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Easy Coconut Chicken Curry served over beds of white rice with naan bread.

Easy Coconut Chicken Curry

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 3.80 out of 5)


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


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.


  • 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)


  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!


  • 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


  • 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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