This dead simple Coconut Curry Chicken is my quickest Indian curry recipe. My Indian husband LOVES it and goes back for thirds. Perfect for weekdays + so darn delicious!
I tested this coconut chicken curry recipe obsessively for weeks while my Indian husband happily lived out his dream of endless chicken curries.
My goal was to make a quick, super simple but DELICIOUS recipe that’d be easy enough for beginners but delicious enough for guests.
Note: This is my Indian-style coconut curry – if you’d like a Thai version, try my super-easy Red Curry recipe instead.
Why You’ll Love This Coconut Curry Chicken Recipe:
- SUPER simple spices: A blend of curry powder, turmeric, and cayenne pepper offers the right amount of warmth and depth.
- Quick and Easy: This recipe is not a traditional Indian curry that takes lots of time and a long list of ingredients. You can make this one on a busy Tuesday night before your kid’s soccer practice.
The Simple Things You Need
Get ready to whip up a flavorful Coconut Curry Chicken that’s sure to be a hit. You’ll need some aromatic ingredients, have options for variations, and require basic kitchen tools.
Coconut Curry Chicken Ingredient Notes
- Chopped Onion: It looks like a lot, but with Indian curry recipes, the onions are cooked until they’re soft enough to disappear right into the sauce. Slow-cooked onions actually make up most of the body of most curry sauce recipes.
- Bell Pepper: Even if you don’t love bell peppers: TRUST ME. They add a background freshness to the sauce and, like with the onions, you actually don’t know they’re there in the end.
- Jalapeno: Adds a spicy kick.
- Curry Powder, Turmeric Powder, Cayenne Pepper: I’m talking basic UK/North American curry powder. In Indian shops, Madras curry powder is the closest.
- Full-Fat Coconut Milk: You can use light, but just don’t use the coconut milk beverage in a carton.
- Boneless Skinless Chicken Breast: Use skinless chicken thigh if you prefer. Bone-in chicken works, too, but takes longer to cook.
- Plain Yogurt: Adds a tangy creaminess to the sauce.
Sprinkle with some chopped cilantro (coriander) to serve, if you like. Some toasted cashews would also be nice.
Variations and Substitutions
Customize the curry to your liking:
- Green Onions: Not a fan of bell peppers? Honestly, they truly dissolve into the sauce and you won’t know they’re there, but feel free to swap ½ cup finely chopped green onions. I’ve done both and it adds a similar pop of vibrant flavor that just works!
- Cream: Use heavy cream or coconut cream instead of yogurt for a richer sauce.
- Vegetarian Option: Replace chicken with chickpeas or tofu for a vegetarian variant.
- Heat Level: Adjust the amount of jalapeno or cayenne pepper to control the spice.
- Add Ginger: You can add a tablespoon of fresh, finely-grated ginger along with the garlic if you like.
Grab these Tools
To make this curry, you’ll need:
- Large Pot or Dutch Oven: Essential for cooking the curry.
- Knife and Cutting Board: For chopping vegetables and chicken.
- Measuring Spoons: To accurately measure spices and salt.
- Spatula or Wooden Spoon: To stir the ingredients.
- Regular or Immersion Blender (optional): If you prefer a smooth sauce.
How to Make Coconut Curry Chicken: An Easy Guide
It’s an easy-to-follow guide for a dish that’s bursting with flavor.
Preparing the Vegetables
- Start with Sautéing: In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the onions, bell pepper, and jalapeno with a teaspoon of salt. Cook until they’re soft, which should take about 15 minutes.
Pre-Salting the Chicken
Pre-salting the chicken before adding it to a sauce or curry is a boss technique for several reasons.
It ensures the chicken is flavorful through and through, and also helps moisture retention.
Making the Coconut Chicken Curry Base
- Spice It Up: Add the minced garlic, curry powder, and turmeric to the softened vegetables. Cook for about 3 more minutes. The mixture should turn a shade darker and become fragrant.
- Adding Coconut Milk: Pour in the coconut milk and add some more salt. Bring it to a boil, then simmer for 2 minutes. For a smoother sauce, use an immersion blender to puree it at this stage.
Cooking the Chicken
- Simmer the Chicken: Add the chicken to the sauce. Let it simmer uncovered until the chicken is cooked through. This method allows the sauce to thicken and intensify in flavor.
This Coconut Curry Chicken is a delightful dish that brings a taste of the exotic to your table. It’s perfect for when you want something different yet easy to make.
Make Ahead and Storage
Maximize your time and maintain the freshness of your Coconut Curry Chicken with these make-ahead and storage tips.
- Prep Vegetables Ahead: Chop the onions, bell pepper, and jalapeno a day in advance and store them in the refrigerator.
- Marinate Chicken: Season the chicken with salt and let it marinate overnight in the fridge for enhanced flavor.
- Refrigerate Leftovers: Store the cooked curry in an airtight container in the fridge for up to 3 days.
- Freeze for Later: Store the curry in a sealed container in the freezer for up to 3 months. Thaw in the fridge before reheating.
- Reheat Gently: Warm up the curry over low heat on the stove, adding a little water or coconut milk if it’s too thick.
3 Common Mistakes When Making Coconut Curry Chicken
Here are the most frequent mix-ups to avoid when making Coconut Curry Chicken:
- Underseasoning: Not adding enough salt can result in a flat curry. Season the chicken separately while you make the curry sauce for a flavorful, well-seasoned dish.
- Overcooking the Chicken: Cooking the chicken for too long can make it tough. Simmer just until it’s cooked through.
- Adding too much liquid: The chicken releases moisture as it cooks, so although the sauce may appear too thick at one point, the chicken juices will make the final consistency creamy and perfect. Adding more water will dilute the flavor and make the final sauce lackluster.
How to Serve This Coconut Curry Chicken Recipe
Coconut Curry Chicken is a versatile dish that can be served in a variety of delicious ways.
Enjoy this flavorful curry with:
- Steamed Rice: Serve over a bed of fluffy my mother-in-law’s easy basmati rice recipe to soak up the rich coconut curry sauce. Cauliflower rice makes a lighter option.
- Naan Bread, Garlic Naan, Roti or Paratha: Perfect for scooping up the curry and enjoying the full flavor.
Side Dishes for Coconut Curry Chicken
Complement this curry with:
- Cucumber Salad: A cool, tangy cucumber salad balances the richness of the curry
- Coconut Green Beans Indian Style
This Coconut Curry Chicken is not only a feast for the taste buds but also presents beautifully, making it perfect for both everyday meals and special occasions.
FAQs About Coconut Curry Chicken
If you’ve got questions about making Coconut Curry Chicken, you’re in the right place for answers.
Yes, you can use light coconut milk but it will result in a less creamy curry.
You can make the curry spicier increasing the amount of jalapeno or cayenne pepper to your preference.
Yes, you can use frozen chicken if it’s already in cubes. But if it’s whole breasts or thighs, thaw it completely before cooking for the best results.
Yes, absolutely! Vegetables like carrots, peas, or potatoes make great additions.
Store in an airtight container in the fridge for up to 3 days.
Yes, this recipe is naturally gluten free, however check your purchased spices just to make sure.
More Fan-Favorite Indian Recipes
- Masoor Dal (Indian Red Lentil Curry)
- Thai Red Coconut Curry Chicken
- Chicken Tikka
- Butter Chicken
- Chicken Korma
- Butter Paneer
- Coconut Curried Lentils
- Madras Lentils
- Malai Kofta
See also: My BEST Indian Dinner Ideas + Indian Dessert Recipes.
Ridiculously Easy Coconut Curry Chicken (SO Quick + Tasty!)
Video
Ingredients
- 4 tbsp oil
- 2 ½ cups chopped onion
- 1 red bell pepper sliced
- 1 jalapeno chopped
- 3 ¼ tsp kosher salt divided use
- 2 tbsp minced garlic
- 3 tbsp curry powder
- ½ tsp turmeric powder
- ½ tsp cayenne pepper
- 1 14 oz can coconut milk
- 1 ¾ lb boneless skinless chicken breast cut in 1" cubes
- ¼ cup plain yogurt or cream or more coconut milk
Instructions
- Heat oil in a large skillet or dutch oven over medium-high heat. Add onion, bell pepper, jalapeno, and 1 tsp salt. Cook until very soft, about 15 minutes, stirring frequently.
- While that cooks, sprinkle chicken evenly with 1 ½ tsp salt and let stand.
- Add garlic, curry powder, turmeric and cayenne to softened onion mixture; cook 3 minutes more, stirring often, until mixture turns a shade darker and smells fragrant. Add coconut milk along with 3/4 tsp more salt. Bring to a boil then reduce heat to low and simmer the sauce uncovered for 2 minutes. At this point you can puree the sauce using an immersion blender (or carefully in a regular blender), or just leave it as is.
- Add chicken to sauce and simmer, uncovered, for 10-12 minutes until chicken is cooked through (it should be 165ºF internal temperature). Stir in yogurt and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Although given it 5star rating haven’t cooked it yet as away, but I so gonna give this a go over wknd as sounds fab. Thank you
Can I use chicken thighs with this?
Aboslutely!
Can this recipe be frozen after it’s cooked? It sounds delicious, and it would be great to make ahead and freeze for later. Thanks.
Hi Shannon! This one freezes really well. Coconut milk–based curries hold up much better than dairy. The sauce stays smooth and the chicken pieces keep their texture if frozen soon after cooking.
This is so delicious. Can’t wait to make it again.
Wow made it 2day… Best meal i ever made!!!
amazing cooked exactly as instructed-definitely being added to my regular meal rotation
Tried this recipe as notable for my first curry and it was awesome. We had jasmine rice made with chicken stock along with this. Just so very simple for the two of us.
It was delicious, easy, and quick to make! I did not blend it -I enjoyed the texture and the extra color. I also used small yellow and red peppers and served the dish with rice. It’s too late to fix anything else or have another bowl. Besides the fantastic flavor, my favorite part is the amount of sauce! The aroma is terrific. I can see why your husband eats three bowls! Thank you, and I look forward to trying more recipes.
Rarely do I have luck when it comes to making Indian dishes. They always lack flavour…but this was fantastic!!! I also made your garlic naan recipe to go with it and it was another winner. Both recipes were so easy to make and will be on regular rotation in my menu planning.
This was my first time making any of your recipes but it won’t be the last.