Coconut Chicken Curry

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.

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.

1. Sauté the onion. Heat the oil in a large saute pan over medium heat. Add the onion and cook until translucent and lightly browned.
2. 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.

3. 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.
4. 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.

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.