This easy coconut chicken curry is not only simple and easy to make, it would also be ready under 30 minutes. This easy homemade chicken curry is a game-changer, perfect for a weeknight dinner or date night.
Serve it with some freshly cooked Jeera rice, basmati rice or brown rice. let me show you how to make the best with my step by step guide.
Easy coconut chicken curry recipe
I could eat rice every day of the year especially plain boiled rice. I love it because it can pair it with anything and I can have it with all sorts of sauce or curry I desire. The first type of curry that comes to mind when I am looking for what to make for lunch or dinner is chicken curry or coconut chicken curry.
In case you are wondering, both are the same and the only difference is that I used cornflour slurry to thicken the plain chicken curry and skip the coconut milk.
Also, when I make this simple homemade curry, I love using chicken thighs as I find chicken breasts not as tasty as thighs. That said, I make an exception for instant pot chicken curry.
The pressure-cooking method helps produce great tasting, flavourful and tender chicken, regardless of which cut it is. If you own a slow cooker or crockpot then you can make this recipe in 3 hours on high settings.
Why you will love this recipe
- This chicken curry recipe is just about the quickest and easiest coconut curry you will ever make, It is also budget-friendly. What is not to love
- You can use any type of curry powder you want or that you are familiar with (taste wise) to make this recipe. I only use mild or hot curry, my favourite brands are the ones I grew up using in Nigeria, Ducross or Lion brand. I prefer Ducross though.
- You only need a handful of ingredients and you can also make some swaps too
- It is gluten free and low carb curry. It is healthy and highly nutritious
- This recipe stores well in the fridge or freezer and great for meal prepping
What is in my coconut curry chicken recipe
here are the list of ingredients you need to make this simple everyday chicken curry with
Chicken thighs: you also use bone-in skin-on chicken thighs or chicken breasts
Curry powder
Coconut milk: I used full fat coconut milk but you can substitute for lite-coconut milk to make this recipe healthier.
Coconut oil: substitute for olive oil or any other flavourless cooking oil of choice
Chopped onions
Canned chopped tomatoes: swap this for fresh chopped tomatoes or concentrated tomato paste. You can also use red curry paste for Thai flavour.
minced garlic
Ginger paste
chicken broth
salt to taste
cayenne pepper
dried coriander
How to make easy coconut chicken curry
heat up coconut oil on low medium heat, add finely chopped onions and saute until soft and fragrant.
Add curry powder, ginger paste, chopped garlic and continue to stir for another minute, this would help release the flavour from the curry powder. Then add the cubed chicken pieces, stir for another 2 to 3 minutes or until the chicken is white.
Pour the chicken stock over the chicken, stir to combine and deglaze the bottom of the pan whilst stirring.
Add chopped tomatoes, coconut milk, cayenne pepper, salt and stir to combine.
Bring the curry to a gentle simmer for another 10 to 15 minutes or until the curry is reduced and thick. Stir to combine, check for salt and seasoning and adjust to taste. Take it off the heat and serve with boiled white rice, coconut rice or naan bread.
Tips
Make your own chicken stock: I used homemade chicken stock in this recipe using the bones from the chicken thighs. I deboned the chicken myself, added the bone to a small saucepan, covered it with water then seasoned it with salt, pepper and parsley. Boil over medium heat for about 15 minutes.
You can also use your instant pot for this if you own one. For how to make stock in instant pot using leftover carcass from turkey or chicken, check my instant pot chicken stock recipe
Make this recipe vegetarian or vegan: I know this is a chicken curry post but I am here to serve my readers as much as I can. Swap the chicken for chickpea, boiled potatoes or roasted broccoli and cauliflower. For an easy vegetarian or vegan curry, check my chickpea and sweet potato curry recipe. You will love it.
Add vegetables to the curry: This chicken curry is great with veggies like zucchini (courgette), frozen peas, red bell peppers or even spinach and kale. Add them into the curry at the tail end of the cooking so the veggies remain fresh and vibrant.
Watch how to make it
How to store coconut chicken curry
This recipe stores well as I mentioned earlier in this post. Make sure it cools completely before storing in the fridge. You can keep this in the fridge in an airtight container for up to 3 days or up to 3 months in the freezer. Make sure it is labelled before storing in the freezer.
Other easy chicken recipes you will love
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Easy Coconut Chicken Curry Recipe
Equipment
- Shallow cast iron dish
Ingredients
- 650 g (1.5lb) boneless skinless chicken thighs or chicken breasts
- 1 ½ tablespoon curry powder
- 400 g coconut milk
- 2 tablespoons coconut oil substitute for olive oil or any other flavourless cooking oil of choice
- ½ cup finely chopped onions
- ½ cup (200g) canned chopped tomatoes swap this for fresh chopped tomatoes or concentrated tomato paste. You can also use red curry paste for Thai flavour.
- ½ tablespoon minced garlic
- 1 teaspoon ginger paste
- ½ cup chicken broth or water
- salt to taste
- cayenne pepper
- 1 teaspoon dried coriander
Instructions
- Heat up coconut oil on low medium heat, add finely chopped onions and saute until soft and fragrant.
- Add curry powder, ginger paste, chopped garlic and continue to stir for another minute, this would help release the flavour from the curry powder. Then add the cubed chicken pieces, stir for another 2 to 3 minutes or until the chicken is white.
- Pour the chicken stock over the chicken, stir to combine and deglaze the bottom of the pan whilst stirring.
- Add chopped tomatoes, coconut milk, cayenne pepper, salt and stir to combine. Bring the curry to a gentle simmer for another 10 to 15 minutes or until the curry is reduced and thick. Stir to combine, check for salt and seasoning and adjust to taste. Take it off the heat and serve with boiled white rice, coconut rice or naan bread.
Notes
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
DID YOU MAKE THIS RECIPE? PLEASE RATE IT AND LEAVE ME A COMMENT. USE #THEDINNERBITE OR TAG @THEDINNERBITE ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!
Louisa Jennrich says
I did make this recipe tonight. This is the second time I have made it. I really enjoyed the flavors.
Did I miss when to add the dried coriander. It lists dried coriander in the ingredients put the directions never mentions when to add it.
Since I found the recipe quite juicy the first time I made it, this time I double the chicken and added 1/4 cup of Orzo. Thank you for the recipe!
Sharon says
If you use a crock pot, do you do steps 1, 2, 3 and then put it in crock pot? Do you eliminate any steps and just put everything into crock pot?
Ajoke says
Hi, Sharon, you can cook this curry in the slow cooker according to your preference. Personally, I would saute the onion before adding it to the rest of the ingredients in the crock pot.
Beth says
This is the first curry recipe that i have tried that actually uses enough of the ingredients that makes it taste so good... Curry powder, garlic, gingerpaste. The other recipes that i have tried were nice, but they didn't have enough flavor in them. It's easy enough that i make it all the time now. Thank you!
Ajoke says
Yay! I am doing a happy dance. Thank you for your kind words and for taking out the time to feedback. I am grateful!
Angie says
Hi, can you use lamb for this dish instead? We love it with chicken but thought maybe a different meat?
Ajoke says
Yes, Angie, you can substitute the chicken for cubed lamb.
Pat Collier says
Very easy and delicious.
Ajoke says
Thank you, Pat, I am glad you enjoyed it!
Pat Schwab says
Hi, can you help me with ingredients since I have never used some of these. Is the coconut milk unsweetened? What kind of curry powder should I buy if I can't tolerate hot/spicy food?
Ajoke says
Hello Pat, I used unsweetened coconut milk for this recipe, you can use mild curry powder, it is not hot/spicy at all. All the best and kindly let me know how it turns out. Thank you
Tricia says
This was so yummy and simple to make. I love how you can add as much heat as you want. I’m definitely adding this to the regular dinner rotation. Thanks so much!
Rebecca says
Hi,
I made this last night and it is delicious. I didn’t have as much chicken as the recipe called for so have extra sauce. Today I will get some tofu and a sweet potato and add that for another meal.
Thank you for creating such an easy delicious recipe.
Ajoke says
Hello, Rebecca, thank you for your feedback, I am glad you love the recipe and that you are able to adapt it to your preference.
Lynn says
Hello I want to cook your chicken thigh coconut curry in advance. How long will I need to reheat it for and will I need to cover it?
Ajoke says
Hi Lynn, reheat on low medium heat, adding a little water if necessary until it is warm enough to your liking. There is no need to cover the pot while reheating except it is splattering a lot. Keep an eye on it and occasionally stir so it doesn't burn.