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Quick Coconut Chicken Curry (One-Pot)

Prep 10 min Cook 25 min Difficulty 2/5

One-pot coconut chicken curry: simple, budget-friendly, and family-friendly.

Why this recipe works

This Quick Coconut Chicken Curry is a simple, weeknight-friendly recipe that yields tender chicken in a creamy coconut sauce. It suits busy families, single cooks, and anyone wanting a comforting curry without fuss.

Search intent: how to make a quick one-pot curry
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  • 28-minute dinner
  • weeknight curry
  • curry with coconut milk
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  • chicken curry with rice

Key takeaways

Only one pot needed for cooking and flavor building.
Balanced coconut milk and broth create a creamy sauce.
Brown the chicken first for depth of flavor.

Recipe guide

This Quick Coconut Chicken Curry is a simple, weeknight-friendly recipe that yields tender chicken in a creamy coconut sauce. It suits busy families, single cooks, and anyone wanting a comforting curry without fuss.

This easy one-pot curry comes together in under 40 minutes.

  • Only one pot needed for cooking and flavor building.
  • Balanced coconut milk and broth create a creamy sauce.
  • Brown the chicken first for depth of flavor.

Step 1: Brown the chicken

Heat a large pan with a little oil over medium heat. Season the chicken thighs with salt and pepper and brown 4–5 minutes per side until golden. Remove and set aside.

Step 2: Sauté aromatics and deglaze

In the same pan, sauté the chopped onion until soft, about 4 minutes. Stir in minced garlic and curry powder for 1 minute until fragrant. Return chicken to the pan and add coconut milk and chicken broth, scraping up browned bits.

Step 3: Simmer and finish

Simmer covered on low heat until the chicken is cooked through and the sauce thickens, about 15–20 minutes. Taste and adjust salt and pepper before serving.

Ingredients

  • 500 g chicken thighs
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 cup coconut milk
  • 1 cup chicken broth

Instructions

  1. Heat a large pan over medium heat and add a little oil.
  2. Season chicken thighs with salt and pepper and brown in the pan until golden, about 4-5 minutes per side; remove and set aside.
  3. Add chopped onion to the same pan and sauté until soft, about 4 minutes.
  4. Stir in minced garlic and curry powder and cook for 1 minute until fragrant.
  5. Return chicken to the pan and pour in coconut milk and chicken broth, scraping up browned bits.
  6. Bring to a simmer, reduce heat to low, cover, and cook until chicken is cooked through and sauce thickens, about 15-20 minutes.
  7. Taste and adjust seasoning with salt and pepper.
  8. Serve hot over rice or with naan.

FAQs

Can I use chicken breasts instead of thighs? Yes. You can substitute thighs with boneless skinless breasts, but adjust cook time to prevent drying.
Can I adjust the spice levels? Yes. If you’re short on curry powder, start with 1 teaspoon and adjust to taste.
How long will leftovers keep? Leftovers store in the fridge for 2–3 days and can be reheated gently on the stove.