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Quick Coconut Chicken Curry: 35-Minute Dinner

Prep 10 min Cook 25 min Difficulty 2/5

Simple Quick Coconut Chicken Curry recipe: juicy chicken in coconut curry sauce, ready in 35 minutes.

Why this recipe works

This recipe makes a flavorful coconut chicken curry using tender boneless chicken thighs. It’s designed for weeknights when you want something comforting but fast. It suits small households or anyone needing a quick, cozy curry without fuss.

Search intent: find a quick coconut chicken curry recipe
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  • easy rice or naan side

Key takeaways

Uses common pantry ingredients.
Budget-friendly and flexible with sides.
Perfect for weeknights and meal-prep.

Recipe guide

This recipe makes a flavorful coconut chicken curry using tender boneless chicken thighs. It’s designed for weeknights when you want something comforting but fast. It suits small households or anyone needing a quick, cozy curry without fuss.

Fast, cozy curry ready in under 40 minutes.

  • Uses common pantry ingredients.
  • Budget-friendly and flexible with sides.
  • Perfect for weeknights and meal-prep.

Step-by-step: browning and simmering

Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the seasoned chicken pieces 4–5 minutes, then remove and set aside. Add onion; cook 3–4 minutes until translucent. Stir in garlic and curry powder for 30 seconds. Return chicken, add 1/2 cup broth, and scrape up any browned bits. Simmer 8–10 minutes until cooked through. Stir in coconut milk and simmer 3–5 minutes to thicken. Season with salt and pepper. Serve over rice or with naan.

Sauce and seasoning tips

Tasting and adjusting the sauce: check the consistency and seasoning. If you want more warmth, add a pinch more curry powder. If the sauce needs body, simmer a bit longer; if too thick, splash in a little water or broth.

Serving and storage

Serving ideas: spoon over cooked rice or pair with warm naan. Leftovers store in the fridge for up to 3 days and can be frozen for longer storage.

Ingredients

  • 500 g chicken thighs, boneless, skinless
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 cup coconut milk
  • 1/2 cup chicken broth
  • 1 tablespoon vegetable oil
  • salt to taste
  • pepper to taste

Instructions

  1. Cut chicken into bite-sized pieces and season with salt and pepper
  2. Heat oil in a large skillet over medium-high heat
  3. Add chicken and brown on all sides, about 4-5 minutes, then remove and set aside
  4. Add chopped onion to the skillet and sauté until translucent, about 3-4 minutes
  5. Stir in minced garlic and curry powder and cook for 30 seconds until fragrant
  6. Return chicken to the skillet and pour in chicken broth, scraping up any browned bits
  7. Bring to a simmer, cover, and cook for 8-10 minutes until chicken is cooked through
  8. Stir in coconut milk and simmer uncovered for 3-5 minutes to thicken slightly
  9. Taste and adjust salt and pepper
  10. Serve hot over rice or with naan

FAQs

Can I use chicken breasts? Yes. You can use chicken breasts, but thighs stay juicier. If using breast, reduce simmering time so they don’t dry out.
What can I substitute for coconut milk? Yes. If you don’t have coconut milk, mix 1 cup regular milk with 1–2 tbsp oil for richness, then adjust curry powder.
How should I store and reheat leftovers? Leftovers reheated gently. Add a splash of water or broth to loosen sauce when reheating.