Description
This Coconut Curry Chicken is a creamy, comforting dinner featuring tender chicken simmered in a rich coconut milk sauce spiced with curry, garlic, and ginger. It’s bold yet balanced and perfect served with rice or naan for a satisfying meal any night of the week.
Ingredients
1 ½ pounds chicken breast or thighs, cut into bite-sized pieces
1 tablespoon oil (vegetable or coconut)
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons yellow curry powder
1 can (13.5 oz) coconut milk
1 lime, juiced
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 red chili or jalapeño, sliced (optional, for heat)
¼ cup fresh cilantro, chopped (for garnish)
Instructions
1. Heat oil in a large skillet over medium heat. Season chicken with salt and pepper, then sear for 2–3 minutes per side until browned. Remove and set aside.
2. In the same skillet, sauté chopped onions until translucent. Add garlic and ginger, cooking for 1 minute until aromatic.
3. Stir in curry powder and cook for 30 seconds to release its flavor.
4. Pour in coconut milk and bring to a gentle simmer. Add the chicken back in, cover, and simmer for 10–15 minutes until chicken is cooked through and tender.
5. Add lime juice, taste, and adjust seasoning as needed. Top with fresh cilantro and chili slices before serving.
Notes
Use chicken thighs for a juicier texture, but breasts work just as well for a leaner dish.
If you prefer a thicker curry, simmer uncovered for a few minutes longer to reduce the sauce.
Garnish with extra lime wedges and fresh herbs for a restaurant-style finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl (with sauce)
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 21g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 95mg
Keywords: coconut curry chicken, curry chicken with rice, easy curry dinner