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Coconut Curry Chicken Recipe

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This Coconut Curry Chicken recipe is a flavorful and creamy dish made with tender chicken simmered in coconut milk, curry spices, garlic, and ginger. It’s perfect for a quick weeknight dinner or meal prep. Packed with delicious Indian-inspired spices, this dish pairs wonderfully with rice or naan. A comforting one-pot meal that’s dairy-free and easy to make in under 40 minutes.

Ingredients

Scale

  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks

  • 1 tablespoon oil (coconut or vegetable)

  • 1 onion, finely chopped

  • 3 garlic cloves, minced

  • 1 tablespoon fresh ginger, grated

  • 2 tablespoons curry powder

  • 1 teaspoon ground turmeric

  • 1/2 teaspoon chili flakes (optional)

  • 1 can (13.5 oz) coconut milk

  • 1/2 cup chicken broth

  • Salt and pepper, to taste

  • Fresh cilantro, for garnish

  • Cooked rice or naan, for serving

Instructions

  1. Sauté Aromatics: Heat oil in a skillet over medium heat. Add onions and cook until soft. Stir in garlic and ginger, cook for 1 minute.

  2. Spice It Up: Add curry powder, turmeric, and chili flakes (if using). Cook for another 1-2 minutes to toast spices.

  3. Add Chicken: Stir in the chicken pieces and cook until lightly browned.

  4. Simmer in Sauce: Pour in coconut milk and chicken broth. Bring to a gentle simmer, cover, and cook for 15-20 minutes or until chicken is cooked through.

  5. Final Touch: Season with salt and pepper. Simmer uncovered a few more minutes to thicken, if needed.

  6. Serve: Garnish with cilantro and serve over rice or with naan.

Notes

  • You can add vegetables like bell peppers, spinach, or peas for extra nutrition.

  • Use full-fat coconut milk for a creamier texture.

  • Easily made ahead and meal-prep friendly — tastes even better the next day.

Nutrition

Find it online: https://amandarecipes.com/coconut-curry-chicken-recipe/