Coconut Curry Chicken is a comforting dish packed with tender chicken pieces simmered in a rich and creamy coconut milk sauce, spiced just right with curry powder and a hint of sweetness. The sauce is silky and fragrant, bringing together bold flavors that feel both cozy and exciting.
I love making this dish when I want something that tastes like a little getaway right on my dinner table. The coconut milk balances the spices perfectly, making it creamy without being too heavy. It’s one of those meals that’s easy to put together but feels special enough for guests or a simple weeknight feast.
My favorite way to enjoy Coconut Curry Chicken is over steamed jasmine rice, which soaks up all that delicious sauce. Sometimes I add a side of roasted vegetables or fresh cilantro for a little extra pop. It’s a great dish to make ahead too—leftovers often taste even better the next day once the flavors have had time to blend.
Key Ingredients & Substitutions
Chicken: I like using thighs because they stay juicy and tender in the curry. But breasts work fine if you prefer leaner meat.
Coconut Milk: Full-fat coconut milk gives a creamy, rich sauce. Light coconut milk works too but expect a thinner sauce.
Curry Powder: Choose a mild or medium blend if you want gentle heat. For more spice, add a pinch of cayenne or red pepper flakes.
Tomatoes: Fresh diced tomatoes add brightness, but canned ones are a great, easy option.
Fresh Ginger & Garlic: These add essential warmth and depth. If fresh isn’t available, use 1/2 tsp ginger powder and garlic powder instead.
How Do I Get a Thick, Flavorful Sauce Without It Being Watery?
Building flavor and texture is key for this curry.
- Sauté onions until soft and translucent before adding spices to develop sweetness.
- Toast the curry powder, turmeric, and cumin briefly to release their full aroma.
- Simmer the chicken in coconut milk and tomatoes uncovered for 15–20 minutes so the sauce reduces and thickens naturally.
- Stir occasionally to prevent sticking and help the sauce coat the chicken nicely.
Patience here really pays off. You’ll get a creamy, rich sauce that clings to tender chicken pieces beautifully.
Equipment You’ll Need
- Large skillet or sauté pan – I prefer a wide one because it evenly cooks the chicken and allows the sauce to reduce properly.
- Wooden spoon or spatula – makes stirring easy without scratching your pan.
- Measuring spoons and cups – helps you get the right amount of spices, coconut milk, and other ingredients.
- Knife and cutting board – for chopping the onion, garlic, and ginger.
- Can opener – needed for the coconut milk and diced tomatoes.
- Serving spoon – for scooping rice and curry onto plates.
- Pot or rice cooker – to cook the rice separately.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu for different protein options that soak up flavors well.
- Add vegetables like bell peppers, spinach, or peas to boost nutrients and color.
- Spice it up by mixing in red pepper flakes, chopped chili, or curry paste for extra heat.
- Stir in a splash of lime juice or a handful of chopped cilantro at the end for fresh brightness.
How to Make Coconut Curry Chicken
Ingredients You’ll Need:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp vegetable oil or coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp curry powder (mild or medium, based on preference)
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1 can (14 oz / 400 ml) coconut milk (full fat for richness)
- 1 cup diced tomatoes (fresh or canned)
- 1 tsp salt, or to taste
- 1/2 tsp black pepper
- 1 tsp sugar or honey (optional, to balance acidity)
- Juice of 1/2 lime (optional for brightness)
- Fresh cilantro leaves, chopped (for garnish)
- Cooked jasmine or basmati rice, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 25 minutes to cook, so you’ll have a delicious meal ready in about 35 minutes total. It’s a quick and flavorful dish perfect for a weeknight dinner.
Step-by-Step Instructions:
1. Cook the Aromatics:
Heat the oil in a large skillet or pan over medium heat. Add the finely chopped onion and sauté it for 4-5 minutes until it becomes soft and translucent. Then add the minced garlic and ginger, cooking for another 1-2 minutes until you can smell their lovely fragrance.
2. Add the Spices and Chicken:
Stir in the curry powder, turmeric, and cumin. Cook the spices for about 30 seconds to help bring out their flavors. Next, add the chicken pieces, stirring well to coat them with the spices. Cook for 4-5 minutes, turning the chicken so it browns just a little on all sides.
3. Simmer the Curry:
Pour in the coconut milk and diced tomatoes, mixing everything together nicely. Season with salt, black pepper, and a bit of sugar or honey if you want to soften the tomato’s acidity. Let the curry simmer uncovered for 15-20 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened a bit.
4. Finish and Serve:
Taste your curry and adjust the seasoning if needed. For a fresh zing, squeeze in the juice of half a lime. Serve the curry hot over steamed jasmine or basmati rice, and sprinkle generously with chopped fresh cilantro.
Enjoy your creamy, fragrant Coconut Curry Chicken!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat the pieces dry to avoid excess moisture, which can prevent proper browning.
Can I Make Coconut Curry Chicken Ahead of Time?
Absolutely! This dish actually tastes great the next day as the flavors meld. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
How Can I Thicken the Sauce if It’s Too Thin?
Simmer the curry uncovered a bit longer to reduce excess liquid and concentrate the flavors. If you want a quicker fix, stir in a small slurry of cornstarch mixed with cold water and cook until it thickens.
What Can I Serve with Coconut Curry Chicken?
Steamed jasmine or basmati rice is perfect for soaking up the sauce. You can also enjoy it with naan bread or a side of roasted or steamed vegetables for a complete meal.