The smell of this homemade coconut chicken curry will make you want to cozy up with a bowl tonight!
This aromatic dish combines tender chicken with a rich, creamy coconut sauce infused with warming spices.
It’s the perfect comfort food for chilly evenings or when you’re craving something satisfying yet exotic. And believe it or not, it’s ready in under an hour.
Why You’ll Love This Coconut Chicken Curry
One-Pot Wonder: Despite its rich and layered flavors, this dish comes together in one pot, making it ideal for weeknight dinners and special occasions.
Versatile Dish: This curry is easily adaptable to personal preferences. You can adjust the spice levels, make it extra creamy, or throw in some veggies.
Impressive Presentation: The vibrant colors and garnish of fresh cilantro make this dish as pretty as it is tasty.
Rich, Creamy Texture: The luxurious coconut milk base gives it a velvety smooth texture that coats each bite of chicken.
Ingredients
- Boneless, Skinless Chicken Thighs: Tender, juicy, and soaks up all the delicious curry flavors. Feel free to use boneless chicken breasts if you prefer.
- Coconut Oil: The perfect cooking fat for this curry. It adds a subtle coconut flavor and helps bloom the spices.
- Onion, Garlic, and Ginger: The aromatic trio that forms the flavor base.
- Spices: Curry paste, tomato paste, curry powder, ground turmeric, ground coriander, and cayenne pepper give this curry its signature taste.
- Full-Fat Coconut Milk: The creamy, luscious component that brings the curry together.
- Chicken Broth: Adds savory depth to the sauce and helps balance the richness of the coconut milk.
- Brown Sugar, Salt and Pepper: The flavor enhancers. Sugar balances the spice, and salt and pepper heighten it all.
- Lime Juice: Adds a pop of acidity to wake up all the rich, complex flavors.
- Fresh Cilantro Leaves: The fresh, citrusy garnish that complements the curry, adds color and a final layer of flavor.
How to Make Coconut Chicken Curry
This curry is not just a meal; it’s a culinary journey that brings the vibrant flavors of South Asian cuisine right to your dinner table.
Yet, as impressive as it is, you can have it on the table in just over 30 minutes.
1. WARM: Cook the onion in coconut oil in a large, deep skillet over medium-high heat.
2. ADD: Stir in the garlic, pastes, and spices. Cook, stirring frequently, for 1-2 minutes until fragrant.
3. BROWN: Add the butter and chicken, and cook until the chicken is browned.
4. COMBINE: Stir in the coconut milk, chicken broth, brown sugar, and lime juice. Bring to a simmer, then reduce the heat and cook uncovered for 20-25 minutes. Season with salt and pepper to taste.
5. SERVE: Enjoy hot with steamed rice or naan bread, garnished with cilantro leaves.
Tips For the Best Coconut Chicken Curry
You know those nights when you’re craving something cozy, flavorful, and just downright delicious? Well, this coconut chicken curry is my go-to!
I love how the tender chicken soaks up all those warm, aromatic spices like curry powder, turmeric, and ginger.
And don’t even get me started on the creamy coconut milk sauce – it’s luscious, fragrant, and ties everything together beautifully.
I’ve made it so many times, but it never gets old. And with these tips, I know you’ll love it too!
- Use chicken thighs. Compared to chicken breasts, chicken thighs are more flavorful and remain tender and juicy. For maximum flavor, use bone-in chicken thighs and simmer the curry for an extra 10 minutes.
- Bloom the spices. Toast the curry powder and other spices in oil to release their full flavor before adding other ingredients.
- Fresh ingredients. Use fresh garlic, ginger, and onions for the best flavor.
- Full-fat coconut milk. Use full-fat coconut milk for a more decadent, creamier sauce. Avoid “lite” versions, as they can make the curry less flavorful.
- Simmer gently. Simmer the curry gently over low heat to prevent the coconut milk from curdling and to allow the flavors to meld together.
- Adjust heat. Control the spice level by adjusting the amount of cayenne pepper or adding chili powder to taste. Start with less and add more as needed.
- Thicken sauce. If you prefer a thicker, creamier curry, use two cans of coconut milk and omit the chicken broth. You may also simmer uncovered to let excess liquid evaporate or add a cornstarch slurry towards the end.
- Variations. Customize your curry with vegetables such as bell peppers, potatoes, carrots, or peas. You can also try different proteins like shrimp or tofu.
- Serving suggestions. Serve the curry hot with cilantro lime rice, naan bread, or even cauliflower rice for a low-carb option. It pairs well with a side of steamed vegetables or a fresh salad, too.
How to Store
If you’re looking for a dinner that’s a little out of the ordinary but still totally doable on a weeknight, you’ve got to try this coconut chicken curry.
It’ll warm you up from the inside out and make you feel all cozy and content.
Better yet, it tastes even better the next day! Here’s how to store it:
To Store: Place the cooled leftovers in an airtight container and refrigerate for 3-4 days. For the best flavor and texture, consume within 2 days.
To Reheat: Warm the curry in a saucepan over medium-low heat, stirring occasionally, until heated through. Alternatively, microwave in 30-second intervals, stirring between each, until hot.
To Freeze: Transfer cooled curry to freezer-safe containers or bags, remove as much air as possible, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
More Hearty Chicken Dinners You’ll Love
Crockpot Olive Garden Chicken Pasta
Mexican Chicken Casserole
Buffalo Chicken Tacos
Oven-Baked Chicken and Rice
Coconut Chicken Curry
6
servings10
minutes30
minutes593
kcalThis aromatic coconut chicken curry has the perfect balance of spices and creaminess. It’s ready in a flash, super rich and creamy, and insanely good.
Ingredients
2 tablespoons coconut oil
1 large onion, finely chopped
4 garlic cloves, minced
2-3 tablespoons red curry paste
1 tablespoon tomato paste
1 tablespoon grated fresh ginger
2 teaspoons curry powder
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper (adjust to taste)
2 tablespoons butter
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 (14 ounce) can full-fat coconut milk
1/2 cup chicken broth
2 teaspoons brown sugar
juice of 1 lime
salt and pepper, to taste
fresh cilantro leaves, for garnish
Instructions
- Warm the coconut oil in a large, deep skillet over medium-high heat. Add the onion and cook until soft, about 5 minutes.
- Add the garlic, curry paste, tomato paste, ginger, curry powder, turmeric, coriander and cayenne pepper. Cook, stirring frequently, for 1-2 minutes until fragrant.
- Add the butter and chicken pieces and stir to coat with the spices. Cook for 5 minutes, stirring occasionally, until the chicken is browned.
- Stir in the coconut milk, chicken broth, brown sugar, and lime juice. Stir to combine, bring to a simmer, then reduce the heat to medium-low.
- Simmer uncovered for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly. Taste and season with salt and pepper, as needed.
- Serve hot with steamed rice or naan bread, and cilantro leaves for garnish. Enjoy!
Notes
- For maximum flavor, use bone-in chicken thighs and simmer the curry for an extra 10 minutes.
- If you prefer a thicker, creamier curry, use two cans of coconut milk and omit the chicken broth.
- Increase the amount of cayenne pepper for a spicier curry. Reduce or omit it for a milder version.
