Creamy Coconut Curry Chicken is a rich and flavorful dish that combines tender chicken with a luscious coconut curry sauce infused with aromatic spices. This comforting meal is perfect for weeknights yet special enough to serve for guests. Pair it with steamed rice or naan for a satisfying dinner that’s bursting with warmth and spice.

Why You’ll Love This Recipe

• Rich and creamy: The coconut milk creates a smooth, luxurious sauce.
• Bursting with flavor: A perfect blend of spices for a well-rounded curry.
• Customizable: Add your favorite vegetables or adjust the spice level.
• One-pot dish: Easy cleanup and quick preparation.
• Healthy and hearty: A wholesome meal packed with protein and healthy fats.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chicken thighs or breasts (cut into bite-sized pieces)
• Coconut milk (full-fat for a creamier sauce)
• Onion (finely chopped)
• Garlic (minced)
• Ginger (minced)
• Curry powder
• Ground turmeric
• Garam masala
• Paprika (optional, for color and flavor)
• Crushed tomatoes
• Vegetable oil or coconut oil
• Fresh cilantro (for garnish)
• Salt
• Black pepper

Directions

1. Prepare the chicken:
   • Season the chicken with salt and pepper.
   • Heat oil in a large skillet or pot over medium heat. Add the chicken and cook until lightly browned on all sides. Remove the chicken and set aside.
2. Cook the aromatics:
   • In the same skillet, add more oil if needed. Sauté the onion until softened, about 3-4 minutes.
   • Add the garlic and ginger, cooking for another minute until fragrant.
3. Toast the spices:
   • Stir in the curry powder, turmeric, garam masala, and paprika. Cook for 30 seconds to release the flavors.
4. Make the curry base:
   • Add the crushed tomatoes to the skillet, stirring well to combine with the spices. Simmer for 2-3 minutes.
5. Add coconut milk and chicken:
   • Pour in the coconut milk, stirring until smooth. Return the chicken to the skillet, and simmer for 10-15 minutes, or until the chicken is fully cooked and the sauce has thickened.
6. Finish and serve:
   • Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh cilantro and serve hot over rice or with naan bread.

Servings and Timing

• Servings: This recipe serves 4-6.
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Vegetables: Add spinach, bell peppers, zucchini, or sweet potatoes for extra nutrition.
• Protein options: Substitute chicken with shrimp, tofu, or chickpeas for a vegetarian option.
• Spicy twist: Add chili flakes, cayenne pepper, or fresh green chilies for extra heat.
• Lighter version: Use light coconut milk, though the sauce will be slightly thinner.
• Herbs: Add fresh mint or Thai basil for a different flavor profile.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a skillet over medium heat, adding a splash of water or coconut milk if the sauce has thickened too much. Avoid overheating to keep the chicken tender.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are a great option as they stay tender and juicy during cooking.

Can I make this dish vegan?

Absolutely! Substitute the chicken with tofu, chickpeas, or cauliflower, and use vegetable oil instead of animal-based fats.

What can I serve with this curry?

Steamed basmati rice, jasmine rice, or naan bread are all excellent choices. You can also serve it with quinoa or cauliflower rice for a low-carb option.

How do I make the curry spicier?

Add fresh chilies, chili flakes, or cayenne pepper to the curry. Adjust the amount to your spice preference.

Can I freeze this curry?

Yes, this curry freezes well. Store it in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

What if my sauce is too thin?

Simmer the curry uncovered for a few extra minutes to thicken the sauce. Alternatively, stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).

Can I add dairy to the curry?

If you’re not keeping it dairy-free, you can stir in a dollop of yogurt or cream for added richness.

How do I prevent the coconut milk from curdling?

Use full-fat coconut milk and cook over low heat to prevent curdling. Avoid boiling the curry after adding the coconut milk.

Can I double the recipe?

Yes, this recipe doubles well. Use a larger pot to ensure even cooking.

How long can I simmer the curry?

You can simmer the curry for up to 30 minutes to deepen the flavors, but avoid overcooking the chicken to keep it tender.

Conclusion

Creamy Coconut Curry Chicken is a comforting and flavorful dish that’s easy to make and perfect for any occasion. The combination of tender chicken, creamy coconut milk, and bold spices creates a meal that feels both exotic and comforting. Whether you’re cooking for yourself or entertaining guests, this curry is sure to impress. Enjoy it with rice or naan for a complete and satisfying meal!

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• Author: Mariem
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Simmering
• Cuisine: Indian-Inspired

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Description

This Creamy Coconut Curry Chicken is a rich, flavorful dish infused with warm spices, tender chicken, and a velvety coconut curry sauce. Perfectly paired with rice or naan, it’s a comforting meal ready in just 30 minutes!

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Ingredients

Units USM Scale 1x2x3x

• 1 lb chicken breast, sliced
• 2 tbsp vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 cup coconut milk (full-fat)
• 1/2 cup diced tomatoes
• 1/2 cup chicken broth
• 1 tbsp tomato paste
• 1 tbsp lime juice
• Fresh cilantro, for garnish

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Instructions

1. Sear the Chicken:
   Heat oil in a large skillet over medium heat. Sear the chicken until lightly browned but not fully cooked. Remove and set aside.
2. Sauté Aromatics:
   In the same skillet, sauté onion, garlic, and ginger until softened and fragrant. Stir in curry powder and turmeric.
3. Create the Sauce:
   Add coconut milk, diced tomatoes, chicken broth, and tomato paste to the skillet. Simmer for 5 minutes.
4. Finish Cooking:
   Return the chicken to the skillet and simmer for 8-10 minutes, until the chicken is fully cooked and the sauce thickens.
5. Garnish and Serve:
   Stir in lime juice, garnish with fresh cilantro, and serve over rice or with naan bread.

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Notes

• For a spicier curry, add a pinch of cayenne pepper or chili flakes.
• Use tofu or chickpeas as a vegetarian substitute for chicken.