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Coconut Chicken Curry (Easy 30-Min Recipe) Recipe

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4.3 from 10 reviews

This easy Coconut Chicken Curry recipe is a flavorful blend of tender chicken simmered in creamy coconut milk and aromatic spices. Ready in just 30 minutes, it combines the richness of coconut cream with a robust curry spice mix for a comforting and satisfying meal perfect for weeknight dinners.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

For the Curry

  • 2 tbsp Olive oil (divided)
  • 1/2 large Onion, chopped
  • 1 lb Boneless skinless chicken breast, cut into bite size pieces
  • 1 14.5-oz can Diced tomatoes, drained
  • 7 oz Coconut milk (only the cream part skimmed from the top of a 14-oz can)
  • 1/4 cup Chicken broth, reduced sodium
  • 4 cloves Garlic, minced
  • 1 1/2 tbsp Curry powder (+ 1 tsp cumin if your curry powder doesn’t include it)
  • 1 tsp Ground ginger
  • 1 tsp Paprika
  • 1/2 tsp Sea salt (to taste)

Instructions

  1. Sauté the Onion: Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the chopped onion and sauté for about 7 to 10 minutes, stirring occasionally, until the onion is translucent and lightly browned, which develops the base flavor for the curry.
  2. Brown the Chicken: Push the sautéed onions to one side of the pan. Increase the heat to medium-high, add the remaining tablespoon of olive oil, and arrange the chicken pieces in a single layer. Sauté the chicken for 1 to 2 minutes per side, just enough to brown the outside without cooking through, to seal in juices and add texture.
  3. Add Liquids and Spices: Stir in the drained diced tomatoes, coconut cream, reduced sodium chicken broth, minced garlic, curry powder, ground ginger, paprika, and sea salt. Mix all ingredients thoroughly, ensuring the spices coat the chicken and vegetables evenly. Adjust salt according to taste.
  4. Simmer the Curry: Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer gently for 15 to 20 minutes. This allows the chicken to cook through, the sauce to thicken, and the flavors to meld into a rich and delicious curry.

Notes

  • For a thicker sauce, simmer uncovered for the last few minutes to reduce excess liquid.
  • If you prefer a spicier curry, add a pinch of cayenne pepper or additional curry powder.
  • You can use full-fat coconut milk if coconut cream is not available, but skim off the thick cream layer if possible for better texture.
  • Serve with steamed rice or naan bread to soak up the flavorful sauce.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-inspired
  • Diet: Halal

Find it online: https://monicarecipes.com/coconut-chicken-curry-easy-30-min-recipe-recipe/