Creamy Coconut Chicken Curry in a pan with cilantro and chopped tomatoes on top.

Creamy Coconut Chicken Curry

  • Author: Kristen Stevens
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian


Creamy Coconut Chicken Curry is an easy to make and healthy weeknight curry dinner recipe. It takes only 30 minutes to make and leftovers for lunch will put a big smile on your face. It’s sugar-free, dairy-free, and delicious!



  • 2 tablespoons coconut oil
  • 1/2 medium onion, finely minced
  • 1 head of garlic, chopped (10–12 cloves)
  • 2 tablespoons ginger, minced
  • 1 tablespoon each: ground cumin, coriander, and turmeric
  • 1 teaspoon cayenne powder, optional
  • 3 chicken breasts, chopped into bite-sized pieces
  • 1 28-ounce can of crushed tomatoes
  • 2 teaspoons sea salt
  • 1 15-ounce can coconut milk
  • A few handfuls of cherry tomatoes, cut in half
  • 1 cup chopped cilantro


  1. 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. 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 for 15 minutes, carefully removing the lid (the curry will splatter!) to stir a few times.
  3. Once the chicken pieces are cooked, stir in the coconut milk, cherry tomatoes, and cilantro. Season to taste with more salt, as needed.


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