This Chicken Coconut Curry is my go-to for busy nights-juicy chicken thighs simmered in a creamy coconut sauce spiced with curry powder. It's rich, cozy, and ready in just 30 minutes using one pan and a handful of pantry staples. Spoon it over fluffy Basmati rice or Jasmine rice and enjoy!
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This spicy coconut chicken curry is one of those weeknight lifesavers I keep coming back to. This curry is creamy, comforting, and full of bold flavor-and the best part? It's ready in just 30 minutes.
It's a super-easy Indian-style curry that requires minimal effort and ingredients, yet it tastes like it's been cooking for hours!
What I love the most is that it's customizable for my family. I make regular Basmati rice or Jasmine rice for my kids, while hubby and I eat it with cauliflower rice for a low-carb meal.
What is Curry?
Curry is a generic word for a dish with a sauce that's cooked with a blend of spices. In Indian-style curries like this one, that usually means onions, garlic, ginger, and a mix of warm spices simmered into a flavorful sauce.
What does coconut curry taste like?
It's rich and creamy with a gentle sweetness from the coconut milk, balanced by earthy spices from the curry powder. The result is a cozy, well-rounded sauce that's bold but not overpowering.
Ingredients - Notes & Substitutions
Here's a list of ingredients that you'll need to make this chicken curry with coconut milk:
- Olive Oil: I prefer a neutral oil such as light olive oil. Coconut oil will also work, but may give a stronger coconutty flavor.
- Curry base: Use a classic base of fresh onions, ginger, and garlic. You can also use previously prepared ginger and garlic paste.
- Chicken: Bite-sized, boneless, skinless chicken thighs work best, as they stay juicy even after reheating.
- Curry Powder: Use mild or hot curry powder, depending on your preference. (See notes for a homemade substitute.)
- Tomato Puree: One cup of canned tomato puree or 2 Roma tomatoes pureed.
- Tomato Paste: for richness, tang, and the deep red color.
- Water: To balance the texture of the sauce.
- Coconut Milk: Canned full-fat coconut milk. Shake it well before opening.
- Coconut Palm Sugar: optional, but recommended. Honey is a good alternative.
- Lime Juice: for brightness and acidity.
- Garnish: cilantro or parsley are both excellent finishing touches.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Chicken Coconut Curry
Here are the step-by-step instructions and photos showing you how to cook spicy coconut curry chicken in 30 minutes:
- Sauté aromatics: Heat a large saucepan over medium-high heat. Add oil and onions, and cook for 3-4 minutes. Add ginger and garlic, and cook for an additional minute.
- Sauté Chicken: Add the chicken pieces and sauté for 2-3 minutes.
- Add tomato and spices: Now add tomato puree, tomato paste, water, salt, and spices. Saute everything for another 2-3 minutes.
- Cook the chicken: Reduce the heat to medium, add the coconut milk, and stir. Cover the pan with a lid and cook for 10-12 minutes, or until the chicken cooks through.
- Finish and Thicken: Stir in sugar and lime juice. If you prefer a thicker curry, continue simmering for 2-3 minutes. Turn off the heat when the sauce has reduced to your desired consistency.
- Garnish & Serve: Garnish with chopped cilantro or parsley and serve over rice.
Serving Suggestions
To enjoy a complete meal, serve this Indian coconut chicken curry with:
- Rice: Serve the classic way over steamed basmati rice, jasmine rice, or nuttier brown rice.
- Low Carb: Keep it light and serve over cilantro lime cauliflower rice for a low-carb meal.
- Vegetables: Serve it with a side of vegetables, like roasted broccoli or crispy green beans.
How to Store
Store: Transfer the curry to an airtight container and refrigerate for up to 4 days. Reheat in 30-second increments in the microwave or on the stove.
Freeze it: You can also transfer it to a freezer-safe container and store in the freezer for up to 1 month. When ready to use, thaw it in the refrigerator overnight, then reheat in the microwave or on the stove.
Tried & Tested
Coconut Chicken Curry Variations
- Coconut curry chicken with vegetables: Add 1 cup of frozen vegetables of choice along with the chicken.
- Chicken curry with coconut milk and potatoes: Peel and cut 2 medium gold potatoes into 1-inch pieces and add them along with the chicken.
- Chicken breast vs. chicken thighs: Chicken thighs are my first choice since they result in the most juicy texture, but chicken breast can work as well. Cut into bite-sized pieces for even cooking.
- Instant Pot recipe: Here's an easy recipe for Instant Pot Chicken Coconut Curry
Recipe Tips & Notes
- Coconut milk: Use full-fat coconut milk for a richer, creamier sauce.
- Chicken: Cut chicken into even pieces for uniform cooking.
- Shake the coconut milk can before opening, or stir it well if the cream has separated.
- Thicker sauce: Simmer uncovered for a thicker sauce at the end.
- Want it spicier? Stir in a pinch of cayenne or red pepper flakes towards the end.
- Curry Powder Substitute: To replace curry powder, combine 1 tablespoon ground coriander, 1½ teaspoons ground cumin, ½ teaspoon turmeric, ½ teaspoon ground cardamom, ½ teaspoon ground black pepper, and ½ teaspoon cayenne pepper.
Frequently Asked Questions
This version of coconut curry sauce is made with a mix of aromatics (onions, ginger, garlic), curry powder, tomatoes, and coconut milk. The coconut palm sugar, lime juice, and cilantro add the final finishing flourish.
They're similar but not the same. Coconut cream (also known as cream of coconut) contains more fat and is sweeter than coconut milk. Due to their consistency and taste differences, coconut milk is typically used in curries, while coconut cream is used in desserts.
It's best to add coconut milk to a curry after all the sauteing is done, just before simmering.
Yes, you can, but I wouldn't recommend it! Coconut cream makes the curry extra rich, creamy, and sweeter, so you may need to add water to thin it out slightly.
You won't taste raw coconut-thanks to the curry spices, the flavor is mellowed out, but you can still tell there's coconut milk in the sauce.
Yes, since fat typically separates and floats to the top. Shake the can thoroughly to recombine that fat with the milk.
More Easy 30-Minute Dinners
📖 Recipe
Creamy Chicken Curry with Coconut Milk (30-Minute Recipe)
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Video
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup onion (yellow or white) finely chopped (1 small)
- 2 teaspoons ginger paste ½-inch piece finely grated or ground
- 2 teaspoons minced garlic 2 cloves
- 2 pounds skinless and boneless chicken thighs (or breast) cut into bite-size pieces
- ½ teaspoon salt or to taste adjust to taste after cooking
- 2 tablespoons curry powder (mild or hot) see 'Recipe Notes' for substitutions
- 1 cup tomato puree or puree 2 Roma tomatoes or ½-can diced tomatoes
- 2 tablespoons tomato paste
- ½ cup water
- 14 ounces coconut milk 1 can
- 1 teaspoon coconut palm sugar (or honey) adjust to taste or skip
- 1 teaspoon lime juice
- 2 tablespoons chopped cilantro or parsley
Instructions
- Saute aromatics: Heat a large saucepan on medium-high heat. Add oil, onions, and cook for 3-4 minutes. Add ginger and garlic and cook for another minute.
- Saute Chicken: Add chicken pieces and saute the chicken for 2-3 minutes.
- Add tomato and spices: Now add tomato puree, tomato paste, water, salt, and spices. Saute everything for another 2-3 minutes.
- Cook chicken: Reduce the heat to medium, add coconut milk, and give it a stir. Cover the pan with a lid and cook for 10-12 minutes, or until the chicken cooks through.
- Finish and serve: Stir in sugar and lime juice. If you like a thicker curry, continue to simmer for 2-3 minutes. Turn off the heat when the sauce reduces to your liking. Garnish with chopped cilantro or parsley and serve over rice.
Notes
- Coconut milk: Use full-fat coconut milk for a richer, creamier sauce.
- Chicken: Cut chicken into even pieces for uniform cooking.
- Shake the coconut milk can before opening, or stir it well if the cream has separated.
- Thicker sauce: Simmer uncovered for a thicker sauce at the end.
- Want it spicier? Stir in a pinch of cayenne or red pepper flakes towards the end.
- Curry Powder Substitute: To replace curry powder, combine 1 tablespoon ground coriander, 1½ teaspoons ground cumin, ½ teaspoon turmeric, ½ teaspoon ground cardamom, ½ teaspoon ground black pepper, and ½ teaspoon cayenne pepper.
Sara Decca says
ABSOLUTELY FAB!! Parents immediately asked for the recipe, and my mom's a picky eater 😉.
Aneesha Gupta says
How wonderful is that! I'm so glad your family enjoyed this curry!
Erica Lee says
This looks delicious and super easy to make!!!
Will definitely try this recipe soon!!!
Aneesha Gupta says
Thank you Erica, I hope you love it!
Christina says
We’ve made this several times and it always is a hit with the family. Made it for a friend who immediately asked for the recipe. I appreciate that this is easy to make with simple, easy-to-find ingredients.
Aneesha Gupta says
That's so great to hear! I'm so glad you enjoyed this curry, it's a regular in my home 🙂
Sabine says
Absolutely delicious and easy! Perfect level of flavour vs. too fussy.
Aneesha Gupta says
Yay! I'm so glad you enjoyed this Sabine!
Celeste Rode says
Awesome recipe. Thanks will be a family favourite.
Aneesha says
Thank You Celeste, I'm so glad you enjoyed it 🙂
Nicole says
wow this recipe is amazing and so easy!! obsessed. added chickpeas, green beans, carrot cauliflower and chilli. perfect!
Aneesha says
Your additions sound wonderful, I'm so glad you enjoyed it. Thanks for taking the time to rate the recipe!
Perri says
Delicious! Thank you!
Aneesha says
Thank you!
Luis says
with no measurement this is useless
Aneesha says
Hi Luis, all measurements are listed in the recipe card, and there are several buttons to take you there. I wish you would've scrolled through the whole post before commenting.