Recipe Finder blog
Quick Coconut Chicken Curry
Simple coconut chicken curry recipe: quick to make, simmered with coconut milk for rich flavor.
Why this recipe works
This quick coconut chicken curry is a weeknight-friendly dish featuring tender chicken in a creamy coconut sauce. It suits busy cooks who want a flavorful, simmer-on-the-stove meal without complex steps.
- quick coconut chicken curry
- weeknight curry recipe
- coconut milk chicken curry
- easy chicken curry with coconut
- one-pot chicken curry
- simple curry with coconut milk
- 20-minute curry
Key takeaways
Uses common pantry ingredients
Balanced balance of spice and creaminess
Pairs well with rice or naan
Recipe guide
This quick coconut chicken curry is a weeknight-friendly dish featuring tender chicken in a creamy coconut sauce. It suits busy cooks who want a flavorful, simmer-on-the-stove meal without complex steps.
A fast, comforting curry you can whip up in minutes.
- Uses common pantry ingredients
- Balanced balance of spice and creaminess
- Pairs well with rice or naan
Brown the chicken
Heat 1 tablespoon oil in a skillet over medium-high heat. Add seasoned chicken and brown all sides, about 4-5 minutes. Remove and set aside.
Build the sauce
Sauté onion until translucent, 3-4 minutes. Add garlic and curry powder, cook 30 seconds. Return chicken, add broth, scrape browned bits, simmer covered 8-10 minutes until cooked through.
Finish and serve
Stir in coconut milk and simmer uncovered 3-5 minutes to thicken. Taste and adjust salt and pepper. Serve over rice or with naan.
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
- Cut chicken into bite-sized pieces and season with salt and pepper
- Heat oil in a large skillet over medium-high heat
- Add chicken and brown on all sides, about 4-5 minutes, then remove and set aside
- Add chopped onion to the skillet and sauté until translucent, about 3-4 minutes
- Stir in minced garlic and curry powder and cook for 30 seconds until fragrant
- Return chicken to the skillet and pour in chicken broth, scraping up any browned bits
- Bring to a simmer, cover, and cook for 8-10 minutes until chicken is cooked through
- Stir in coconut milk and simmer uncovered for 3-5 minutes to thicken slightly
- Taste and adjust salt and pepper
- Serve hot over rice or with naan
FAQs
Can I adjust the spice level?
Can I adjust the spice level? Yes. Increase curry powder for more warmth or add a dash of chili flakes for heat.
Can I use chicken breast instead of thighs?
Can I use chicken breast? Yes, but thighs stay juicier. Cut into bite-sized pieces and adjust cooking time if needed.
Is this dairy-free?
Make it dairy-free: use full-fat coconut milk and skip any dairy additions. Serve with rice or dairy-free naan.