a rich full flavor like regular coconut milk. Coconut cream tends to be too thick (and overpoweringly coconut flavored) for this coconut curry chicken and cream of coconut is far too sweet.
Coconut Curry Chicken additions
With just a few ingredients, creamy Coconut Curry Chicken goes from good to WOW.
Our must-have additions: fresh lime juice, finely chopped cilantro (or basil!) a little bit of brown sugar.
Other great add-ins: chopped peanuts or cashews, fish sauce.
Variations
- Coconut Curry Chicken and vegetables: This curry has some red pepper in it, but feel free to increase the veggies! You can add some carrot sticks (add along with red pepper) and spinach (stir in at the very end — residual heat will cook it down).
- Coconut Curry Chicken thighs: Chicken thighs will work great instead of breast meat (use boneless skinless and adjust for cooking time).
- Chicken Curry with coconut milk and potatoes: Try adding baby Yukon gold potatoes (to do this, I microwave whole potatoes for 5-8 minutes or until tender; cut them into quarters and add them in alongside the red pepper. This helps the potatoes catch up to the rest of the ingredients and yet still absorb the delicious flavors).
- Coconut Chicken Curry slow cooker recipe: try this recipe!
More delicious chicken dinners
- Easy, One-Pot Pesto Chicken Tortellini
- Mango Chicken
- Chicken Ramen
- Cilantro Lime Chicken
- Teriyaki Chicken over coconut rice
Coconut Chicken Curry
Ingredients
- 3 tablespoons coconut oil separated
- 1/2 medium yellow onion diced (~1/2 cup)
- 3 cloves minced garlic (~1 and 1/2 teaspoons)
- 2 tablespoons finely minced ginger (from a 1 and 1/2 inch piece)
- 2 teaspoons yellow curry powder
- 3 tablespoons red curry paste (I use Thai Kitchen; reduce or increase as desired for spice levels)
- 2 teaspoons ground coriander
- 1 large red bell pepper
- 1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces
- Fine sea salt and freshly cracked pepper
- 1 can (13.5 oz.) full-fat coconut milk (NOT lite)
- 1 tablespoon lime juice
- 1-2 tablespoons brown sugar
- 2 teaspoons fish sauce, optional
- 1/4 cup cilantro and/or basil diced
- Serve over/with: cooked basmati rice and naan bread with additional lime wedges
- Optional: chopped peanuts or cashews
Instructions
- Start by prepping ingredients: Dice the onion, mince the garlic, and mince the ginger. I peel the ginger with a spoon or vegetable peeler and then finely mince it. Thinly slice the red bell pepper into long vertical strips and then cut those strips in half horizontally.
- Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until onions begin to turn golden. Add the garlic and ginger; stir to coat everything with the oil. Lower the heat to low and add in the curry powder, red curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.
- Return the heat to medium high. Add in the remaining 1 tablespoon coconut oil and the red bell pepper. Stir for 1-2 minutes and then add in the bite-sized pieces of chicken. Sprinkle on salt and pepper to taste (I add 1 teaspoon fine sea salt and 1/2 teaspoon pepper). Cook, stirring often for about 4-5 minutes or until the chicken is browned on both sides, but not cooked through.
- Pour in the coconut milk, lime juice, and brown sugar (to taste; I start with just 1 tablespoon). Stir until chicken is cooked through (juices run clear and it is cooked to 165 degrees F) and curry is slightly thickened (See Note 1). If desired, stir in the fish sauce.
- Serve over rice and/or with naan. Garnish individual plates with cilantro, basil, and/or crushed peanuts/cashews. Serve additional lime wedges by the side if desired.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious ?
I was nervous about making this, it’s my boyfriends favorite, but it turned out so incredibly good, I added some cubed cooked sweet potatoes, zucchini mushrooms and sugar snap peas
So happy it was a hit! 🙂 Thanks for the comment and review!
Amazing!!! My family eat it all!!!
So happy to hear it! 🙂
I have to admit this didn’t really work for me. I recommend people marinate the chicken before cooking it, at least in some spices because I found it didn’t really absorb the flavours of the (good tasting) sauce. Also I’m not sure if this was just my coconut milk brand but I found it to be pretty runny and a lot more pale-coloured than in the photos here.
Sorry to hear this wasn’t for you! Sounds like the coconut milk could definitely be part of the problem if your sauce was runny and pale; I’d try a different brand next time (Chaokoh is amazing!)
This was SO GOOD!!! I will definitely make it again. One question regarding the nutritional information… Does the carb count reflect the full amount of brown sugar(2T)? Also, does it include the rice/naan serving suggestion or just the dish itself? Thanks!
So glad you enjoyed! 🙂 It does include the brown sugar, but not the rice or naan since that will greatly vary depending on brands and how much 🙂
Possibly the best coconut curry I’ve ever made. Will definitely
make this often. Followed the recipe exactly except did not use fish sauce. Thank you!
Yay!! So happy it was a hit 🙂 Thanks Gayle!
My husband and I made this for dinner last night and OMG was it amazing. We love Indian food but I’ve never been able to find a recipe that compares to what you get at the restaurant but this was even better than what we get in the restaurants! It had a tiny bit of heat but wasn’t overpowering, there was a subtle sweetness to it but again not overpowering. Everything about this dish was perfect.
Yay! So happy this chicken curry was a hit! 🙂 Thanks for the comment and review Kristin!
I tried chicken curry for the first time this summer and I was instantly hooked. I looked around for a recipe to make it myself and I’m so glad I chose this one. For a first attempt at dealing with these flavors, it came out so well. This will definitely be put in my rotation for weeknight meals. Thank you for posting, it was seriously so good!
Yay!! Love hearing this! Thanks so much for trying and the review Alyssa 🙂
Excellent recipe! Except for one thing – you should marinate the chicken pieces in 1 c. yoghurt, 2 cl. garlic, S&P and citrus (2 med lemons – juice and zest) first. The sauce was great, but the meat was not juicy. Trying to duplicate our fave Indian restaurant, Sugharth. Hard!
Thanks Robin! 🙂
I did just that one time and when I put the chicken in , it turned cheesy. Because it needs to be cooked without liquid initially, marinating with yoghurt is not a good idea. I had to wash it off . I
Great recipe! I suggest follow the instructions completely. And you will get great results.
Thank you AL! 🙂
Flavorful, hearty, delicious. Add some potatoes and it’s magic.
MMM sounds awesome with potatoes! Thanks for your comment! 🙂