One Pot · 40 Minutes · Everyday Spices
Creamy Coconut Chicken Curry: Rich, Bold and Ready in 40 Minutes
Tender chicken simmered in a velvety, golden coconut milk sauce with warm spices and a touch of tomato. Mild or bold, thighs or breasts, with rice or naan. This is the chicken curry made with coconut milk that goes on repeat.
- 40 minutes
- One pot
- Gluten-free
- Printable card
Golden coconut chicken curry with a swirl of coconut milk, cilantro and chili flakes.
This coconut chicken curry is the weeknight dinner that tastes like it simmered all afternoon. Chunks of chicken cook low and slow in a velvety, spiced coconut milk sauce that is deeply golden, a little smoky and impossible to stop eating. It comes together in one pot in about 40 minutes.
The spices are all pantry staples, the heat is entirely up to you, and the sauce is made for spooning over fluffy rice. Below you will find the easy chicken curry with coconut milk recipe, the spice blend (and a curry powder shortcut), a mild version for kids, the best coconut milk to use, add-ins, and what to serve with it.
Easy Coconut Chicken Curry Recipe
Tap how many servings you need and every amount on the card changes, including the printable version.
Creamy Coconut Chicken Curry
Tender chicken in a velvety, golden coconut milk sauce with warm spices and a touch of tomato. One pot, everyday spices and 40 minutes. Tap a serving size and every amount changes, including the printable card.
How many servings?
Ingredients
- ¾ lb (340 g)1½ lb (680 g)2¼ lb (1 kg)3 lb (1.4 kg) boneless skinless chicken thighs (or breasts), cut in 1½-inch chunks
- 1 tbsp2 tbsp3 tbsp¼ cup neutral oil
- ½ large1 large1½ large2 large yellow onion, finely diced
- 2 + 1½ tsp4 + 1 tbsp6 + 1½ tbsp8 + 2 tbsp garlic cloves, minced + fresh ginger, grated
- 1 tbsp2 tbsp3 tbsp¼ cup tomato paste
- ¾ tsp each1½ tsp each2¼ tsp each1 tbsp each ground cumin + ground coriander
- ½ tsp each1 tsp each1½ tsp each2 tsp each turmeric + garam masala
- ¼ tsp + ⅛–½ tsp½ tsp + ¼–1 tsp¾ tsp + ½–1½ tsp1 tsp + ½–2 tsp smoked paprika + cayenne (to taste)
- 1 cup (240 ml)1 can (13.5–14 oz)1½ cans2 cans full-fat canned coconut milk
- ½ cup1 cup (half a 14 oz can)1½ cups2 cups crushed tomatoes
- ½ tsp + ½ tsp1 tsp + 1 tsp1½ tsp + 1½ tsp2 tsp + 2 tsp salt + sugar
- to taste lime juice, fresh cilantro and extra coconut milk, to serve
- 1½ cups3 cups4½ cups6 cups cooked basmati or jasmine rice, to serve
Instructions
Sear the chicken
Pat the chicken dry and season with salt. Heat the oil in a wide pot over medium-high and sear the chicken in one layer for 2 to 3 minutes per side, until golden but not cooked through. Set aside.
Soften the onion
Lower the heat to medium. Cook the onion in the same pot for 5 to 6 minutes, until soft and golden at the edges. Add the garlic and ginger and stir for 1 minute.
Bloom the spices
Stir in the tomato paste and cook for 1 minute. Add the cumin, coriander, turmeric, garam masala, paprika and cayenne and stir for 30 seconds, until the kitchen smells amazing.
Build the sauce
Pour in the coconut milk and crushed tomatoes, add the salt and sugar, and scrape up anything stuck to the pot. Bring to a gentle simmer.
Simmer
Return the chicken and its juices. Simmer uncovered for 15 to 18 minutes for thighs, or 10 to 12 for breasts, stirring now and then, until the chicken is cooked through and the sauce coats a spoon.
Finish and serve
Stir in a squeeze of lime, taste for salt and heat, and serve over rice with cilantro and a drizzle of coconut milk.
Roughly, per serving
Curry only, without rice, made with chicken thighs and full-fat coconut milk.
This is an estimate, not a lab analysis.
Why This Chicken Curry with Coconut Milk Works Every Time
Chicken thighs, coconut milk, crushed tomatoes, onion, garlic, ginger and six everyday spices.
Sear, then simmer
Browning the chicken first builds a savory base on the bottom of the pot that melts into the sauce.
Bloom the spices in oil
Thirty seconds in hot oil wakes up ground spices. It is the difference between flat and fragrant.
Full-fat coconut milk
It gives the sauce its silky body. Light coconut milk makes a thinner, less creamy curry.
A little tomato
Tomato paste and crushed tomatoes add tang and color so the curry tastes bold, not just rich.
Salt, sugar and lime
Salt for depth, a pinch of sugar to round the tomato, and lime at the end to brighten everything.
The Spice Blend: From Scratch, Curry Powder Shortcut or Mild for Kids
Bloom the spices in the pot for 30 seconds before the coconut milk goes in.
The flavor lives in the spices and how you treat them. Tap the version you want:
The Spice Blend on the Card
Cumin, coriander, turmeric, garam masala, smoked paprika and cayenne. These six are all pantry staples, and together they taste like a real curry house blend.
Curry Powder Shortcut
No garam masala? Use 2 tablespoons of mild curry powder in place of the cumin, coriander, turmeric and garam masala, and keep the paprika and cayenne. Bloom it the same way.
Mild Coconut Chicken Curry for Kids
Leave out the cayenne and use sweet paprika instead of smoked. Stir in 2 extra tablespoons of coconut milk at the end. Still full of flavor, with no heat at all.
Rich and Bold
Add 1 teaspoon of cayenne, a cinnamon stick and 3 cardamom pods with the onion, and finish with an extra teaspoon of garam masala. Remove the whole spices before serving.
Which Coconut Milk to Use for Curry
The coconut curry sauce is only as good as the can you open. Here is how the options compare:
| Coconut milk | Sauce | Verdict |
|---|---|---|
| Coconut milkFull-fat canned coconut milk | SauceRich, velvety, creamy | VerdictUse this. Shake the can well. |
| Coconut milkLight coconut milk | SauceThin and less creamy | VerdictWorks, but simmer 5 minutes longer to thicken |
| Coconut milkCoconut cream | SauceVery thick and rich | VerdictUse ¾ cup cream + ¼ cup water per can of milk |
| Coconut milkCarton coconut milk (for drinking) | SauceWatery | VerdictNot for curry; it will not thicken |
Keep it at a simmer. Coconut milk can split if it boils hard. Gentle bubbles, not a rolling boil, keep the sauce smooth and glossy.
Easy Add-Ins: Spinach, Potatoes, Peppers and More
Stretch the curry or sneak in vegetables. Add firm vegetables with the sauce and tender ones at the end:
Spinach
Stir in 3 big handfuls of baby spinach in the last 2 minutes.
Potatoes
Add 2 cups of diced potato with the sauce and simmer 20 to 25 minutes, until tender.
Bell peppers
Add 1 sliced red bell pepper for the last 8 minutes so it keeps some bite.
Chickpeas
Add a drained 15 oz can with the chicken for a heartier curry.
Peas
Stir in 1 cup of frozen peas for the last 3 minutes.
Cauliflower
Add 2 cups of small florets with the sauce; they soften in about 15 minutes.
Coconut Curry Sauce with Chicken Breast
Prefer breasts? Cut them into 1½-inch chunks, sear for 2 minutes per side and simmer for only 10 to 12 minutes, until just cooked through. Thighs stay juicier if the curry sits, so they are the better pick if you are making it ahead.
Save the pin for your next curry night.
What to Serve with Coconut Chicken Curry
Coconut chicken curry with rice, warm naan and a spoonful of cucumber yogurt.
An easy coconut chicken curry with rice is dinner on its own, but a couple of sides turn it into a feast:
| Serve it with | Why it works |
|---|---|
| Serve it withBasmati or jasmine rice | Why it worksThe classic. Fluffy rice soaks up every bit of sauce. |
| Serve it withNaan or flatbread | Why it worksWarm it in a dry skillet and use it to scoop. |
| Serve it withCucumber yogurt (raita) | Why it worksGrated cucumber, yogurt, mint and salt cool the heat. |
| Serve it withQuick pickled red onion | Why it worksThin slices in lime juice and salt add crunch and tang. |
| Serve it withCauliflower rice | Why it worksA low-carb base that still catches the sauce. |
| Serve it withA simple green salad | Why it worksLime, olive oil and cilantro keep it light. |
Slow Cooker and Instant Pot Coconut Chicken Curry
- Slow cooker: do steps 1 to 4 on the stove, then transfer everything to the slow cooker with the coconut milk and tomatoes. Cook on low for 4 to 5 hours or high for 2 to 3. Stir in lime and cilantro at the end.
- Instant Pot: use sauté for steps 1 to 4, then pressure cook on high for 8 minutes with a quick release. Simmer on sauté for a few minutes if you want the sauce thicker.
Storing, Reheating and Freezing
- Fridge: up to 4 days in a sealed container. The flavor deepens overnight.
- Reheat: gently on the stove with a splash of water, stirring until hot.
- Freezer: up to 3 months. Thaw in the fridge overnight; the sauce may look separated at first and comes back together as it warms.
Coconut Chicken Curry FAQs
Can I use chicken breast instead of thighs in coconut chicken curry?
Yes. Cut breasts into 1 and a half inch chunks, sear them for 2 minutes per side and simmer for only 10 to 12 minutes, until just cooked through. Thighs stay juicier if the curry sits, so they are the better choice for leftovers.
What kind of coconut milk is best for chicken curry?
Full-fat canned coconut milk. It gives the sauce a rich, velvety body. Light coconut milk works but makes a thinner sauce, and carton coconut milk for drinking is too watery.
How do I thicken coconut chicken curry?
Simmer it uncovered for 5 more minutes so the sauce reduces, or stir in a spoonful of tomato paste. For a very thick sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it in for the last 2 minutes.
Why did my coconut milk curdle or split?
It boiled too hard. Keep the curry at a gentle simmer, not a rolling boil, and stir occasionally. Full-fat coconut milk is also far less likely to split than light.
Is coconut chicken curry spicy?
Only as spicy as you make it. The heat comes from the cayenne, so leave it out for a mild, kid-friendly curry or add more for extra bold. Everything else in the blend is warm, not hot.
Can I make this chicken curry with curry powder?
Yes. Use 2 tablespoons of mild curry powder in place of the cumin, coriander, turmeric and garam masala, and bloom it in the oil the same way.
What do you serve with coconut chicken curry?
Basmati or jasmine rice is the classic, with warm naan for scooping. Cucumber yogurt, pickled red onion or a simple salad balance the richness. Cauliflower rice works for a low-carb dinner.
Can I make coconut chicken curry in a slow cooker?
Yes. Sear the chicken and cook the onion, spices and tomato paste on the stove, then transfer everything to the slow cooker with the coconut milk and tomatoes. Cook on low for 4 to 5 hours or high for 2 to 3.
Can I make it in an Instant Pot?
Yes. Use the sauté setting for steps 1 to 4, then pressure cook on high for 8 minutes with a quick release. Simmer on sauté for a few minutes if you want the sauce thicker.
Can I add vegetables to coconut chicken curry?
Yes. Spinach, peas, bell peppers, potatoes, cauliflower and chickpeas all work. Add firm vegetables with the sauce and tender ones in the last few minutes.
How long does coconut chicken curry keep?
Up to 4 days in the fridge in a sealed container, and it tastes even better the next day. Reheat gently on the stove with a splash of water.
Can you freeze coconut chicken curry?
Yes. Cool it, freeze for up to 3 months and thaw overnight in the fridge. Reheat slowly and stir well; the coconut milk may look separated at first but comes back together as it warms.
Related Reads
More creamy curries from our kitchen, from Thai yellow to red lentil.
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One pot, red curry paste and plenty of heat. Make it next → SeafoodCreamy Coconut Shrimp Curry
Same silky sauce, done in 25 minutes. Try it → Meat-FreeOne-Pot Chickpea Curry
A creamy vegetarian curry in 30 minutes. See the recipe → Budget FriendlyEasy Red Lentil Curry
Rich, creamy and ready in half an hour. Cook it → Hands-Off28 Slow Cooker Curry Recipes
Curries that cook themselves while you are out. Browse the list →Sear the chicken, bloom the spices, pour in full-fat coconut milk and let it simmer gently. That is how to make a creamy coconut chicken curry that tastes like it took all day, in 40 minutes.
Pin this coconut chicken curry recipe so it is ready for your next weeknight.
