Coconut Chicken Curry

Tired of bland, dry chicken that leaves you disappointed at dinner? This easy chicken curry with coconut milk is your ticket to juicy, flavorful meals every time. Rich, creamy, and infused with spices, this recipe delivers comfort in every bite—without being complicated.

As a seasoned home cook with a decade of experience in testing and developing meat-based dishes, I’ve refined this coconut chicken curry to be foolproof and flavor-packed, even for beginners.

In this post, you’ll learn which chicken cuts work best, how to prep and cook for maximum tenderness, creative flavor twists, and answers to common curry questions. Let’s dive into your new favorite weeknight dinner.

Why This Meat Recipe Works

Uses budget-friendly, easy-to-find chicken thighs or breasts
Marinate in just 15 minutes for tender, flavorful results
Quick to cook, ideal for busy weeknights or cozy weekend meals
Balanced spice with creamy coconut milk for wide appeal
Easily adaptable for spice lovers or dietary needs

Choosing the Right Meat

Best Cuts for This Recipe

For an easy chicken curry with coconut milk, boneless, skinless chicken thighs are ideal. They stay juicy and absorb curry flavors beautifully. If you prefer leaner meat, chicken breasts work well too—just be careful not to overcook them.

Buying Tips

Look for chicken thighs with a rich pink color and minimal fat
Choose air-chilled chicken for better texture and taste
Ask your butcher to trim excess fat for easier prep

Substitutions

Swap bone-in chicken for more flavor (adjust cooking time)
Use turkey breast or even tofu for a lighter alternative
Prefer red meat? Try lamb shoulder in the same curry base

Ingredients & Prep

Meat Prep Essentials

Trim any excess fat or cartilage from the chicken
Pat dry with paper towels for better browning
Cut into bite-sized pieces for quicker cooking

Marinades/Rubs

Marinate chicken in:

1 tbsp curry powder
1 tsp garlic paste
1 tsp ginger paste
Juice of 1 lime
½ tsp salt

Let it sit for 15–30 minutes for deep flavor infusion.

Pantry Staples

Coconut milk (full-fat for creaminess)
Onion, garlic, ginger
Curry powder or garam masala
Oil (coconut or vegetable)
Tomatoes or tomato paste
Chili flakes or fresh chili (optional)

Never Cooked Curry?

Don’t worry! If you’ve never made curry before, this is the perfect recipe to start with. No fancy tools or hard-to-find ingredients—just a few pantry staples, a can of coconut milk, and chicken. You’ll be amazed at how flavorful and easy this dish can be.

Ingredients You’ll Need

Boneless, skinless chicken thighs or breasts
Onion, garlic, and ginger
Curry powder or garam masala
Full-fat coconut milk
Tomato paste or chopped tomatoes
Olive oil or coconut oil
Salt, pepper, optional chili flakes for heat

How to Make Coconut Chicken Curry

Sauté Aromatics: Cook chopped onion, garlic, and ginger in oil until fragrant.
Add Spices & Chicken: Stir in curry powder, then add chicken pieces and sear.
Simmer with Coconut Milk: Add coconut milk and tomato paste. Simmer for 15–20 minutes.
Adjust Seasoning: Taste and add salt, pepper, and chili if desired.
Serve: Pair with rice, naan, or your favorite sides.

This is truly the easy chicken curry with coconut milk you’ve been searching for!

What Else Can I Add to My Curry?

Veggies

Bell peppers
Spinach or kale
Peas
Zucchini
Sweet potatoes

Meat

Shrimp or white fish
Turkey breast
Lamb or beef (adjust cook time)

Instant Pot

To make this in the Instant Pot:

Use the sauté mode for aromatics and spices
Add all ingredients and pressure cook on HIGH for 7 minutes
Natural release for 10 minutes, then quick release

Leftovers

Leftover coconut chicken curry tastes even better the next day!

Store in the fridge up to 3 days
Freeze for up to 2 months
Reheat on stovetop or microwave with a splash of coconut milk

How to Serve

Serve over:

Basmati or jasmine rice
Naan or roti
Quinoa or cauliflower rice for a low-carb option

Top with fresh cilantro, lime wedges, or a dollop of yogurt.

More Must Try Curry Recipes:

Butter Chicken
Chickpea Coconut Curry
Thai Red Curry
Beef Massaman Curry
Eggplant and Potato Curry

Video

Watch how simple it is to make this easy chicken curry with coconut milk from start to finish.

Ingredients

Full list of ingredients and quantities.

Instructions

Step-by-step method including prep and cook time.

Equipment

Large skillet or Dutch oven
Wooden spoon
Measuring spoons

Notes

Use full-fat coconut milk for richness
Adjust spice level to your liking

Nutrition Information

Per serving: approx. 350 kcal, 20g protein, 25g fat, 10g carbs

Step-by-Step Cooking Instructions

Pre-Cooking Prep

Bring chicken to room temperature
Season with salt if not marinated
Prep all ingredients before heating the pan

Cooking Method

Heat 2 tbsp oil in a deep skillet or Dutch oven
Sauté chopped onion until golden
Add garlic, ginger, and spices; cook until aromatic
Add marinated chicken and sear until lightly browned
Pour in 1 can of coconut milk and simmer for 15–20 mins
Add salt and chili to taste, and adjust consistency if needed

Doneness Check

Chicken should reach 165°F (74°C) internally
Sauce should thicken slightly and coat the meat

Resting

Let the curry sit covered for 5 minutes off heat
This helps flavors settle and sauce thicken naturally

Pro Tips for Perfect Meat

Avoiding Tough/Dry Meat

Don’t overcook breast meat—remove once it hits 165°F
Use a lid to retain moisture
Stir occasionally to prevent sticking

Tool Recommendations

Digital meat thermometer for accuracy
Cast-iron or heavy-bottomed pan for even heat
Silicone spatula to avoid breaking tender meat

Storage & Reheating

Store in the fridge for up to 3 days
Freeze for up to 2 months in an airtight container
Reheat gently on the stove with a splash of coconut milk

Flavor Variations

Spicy Twist

Add 1 chopped green chili or ½ tsp cayenne
Stir in chili garlic paste for more heat

Keto/Paleo

Use unsweetened, full-fat coconut milk
Skip tomato paste or sugar
Serve with cauliflower rice

Global Flavors

Thai-style: Add lemongrass and fish sauce
Caribbean: Use jerk seasoning and scotch bonnet peppers
Indian: Finish with garam masala and fresh coriander

Serving Suggestions

Serve over basmati rice, naan, or quinoa
Add sides like grilled vegetables, cucumber raita, or mango chutney
Pair with Riesling or a light lager for balance

FAQs

Can I use frozen chicken?

Yes, but thaw completely and pat dry before marinating or cooking.

How do I fix overcooked chicken?

Simmer in sauce for a few extra minutes to rehydrate or shred and serve as curry tacos!

Is this recipe safe for pregnant women?

Yes—just ensure the chicken is fully cooked and avoid unpasteurized coconut products.

Conclusion

Ready for the easiest, most delicious curry of your life? Fire up your skillet and give this easy chicken curry with coconut milk a go tonight!

Join over 5,000 home cooks who’ve added it to their weeknight favorites.

Looking for more cozy meals? Try our Slow Cooker Moroccan Chicken or Spicy Thai Basil Stir-Fry next!

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