Simple Coconut Chicken Curry

On nights when you want something warm and filling without spending an hour at the stove, this Coconut Chicken Curry is an easy option. Bite-size pieces of chicken simmer with onion, garlic, curry powder, tomatoes, and coconut milk, creating a creamy sauce with plenty left for spooning over rice.

Everything cooks in one pot and takes about 30 minutes from start to finish. Choose a mild curry powder for a family-friendly dinner, or use a hotter blend if you prefer more heat.

Recipe Ingredients

• Chicken Breasts – Use boneless, skinless chicken breasts and cut them into evenly sized bite-size pieces. Similar-sized pieces cook more evenly and are easier to serve over rice.
• Curry Powder – Curry powder provides most of the seasoning in this dish. Blends vary widely in flavor and heat, so choose one that suits your preference.
• Coconut Milk – Full-fat canned coconut milk creates the creamiest sauce. Shake or stir the can before using if the coconut cream has separated from the liquid.
• Diced Tomatoes and Tomato Paste – Diced tomatoes add texture and acidity, while tomato paste gives the sauce a deeper tomato flavor and a little more body.
• Chicken Broth – Low-sodium chicken broth loosens the sauce and adds savory flavor without making it overly salty.
• Onion and Garlic – These aromatics create the savory base of the curry and help balance the sweetness of the coconut milk.
• Sugar – The sugar softens the acidity of the tomatoes and balances any bitterness in the curry powder.
• Pantry Basics – You will also need olive oil, salt, black pepper, and chopped fresh parsley for garnishing.

See recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

• Use Chicken Thighs: Boneless, skinless chicken thighs can replace the chicken breasts. Cut them into bite-size pieces and cook until they reach 165°F in the center.
• Adjust the Heat: Use mild curry powder for a gentler flavor. For a spicier curry, use a hot curry powder blend or add a small pinch of cayenne pepper.
• Use Light Coconut Milk: Light coconut milk can be substituted, but the sauce will be thinner and less rich. Simmer it uncovered for a few extra minutes if needed.
• Reduce the Sugar: For a less sweet sauce, begin with 1 tablespoon of sugar. Taste the curry near the end of cooking and add the second tablespoon only if needed.
• Change the Garnish: Fresh cilantro may be used instead of parsley if you prefer its stronger herbal flavor.

This recipe hasn’t been tested with all substitutions. If you try one, share how it turned out!

Step by Step Instructions

Step 1: Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the bite-size chicken pieces and season them with salt and black pepper.

Step 2: Cook the chicken for about 5 minutes, stirring occasionally, until it is opaque on the outside. Add the chopped onion, minced garlic, and curry powder. Stir well and cook for another 2 minutes, until the onion begins to soften and the curry powder becomes fragrant.

Step 3: Pour in the chicken broth and coconut milk. Add the diced tomatoes, tomato paste, and sugar. Stir until the tomato paste is evenly mixed into the sauce, then bring the curry to a gentle boil.

Step 4: Cover the pot, reduce the heat to low, and simmer for 15–20 minutes. Stir occasionally and cook until the chicken reaches an internal temperature of 165°F and the sauce has thickened slightly. Garnish with chopped parsley and serve over rice.

FAQs

Is Coconut Chicken Curry spicy?
It depends on the curry powder. A mild curry powder creates a warm, aromatic sauce with very little heat. Use a hotter blend or add cayenne pepper if you prefer a spicier curry.

Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work well and tend to stay especially juicy while simmering. Use the same weight and make sure the chicken reaches 165°F.

Can I use light coconut milk?
Yes, although the sauce will be thinner and less creamy. Allow the curry to simmer uncovered for a little longer if you want a thicker consistency.

How can I thicken Coconut Chicken Curry?
Remove the lid and let the curry simmer gently for several additional minutes. Stir occasionally so the sauce reduces evenly and does not stick to the bottom of the pot.

Storage

• To Store: Allow the curry to cool, then transfer it to an airtight container. Refrigerate for up to 3 days.
• To Reheat: Warm the curry gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of chicken broth or water if the sauce has thickened in the refrigerator.
• To Freeze: Cool the curry completely before placing it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator and stir well while reheating, as coconut milk can separate slightly after freezing.

📖 Recipe

Coconut Chicken Curry

Tender pieces of chicken simmered with curry powder, tomatoes, garlic, and coconut milk in a creamy one-pot sauce. Ready in about 30 minutes and ideal for serving over rice.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine Indian

Servings 6

Equipment

• 6-quart Dutch oven or large deep skillet
• Cutting Board
• Sharp Knife
• Wooden spoon
• Measuring cups and spoons
• Instant-read meat thermometer

Ingredients

  

• 2 tablespoons olive oil
• 2 pounds boneless skinless chicken breasts, cut into bite-size pieces
• ½ teaspoon salt or to taste
• ½ teaspoon ground black pepper or to taste
• 1 small onion chopped
• 3 cloves garlic minced
• 2 tablespoons curry powder
• 1 cup low-sodium chicken broth
• 1 can 14 ounces coconut milk
• 1 can 14.5 ounces diced tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons sugar
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat.
• Add the chicken and season it with the salt and black pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is opaque on the outside.
• Add the chopped onion, minced garlic, and curry powder. Stir well and cook for another 2 minutes, until the onion begins to soften and the curry powder becomes fragrant.
• Pour in the chicken broth and coconut milk. Add the diced tomatoes, tomato paste, and sugar.
• Stir until the tomato paste is fully incorporated, then bring the mixture to a gentle boil.
• Cover the pot and reduce the heat to low. Simmer for 15–20 minutes, stirring occasionally, until the chicken reaches 165°F and the sauce has thickened slightly.
• Taste the curry and adjust the salt, pepper, or curry powder as needed.
• Garnish with chopped fresh parsley and serve warm over rice.

Notes

• Curry powder blends vary in flavor and heat. Use a mild blend for a family-friendly curry.
• Cut the chicken into similar-sized pieces so it cooks evenly.
• Full-fat canned coconut milk produces the richest sauce.
• Begin with 1 tablespoon of sugar if you prefer a less sweet curry, then add more to taste.
• If the sauce becomes too thick, stir in a small amount of chicken broth.
• If the sauce is too thin, simmer it uncovered for several additional minutes.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Cool the curry completely before freezing.
• Rice and other serving suggestions are not included in the preparation time or estimated nutrition.
• Nutrition values are estimates and may vary depending on the brands and ingredients used.

Keyword 30-minute meals