This coconut curry chicken is creamy, savory and mildly spiced with yellow curry, ginger and cumin, then finished with fresh lime. It’s a family-friendly dinner ready in 35 minutes.
We love to serve this over rice made on the stovetop with homemade naan!
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Key Takeaways: Coconut Curry Chicken
- Mild but flavorful: Yellow curry powder, cumin, ginger and garlic add plenty of warm curry flavor without making the dish too spicy.
- Creamy coconut sauce: Full-fat coconut milk creates a rich, silky sauce, while fresh lime brightens everything up at the end.
- Easy one-pan dinner: The chicken, peppers, onions and curry sauce all come together in the same skillet or Dutch oven for easier cleanup.
- Chicken breasts or thighs: Both work well in this coconut chicken curry, so use whichever you prefer or have on hand.
Why I Love This Recipe
The sauce is my favorite part of this coconut curry chicken. The coconut milk makes it creamy and mellows out the curry spices, while the lime adds just enough brightness at the end. It’s the kind of sauce you’ll want to spoon over plenty of rice.
It feels a little more special than our usual chicken dinner but is still mild enough for the whole family. If you love takeout-inspired meals too, try my chicken pad Thai, Thai basil chicken or chicken tikka masala next.
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Chicken: Boneless skinless chicken breasts or thighs both work well. Cut them into similar 1-inch pieces so they cook evenly.
- Oil: Coconut oil or olive oil can be used to cook the chicken.
- Onion and red bell pepper: These add color, texture and a little natural sweetness to the curry.
- Garlic and ginger: Fresh garlic and ginger add lots of flavor to the sauce. Ginger paste works too if that’s what you have.
- Curry powder and cumin: Yellow curry powder keeps this curry warm and flavorful without making it overly spicy, while cumin adds another layer of savory flavor.
- Coconut milk: Use full-fat coconut milk for the creamiest sauce.
- Lime: Fresh lime juice is stirred in at the end to balance the richness of the coconut milk.
How to Make Coconut Curry Chicken
Step 1: Cut the chicken into bite-size pieces so everything cooks quickly and evenly. Season generously with salt and pepper, then let it brown in the skillet without moving it around too much. You want a little color on the outside before transferring it to a plate.
Step 2: Add the onion and red bell pepper to the same pan so they pick up all that flavor left behind from the chicken. Cook just until they’ve softened but still have a little texture.
Step 3: Stir in the garlic, ginger, curry powder and cumin and cook for about 30 seconds. This quick step, called blooming, helps release the spices’ oils and brings out more of their flavor before adding the coconut milk.
Step 4: Pour in the coconut milk and stir until the sauce is smooth, then add the chicken and any juices back to the skillet. Let everything gently simmer together until the sauce thickens slightly and coats the chicken.
Step 5: Take the pan off the heat before stirring in the lime juice, then taste and adjust the seasoning if needed.
Step 6: Serve over warm jasmine rice with cilantro and naan for soaking up the extra sauce.
Add-ins and Variations
- Add chickpeas: Stir in a drained can of chickpeas with the coconut milk for extra protein and texture.
- Add more vegetables: Sliced carrots are an easy addition. Add them with the red bell pepper and onion so they have time to soften.
- Try red curry paste: Add 1 to 2 Tablespoons of red curry paste for a bolder, spicier curry flavor.
- Add some crunch: Sprinkle crushed peanuts over the top just before serving.
- Skip the rice: Spoon the coconut curry chicken over roasted sweet potatoes with a side of steamed vegetables for a cozy variation.
Recipe Tips
- Keep the heat gentle: Once the coconut milk goes in, avoid cranking up the heat. A gentle simmer keeps the sauce smooth and gives it time to thicken without separating.
- Don’t rush the onion and garlic base: Let the onion soften before adding the garlic, ginger and spices. Building flavor first makes a noticeable difference in the finished chicken coconut curry.
- Bloom the spices first: Add the curry powder and cumin to the hot pan before pouring in the coconut milk. Cooking them briefly in the oil brings out more flavor than stirring them straight into the liquid.
- Don’t dilute the sauce: Stick with full-fat coconut milk and avoid adding extra liquid unless you really need it. Too much broth or water can leave the curry thin instead of creamy and rich.
Coconut Curry Chicken FAQs
Coconut milk can separate if the curry gets too hot. Lower the heat and stir or whisk the sauce gently until it comes back together. Keeping the curry at a gentle simmer instead of a hard boil will also help prevent it from separating in the first place.
For this recipe, I recommend full-fat coconut milk. It gives the curry a creamy sauce without making it overly thick or rich. Coconut cream has less water and a higher fat content, so it will create a much thicker sauce.
I don’t recommend the refrigerated boxed coconut milk sold as a beverage because it’s much thinner and won’t give the sauce the same creamy consistency.
Yes, but the flavor will be different. Instead of the yellow curry powder, start with about 1/2 – 1 Tablespoon of yellow curry paste, then add more to taste. Curry paste can also add more heat, so I’d start small, especially if you want to keep this coconut curry chicken mild.
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Try these other chicken favorites: pineapple chicken, chicken stir-fry or cashew chicken.
More Chicken Recipes
Coconut Curry Chicken
Video
Ingredients
- 2 tablespoons coconut oil or olive oil
- 1½ pounds boneless skinless chicken thighs or breasts , cut into 1-inch pieces
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 small yellow onion , julienned
- 1 red bell pepper , julienned
- 3 garlic cloves , minced (about 3 teaspoons)
- 1 tablespoon ginger paste or freshly grated ginger
- 1 Tablespoon yellow curry powder
- ½ teaspoon ground cumin
- 1 13.5-ounce can full-fat coconut milk
- Juice of 1 lime
Optional for serving: cooked rice, chopped cilantro, chopped peanuts, naan bread
Instructions
- Cook chicken: Heat 2 Tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken with salt and pepper. Add the chicken in a single layer and cook for 5 – 10 minutes, stirring occasionally, until lightly browned, fully cooked and 165°F. Transfer to a plate.
- Sautè vegetables: Reduce the heat to medium. Add the onion and bell pepper and cook for 4 to 5 minutes, until the onion is softened. Stir in 3 teaspoons garlic, 1 Tablespoon ginger, 1 Tablespoon curry powder, and 1/2 teaspoon cumin. Cook for 30 seconds, stirring constantly, until fragrant.
- Add Coconut milk: Pour in 1 can of coconut milk, stirring until smooth. Bring the sauce to a gentle simmer.
- Thicken sauce: Return the chicken and any juices to the skillet. Simmer for 2 more minutes, stirring occasionally, until the sauce has thickened slightly.
- Add lime juice: Remove from the heat and stir in the lime juice. Taste and season with additional salt and pepper as needed.
- Serve over warm jasmine rice with chopped cilantro and naan, if desired.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Alisha
We enjoyed the milder, not overwhelming amount of curry in this dish (it was perfect for kids). It was so delicious enjoyed with naan bread!
Sarah @IHeartNaptime
So glad your family loved this coconut curry chicken!