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    Home » Main Dishes » Easy Coconut Chicken Curry Recipe

    Published: Aug 2, 2020 · Modified: Aug 16, 2022 by Ajoke · This post may contain affiliate links ·

    Easy Coconut Chicken Curry Recipe

    Skip to Recipe - Print Recipe

    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.

    a pan of curry.

    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
    curry in a stainless pan.

    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

    ingredients.

    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.

    sauteing onions.

    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.

    sauteing chicken.

    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.

    boiling sauce.

    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

    Cilantro lime chicken

    Honey mustard chicken thighs

    Chicken fajitas

    If you made this easy chicken coconut curry recipe, don’t forget to leave me feedback. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox

    a small stainless bowl of chicken curry.

    Easy Coconut Chicken Curry Recipe

    Ajoke
    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 basmati rice or brown rice.
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Main Course
    Cuisine American, British, Indian
    Servings 6
    Calories 315 kcal

    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.
      sauteing onions in a pan.
    • 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.
      chicken thighs in a pan.
    • 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

    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.

    Nutrition

    Calories: 315kcalCarbohydrates: 5gProtein: 23gFat: 24gSaturated Fat: 18gCholesterol: 103mgSodium: 135mgPotassium: 492mgFiber: 1gSugar: 1gVitamin A: 64IUVitamin C: 4mgCalcium: 38mgIron: 4mg

    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.

    Keyword chicken curry recipe, coconut chicken curry, easy coconut chicken curry
    Tried this recipe?Mention @thedinnerbite or tag #thedinnerbite!
    Tried this recipe?Let us know how it was!

    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!

    246 shares

    Filed Under: Main Dishes Tagged With: curry, gluten free, quick and easy

    About Ajoke

    Hello, Nice to meet you! Welcome and thanks for visiting my food blog "The Dinner Bite". Feel free to browse through, you are guaranteed nothing here but a yummy experience

    Previous Post: « Easy Oven Baked Pork Chops Recipe
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    Reader Interactions

    Comments

    1. Louisa Jennrich says

      August 14, 2022 at 1:49 am

      5 stars
      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!

      Reply
    2. Sharon says

      August 06, 2022 at 6:45 pm

      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?

      Reply
      • Ajoke says

        August 08, 2022 at 1:03 pm

        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.

        Reply
    3. Beth says

      June 12, 2022 at 7:58 pm

      5 stars
      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!

      Reply
      • Ajoke says

        June 13, 2022 at 8:58 pm

        Yay! I am doing a happy dance. Thank you for your kind words and for taking out the time to feedback. I am grateful!

        Reply
    4. Angie says

      April 07, 2022 at 11:00 am

      Hi, can you use lamb for this dish instead? We love it with chicken but thought maybe a different meat?

      Reply
      • Ajoke says

        July 31, 2022 at 10:13 pm

        Yes, Angie, you can substitute the chicken for cubed lamb.

        Reply
    5. Pat Collier says

      March 15, 2022 at 8:46 pm

      5 stars
      Very easy and delicious.

      Reply
      • Ajoke says

        March 16, 2022 at 9:26 pm

        Thank you, Pat, I am glad you enjoyed it!

        Reply
    6. Pat Schwab says

      February 19, 2022 at 11:31 am

      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?

      Reply
      • Ajoke says

        February 21, 2022 at 11:43 pm

        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

        Reply
    7. Tricia says

      February 08, 2022 at 2:41 am

      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!

      Reply
    8. Rebecca says

      February 02, 2022 at 2:22 pm

      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.

      Reply
      • Ajoke says

        February 06, 2022 at 10:09 pm

        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.

        Reply
    9. Lynn says

      December 11, 2021 at 2:54 pm

      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?

      Reply
      • Ajoke says

        December 14, 2021 at 2:29 pm

        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.

        Reply

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