Print

Creamy Coconut Chicken Curry for Easy Weeknight Dinners

Close-up of tender pieces of coconut chicken swimming in a rich, creamy yellow sauce and garnished with fresh parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this creamy coconut chicken curry for a comforting, tropical-inspired meal. Tender chicken simmers in a rich coconut milk sauce, perfect for a quick weeknight dinner served over rice.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon coconut oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 cup chicken broth
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • Salt and black pepper to taste
  • 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

  1. Season the chicken pieces lightly with salt and pepper.
  2. Heat the coconut oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until lightly browned on all sides, about 4-5 minutes. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
  4. Add the minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant.
  5. Stir in the turmeric, cumin, and red pepper flakes. Cook for 30 seconds, stirring constantly.
  6. Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer.
  7. Stir in the brown sugar and lime juice. Taste the sauce and add salt and pepper as needed.
  8. Return the browned chicken to the skillet. Reduce the heat to low, cover, and let it simmer for 10-12 minutes, or until the chicken is cooked through and tender.
  9. Remove the lid for the last 2 minutes if you prefer a slightly thicker sauce.
  10. Serve the creamy coconut chicken hot over jasmine rice or with your favorite side. Garnish with fresh cilantro.

Notes

  • For a richer flavor, use chicken thighs instead of breasts.
  • This recipe pairs well with homemade takeout style chicken flavors if you add a touch of soy sauce to the simmering liquid.
  • If you want a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering sauce during the last 5 minutes of cooking.

Nutrition

Find it online: https://juliameal.com/creamy-coconut-chicken-curry-easy-recipe/