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–+ servings
A bowl of coconut chicken curry with spinach, cherry tomatoes, and chicken, served with brown rice; a spoon rests inside the bowl.

Creamy Coconut Chicken Curry (30 minute recipe)

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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.

Ingredients

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
    A large pot with a mixture of chopped onions, garlic, and spices being sautéed for coconut chicken curry, showing a yellow-brown color from the seasonings.
  • 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
    A black-handled pot filled with chunks of chicken in a thick, orange-brown coconut chicken curry sauce, viewed from above on a white background.
  • 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
    A pot of coconut chicken curry with chunks of meat, spinach, halved cherry tomatoes, and fresh cilantro in a creamy orange sauce.

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.
Serving: 1 serving = ⅙ of the recipe, Calories: 233kcal, Carbohydrates: 18g, Protein: 15g, Fat: 12g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 1083mg, Potassium: 797mg, Fiber: 4g, Sugar: 8g, Vitamin A: 864IU, Vitamin C: 28mg, Calcium: 69mg, Iron: 3mg