30-Minute Chicken Coconut Curry Recipe
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This coconut chicken curry is a regular at my dinner table. I’m going to show you how to make this tasty meal in just 30 minutes using kitchen staples.
This coconut chicken curry is a quick and easy win for a weeknight. It’s perfect for those evenings when I want something simple, full of veggies, and that doesn’t compromise on flavor. It rivals take-out Indian food, but it’s much lighter —and possibly quicker too!
This recipe is based on my wildly popular creamy coconut lentil curry. Same flavors, different protein. It’s a pretty basic recipe, meaning you can swap the veggies for what you have in the fridge. I don’t use curry powder or curry paste; I use individual spices. This makes it easy to add more or less of a spice, especially when it comes to heat.
It all gets made in one pot, so clean-up is a breeze. Serve it with some fluffy basmati rice or naan to mop up all the delicious sauce.
Key ingredients you’ll need
You’ll find most of the ingredients for this Indian-inspired chicken curry recipe in your kitchen. Here’s what you’ll need:
- Onion, garlic, and ginger: I’m not kidding when I say a whole head of garlic (yes, that’s 10-12 garlic cloves!) This classic mix of aromatics gives this curry lots of intense flavor.
- Chicken breasts: You can also use boneless, skinless chicken thighs if you prefer.
- Crushed tomatoes: I use regular crushed tomatoes, but fire-roasted tomatoes also taste great and add a smoky dimension to this dish.
- Coconut milk: I recommend using full-fat coconut milk (not light) to give this curry lots of creaminess.
Serving suggestions
This coconut curry chicken is a weeknight win. I love serving it over a bed of rice like my favorite coconut rice or basmati rice. Or serve it with naan or chapati to soak up all the saucy goodness.
If you’re serving a crowd, pair it with a creamy cucumber salad.
Storing, freezing, and reheating
Store: Store any leftovers in a sealed container in your fridge for 3-4 days.
Freeze: This curry freezes very well. Let it cool, transfer it to a freezer-safe container, and store in the freezer for up to 6 months.
Reheat: Curry reheats beautifully on the stovetop or in the microwave. If it seems a bit thick, add a splash of water.
30-Minute Chicken Coconut Curry Recipe
Ingredients
- 2 tablespoons coconut oil
- ½ medium onion (finely minced)
- 1 head garlic (chopped (10–12 cloves))
- 2 tablespoons ginger (minced)
- 1 tablespoon EACH: ground cumin, coriander, and turmeric
- 1 teaspoon cayenne powder (omit for no spice)
- 3 chicken breasts (chopped into bite-sized pieces)
- 28 ounce can of crushed tomatoes
- 2 teaspoons sea salt
- 15 ounce can coconut milk
- 3 ounces baby spinach
- A few handfuls of cherry tomatoes (cut in half)
- 1 cup chopped cilantro
Instructions
- Heat the coconut oil in a large skillet over medium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger to the pan and cook for 1 minute. Add the cumin, coriander, turmeric, and, if using, the cayenne and cook for 1 minute.2 tablespoons coconut oil, ½ medium onion, 1 head garlic, 2 tablespoons ginger, 1 tablespoon EACH: ground cumin, coriander, and turmeric, 1 teaspoon cayenne powder
- Add the chicken, crushed tomatoes, and sea salt to the pan and stir well. Bring to a simmer then cover and reduce the heat to medium-low. Simmer, covered, for 15 minutes, carefully removing the lid (the curry will splatter!) to stir a few times.3 chicken breasts, 28 ounce can of crushed tomatoes, 2 teaspoons sea salt
- Once the chicken pieces are cooked, stir in the coconut milk, spinach, cherry tomatoes, and cilantro. Season to taste with more salt, as needed.15 ounce can coconut milk, A few handfuls of cherry tomatoes, 1 cup chopped cilantro, 3 ounces baby spinach
Video
Notes
Nutrition
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our first time to ever make a curry not from a jar and was really excellent … very indian in taste and served with basmati rice and a naan bread
Thank You
That’s wonderful to hear!
I’m definitely going to try this!
We don’t have cans of crushed tomatoes readily available in Japan, however. Is there a substitute that I can use? Or a way to change diced tomatoes into crushed?
You can either use the diced tomatoes as is (but expect it to be a bit watery) or simply blend them in a blender first. 🙂
I used canned chopped tomatoes and the texture came out nice and creamy. However, I have to mention that I used coconut cream instead of coconut milk which is thicker.
I had to add that I am SO impressed with how capably you demystified the amalgam of wonderful flavors that make a curry dish distinctive. Would you liken this to chicken tikka masala? Thanks again for such carefully crafted recipes! I’ve only tried one so far but have several more in mind, not least the magical things you do with potatoes and carrots as side dishes!!
Yes it is similar to chicken tikka masala!
SU. PERB. Best thing I’ve cooked and eaten in a good long while!! I am with the husband who licked the bowl, actually feeling a bit sad because I’d left half a teaspoon of the gravy on my plate. I salute you on your phenomenal recipes and, as a newcomer to cooking with coconut milk and its ability to transform a dish by melding flavors together, I look forward to cooking many, many more! Is this recipe in your cookbook?
I’m so happy to hear that you loved this recipe!
Very tasty!!
My only comment would be that while cooking for another minute after adding the spices, the mixture gets quite dry and is prone to burning. More oil?
You could add more oil. Or simply reduce the heat. Medium-high can be hotter on some stoves than others. 🙂
Thank you! Will give it a shot next time I go for this 🙂
I can’t eat tomatoes. Can I use a stock instead to make the sauce, or what can I do instead?
You could try that but it will change the flavor dramatically.
So delicious! My go to meal!
Yay! That is so great to hear!
Wow!! This is so so so good!! I absolutely loved it and my husband was scraping all the sauce off his plate. Super recipe. Don’t hesitate to try it.
Yay! Love hearing that!
Excellent curry, it was so easy to make. Followed the directions except I added half chicken and half shrimp because that is what I had in frig. I served curry over sauteed cauliflower rice. I love how simple and tasty all your recipes are.
I bet it was delicious with some shrimp! I think that I’ll do that next time. 🙂
This was FABULOUS!! I made the mistake, tho, of buying a can of diced tomatoes instead of crushed, which aren’t as viscous and have more ‘juice’. This made the curry a bit soupier than normal. So to add some body to the gravy, I mashed a can of chickpeas smooth with a little olive oil, and stirred them in at the end. Perfect fix!!! I’ll definitely be adding this recipe to my staples!!
Good call on the chickpeas! Yes, diced tomatoes definitely don’t work as well in this recipe. 🙂
There is one ingredient missing in the list of spices. CURRY!!!! I added 2 tablespoons of curry and a half teaspoon of cinnamin . otherwise, easy and yum.
There is no curry powder in this recipe. Rather than using curry powder (which is just a mix of different spices) we use the individual spices instead. ?
I used all the spices listed but I like adjusting recipes a bit my way, so I also added curry and chilli powder, hot paprika, a bit of garam masala and I’ve also realised that I have no coriander left, so I used oregano and chopped leaf parsley in the end and I absolutely loved the taste.
Very simple to make super yum curry with ingredients that are all handy. Loved it!
So great to hear that you loved the recipe!
Is there a way of knowing when the chicken is done? First time doing this.. its also hard to tell when it’s done with all the mixed ingredients.
Small pieces of chicken, like the ones in this recipe, will be well cooked in 15 minutes. If you’re worried, take out one of the bigger pieces and cut it in half. If the flesh is white, it’s cooked. 🙂
What is cilantro? I’m in the UK
Cilantro is the leafy green of the coriander plant. Not sure if it has a different name in the UK though.
the curry was pretty good, however I think that next time I make it, I’ll use fresh roma tomatoes instead of canned tomatoes, and half the coconut milk to cut down on the saturated fat, and add some unsweetened coconut flakes to it. If its a little dry, I can add water or coconut water. It won’t be a creamy, but I think it will still be good. We also added peas so it would be a one pan meal.
All good ideas. 🙂
Does the chicken curry freeze well?
It freezes very well! 🙂
I’m wondering if you meant 3 whole chicken breasts or 3 halves? Could you maybe tell us the weight? I’ve made your lentil version and LOVED it. I really appreciate how you give lots of options with your recipes… as in different veggies/proteins.
Halves! I use 3 boneless, skinless chicken breasts that weigh about 6 ounces each. 🙂