Creamy Coconut Chicken Curry (30 minute recipe)

My creamy coconut chicken curry features tender chicken simmered in a spiced tomato sauce and finished with rich coconut milk, spinach, and cherry tomatoes. The curry flavor comes from cumin, coriander, turmeric, and plenty of garlic and ginger; no curry powder needed.

My creamy coconut chicken curry starts with tender chicken breast simmered in a spiced tomato sauce, then gets a full can of coconut milk stirred in at the end. That last step turns the sauce silky and rich and keeps the coconut flavor front and center. Spinach, cherry tomatoes, and a big handful of cilantro go in with it to brighten the whole pot.

The curry flavor comes from cumin, coriander, and turmeric instead of curry powder. In my kitchen testing, the single spices gave the sauce a warmer, fuller flavor than the jarred blends I tried, and they let me adjust each one, especially the cayenne.

You’ll also see a whole head of garlic in the ingredient list. It sounds like a lot, but simmered with the tomatoes, it mellows and becomes the backbone of the sauce, with the coconut milk rounding it out. It’s the same flavor base as my popular coconut lentil curry, with chicken in place of the lentils.

Storing, freezing, and reheating

Store: Keep leftovers in a sealed container in the fridge for 3 to 4 days.

Freeze: Let the curry cool completely, then freeze it in freezer-safe containers for up to 4 months.

Reheat: Warm it gently on the stovetop or in the microwave, stirring often so the coconut milk doesn’t separate. If it has thickened in the fridge, loosen it with a splash of water.

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Creamy Coconut Chicken Curry (30 minute recipe)

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

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Tender chicken simmers in a garlicky tomato sauce, then a full can of coconut milk turns it creamy and rich. It's a one-pot dinner I serve over basmati rice with lots of cilantro.

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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 heat)
• ▢ 3 6-ounce chicken breasts (chopped into bite-sized pieces)
• ▢ 28 ounce can of crushed tomatoes (see notes)
• ▢ 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 and cook for 1 minute. Add the cumin, coriander, turmeric, and, if using, the cayenne and cook for 30 seconds, until fragrant.
  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 boil, then reduce the heat and simmer, covering the skillet partway to prevent splatters. Simmer for 15 minutes, stirring occasionally.
  3 6-ounce 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
  

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Notes

I don’t see curry powder listed in the ingredients. Is this a mistake? Nope! This recipe uses cumin, coriander, and turmeric, all common spices found in curry powder. When combined with garlic, onion, and ginger, they create an unmistakable curry flavor.

Can I add more vegetables? Absolutely! It’s easy to adjust this recipe to your taste. Add chopped carrots, bell peppers, or cauliflower at the same time as the chicken. Frozen corn, peas, or green beans also taste great. 

Why is the curry thinner than I was expecting, and how do I fix it? A few things can thin it out. Some brands of crushed tomatoes are more watery than others, some chicken releases more liquid as it cooks, and the sauce reduces less in a pot with a narrow opening than in a wide skillet like the one I use. To thicken it, simmer the curry uncovered for a few more minutes, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and let it bubble for a minute.

Nutrition

Serving: 1 serving = ⅙ of the recipe, Calories: 233kcal (12%), Carbohydrates: 18g (6%), Protein: 15g (30%), Fat: 12g (18%), Saturated Fat: 9g (56%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 36mg (12%), Sodium: 1083mg (47%), Potassium: 797mg (23%), Fiber: 4g (17%), Sugar: 8g (9%), Vitamin A: 864IU (17%), Vitamin C: 28mg (34%), Calcium: 69mg (7%), Iron: 3mg (17%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.