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Easy Coconut Chicken Curry

A rich and creamy coconut chicken curry with warming spices, ready in just 35 minutes. Perfect for weeknight dinners with complex flavors that taste even better the next day.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 350

Ingredients
  

  • 1 lb chicken breast or thighs boneless, skinless, cut into bite-sized pieces
  • 1 can coconut milk 13.5 oz, full-fat for extra creaminess
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon ginger grated
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon red chili flakes optional for heat
  • 2 tablespoons coconut oil or vegetable oil
  • 1 tablespoon tomato paste
  • 1 cup chicken broth
  • 1/4 cup fresh cilantro chopped, for garnish
  • salt and pepper to taste
  • lime wedges optional for serving

Equipment

  • Large pan
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Cut the chicken into bite-sized pieces and season generously with salt and pepper.
  2. Heat coconut oil in a large pan over medium heat. Add chopped onion and saute until softened, about 3-4 minutes.
  3. Add garlic and ginger, cooking until fragrant, about 30 seconds to avoid burning.
  4. Stir in curry powder, turmeric, cumin, and red chili flakes, followed by the tomato paste. Cook for 2 minutes to let the spices bloom and develop deep flavor.
  5. Add the seasoned chicken to the pan and cook until browned on all sides, about 5-7 minutes.
  6. Pour in the coconut milk and chicken broth. Bring to a gentle simmer, cover, and let cook for 15 minutes or until the chicken is cooked through.
  7. Stir in fresh cilantro and serve with lime wedges for an extra burst of freshness.

Notes

For creamiest results, always use full-fat coconut milk. Chicken thighs tend to stay juicier than breasts. Simmer gently to prevent coconut milk from separating. Tastes even better the next day!