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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
Dar Morrison
0Is it possible to make a curry without using tomatoes? What would you substitute for that, or just leave them out?
I haven’t tried your recipe.
Wholesome Yum D
0Hi Dar, I have never made curry without the tomatoes so I am not sure how it would turn out.
Elisa Castagna
0This recipe was fast and easy. Next time I will use less of the coconut cream as I felt it was too sweet. Overall good.
Sarita
0This was a fast, delicious, and simple chicken curry recipe. So good!
Gina
0So much flavor in this dish and it’s so easy to make! This is getting moved into the weekly rotation for sure.
Shilpa
0I love chicken curry and this variation is delicious. Thanks you.
Gen
0This was so delicious and a really easy dinner for a weeknight! I loved all the garlic and the warm spices. Can’t wait to make it again!
Sandi
0This was an awesome recipe, the whole family loved it.
Sagren
0Can you substitute chicken broth with chicken stock instead..?
Wholesome Yum D
0Hi Sagren, Yes, you can use chicken stock.
Laila
0This is a solid curry recipe! I added more of all of the spices and some garam masala (just a personal preference. I like my curry spicier). Thank you!
Dawn Tracey Lewis
0Absolutely lush. Did add extra onions and a red and a green pepper. Forgot to drain the tomatoes, but it was amazing.
lisa belen
0I love this recipe, make it with cauliflower verses chicken, a great vegetarian dish!
Will be one of my favorite meals when unsure of what to cook!
Carlos Calvi
0This is by far the best recipe. Since I hate veggies. I cook the onions and garlic then add them and everything else to a blender and have the perfect creamy sauce to add back to the chicken. Try it. Trust me
Catherine
0I made this recipe tonight and it tasted absolutely amazing. Thank you for a tasty dinner.
Em
0Low-carb, easy, and flavorful! We loved this recipe. Needs a bit more salt than recommended. I prefer a lot of sauce, so I almost doubled up on everything besides the chicken. I topped mine with fresh green onion, sliced chilies, and cilantro. I will definitely make this again!
Bebe
0Does this dish freeze well? Should I do anything different in preparation for freezing? Thanks!
Wholesome Yum D
0Hi Bebe, You can find the freezing instruction in the post.
lisa belen
0Can I substitute cauliflower for chicken? What it vegetarian cauliflower curry.
Wholesome Yum D
0Hi Lisa, Yes you could use cauliflower.
Steve
0Very very tasty. This is perfect either on a keto diet or not. So easy to make and tastes great.
Lynne
0You would have a more pleasant website experience for people to enjoy if it were not so “busy “ . Everything is messy with too many ads, and too many hyperlinks. Most of the time if my search engine suggests this site, I will scroll on by because it causes me anxiety to look thru here. Its too bad because you have wonderful ideas and recipes. It is like when the page opens, everything just hits me in the face at once. Too much and overwhelming
Dawn
0Hi, Lynne,
The business is ads to pay for all the money spent on web hosting and, undoubtedly, her testing and retesting the recipes to perfection. She has a paid option without ads that are a lot busier. The most stressful thing for many of us disabled folks is not being able to see any recipe at all. So, I am so grateful for all the ads and the free recipe! Thank you, WholesomeYum, my FAVORITE recipe site! Welcome, hope to see you make some things, Lynne!
Wholesome Yum D
0Hi Lynne, 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.
Emmy
0I have often made coconut curry chicken but this was so much more rich and creamy than ever. It was truly delectable and super easy and fast. I used 4 fresh tomatoes rather than a can because that’s what I had. Thank you!
Gary Paine
0Can you combine the chicken with the cauliflower rice and freeze them together?
Wholesome Yum D
0Hi Gary, Yes, you can do that.