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The Easiest Coconut Curry Chicken

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Sweet coconut steals the show in simple, yet aromatic dish. This curry packs serious flavor and doesn’t require too much prep. Chop, mix, done.

a blue pot of coconut chicken curry with a bowl of rice in the back and white plates on the back left

 

If you are feeling adventurous, feel free to add a dash of cayenne for a touch of heat.

Coconut curry chicken is perfect for a dinner party or a quick weekday meal. You can use any part of the bird to make coconut curry chicken. It’s a healthy dish too. A balance of proteins, healthy fats, and the mighty turmeric.

A little curry history for thought.

The other day I was talking to a co-worker who happens to be an authority on curry and its history.  According to her, curry dishes are popular throughout all of Asia, not just India. The use of coconut milk tends to be more popular in Southern India and Southeast Asia. Plenty of palm trees! In the north of India, yogurt is preferred. The northern parts of the Indian subcontinent developed as pastoral societies that raised and herded milk producing animals. As a historical side note, coconut also held a sacred place in ancient Indian culture. Old Sanskrit texts speak about the revered status of coconuts in ancient times.

Don’t hate the coconut.

I know a couple of coconut haters myself. You can definitely use another liquid, chicken broth instead of coconut milk. To achieve a creamy consistency you can add 1/4 cup of heavy cream. I like to serve my coconut curry chicken with jasmine rice. I find that the floral quality of this rice is a nice complement to the sweet/savory nature of this dish

Here are the steps to make a great coconut curry chicken.
Step 1: Slice the chicken breasts or cutlets into 1.5″ to 2″ pieces.
Step 2: Add 1 Tbsp of canola oil to a pan on medium heat and then add the chicken pieces. Sprinkle with salt and pepper.
Step 3: Cook the chicken until all the pieces have slightly brown edges.
Step 4: Add the onion and cook until it is translucent.
sliced chicken pieces cooking in red pan on a stove.

Step 5: Pour in the coconut milk. If you like it a bit more saucy add more coconut milk.
Step 6: Add the curry powder and simmer covered for 20-25 minutes.
Step 7: Add the tomato, cilantro and the garam masala for a punch of spice.
Step 8: Stir to combine and check the spice level. Add more salt and garam masala to taste. If you want some heat, add 1/4 tsp. cayenne pepper and stir.

Pouring coconut milk, curry, tomato, cilantro and garam masala to chicken in a pan.

Pro Tips

  • Coconut curry chicken is indeed healthy. It packs protein, healthy fats, and the mighty turmeric.
  • Freeze it or meal prep it. It holds up well made ahead. Some say that curry is better the second day.
Simple coconut curry chicken served over rice. | ethnicspoon.com
5 from 4 votes
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Coconut Curry Chicken

Here is an easy Indian stye coconut curry chicken with tomatoes. The sweet and savory flavors of coconut milk, spicy curry and garam masala are a great combination. If you like food from India you have to try this dish.  I like to service with some jasmine rice for a nice floral note.

Course Main dish
Cuisine Indian
Keyword coconut milk, easy ethnic food, garam masala, Indian food
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: Change to adjust-> 4 servings
Calories 428 kcal
Author Analida Braeger

Ingredients

  • 2 lbs chicken cutlets cut into 1.5" to 2" pieces
  • 1 Tbsp canola oil
  • 1 cup coconut milk
  • 1 onion small, diced
  • 1 garlic clove minced
  • 2 Roma tomato diced
  • 2 Tbsp cilantro chopped
  • 1 Tbsp curry
  • 1/2 tsp garam masala
  • salt and pepper to taste paleo diet: sea salt
  • 1/4 tsp cayenne pepper (optional for a spicy heat)

Instructions

  1. Heat oil in skillet on medium and add the chicken pieces. Sprinkle with salt and pepper and brown on both sides, about 3-5 minutes on each side.
  2. Add the onion and cook until translucent. Add the garlic.
  3. Add coconut milk and curry and simmer covered for about 10-25 minutes.
  4. Add the garam masala, cilantro and the tomato and continue to cook for an additional 5 minutes.
  5. Serve with jasmine rice.
Nutrition Facts
Coconut Curry Chicken
Amount Per Serving
Calories 428 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 12g 60%
Cholesterol 145mg 48%
Sodium 276mg 12%
Potassium 1115mg 32%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 50g 100%
Vitamin A 28.1%
Vitamin C 14.7%
Calcium 4.1%
Iron 17.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Reader Interactions

Comments

  2. I haven’t made a curry in forever and it is one of my favorites. My kids aren’t huge fans, unfortunately. But you know what, they are older now and might be more willing to try it again. Your recipe looks delicious…I am going to give it a try! Thanks Analida!

    Reply

  3. My husband and I love curry. I this looks delicious. Do you ever eat tofu? I know not many people like it but I’ve been eating it lately and wondered if it would work here. Regardless, this looks great.

    Reply

    • Thanks Denise. Actually you can make it with tofu. My daughter loves to cook with tofu and had made a couple of my curry dishes with tofu. I am not a fan, but she swears by it. Try it out and let me know how it turns out. 🙂

      Reply

  8. Yummy this recipe looks delicious! I am a coconut hater myself but actually LOVE coconut curry. I find the creaminess is perfect with coconut milk and really, the flavour isn’t very bold. Thanks for sharing this recipe!

    Reply

  10. I love the detailed step by step instructions! Everybody should know how to make a chicken curry and this recipe is perfect for beginners who still want to cook something impressive! This looks absolutely scrummy!

    Reply

    • I love to teach people how to cook and I am glad to hear your feedback. I have taught a few cooking classes at some of my local venues and it is so fun.

      Reply

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