Easy Coconut Chicken Curry is a quick and simple dish packed with flavor. Creamy coconut milk is simmered with vibrant spices to create an aromatic sauce with a subtle kick. Simmer with chicken until cooked and the sauce has thickened. Then serve on a bed of rice with fresh cilantro and warm naan. Dinner is ready before you know it.

Let’s Talk Coconut Milk.

Creaminess and a hint of sweetness make coconut milk the perfect complement to the robust flavor of the curry. 

Make sure to grab a can of full-fat coconut milk for this easy coconut chicken curry recipe. We want that richness!

Takeout Taste. Simple Meal.

I love the flavors and warmth of Indian takeout. But sometimes you just want to stay in, or you need to reduce your eating-out budget. That’s where this easy coconut chicken curry comes in. Ready in a flash, with only a handful of ingredients—and utterly delicious! 

It’s healthy, simple to make, and ready in 30 minutes. Plus, leftovers store and reheat wonderfully. 

John and I love that this chicken curry is full of flavor but doesn’t smack you across the face with spiciness. The heat is subtle enough to keep you returning for more. If you are not a fan of spicy food, simply omit the cayenne pepper.

Stock up Your Spices

If you’ve never made a curry dish at home before, don’t fear! You may have to gather some of the ingredients for the first time. But once your pantry is stocked, you can bring this delicious recipe to life any night of the week! 

Here are the spices you will need:

Garam masala

An eastern spice that gives a beautiful warmth to the dish. Garam masala keeps well in your pantry or cupboard.

Curry powder

This is where the “curry” flavor comes from. It also has that well-known, bright yellow color that makes your dish pop.

Ground ginger

Ground ginger gives the spice blend in this recipe a full, rounded flavor. Plus, it adds a bright zing.

Cayenne pepper

You may already have this on hand! Not only will cayenne add heat to the dish, but it also adds a pop of color with its bright orange hue. 

If you are not a fan of spicy food, you can use less cayenne pepper or omit it altogether. That said, I am someone who does not handle heat well, but this recipe has just the right amount of spice for me!  

Red curry paste 

Red curry paste can easily be found at your local grocery store, usually in the Asian food section. It gives this curry a round, full curry flavor! 

Red curry paste comes in a little jar that needs to be refrigerated after opening. But it lasts forever and doesn’t take up much space.

See? Not too shabby of a list. One thing that always used to stop me from making Indian food at home was the ingredient list. But, with this easy coconut chicken curry, you don’t need to fear them! 

Easy Coconut Chicken Curry Serving Tips

Serve this easy coconut chicken curry over a bed of coconut cilantro rice and a side of warm naan bread to soak up all that wonderful sauce. If you’re not in the mood to make homemade naan bread, Trader Joe’s has some that is the bomb dot com. 

Garnish this recipe with bright cilantro to make all the flavors pop even more! If you don’t like cilantro, you can use chopped green onion. 

Whatever way you serve it, enjoy!

Easy Coconut Chicken Curry FAQ

Can easy Coconut Chicken Curry be made in the slow cooker? 

Yes! Make this a low-fuss and hands-off recipe by adding all of the ingredients into the slow cooker and letting it do all the work for you. I would recommend cooking on high for 6 hours. 

Keep in mind that the sauce won’t reduce as much as it would if cooking on the stovetop, so it will be saucier. 

Can Coconut Chicken curry be made in the Instant Pot? 

Yes! Check out this resource for cooking chicken curry in the Instant Pot.

What is coconut curry sauce made of?

This coconut chicken curry uses a blend of Indian-inspired spices, onion, garlic, and coconut milk. 

What does coconut milk do to curry?

Coconut milk balances out the spices and adds a creaminess and sweetness to the curry dish. 

Can you use canned coconut milk in curry?

Yes! This recipe calls for a can of full-fat. unsweetened coconut milk.

Is coconut milk used in Indian curry?

Most Indian curries use dairy or a blend of tomatoes and onions to thicken the sauce. However, some southern Indian curry uses coconut milk. This easy coconut chicken curry uses Thai and Indian spices for a blend of two delicious cuisines. 

Looking for other Chicken Recipes? Check these out!

Chipotle BBQ Pulled Chicken

Pineapple Chipotle Jerk Chicken

Apricot Baked Chicken

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Easy Coconut Chicken Curry

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(6 votes, average: 4.00 out of 5)

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4 from 6 reviews

• Author: KJ & Company - Kate Poskochil
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Easy Coconut Chicken Curry is a quick and simple dish packed with flavor. Creamy coconut milk is simmered with vibrant spices to create an aromatic sauce with a subtle kick. Simmer with chicken until cooked and the sauce has thickened. Then serve on a bed of rice with fresh cilantro and warm naan. Dinner is ready before you know it.

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Ingredients

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• 1 small onion, chopped
• 2 tablespoons extra virgin olive oil or extra light olive oil
• 1 tablespoon chopped garlic
• 1/2 teaspoon garam masala
• 2 teaspoons curry powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground ginger
• 1 teaspoon salt
• 2 tablespoons red curry paste
• 13.5oz can full-fat, unsweetened coconut milk
• 1 1/2 pounds boneless/skinless chicken breasts or tenders, cut into 1 inch pieces
• Fresh chopped cilantro for garnish (about a 1/4 cup will do)

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Instructions

1. Heat the olive oil in a large skillet over medium heat. Add in the onion and sauté for a couple minutes or until it starts to turn translucent. Add in the chopped garlic and stir to combine, being careful to not brown the onion and garlic too much. Add the garam masala, curry powder, cayenne pepper, ginger, salt and red curry paste into the onion and garlic. Stir to create a paste-like consistency.
2. Pour in the coconut milk and stir until completely combined. Bring to a simmer. Add in the chicken, gently toss to coat it with the sauce and bring to a simmer. Reduce the heat to medium-low and allow the chicken to simmer for about 20-25 minutes, or until the chicken is cooked through and the sauce has thickened. You may need to stir it once or twice during that time period.
3. Garnish the chicken with the chopped cilantro and serve over rice with naan bread. Enjoy!

Notes

• This Easy Coconut Chicken Curry is best served over a bed of white rice! Naan bread is also great for soaking up all of that wonderful sauce.
• Boneless, skinless chicken thighs can also be used in this recipe if dark chicken meat is preferred.
• Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Category: Dinner

Nutrition

• Serving Size: 1
• Calories: 410
• Sugar: 1.3g
• Fat: 14.7g
• Carbohydrates: 5.1g
• Fiber: 0.8g
• Protein: 65.7g

Keywords: Easy Coconut Chicken Curry

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Recipe originally posted on January 16, 2020 – updated on September 20, 2022.