Sweet coconut steals the show in simple, yet aromatic dish. This recipe for coconut curry chicken packs serious flavor and doesn’t require too much elbow grease. Chop, mix, done.
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. Any part of the bird will taste amazing in the coconut curry sauce. It’s a healthy dish too. A balance of proteins, healthy fats, and the mighty turmeric.
A little curry history
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.
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
Step by step photos
- Slice the chicken breasts or cutlets into 1.5″ to 2″ pieces.
- Add 1 Tbsp of canola oil to a pan on medium heat and then add the chicken pieces. Sprinkle with salt and pepper.
- Cook the chicken until all the pieces have slightly brown edges.
- Add the onion and cook until it is translucent.
- Pour in the coconut milk. If you like it a bit more saucy add more coconut milk. (This will deglaze the pan too, bonus!)
- Add the curry powder and simmer covered for 20-25 minutes.
- Add the tomato, cilantro and the garam masala for a punch of spice.
- 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.
Frequently Asked Questions:
- How long can I save and store coconut curry chicken? You can store in the refrigerator for up to 3-4 days in an airtight container. Be sure to completely cool to room temperature before refrigerating.
- Can I freeze coconut curry chicken? It is fine to freeze this and it presents no food hazards when thawed and reheated but the sauce can split and have a slightly grainy texture.
- Can I make this dish ahead of time? Yes, you can make this a day or two ahead. Cool it completely before refrigerating as described above. Reheat covered in an oven proof dish for about 20-30 minutes at 300° F. The temperature of the food should hit 165° F. Some say that curry is better the second day.
- Is coconut curry chicken healthy? Indeed, it packs protein, healthy fats, and the mighty turmeric.
Crazy for curries? Try this South Indian dish, Chicken Xacuti. If you want to try something truly exotic curry here is I dish I discovered in Siem Reap Cambodia: Chicken amok packs a nice spice, sweetness and citrus flavors all in one. If you are looking for a meatless curry try my ultimate vegan curry. Leave me a comment and let me know how you like this dish, I would love to hear from you!
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The Easiest Coconut Curry Chicken Recipe
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.
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
- 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.
- Add the onion and cook until translucent. Add the garlic.
- Add coconut milk and curry and simmer covered for about 10-25 minutes.
- Add the garam masala, cilantro and the tomato and continue to cook for an additional 5 minutes.
- Serve with jasmine rice.
Recipe Notes
Frequently Asked Questions:
- How long can I save and store coconut curry chicken? You can store in the refrigerator for up to 3-4 days in an airtight container. Be sure to completely cool to room temperature before refrigerating.
- Can I freeze coconut curry chicken? It is fine to freeze this and it presents no food hazards when thawed and reheated but the sauce can split and have a slightly grainy texture.
- Can I make this dish ahead of time? Yes, you can make this a day or two ahead. Cool it completely before refrigerating as described above. Reheat covered in an oven proof dish for about 20-30 minutes at 300° F. The temperature of the food should hit 165° F. Some say that curry is better the second day.
- Is coconut curry chicken healthy? Indeed, it packs protein, healthy fats, and the mighty turmeric.
Cyrus
Analida this coconut curry chicken recipe looks delightful! Count us in for the extra dash of cayenne though 🙂
Analida
hahaha!!! Thanks Cyrus. It’s one of my family favorites. It’s easy and quick.
Glad you love cayenne too!!!
Michelle @ A Dish of Daily Life
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!
Analida
Thanks Michelle! Yes, try it out, they might like it.
It is one of our favorites. 🙂
Denise Wright
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.
Analida
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. 🙂
Faye Wilkerson
I love the blue stoneware. Curry looks delicious, also.
Analida
Thanks Faye!
They blue stoneware is from TJ Max!!!
Have a great day! 🙂
Linda @ Food Huntress
This Coconut Curry Chicken sounds so good. I like it spicy also!
Analida
Thanks Linda! I hope you get to make it!! 🙂
Amy Basso
I have been craving curry lately! Yum, yum, yum!
Analida
🙂
Kelly @ TastingPage
This looks like the perfect dish now that the cooler temps have arrived. Looking forward to it!
Analida
Glad to hear. It is definitely a great meal for cold weather.
Aleta
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!
Analida
Yes, this dish satisfies my craving for sweet an savory flavors!
Courtney
I love coconut milk in curries! This recipe is great, full of flavour, and not too complicated.
Analida
Yes, this one is really simple to make!
Kiki Johnson
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!
Analida
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.
SueF
How would I make this in a tagine?
Analida
Hi Sue, You can basically make it the same way as in the step by step photos. Get the tagine hot on medium heat and stir fry the chicken in the base and follow the same steps. Cover with the tagine lid when it comes time to simmer. Let know how you like it. Thanks so much!
NorseArcher
This was delicious! Easy to make too! I was happy to find a recipe that used curry powder instead of paste as I can’t find paste in my area (and I’m not fond of purchasing food online). I really enjoy Indian/Asian food- the smell of curry and garam masala is heavenly! Thanks!