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Simple Coconut Chicken Curry: quick weeknight dinner
Simple coconut chicken curry recipe with chicken, onion, garlic, curry powder, and coconut milk. Ready in 35 minutes.
Why this recipe works
This simple coconut chicken curry is a fast, cozy option for busy cooks. It suits beginners and anyone who wants a comforting, customizable weeknight dinner.
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Key takeaways
Cooks in about 35 minutes total.
Only one pan needed for easy cleanup.
Great with rice or naan for a complete meal.
Recipe guide
This simple coconut chicken curry is a fast, cozy option for busy cooks. It suits beginners and anyone who wants a comforting, customizable weeknight dinner.
A quick, cozy curry that's easy to customize.
- Cooks in about 35 minutes total.
- Only one pan needed for easy cleanup.
- Great with rice or naan for a complete meal.
Overview
A straightforward, flavorful curry using chicken thighs, coconut milk, and curry powder. It’s designed for weeknights and serves 4–6 with optional rice or naan.
What you’ll need
Key ingredients: 500 g chicken thighs (boneless, skinless), 1 onion, 2 garlic cloves, 1 tbsp curry powder, 1 cup coconut milk, 1 cup chicken broth, 1 tbsp vegetable oil, salt. Adjust salt and curry powder to taste.
Step-by-step
1) Sauté onion in oil until soft. 2) Add garlic and curry powder, cook 30 seconds. 3) Sear chicken until browned. 4) Add broth, simmer 8–10 minutes. 5) Stir in coconut milk and simmer 5 minutes. 6) Season with salt and serve with rice or naan.
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 stay tender during simmering.
Can I make this dairy-free or vegan?
Use coconut milk and vegetable broth; omit chicken for a vegetable version.
How can I adjust spice level?
Add more curry powder for heat, or a pinch of chili flakes for extra kick.