Some nights, you just need a meal that is both comforting and exciting, and this Coconut Curry Chicken delivers on both fronts. It’s a rich, creamy, and flavorful curry that comes together in just one pot, making it perfect for a busy weeknight. The tender chicken and soft vegetables are simmered in a luscious coconut milk sauce, all infused with a blend of aromatic spices. This is the kind of dish that warms you up from the inside out and makes you feel like you’re on a mini-vacation.
Why I Love This Recipe
I’m a huge fan of one-pot meals, and this coconut curry is a star in that category. It’s a complete meal with protein and veggies, and the whole thing comes together with minimal fuss. The blend of curry powder, turmeric, and paprika creates a beautiful, deep flavor profile that is both savory and slightly sweet. The coconut milk adds a layer of richness that feels incredibly indulgent, while the chicken and carrots get perfectly tender. It’s a no-stress dinner that tastes like you spent hours on it, and it even tastes better the next day as the flavors deepen.
Ingredients
For the Chicken Curry:
- 800 g (1.75 lbs) chicken thighs or breast, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 large onion, sliced
- 3-4 medium carrots, sliced diagonally
- 3-4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder (mild or hot, to taste)
- 1 tsp ground turmeric
- 1 tsp paprika
- 400 ml (1 can) coconut milk
- 250 ml (1 cup) chicken stock
- 1 tbsp soy sauce
- 1 tbsp brown sugar or honey
- Salt & pepper, to taste
Optional Garnish:
- Fresh coriander leaves
- Lime wedges
- Red chili slices
Swaps and Notes
- Chicken: Boneless, skinless chicken thighs are my preference for their flavor and ability to stay moist, but chicken breast works great too. Just be careful not to overcook it.
- Vegetables: This is a great recipe for using up vegetables you have in the fridge. Feel free to add bell peppers, peas, or spinach. If you add spinach, stir it in at the very end until it wilts.
- Spice Level: The curry powder will dictate the heat level. If you like it spicier, you can use a hot curry powder or add a bit more cayenne pepper. For a milder taste, stick to a mild curry powder.
- Sweetener: The brown sugar or honey helps to balance the savory spices. You can adjust the amount to your liking. A squeeze of fresh lime juice at the end also works wonders to brighten up the flavors.
How to Make Coconut Curry Chicken
- Prepare the Chicken: Season the chicken pieces with salt, pepper, and half of the curry powder. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken for 2-3 minutes per sideuntil lightly browned. It doesn’t need to be cooked through yet; it will finish cooking in the sauce. Remove the chicken and set it aside.
- Cook the Vegetables: Add a little more oil to the pan if needed. Sauté the sliced onions for about 3 minutes until they start to soften. Add the sliced carrots and cook for another 3 minutes. Stir in the minced garlic and grated ginger, cooking for just 1 minute until fragrant.
- Build the Curry Base: Add the remaining curry powder, turmeric, and paprika to the pan. Stir for about 30 seconds to toast the spices, which really brings out their aroma. Pour in the coconut milk and chicken stock, and stir in the soy sauce and brown sugar.
- Simmer to Perfection: Return the seared chicken to the pan and mix everything well. Reduce the heat to low, cover, and let it simmer for 15-20 minutes. The chicken should be cooked through and the carrots should be tender. If you prefer a thicker curry, you can simmer it uncovered for the last 5 minutes to reduce the sauce.
- Serve & Enjoy: Taste the curry and adjust the seasoning with more salt, pepper, or a squeeze of lime juice if needed. Serve it hot with steamed jasmine rice, coconut rice, or naan bread. Garnish with fresh coriander leaves, lime wedges, and chili slices for a beautiful presentation and a burst of fresh flavor.
Tips for Success
- Don’t Rush the Spices: Toasting the spices for that 30 seconds before adding the liquids is a small step that makes a big difference in the final flavor.
- Chicken Thighs: I highly recommend using chicken thighs if you have them. They stay incredibly juicy and have more flavor than chicken breast.
- Adjust Seasoning: Don’t be afraid to taste and adjust! A little extra brown sugar can balance the heat, while a squeeze of lime juice can cut through the richness of the coconut milk.
Serving Suggestions and Pairings
This curry is a complete meal, but it pairs perfectly with simple sides. Steamed jasmine rice is my go-to for soaking up all the delicious sauce, but warm naan bread is also fantastic. For another layer of flavor and texture, a simple cucumber-yogurt salad on the side would be a nice cooling contrast.
If you enjoy dishes with a great spice blend, you might also like my recipe for Cajun Chicken Sausage Gumbo or the bold flavors of my Mexican Chicken and Rice Casserole.
Nutritional Information (per serving, estimated)
- Calories: ~580
- Protein: ~40g
- Fat: ~35g
- Carbohydrates: ~30g
Please note: This is an approximation and can vary based on specific ingredient brands and portion sizes.
Storage and Leftover Tips
This curry tastes even better the next day! The flavors have more time to meld together. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stovetop or in the microwave.
More Recipes You’ll Love
- These Easy Cheesy Chicken Sliders with Marinara Garlic Butter
- A Light, Tangy Chicken Salad I Actually Crave (and there’s no mayo in sight)
- These Sheet Pan Quesadillas are My Favorite Way to Feed a Crowd Fast
Final Thoughts
This Coconut Curry Chicken is one of those recipes that proves delicious and wholesome meals don’t have to be a lot of work. The rich flavors, tender chicken, and vibrant colors make it a dinner that’s always a hit. I hope you give this recipe a try and find your new favorite weeknight meal. Let me know in the comments below how you like to serve your curry!
Creamy Coconut Chicken Curry for the Easiest Dinner
Ingredients
- 800 g chicken breast, diced
- 2 tbsp vegetable oil
- 1 tbsp fresh ginger, minced
- 2 tbsp curry powder (mild or hot)
- 1 tsp ground turmeric
- 1 tsp paprika
- 400 ml coconut milk (1 can)
- 250 ml chicken stock (1 cup)
- 1 tbsp soy sauce
- 1 tbsp brown sugar or honey
- Salt and pepper to taste
- 1 bell pepper, diced (optional)
- 1 cup spinach (optional)
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the diced chicken and cook until browned on all sides, about 5-7 minutes.
- Stir in the minced ginger, curry powder, turmeric, and paprika, cooking for another 2 minutes until fragrant.
- Pour in the coconut milk and chicken stock, stirring to combine.
- Add the soy sauce and brown sugar, then season with salt and pepper.
- Bring the mixture to a simmer and reduce heat, allowing it to cook for 20-25 minutes, stirring occasionally.
- If using, add the diced bell pepper and spinach in the last 5 minutes of cooking.
- Serve hot over rice or with naan bread.
Leave a Reply