COCONUT CURRY CHICKEN RECIPE

Fragrant, creamy, and full of warmth, coconut curry chicken is the perfect comfort food for any night of the week. With tender chicken simmered in a velvety coconut sauce, every bite delivers layers of rich, aromatic flavor.

This one-pan dish balances savory spices with the natural sweetness of coconut milk and a bright splash of lime juice. It’s simple enough for a quick weeknight dinner, yet flavorful enough to impress at the table.

Served over fluffy rice and finished with fresh cilantro, it transforms into a complete, satisfying meal. Plus, the leftovers taste even better the next day, making it a recipe you’ll want to keep on repeat.

Coconut Curry Chicken Ingredients

Onion and red bell pepper create a savory-sweet foundation, adding depth and natural sweetness to the curry.

Garlic and fresh ginger bring aromatic warmth, infusing the sauce with bold, zesty undertones.

Chicken breast offers tender, juicy bites that soak up the rich, spiced flavors of the curry.

Curry powder, garam masala, and coriander layer the dish with earthy, fragrant spice, delivering authentic comfort.

Coconut milk transforms the sauce into a creamy, velvety base that balances heat with subtle sweetness.

Fresh lime juice brightens every spoonful, cutting through richness with a refreshing citrus lift.

Cilantro adds a final burst of freshness, tying together the flavors with vibrant green notes.

Recipe Tips for Coconut Curry Chicken

1. Adjust the spice to your taste.
Curry powders and garam masala blends can vary widely in heat and intensity. If you prefer a milder curry, start with less seasoning and add more gradually. For extra depth, toast the spices in the pan for a minute before adding the chicken. This enhances their aroma and brings out a richer flavor.

2. Don’t rush the sauce.
Allow the coconut milk and lime juice to simmer gently so the flavors meld together. A few extra minutes of simmering won’t overcook the chicken but will give the sauce a creamier, more cohesive taste. If you want a thicker consistency, let the curry reduce slightly uncovered.

3. Keep freshness in mind.
Fresh ginger, garlic, and cilantro elevate this dish with bright, bold flavors that powdered or dried alternatives simply can’t replicate. If possible, use fresh ingredients for the garnish and aromatics, as they balance the richness of the coconut milk beautifully.

What to Serve with Coconut Curry Chicken

Steamed jasmine or basmati rice is the classic pairing, soaking up the velvety coconut curry sauce while complementing the spices without overpowering them.

For added texture and nutrition, serve alongside warm naan bread or roti, perfect for scooping up every last drop of the flavorful sauce.

To lighten the meal, consider a simple cucumber salad with yogurt and mint, which provides a cooling, refreshing contrast to the spiced curry. This combination creates a balanced, satisfying dining experience.

Coconut Curry Chicken FAQ

1. Can I use chicken thighs instead of chicken breasts?
Yes, boneless chicken thighs work wonderfully and stay even more tender during simmering.

2. How can I make this recipe vegetarian?
Swap the chicken for chickpeas, tofu, or a medley of vegetables like cauliflower and zucchini.

3. Is coconut curry chicken spicy?
This recipe is mildly spiced. Adjust the curry powder or add chili flakes if you prefer more heat.

4. Can I make it ahead of time?
Absolutely. The flavors deepen overnight, making this an excellent dish for meal prep or next-day leftovers.

COCONUT CURRY CHICKEN

This coconut curry chicken is a hearty, one-pan dish that brings together rich flavors and comforting warmth in every bite.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 5 People

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 3 boneless skinless chicken breasts, cut into 1-inch cubes (approximately 1 ½ pounds)
• 1 medium yellow onion diced
• 1 red bell pepper diced
• 3 garlic cloves finely minced
• 1 tablespoon freshly grated ginger or 1 teaspoon ground ginger
• 2 tablespoons curry powder
• 1 ½ teaspoons garam masala
• 1 teaspoon ground coriander
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons extra-virgin olive oil
• 1 13.5-ounce can of full-fat coconut milk
• Juice of 1 lime about 2 tablespoons
• 4 cups cooked rice
• ¼ cup chopped fresh cilantro

Method

 

1. Sauté the vegetables. Warm the olive oil in a large sauté pan over medium heat. Add the diced onion and bell pepper, cooking for 2 to 3 minutes until slightly softened. Stir in the garlic and ginger, cooking for an additional minute.
2. Cook the chicken with spices. Incorporate the chicken pieces into the pan, followed by curry powder, garam masala, coriander, salt, and pepper. Sauté for 5 to 7 minutes, stirring regularly, until the chicken is thoroughly cooked.
3. Prepare the curry sauce. Pour in the coconut milk along with the lime juice. Allow the mixture to simmer for 5 minutes, stirring occasionally, until the sauce is smooth and well combined.
4. Serve and garnish. Spoon portions of rice into serving bowls, top with generous amounts of the curry chicken, and finish with a sprinkle of fresh cilantro.

Notes

Leftovers may be refrigerated for 4 to 5 days. For best results, store the curry and rice separately. To extend storage, freeze the curry in freezer-safe containers for up to 3 months.