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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It was delicious, but I had to simmer it for much longer because the coconut milk made it go so thin. It had a soup-like consistency, but the flavour was amazing. What would you recommend to counteract?
For a thicker curry, you could simmer it with the lid partly off.
By far the very best chicken curry recipe I have ever made. I made the recipe exactly as is and it is perfect. Thanks for sharing.
I liked the recipe, especially the next day as leftovers! Thanks for sharing it!
Amazing !! Whole family loves this recipe .
One of my favorite dishes to make, super easy to make and absolutely delicious!
It came out very soupy and nothing like the photos in the recipe.
Didn’t have a whole head of garlic but had 4 cloves and added some garlic powder. Added some garam masala and a little cinnamon. It was so delicious. Thank you. I don’t usually comment on a recipe if I’ve altered it but this was so minimal. We all enjoyed it.
This meal was easy to make
I rate it a 3/5
It was to tomatoe-y for me. Didnt get alot of coconut or curry flavors. I added some greek plain yogurt to the curry and on top to lighten it up abit.
Personally wouldn’t make it again
Hmmmmm this is so yummy!
Absolute divine recipe, easy to follow
Thank you
Bonjour Kristen, j’aime votre site et le partage de toutes vos recettes qui sont succulentes et particulièrement celle-ci, le poulet au curry, qui est un de mes plats préférés. Dans ma recette, je ne rajoute jamais de sauce tomate. Toutefois, cette version est délicieuse. Bravo et bonne continuation.
I have eaten curry my whole life. I lived in London (south) and anything was available made properly and tasting fantastic. Then I moved to the sticks and they have Indian food (sort of) and there is the supermarket, but this recipe (with a few mods) is fantastic. The food out here is terrible!
I’m not saying it’s anything like proper indian food made by Indian chefs but it’s good enough. Fresh spices and include the best ingredients, a fantastic recipe.
I love the coconut chicken curry. Has anyone successfully frozen it? Does taste retain well?
We’ve frozen this meal several times successfully. Just make sure to reheat it gently so that the coconut milk does not separate.
My family and I love this recipe! I use a lot less turmeric and also add in some green beans early on. Really delicious, thank you!
Loved the recipe, came out really creamy and perfect!
Bonjour! I have happily come across your site. I’m always interested in recipes with spices. Needless to say, I love anything with curry and am anxiously waiting to make the creamy coconut chicken curry dish.
Great to know I can check this site out for more tempting recipes!
Thank you for being here!
Thanks, Fran! I hope you find lots of recipes you like here!