Whether you are an adventurous foodie or a meat and potatoes type, this easy Coconut Curry Chicken is totally for you.
Easy Coconut Curry Chicken Recipe
If you would have offered this easy chicken curry to me as a kid, there’s no way in heck I would have eaten it. I was dumb. I still am not a crazy adventurous eater (I don’t have any desire to try calamari or tongue), but I do enjoy trying different ethnic foods. I mean, one of our most popular recipes is my sister’s honey baked chicken, which uses curry. Ha! Look at me go!
Homemade coconut curry is not at all scary. In fact, with the coconut milk in there it’s actually creamy and really easy on the palate. Our oldest daughter was a little weirded out by that orange color at first, but our eight-year-old dug right in and was singing its praises.
In the end, this chicken curry with coconut milk was a success for the whole family and now it’s one of our favorite meals.
Coconut Curry Chicken Ingredients
We kept the ingredients list for the coconut curry sauce and chicken as short as possible. Here’s what you’ll need to make this easy chicken curry recipe:
- Chicken breasts
- Peanut oil
- Curry powder
- Garam Masala
- Yellow onion
- Coconut milk
- Tomato paste
- Salt and pepper
How to Make Coconut Curry Chicken
This chicken coconut curry comes together quickly. Here are the basic steps for this recipe:
- Dice the chicken into cubes, then season with curry powder, garam masala, salt, and pepper.
- Thread the chicken onto skewers and grill.
- In a large skillet, heat the oil until shimmering. Add more curry powder and garam masala and cook until fragrant.
- Stir in the chopped onion and cook until translucent.
- Whisk in the remaining ingredients and cook for 15 minutes.
- Stir in the grilled chicken.
- Serve over rice.
Can I Make Curry in a Slow Cooker?
Yes, to make this coconut curry chicken in a slow cooker simply combine all the ingredients in a slow cooker and cook on low for 4 to 5 hours.
What’s the Best Coconut Milk for Coconut Curry?
We prefer using sweetened canned coconut milk by a brand called Thai Kitchen. If you can’t find sweetened coconut milk, unsweetened will also work.
Tips for Making Coconut Curry Chicken
Grill the chicken — I think it’s because our spices aren’t as good as the authentic stuff, but giving that chicken a little smokey awesomeness is totally going to change this dish. If you must, just cook it in a pan, but grilling is better.
Bloom the curry — I’ve tried a few curry recipes both ways and hands down the best coconut curry starts by letting the curry powder cook in the oil for a minute or two, then adding the onion and finally moving on with the recipe. This allows the true flavor to “bloom,” or come out.
Opt for coconut milk — It’s creamy like heavy cream, but it’s also lighter and melds well with the curry.
To see all of our family dinner recipes, head here! These are a few of our favorites…
Our new book is now available!
This unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories.
Easy Coconut Chicken Curry
- 2 Boneless Skinless Chicken Breasts (about 1 pound of chicken)
- 1-2 Tablespoons Peanut oil or Canola
- 2 Tablespoons Curry Powder divided
- 1 Tablespoon Garam Masala divided
- 1 Onion Medium Yellow, diced
- 2 Cloves Garlic smashed
- 1 can Sweetened Coconut milk (14 ounces) full fat, never lite
- 2 Tablespoons Tomato Paste
- 1 Teaspoon Salt
- Pepper to taste
- 1 teaspoon Granulated Sugar
- 2 Tablespoons Water
- 1 1/2 Tablespoons Cornstarch
- White Rice for serving
- Cilantro for serving
- Chop the chicken into large chunks.
- Sprinkle with a little salt and pepper and half of the curry and half of the garam masala.
- Toss to coat evenly.
- Thread the chicken onto skewers (if wooden make sure you soaked them first) and place on a medium high heated grill.
- Turn the chicken every 1-2 minutes until grilled on each side, about 6-8 minutes.
- Set aside.
- In a large skillet over medium heat add the oil and heat until shimmering.
- Add the remaining curry and garam marsala.
- Cook, stirring occasionally for 1 minute, add the onion and a little more oil if the pan is dry.
- Continue to cook for 2 minutes or until the onion is tender, stirring often.
- Add the garlic and cook for 30 more seconds then add coconut milk, paste, salt, pepper and sugar.
- In a small bowl, whisk together the water and cornstarch.
- Whisk into the sauce.
- Simmer for 15 minutes and add the chicken into the sauce.
- Stir to combine and heat for 3 minutes then serve over rice with fresh cilantro.