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GET IT NOWI 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.
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)
My coconut chicken curry recipe is creamy, cozy, and full of flavor, with simple ingredients. Easy to make in just 30 minutes!
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Instructions
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.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
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.
228 Comments
Jason Schick
0Thank you so much, for the detailed recipe. It turned amazing my neighbor rang my bell and told me he had to know what was smelling so good lol. Gave him a link to here. Thanks, I will have fun customizing this recipe.
Alexia
0I just read all the instructions about only using the cream in the coconut milk tin! My bad lol
Alexia
0Can you milk coconut milk with heavy cream,
or does it have to be coconut cream
Rosalie
0Hello good recipe can u make this without coconut
Wholesome Yum M
0Hi Rosalie, You can sub heavy cream for the coconut cream, just keep in mind it will alter the overall flavor without the coconut.
Lexington
0One thing I love about Wholesome Yum is how Maya makes good on her core promise: natural gluten-free low carb recipes 10 ingredients or less. Don’t let the few ingredients in this recipe fool you. Follow Maya’s lead and you get a tasty chicken curry that is *to die for*. I’ve loved so many of her recipes on Wholesome Yum I bought her cookbook.
You have to try this! It’s so freakin’ good! Hey Maya! Guess what? Here’s another one going into my rotation! Love it!
Joann
0I did use To tel tomatoes to give an extra kick and it was very good!
Trista
0This is my favorite curry dish. It is so good.
kelle
0Easy and delicious! The boyfriend who loves curry but doesn’t do Keto loved it as well. There were no leftovers.
Alex
0Super delicious and also really easy to make! The only change (outside of substituting the meat products for their vegetarian counterparts) is that I used 1/2 cup of pasta sauce, reduced to the consistency of tomato paste. I also cannot stress the importance of only using the coconut cream part.
Carol
0Delicious, easy and just like she says, it’s better the next day. 🙂
Karen Wilson
0This was absolutely delicious- rich and warming with just the right amount of spice.
Maria
0Keto or not, this curry recipe looks really tasty! The tip about using the coconut cream part only is true indeed. I’m sure to give this a try.
Dannii
0I love anything with coconut and this chicken curry looks so creamy and delicious.
Shanna
0This is so delicious!! It is now one of my family’s favorite meals.
Beth
0I’m so excited to give this a try! My family and I are going to love this! So excited! Looks amazing and so tasty!
Jess
0Only 30 minutes for a delicious flavorful meal?! Yes, please!
Karrie Twombley
0It was so delicious and easy to make. I can’t wait to make it again! My daughter and sister even loved it. My husband hasn’t tried it but he is a picky eater so it probably won’t happen.
Jacinta Fallon
0Fabulous. Currently cooking it again for tomorrows dinner as flavour really evolves. And brownie points for me as hubby loves it too. Thank you for simple yet delicious recipe. J
Jay
0I haven’t tried it as yet but is there something I can substitute for the chicken broth? Like maybe just water?
Wholesome Yum M
0Hi Jay, You can use just water, but it may be a little lacking in flavor. The bone broth provides both flavor and nutrition, so it’s worth adding in my opinion.
Pauline
0So pleased with how this turned out .Had it yesterday for dinner. I’ve only been on Keto for a week and this was easily the best meal I had all week. Loved it. Thank you so much for the recipe.
Kirsty Robertson
0Hi! I want to try and make this. I am from the UK and unsure on some of the measurements. For example, if I set it to 4 servings it says to use 0.6714.5 oz on tomatoes, and I have no idea what that converts too! Any help would be great thank you
Wholesome Yum M
0Hi Kirsty, Sorry for the confusion. This recipe calls for 1 14.5 oz can of tomatoes. When you scale the recipe down, it asks for a partial can of tomatoes. .67 of a can is just over half a can of tomatoes. I hope this helps!
Jade
0This recipe was delicious , and so easy to make. It tasted amazing over cauliflower rice. I will definitely be cooking this again 🙂
Jason
0So I worked out the carbs on this meal and I come out with around 10 net carbs per serving. Not sure where I’ve gone wrong, but 6 seems low. Maybe its the ingredients I’m getting personally from the supermarket, even though I try to get the lowest carb versions they sell.
But great recipe none the less, tastes great and really helped me with my keto.
Wholesome Yum M
0Hi Jason, I’m glad you are enjoying the curry recipe! The biggest variance with carb counts in this recipe is the tomatoes. Be sure to read labels on canned tomatoes too. Some contain added sugar or spices that you don’t want.
Adele
0Why can’t I print the recipe? I prefer to print and cook not have to keep going to my phone for the next step
Wholesome Yum M
0Hi Adele, There is a ‘Print it’ button in the recipe card. If you can’t find the recipe card in the post, please use the ‘Jump to Recipe’ button at the top of the page and it will take you to the right location.
Marlene Alcorn
0I looked so forward to trying this recipe but then I was so disappointed. I thought it was very bland. It was not what I was expecting … no heat … just bland. What did I do wrong?
Wholesome Yum M
0Hi Marlene, I am sorry this recipe didn’t turn out as expected. By chance, did you use the whole can of coconut milk or just the cream? Using the whole can adds a lot of water to the recipe that can wash out the flavors. I recommend only using the thick coconut cream.
Chrystal Welham
0I made this tonight for dinner from a Google search. I served my partners meal with rice as he needs extra filling up then i added in courgette quarters to mine. It was so delicious omg Im ashamed to say, i licked the plate. Partner said it was bloody good and hes very picky. Love, love,love!!!!! I see why it has high ratings.
Cammi Quinton
0Made this tonight for dinner and the family really liked it. I doubled the recipe (doubling all ingredients) and ended up adding 1 tsp. of crushed red pepper (which would be 1/2 tsp. to the additional recipe). The family would like me to make it hotter/spicier next time. Any recommendations? Just add more crushed red pepper, or something else? Thanks!!
Wholesome Yum M
0Hi Cammi, Yes, you can add extra crushed red pepper, or a teaspoon of hot sauce will also work. Enjoy!
Nancy Sproull
0Made this tonight and it was perfect! I used a little more ginger and curry, but other than that it was perfectly seasoned for us and we will make it many more times, I’m sure!!
Elizabeth
0I enjoy this easy recipe, and you’d never know it is keto.
Carolyn Brul
0This recipe is awesome! Probably one of the best low carb recipes I have ever made! Thank you for posting this I will come back to it again and again!
Ann
0This was amazing! Simple to make and incredible on the taste buds!
Mindy
0I have never tried curry at home this was so easy and soooo good! I added it to cauliflower rice!
Will definitely be a favorite here!
Sue Ashby
0I have made this recipe a few times and it is delicious. I also add some chilli and cardamon, but thats cause I like a bit of heat in the curry. Every recipe I have made from this site works perfectly and is delicious.
Andrea
0I just made it for a quick early dinner! Easy, and delicious! Will be part of my weekly keto rotation. 🙂
P.S. I did sub in canned chicken(all I had) and only used one fresh tomato to cut down on carbs, but it was still awesome.
Nik
0Thanks for the recipe but it was hard to follow on mobile with there being way too much content. I appreciate SEO and so on but all I wanted was the video, ingredients and the steps. I had to keep scrolling down the lengthy page to check ingredients and measurements as I progressed with the steps which wasn’t great. Once I found the ingredients, i then had to scroll back up to try and find the step I was at which was difficult.
My suggestion is: Why not have the key info first and maybe add the rest as questions after or ideally remove or shorten as it’s just way too much and hard to go back and find the step you were following. Perhaps put the receipe in numbered steps!
Thanks
Ann Wilson
0I had the same problem. Take screenshots of the ingredients and steps. Works great!
Wholesome Yum M
0Hi Nik, Thank you for the feedback. The recipe card gives a full list of ingredients, amounts, and numbered steps to make the recipe. I hope this helps!
Kat
0This is outstanding! It was so good that I made some for my father too and he ask for more.
nicole
0is there anyway i can use coconut milk and maybe add cream so it is a bit thicker i would love to make this tonight but only have a can coconut milk and no way of getting any coconut cream tonight?
Wholesome Yum M
0Hi Nicole, Place your can of coconut milk in the fridge for a couple of hours before making dinner. When it is time to add the coconut cream, open the can scoop out the coconut cream solids. The water in the can is not necessary for the recipe, so you can either throw it out or save for another use.
Andy
0Very easy and tasty, I used thighs as I think it’s more juicy than breast and through in a chilli for a little spice. Great tip re the coconut cream. Tasted even better after a day or two in the fridge.
Mai
0Just made this curry and it really hit the spot, so flavoursome! Will be a on regular rotation.
Robert Jepsen
0Loved the recipe! So easy and delicious!! I did have one issue with the site…when the ad video doesn’t load there is just a big black box blocking over 50% of the screen with no way to close it.
Wholesome Yum M
0Hi Robert, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Andy
0Loved it!
Nicole Jowers
0I love your recipes and make them more than any other. I would love to make this but am having a problem with the curry powder. Curries consist of so many different spices, what spices did you combine to make your curry?
Wholesome Yum M
0Hi Nicole, I purchased curry powder. This brand of curry powder is the one I always use.
Toony L.
0I’m generally not a fan of curry, but man, this is by far the BEST curry I’ve ever had! Super easy to make and delicious! Thank you for sharing the recipe 🙂
Kim
0We made this tonight and it was SO GOOD! We had a spicy curry powder and used a can of Rotel’s (as that is what I had on hand) and it gave it a nice spice. We served it with a cauliflower rice stirfry mix we got from Costco and it complimented it well. Thanks for making chicken fun tonight lol.
Jen
0This is a delicious recipe! I only change it a bit by making my own curry blend. You’d never know this keto!
KG-Atl
0Looks fabulous – can’t wait to make it tonight. Have you made this either in Instant Pot or in a slow cooker? if so, please post any changes you would recommend that I make. In addition, I was thinking I’d ad some cauliflower/broccoli florets (probably frozen=easier). Any suggestions on when to add that (esp if doing in either slow cooker or Instant Pot)? Any help/suggestions appreciated.
Wholesome Yum M
0Hi KG-Atl, I think this recipe would do well in a slow cooker, however, the sauce won’t be as thick due to the cooking method. Frozen broccoli will thin the sauce as well, so be aware of that. If you are setting this recipe up to cook all day on LOW in a slow cooker, then I would add the broccoli in the last hour (1 – 1 1/2 hours) of cooking, so it doesn’t get too mushy. Best wishes!
Kristy
0Thanks so much. I will def add veggies toward the end. And I can do a corn starch/water addition to thicken. Please keep publishing more Indian low carb (slow cooker/IP friendly) recipes! Your site is the best!!!
Karen Fincham
0Can you freeze the curry sauce?
Wholesome Yum M
0Hi Karen, Yes this sauce should freeze nicely.
Heather Jones
0I’ve just cooked this curry and have to say it’s the most delicious curry I’ve cooked and I love my curries. Absolutely gorgeous.
Jo
0I want to try this recipe, is it okay to add turmeric spice?
Wholesome Yum M
0Hi Jo, Curry powder does contain turmeric, but you can add more if that is your preference.
Ketan Patel
0I made this recipe today using ready cooked chicken instead of fresh chicken. I also didn’t have curry powder, but I had all the ingredients for making curry powder and made it on the fly. I’m indian and my wife has all the spices. This recipe is my favorite and I will be making this on a weekly basis. Too good! Thanks for sharing this recipe.