Coconut Chicken Curry Recipe

Yields: 4 servings
Prep time: 15 minutes
Cook Time: 30 minutes


For the Curry:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons yellow curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (optional, adjust for heat preference)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 cup chicken broth
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For Serving:

  • Cooked rice (basmati or jasmine recommended)
  • Fresh cilantro, chopped
  • Lime wedges


  • Prep and Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds more.
  • Bloom the Spices: Add the curry powder, cumin, coriander, and cayenne pepper (if using). Cook, stirring constantly, for about 1 minute to deepen the flavors.
  • Add Liquids and Chicken: Stir in the diced tomatoes, coconut milk, and chicken broth. Bring the mixture to a simmer. Add the chicken, salt, and pepper.
  • Simmer: Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
  • Finish and Serve: Remove the pot from heat and stir in the cilantro (reserve some for garnish). Taste and adjust seasonings with salt, pepper, and lime juice if needed. Serve hot over cooked rice, garnished with additional cilantro and lime wedges.


  • Customize it: Add in vegetables like bell peppers, broccoli, carrots, or spinach for extra nutrition.
  • Spice it up: If you like more heat, increase the amount of cayenne pepper or add a pinch of red pepper flakes.
  • Make it creamy: Stir in a bit of heavy cream at the end if you prefer a richer sauce.
  • Aromatics: For deeper flavor, toast the curry powder and other spices in a dry pan for a minute before adding.

Enjoy this delicious and fragrant Coconut Chicken Curry!


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