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Easy Creamy Coconut Chicken Curry

Close-up of creamy, yellow coconut chicken pieces garnished with fresh chopped cilantro in a white bowl.
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Make this comforting and flavorful Coconut Chicken Curry. Tender chicken simmers in a rich, creamy coconut milk sauce with aromatic spices, perfect for a quick weeknight dinner served over rice.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon coconut oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 (13.5 oz) can full-fat coconut milk
  • 1/2 cup chicken broth
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh cilantro, chopped, for garnish
  • Cooked jasmine rice, for serving

Instructions

  1. Season the chicken pieces evenly 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 from the skillet and set 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 curry powder, turmeric, cumin, and cayenne pepper (if using). Cook the spices for 1 minute, stirring constantly.
  6. Pour in the full-fat coconut milk and chicken broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.
  7. 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.
  8. Stir in the lime juice. Taste the sauce and adjust salt and pepper as needed.
  9. Serve the creamy coconut chicken immediately over hot jasmine rice. Garnish generously with fresh cilantro.

Notes

  • For a thicker sauce, remove the chicken when it is almost done, simmer the sauce uncovered for 5 minutes to reduce, then return the chicken.
  • This dish pairs well with a side of steamed vegetables or a squeeze of fresh lime.
  • If you prefer a less rich sauce, substitute half of the coconut milk with low-sodium chicken broth.

Nutrition

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