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I Love This Coconut Chicken Curry Recipe More Than Takeout
This chicken curry is one of my first Indian-takeout-inspired recipes, and certainly not my last. When I initially made it, I was surprised at how much flavor I got from ingredients I already had! It was better than any takeout I’d tried, more affordable, and just as important, so easy. Here’s why you’ll want to make this chicken curry recipe again and again:
- Creamy, rich, thick, and full of curry flavor – If you like my coconut curry soup or curry chicken salad, you’ll love this coconut chicken curry, which actually inspired both of those for me. It’s got the same rich, cozy flavor, but in a hearty, saucy dinner.
- Simple, better ingredients – I skip added sugar, letting the tomatoes and coconut milk add natural sweetness instead, with plenty of (common!) spices building flavor. And unlike many restaurant versions, mine doesn’t have a mile-long ingredient list or anything processed. Just simple, everyday staples you probably have on hand!
- Quick, one-pan meal – It’s ready in about 30 minutes, so it’s faster and easier than most chicken curry recipes. And definitely faster than getting takeout!
If you’re craving Indian food and want an easy, healthy dinner you’ll want to make again and again, this coconut chicken curry is sure to satisfy. Make it with me!
“Wow!! What a delicious and easy recipe, you won’t be sorry you made this. My husband even loved it and I will sure be making it many times into the future. This recipe is one of Maya’s best.”
-Janet
Ingredients & Substitutions
Here I explain the best ingredients for my coconut curry chicken recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Chicken – I used boneless skinless chicken breast this time, but have also made and enjoyed this coconut curry with chicken thighs, too. Cut into bite-sized pieces. If you only have bone-in chicken, you can cook the pieces whole without cutting into bites, but it’ll take longer to cook through. For a vegetarian version, I have a cauliflower curry recipe that’s very similar.
- Curry Powder – This is where most of the flavor comes from. The one I use is a blend of cumin, turmeric, coriander, cayenne pepper, paprika, and several other spices. If yours doesn’t have cumin in it, I recommend adding 1 teaspoon of cumin to this recipe, as this is key.
- Other Spices – I added ground ginger, paprika, and sea salt to round everything out.
- Onion – Traditional chicken curry recipes typically use red onions, but I used a white onion. Feel free to use red or yellow if that’s what you’ve got.
- Canned Diced Tomatoes – I always drain them so the sauce doesn’t get watery. Some readers have told me they had success substituting tomato paste, which will give you a more intense flavor, but since it’s more dense I would add a little extra broth with it.
- Coconut Milk – You won’t need the entire can of coconut milk, just the cream part. I just place the can in the fridge overnight to separate the coconut cream from the coconut water, then skim the cream from the top. Alternatively, you can just buy canned coconut cream, but I find this chilling method actually gets me thicker cream. Otherwise, Greek yogurt makes a decent substitute for this chicken curry, and reminds me of my butter chicken recipe.
- Chicken Broth – I usually use reduced-sodium store-bought or my homemade chicken broth. You can also use bone broth for a richer flavor.
- Garlic – Fresh garlic gives the best flavor, but 1/2 teaspoon of jarred garlic works when I need something quick. If you don’t have any of either, you can substitute 1/2 teaspoon of garlic powder.
- Olive Oil – For searing the chicken. Any heat-safe oil, like avocado oil, works just as well.
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How To Make Chicken Curry
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Sauté the onion. Heat the oil in a large saute pan over medium heat. Add the onion and cook until translucent and lightly browned.
- Sear the chicken. Push the onions aside and increase the heat to medium-high. Add another tablespoon of oil and the chicken in a single layer. Just sear it briefly to brown the outside.
- Make the chicken curry sauce. Add the diced tomatoes, coconut cream (skimmed from the top of canned coconut milk), chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Stir everything together.
- Simmer. Bring to a boil, then reduce the heat, cover, and let it simmer until the chicken is cooked through, and the sauce is thick and flavorful. I like to garnish this coconut chicken curry with fresh cilantro.
My Recipe Tips
- Let the onions get nice and brown. This gives the whole dish a deeper, slightly sweet base.
- Get the chicken golden brown, too. While it’s just a matter of time for the onions, for the chicken it’s more than that. You need the heat high enough (I do medium-high for the searing step) and the chicken pieces need to be in a single layer. If they’re overlapping, the chicken will stay pale instead of browning, and then can dry out if you try to keep cooking to brown.
- Only use the cream from your canned coconut milk. Most cans of coconut cream will have directions to shake the can before using. I do not do this for this chicken curry recipe. Instead, refrigerate to separate, then scoop the thick part from the top. This gives the curry that rich, restaurant-style flavor. Thanks to my friend, Emily from My Everyday Table, for this tip!
- How fast the sauce thickens depends on the size and material of your pan, and even your stove. I used to use a heavy-bottom hard-anodized nonstick pan, which takes about 15 minutes on my gas stove, but these days I use cast iron (especially this deeper enameled one for this recipe) more often and it’s even faster. If your pan is light, you may need to simmer for longer to reduce and thicken.
Coconut Chicken Curry (Easy 30-Min Recipe)
By
My coconut chicken curry recipe is creamy, cozy, and full of flavor, with simple ingredients. Easy to make in just 30 minutes!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Heat oil in a large saute pan over medium heat. Add the onion and saute for about 7 to 10 minutes, until translucent and browned.
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Push the onion to the side. Increase heat to medium high. Add another tablespoon oil and the chicken in a single layer. Saute the chicken for just 1 to 2 minutes per side, only to brown the outside.
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Add the diced tomatoes, coconut cream, chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Stir everything together. Adjust salt to taste.
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Bring the mixture to a boil, then reduce heat, cover, and simmer for about 15 to 20 minutes, until the chicken is cooked through, sauce is thick, and flavors develop to your liking.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 3/4 cup
- Tips: Check out my recipe tips above to help you get the best flavor and texture in this coconut chicken curry.
- Store & meal prep: Let it cool completely, then transfer to an airtight container and refrigerate for up to 4-5 days. The flavors get even better overnight! Keep in mind that curry can stain plastic containers (I always use glass anyway).
- Reheat: Warm on the stovetop over medium-low heat for 5-10 minutes, or microwave in 30-second intervals. If it gets too thick, stir in a splash of water, broth, or coconut cream.
- Freeze: This curry chicken freezes well for up to 3-6 months.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System, Healthy Ebook Bundle, and Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Coconut Chicken Curry
How To Serve It
I usually serve this chicken curry recipe with cauliflower rice and a side of almond flour naan, as shown above. Feel free to use regular rice or even shirataki rice.
If you want veggies on the side (always a good idea!), this dish pairs well with my roasted bok choy or sauteed broccoli.
236 Comments
Lisa
1Husband made this last week, truly enjoyed. Even had leftovers for a meal at work
Maya | Wholesome Yum
0Thank you, Lisa! I’m glad you and your husband enjoyed this dish.
Shannon
1We made this and LOVED it. We added in the extra Cumin, as suggested, and a few tsps of Tumeric. We served it with cauliflower rice. We are definitely making it again. ? It was our idea of comfort food.
Sam R
1I have been a fan of your recipes for years now but this one truly knocks it out of the park! I can’t get over how flavorful this is. I was pretty worried I would have my usual issue of seared chicken ending up chewy but I think you kept the cook time very limited so that could be avoided. I also don’t cook with curry, ever! So you can imagine I was a little intimidated seeing the heaping tablespoon and a half for the recipe but I trusted you and I’m glad I did. I only changed one thing, I had some shallots that were about to turn and no yellow onion but I don’t think this affected very much at all. I love the way my house smells right now. I decided to indulge in some carby couscous to ladle it on top of but I look forward to enjoying this as a soup when I’m avoiding carbs. 10/10!!! Into the recipe book 🙂
Maggie
1One of my absolute favorite go-to meals. I’ve since altered the recipe to my liking, which uses chicken thighs instead of breasts (much more flavor). I subbed out the can of tomatoes for 1/4 cup tomato paste, and I use a little of the leftover coconut water to thin the mixture out instead of chicken broth. I ended up using a custom spice blend for a recipe I have for tikka masala, but if I’m in a hurry, I use curry powder, ginger, and paprikás.
This is excellent over rice for the non-keto peeps, and really good over konjac noodles if low carb/keto.
Jane
0I just got a bag of coconut flour ,and can’t wait to try the chicken tenders and curry
Maya | Wholesome Yum
0Thank you, Jane! Enjoy!
Laura
0We enjoyed this. It was simple to make and delicious. I served over basmati rice flavored with turmeric, cardamom & cumin.
Wholesome Yum D
0That sounds like a delicious way to serve it, Laura! I love hearing that the recipe was easy and that you enjoyed it.
Phyllis
0Hi!! I’ve made this recipe several times and my family loves it. Easy and delicious. I’ve been serving it over spaghetti squash with a beet and arugula salad. Love it!
Wholesome Yum D
0That sounds like a delicious meal, Phyllis. Serving it over spaghetti squash with a beet and arugula salad sounds like a perfect pairing. I’m so glad it’s become a recipe your family enjoys again and again.
Johnny
0All of your recipes look awesome. I do wish though that you would include the sodium content in your nutrition estimates for those of us on low sodium diets. Thanks.
Maya | Wholesome Yum
0Hi Johnny, That can vary widely depending on brands of ingredients you use. You can read more in my nutrition policy. Best wishes!
kathleen
0This is a marvelous recipe. Our tastes would halve yhe curry powder because we prefer a mild curry. I substituted coconut cream because you suggested we just take the cream from the top of the coconut milk can; I recommend folks do as you suggested because ours didn’t thicken up the way you say that it will. We will probably give the recipe a 5-star rating when we follow your instructions. Thank you! We just had a very tasty lunch!
Maya | Wholesome Yum
0I’m glad you liked it, Kathleen! Yes, I find even cans of coconut cream still have some liquid so prefer the method of skimming off the top. You might also need to either turn up the heat or simmer for longer to get it thick enough, depending on factors like your stove, your pan, the heat level, etc. Hope this helps.
Carole medlock
0I loved this curry. Messed up first one but tried again and wow loved it so much and even better was my partner who is not into curry loved as well. So win win all round.
Wholesome Yum D
0Carole, I’m so glad you gave it another try! Happy to hear you both ended up loving it, thanks for sharing!
Larina
0can I freeze this? Looking for some meals for camping that can be warmed up on a campstove. Thanks!
Maya | Wholesome Yum
0Hi Larina, Yes, you can! Enjoy your camping trip!
Mecca
0This was so good!!! I served over cauliflower rice and it was amazing 😊
Wally
0Great recipe! I made a few changes though. I used tomato paste instead of tomatoes, and also sauteed some mushrooms, as well as adding some potatoes, carrots and peas, for more of a stew consistency. I also added more curry and paprika. I’ll be making it time and time again, esp. in the winter. Thank you Maya!
Janet Harvey
0Wow!! what a delicious and easy recipe, you won’t be sorry you made this recipe. My husband who is not keto even loved it and I will sure be making it many times into the future. We are so fortunate to have such lovely people as Maya to provide is a wide range of tasty, easy recipes to help us on our keto journey. This recipe is one of Maya’s best. Thank you Maya.
Ann
0Made this for the second time tonight.
Delicious
sarah
0YUMMMMMMM this is so good and so easy to make!
Sarah
0Can this be done in the slow cooker? Also can it be meal prepped and stored in the fridge for next day?
Wholesome Yum D
0Hi Sarah, Yes, I think this recipe would work in a slow cooker. You can also make this recipe ahead of time.
Wendy
0This was delicious, but my sauce did not thicken. I drained the tomatoes and only used the top of the coconut milk so I don’t know what happened. After sautéing the onion and browning the the chicken it was quite juicy, maybe I should have drained that? I did use chicken thighs if that makes a difference? We love every recipe of yours that we have tried! I make your naan often, and it was delish with this! Thank you!
Maya | Wholesome Yum
0Hi Wendy, I’m glad you liked the taste! How fast the sauce thickens depends on the size and material of the pan you use and the heat of your stove, so it probably just needed to simmer for longer to reduce. Hope this helps for next time!
Barbara Watson
0Delicious! Quick and easy to make I had light coconut milk but worked well also added some spinach at the end . Made your Keto Nan too loved them.
Carolyn Towne
0Delicious and easy to make!