Name: Coconut Curry Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 medium yellow onion, diced; 1 red bell pepper, diced; 3 garlic cloves, minced; 1 tablespoon finely grated fresh ginger or 1 teaspoon ground ginger; 3 boneless skinless chicken breasts, cut into 1-inch cubes (about 1 ½ pounds); 2 tablespoons curry powder; 1 ½ teaspoons garam masala; 1 teaspoon ground coriander; Kosher salt and ground black pepper, to taste; 2 tablespoons extra-virgin olive oil; 1 (13.5-ounce) can full-fat coconut milk; 1 lime, juiced (about 2 tablespoons juice); 4 cups cooked rice; ¼ cup roughly chopped fresh cilantro

Jump to Recipe· 3.8 from 1 review

If you’re craving something that feels like a warm hug in a bowl, this Coconut Curry Chicken Recipe is exactly what you need. It’s a one-pan wonder packed with rich, creamy coconut milk, vibrant spices, and tender chicken that comes together in just 30 minutes. This dish is the perfect balance of comforting flavors and easy prep, making it a fantastic choice for both weeknight dinners and casual gatherings with friends. Once you try this recipe, you’ll find yourself reaching for it over and over again!

Ingredients You’ll Need

A silver skillet filled with diced vegetables including red bell peppers and light-colored potatoes spread evenly across the pan. In the center, there are two piles of finely chopped garlic and onions. The skillet rests on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but vital, each adding its own magic to the Coconut Curry Chicken Recipe. From the fresh zing of ginger to the creamy coconut milk, every component plays a part in creating a symphony of flavor, color, and texture you’ll love.

Extra-virgin olive oil: Provides a smooth base for sautéing the veggies and chicken without overpowering the dish.
Yellow onion: Adds sweetness and depth when cooked down, balancing the spices beautifully.
Red bell pepper: Brings vibrant color and a mild crunch that livens up the curry.
Garlic cloves: Infuses a rich, aromatic punch to elevate every bite.
Fresh ginger: Offers a fresh zest and subtle heat that perfectly complements the curry spices.
Boneless skinless chicken breasts: Tender and lean, they soak up the curry flavors wonderfully.
Curry powder: The star spice blend that gives the dish its characteristic warm and fragrant flavor.
Garam masala: Adds a complex, earthy warmth for a deeper spice profile.
Ground coriander: Brings a citrusy brightness that balances the richness of the coconut milk.
Kosher salt and black pepper: Essential seasonings to enhance all the flavors.
Full-fat coconut milk: The creamy heart of the dish that makes every bite luscious and smooth.
Lime juice: Adds a fresh, tangy brightness that cuts through the creaminess perfectly.
Cooked rice: The perfect vehicle for soaking up the delicious curry sauce.
Fresh cilantro: Adds a burst of herbal freshness for a beautiful finish.

How to Make Coconut Curry Chicken Recipe

Step 1: Sauté the Veggies

Begin by warming the extra-virgin olive oil in a large sauté pan over medium heat. Toss in the diced yellow onion and red bell pepper, letting them cook for 2 to 3 minutes until they start to soften and release their natural sweetness. Then stir in the minced garlic and grated ginger, cooking for an additional minute to unlock their fragrant aromas. This step lays the aromatic foundation for your curry and is key to developing deep flavor.

Step 2: Add Chicken and Seasonings

Next, add the cubed chicken breasts to the pan along with the curry powder, garam masala, ground coriander, kosher salt, and fresh ground black pepper. Stir everything together and sauté for 5 to 7 minutes until the chicken is cooked through and perfectly coated in the spices. Frequent stirring ensures the chicken cooks evenly and all those beautiful spices bloom into the meat.

Step 3: Make the Curry Sauce

Pour in the full-fat coconut milk and squeeze in fresh lime juice to create a luxurious sauce. Bring the mixture to a gentle simmer and cook for another 5 minutes, stirring occasionally. The coconut milk’s creaminess melds with the spices and chicken juices to produce a rich, silky sauce that’s simply irresistible.

Step 4: Garnish and Serve

To serve, ladle a generous portion of coconut curry chicken on top of cooked rice. Finish with a sprinkle of roughly chopped fresh cilantro for a bright pop of herbal flavor and color. This simple plating showcases the dish’s vibrant hues and ensures every bite is packed with sauce and texture.

How to Serve Coconut Curry Chicken Recipe

A white pan filled with a thick yellow curry that has many small pieces of cooked chicken and some red chili slices mixed in. The curry is creamy with a smooth texture, and it is topped with fresh green cilantro leaves scattered across the surface. A silver spoon is placed on the right side inside the pan. The pan is resting on a white marbled surface with a gray cloth napkin beneath the handle, and a white plate with some white rice is partially visible in the top left corner. There is a slice of lime in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh cilantro is the classic choice, adding a burst of green freshness that complements the creamy curry. For an extra touch, consider a few thin slices of red chili or a sprinkle of toasted coconut flakes to bring in subtle heat or texture. A wedge of lime on the side also lets everyone add a zesty finish to their bowl.

Side Dishes

This curry is a star on its own, but pairing it with some simple sides can enhance your meal even more. Garlic ginger bok choy is a fantastic veggie side that adds crunch and a welcoming herbal kick. For a low-carb option, swap out the rice for cauliflower rice to keep it lighter without sacrificing flavor.

Creative Ways to Present

For a fun twist, serve the curry inside hollowed-out bell peppers or alongside warm naan bread for dipping. You can also arrange it as a vibrant bowl layered with rice, curry chicken, steamed or roasted veggies, and a drizzle of coconut cream for a restaurant-worthy presentation. This flexibility makes the Coconut Curry Chicken Recipe great for everything from cozy dinners to impressive dinner parties.

Make Ahead and Storage

Storing Leftovers

Leftover curry keeps beautifully in the fridge for 4 to 5 days, making it a perfect candidate for meal prep. For best results, store the chicken curry and cooked rice separately to maintain the rice’s fluffiness and the curry’s richness. Just reheat and enjoy a quick, satisfying meal anytime.

Freezing

This Coconut Curry Chicken Recipe freezes well, so don’t hesitate to make a bigger batch. Freeze the curry in airtight, freezer-safe containers for up to 3 months. When you’re ready to eat, thaw overnight in the fridge before reheating. Freezing might slightly soften the veggies, but the flavors remain just as delicious!

Reheating

To reheat, warm the curry gently on the stovetop over low heat, stirring occasionally to prevent sticking. If the sauce thickens too much, add a little water or extra coconut milk to loosen it back up. Reheat the rice separately in the microwave or on the stove with a splash of water to keep it fluffy.

FAQs

Can I use other types of chicken for this recipe?

Absolutely! While boneless skinless chicken breasts are ideal for quick cooking and tenderness, you can also use chicken thighs for a juicier texture. Just adjust the cooking time accordingly to ensure they’re fully cooked.

Is this Coconut Curry Chicken Recipe spicy?

This version leans toward a mild to medium heat level thanks to the curry powder and garam masala, making it family-friendly. If you prefer more spice, feel free to add fresh chilies or a pinch of cayenne pepper to amp up the kick.

Can I make this dish dairy-free?

You’re in luck! This recipe is naturally dairy-free since it uses coconut milk instead of cream. It’s a fantastic option if you’re avoiding dairy but still want a rich, creamy curry experience.

What can I substitute for fresh ginger?

If you don’t have fresh ginger on hand, 1 teaspoon of ground ginger works fine as a substitute. Fresh ginger will provide a brighter, more vibrant flavor, but ground ginger will still nicely complement the curry spices.

Can I prepare this recipe in advance for a dinner party?

Yes! You can prepare the curry a day ahead and gently reheat before serving. Just prepare the rice fresh or store it separately to keep it from getting mushy. This makes entertaining easier and lets you spend more time with your guests.

Final Thoughts

This Coconut Curry Chicken Recipe is truly one of those dishes you’ll want to stock your recipe box with. It’s flavorful, quick, and flexible enough to suit different preferences and occasions. Whether you’re feeding family on a busy night or hosting friends, it’s a guaranteed crowd-pleaser that feels both special and comforting. Give it a try—you might just fall in love!