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Simple Coconut Chicken Curry: easy weeknight dinner
Quick and easy coconut chicken curry with pantry staples. One pan, 35 minutes, perfect for weeknights.
Why this recipe works
This simple coconut chicken curry is a quick, flavorful weeknight dish built with common pantry items. It suits busy home cooks and anyone wanting a comforting, creamy curry without a long cook time.
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Key takeaways
One-pan dish for quick cleanup
Creamy coconut flavor with pantry staples
Ready in about 35 minutes
Recipe guide
This simple coconut chicken curry is a quick, flavorful weeknight dish built with common pantry items. It suits busy home cooks and anyone wanting a comforting, creamy curry without a long cook time.
A comforting curry you can make in one pan.
- One-pan dish for quick cleanup
- Creamy coconut flavor with pantry staples
- Ready in about 35 minutes
Ingredients (scaled for clarity)
- 500 g boneless, skinless chicken thighs, cut into chunks (x1) - 1 onion, chopped - 2 cloves garlic, minced - 1 tablespoon curry powder - 1 cup coconut milk - 1 cup chicken broth - 1 tablespoon vegetable oil - salt to taste
Step-by-step method
1. Heat oil in a large pan over medium heat. 2. Sauté onion 4–5 minutes until softened. 3. Add garlic and curry powder; cook 30 seconds. 4. Add chicken; sear until browned. 5. Pour in broth; scrape browned bits. 6. Simmer covered 8–10 minutes until cooked. 7. Stir in coconut milk; simmer 5 minutes to thicken. 8. Season with salt and adjust curry powder. 9. Serve with rice or naan.
Tips for best results
Use full-fat coconut milk for richness. Taste and adjust curry powder at the end. Let leftovers cool, then refrigerate; reheat gently.
Ingredients
- 500 g chicken thighs, boneless and skinless, cut into chunks
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 cup coconut milk
- 1 cup chicken broth
- 1 tablespoon vegetable oil
- salt to taste
Instructions
- Heat oil in a large pan over medium heat.
- Add chopped onion and cook until softened, about 4–5 minutes.
- Stir in minced garlic and curry powder and cook 30 seconds until fragrant.
- Add chicken chunks and sear until lightly browned on all sides.
- Pour in chicken broth and scrape up any browned bits from the pan.
- Reduce heat, cover, and simmer for 8–10 minutes until chicken is cooked through.
- Stir in coconut milk and simmer uncovered 5 minutes to thicken slightly.
- Season with salt to taste and adjust curry powder if needed.
- Serve hot with rice or naan.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier and withstand longer cooking.
Can I make this dairy-free?
Coconut milk provides the creamy base; this recipe is dairy-free as written.
How do I store leftovers?
Store in an airtight container up to 3 days in the fridge; reheat gently.