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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The BEST, tastiest and easiest chicken curry i have ever made. My go-to to make chicken interesting!
That makes me so happy to hear! I’m thrilled it’s become your go-to for making chicken more exciting. Thanks so much for trying it and for the lovely note! 🍛