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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
Lynette
0That curry & coconut chicken is so easy to cook, healthy and delicious thanks for sharing my new favorite meal…I make a batch and freeze in serving size portions kids love it too !
Patti
0My curry was a little watery and I was afraid the chicken would over cook if I let it simmer too long, so I added a little xantham gum and it thickened quick. I really like thick sauces anyway.
Ivea
0Hi Maya, that’s a lovely coconut curry. In SE Asia, we heat the oil, add the curry spices into the oil and heat until fragrant. Then we add the chicken pieces and stir them to coat. Then we add the coconut. Then simmer until reduced. I like to add a few curry leaves (remove before serving, or not) for extra flavour. I prefer enough curry left over for a sauce (members of the family might like it on their Basmati rice. Love your website!
Cindy
0I really loved this! Thanks a lot!
Cathy
0What do I do with the coconut milk left in the can?
Maya | Wholesome Yum
0Hi Cathy, You can use it for another recipe or blend into smoothies.
Victoria D
0Super simple and amazingly delicious. My picky family LOVED this. Definitely making this again.
Darshana
0Delicious recipe ! For extra heat I added Serranos and mixed it with the onions. In the beginning. At the end mixed in cilantro for a bit more flavor. Has anyone tried using lite coconut milk ?
Maya | Wholesome Yum
0Thank you, Darshana! I’m not sure what you mean by lite, do you mean the kind that isn’t thick? It won’t thicken if it’s not the canned full-fat kind.
Darshana Patel
0There are brands that have lite coconut milk. I am not sure if these still have the cream in it or not.
Shea
0Can you use curry paste instead of curry spice? I used to make curry all the time before I had to go on the keto diet. With that said, I have so many containers of curry paste left over. I don’t want them to go to waste considering how expensive they were. Please let me know!
Wholesome Yum M
0Hi Shea, This may affect your carb count some, but the recipe will still work with curry paste.
Mike
0I really love the simplicity and flavor of the dish. The first time I made it, the spices had a raw taste. So I changed it up just a little. I brown the chicken alone first, then set aside. Cook the onions and garlic until translucent. Then add all the spice and let them cook in the oil with the onions. Then add back the chicken and other ingredients. Doing so removed that raw spice bite and really opened up the flavor.
Mariah
0Hi! Would it be possible to substitute the chicken with shrimp instead? And if so, would that change or alter the total net carbs in any way?
Wholesome Yum
0Hi Mariah, that would work! You’ll just want to cook the shrimp until they turn pink instead of going by cooking time. It won’t affect the carb count.
Vera Polischuk
0I added fresh ginger, cumin and turmeric and bumped up the spices..it was heaven
Kuda
0I added about 1/8 bar of unsalted butter to smooth/balance the flavor because it was too spiced up (I eyeball measured everything so maybe that’s why). Either way it tasted good, especially after the butter! Btw, curry is my favorite food!
Kathy
0Great recipe! I added about a teaspoon of red pepper for a kick.
Pauline
0This recipe is awesome! My husband and I just returned from our vacation from Tokyo and he was desperately trying to get back on keto but misses the curry. So I used this recipe with 70% fat ground beef and skipped the broth because the fat itself produced too much liquid which added to the flavor.
Tess
0This was the most delicious curry I have ever eaten and I am a big fan of curries, thank you for the recipe! I added a side of cauliflower rice and a bit of chilli powder in the sauce which added a little kick. This is going to be a once a week dish for our family!
Brenda
0Made this and I loved it!!! I only used 1 tbsp of the curry and half the portion of the ginger came out great.
Sandi
0I can’t wait to make this recipe again this week. It was delicious.
Pk
0Is this gluten free?
Maya | Wholesome Yum
0Yes! Every recipe on this site is gluten-free. 🙂
Wholesome Yum A
0It is time to think about making supper and I’m super excited! I just found this recipe and I have all the ingredients on hand! What are the odds? This looks awesome!
Rohit Sahu
0Great post, will definitely try it out!!
I also have an amazing recipe to share, Honey Glazed Chicken is an easy, fast and delicious recipe for dinner that will be loved by all of your family members. This creamy recipe for Honey Glazed Chicken is packed with great flavors and is very delicious.
Maya | Wholesome Yum
0Thanks, Rohit! Unfortunately honey is not low carb, so wouldn’t recommend that for this site’s readers.
Erica D.
0Okay, NEXT time I’m definitely NOT going to shake the can. I’ve been making it with both the cream and the milk, but I can understand how it would be SO much richer just using the cream.