Coconut Chicken Curry Recipe

If you love quick and healthy weeknight curries, also try our mango chicken curry, creamy coconut lentil curry, and Thai peanut curry. This coconut chicken curry is a quick and easy weeknight win! It’s perfect for those evenings when we want something healthy and hearty that doesn’t compromise on flavor. It rivals take-out Indian food but it’s much lighter, and possibly quicker, too! This recipe is based on the wildly popular creamy coconut lentil curry. Same flavors, different protein. It’s a pretty basic recipe, meaning you can swap the veggies for what you have in the fridge. We don’t use curry powder or curry paste, just individual spices. This makes it easy to add more or less of a spice, especially when it comes to heat. It all gets made in one pot so clean-up is a breeze. Serve it with some fluffy basmati rice, or naan to mop up all the delicious sauce. Serving a crowd? Make a couple of curries and serve them family style, and enjoy the leftovers for lunch the next day!

Why you’ll love this coconut chicken curry recipe

It’s an easy recipe and takes only 30 minutes to make It’s creamy, delicious, and full of flavor It’s made in one-pot so clean up is a breeze It’s healthier than takeout

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Coconut chicken curry recipe ingredients

You’ll find most of the ingredients for this Indian-inspired chicken curry recipe in your kitchen. Here’s what you’ll need:

Coconut oil – for sautéing the aromatics. Other neutral oils like avocado or olive work as well. Onion, garlic, and ginger – we’re not kidding when we say a whole head of garlic (yes, that’s 10-12 garlic cloves!) This classic mix of aromatics gives this curry lots of intense flavor. Spices – we don’t use curry powder or paste for this recipe. Instead, we use a mix of cumin, coriander, turmeric, and cayenne (optional for heat). Chicken breasts – you can also use boneless, skinless chicken thighs if you prefer. Crushed tomatoes – we use regular crushed tomatoes but fire-roasted tomatoes also taste great and add a smoky dimension to this dish. Sea salt – for enhancing all the delicious flavors. Coconut milk – we recommend using full-fat coconut milk (not light) to give this curry lots of creaminess. Baby spinach, cherry tomatoes, and cilantro – for texture, taste, and added nutrients.

How to make chicken curry with coconut milk

Make this coconut curry chicken once and you’ll be hooked. It’s an easy, delicious, and healthy one-pot meal that does not disappoint! Here’s how to make it in a few simple steps: Full recipe instructions are in the recipe card below.

Coconut Chicken Curry Recipe Tips For Success

This versatile recipe is very simple to make, but I have a few tips to make it the absolute best.

What to serve with coconut chicken curry

This coconut curry chicken is a weeknight win! We love serving it over a bed of rice like our favorite coconut rice or basmati rice. Serve it with naan or chapati to soak up all the saucy goodness. If you’re serving a crowd, pair it with a few other curries, and a creamy cucumber salad.

Storing chicken curry with coconut milk

Store any leftovers in an airtight container in your fridge for 3-4 days. Curry reheats beautifully on the stovetop or in the microwave. If it seems a bit thick, add a splash of water. This curry also freezes very well. Simply let it cool, transfer it to a freezer-safe container, and freeze for up to 6 months.