Name: Quick Coconut Chicken Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian-Inspired
Ingredients: 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-size pieces; 1 tbsp oil (coconut oil or vegetable oil); 1 small onion, finely chopped; 2–3 cloves garlic, minced; 1-inch piece of ginger, grated; 1–2 tsp curry powder (mild or hot); 1 tsp ground turmeric (optional); ½ tsp chili flakes (optional); 1 (13.5 oz / 400 ml) can coconut milk (preferably full-fat); ½ cup chicken broth or water; 1 tbsp tomato paste (optional); 1 tsp sugar (optional); Salt & pepper to taste; Fresh cilantro or lime juice for garnish (optional)

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This quick coconut chicken curry is a warm, flavorful dish that’s perfect for a comforting dinner any night of the week. Creamy coconut milk blends with aromatic spices and tender chicken to create a rich, mildly spiced curry that comes together in just 30 minutes.

Quick Coconut Chicken Curry

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Protein & Base:

1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-size pieces

1 tablespoon oil (coconut oil or vegetable oil)

Aromatics & Veggies:

1 small onion, finely chopped

2–3 cloves garlic, minced

1-inch piece of ginger, grated

1–2 teaspoon curry powder (mild or hot, my choice)

1 teaspoon ground turmeric (optional, for color and depth)

½ teaspoon chili flakes (optional, for heat)

Liquids & Creaminess:

1 (13.5 oz / 400 ml) can coconut milk (I prefer full-fat for creaminess)

½ cup chicken broth or water (adjust for thickness)

Extras (Optional):

1 tablespoon tomato paste (adds depth)

1 teaspoon sugar (balances flavors)

Salt & pepper to taste

Fresh cilantro or lime juice for garnish

Directions

Sear the Chicken:

I heat the oil in a skillet over medium-high heat, then add the chicken. I season it with salt and pepper and cook it until lightly browned, about 4–5 minutes. Then I remove it from the pan and set it aside.

Sauté the Aromatics:

In the same pan, I reduce the heat to medium and cook the chopped onion for 2–3 minutes until softened. I add garlic, ginger, curry powder, turmeric, and chili flakes (if using), and cook for another minute until everything is fragrant.

Build the Curry:

I stir in the tomato paste (if I’m using it) and let it cook for 30 seconds. Then I pour in the coconut milk and chicken broth, mixing everything together well.

Simmer & Finish:

I return the chicken to the pan and let everything simmer uncovered for 10–12 minutes, until the chicken is cooked through and the sauce thickens slightly.

Taste & Adjust:

I add sugar, more salt, or extra curry powder to balance the flavors. Sometimes I add a squeeze of lime juice for a fresh kick.

Serve:
I serve it over rice, quinoa, or scoop it up with warm naan bread. For garnish, I add chopped cilantro or green onions.

Servings and timing

Serves: 4

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Variations

Add Veggies: I like tossing in fresh spinach, peas, or chopped bell peppers during the last 5 minutes of simmering.

Make it Spicy: When I want more heat, I add extra chili flakes or fresh chopped chilies.

Creamier Version: Off the heat, I sometimes stir in a spoonful of plain yogurt or heavy cream to make it even richer.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm it on the stovetop over medium heat or microwave it in 1-minute bursts, stirring in between. If the sauce thickens too much, I just add a splash of water or broth to loosen it up.

FAQs

How can I make this coconut curry vegetarian?

I swap the chicken for chickpeas, tofu, or a mix of hearty vegetables like cauliflower and sweet potato. I also use vegetable broth instead of chicken broth.

Can I freeze coconut chicken curry?

Yes, I freeze it in airtight containers for up to 2 months. I thaw it in the fridge overnight and reheat gently on the stove. The texture might change slightly due to the coconut milk, but the flavor stays great.

Is this curry very spicy?

Not by default—it has a mild to medium spice level. I control the heat by adjusting the amount of curry powder and chili flakes.

Can I use light coconut milk?

Yes, I can, but the curry won’t be as rich and creamy. Full-fat coconut milk gives the best texture and flavor.

What should I serve with coconut chicken curry?

I usually serve it with steamed basmati rice, but quinoa, couscous, or naan bread work well too. A side of cucumber raita or a fresh salad balances the warmth of the curry.

Conclusion

This quick coconut chicken curry is one of my go-to weeknight meals when I want something cozy, flavorful, and fast. It's easy to make, endlessly adaptable, and always satisfying. Whether I keep it simple or dress it up with veggies and spice, it never disappoints.

📖 Recipe:

Quick Coconut Chicken Curry

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Halal

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Description

This quick coconut chicken curry is a creamy, mildly spiced dish made with tender chicken, aromatic spices, and coconut milk. It's perfect for a cozy, flavorful dinner ready in just 30 minutes.

Instructions

Heat oil in a skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until lightly browned (about 4–5 minutes). Remove chicken and set aside.
Reduce heat to medium. Add chopped onion and cook for 2–3 minutes until softened. Add garlic, ginger, curry powder, turmeric, and chili flakes (if using). Cook for 1 minute until fragrant.
Stir in tomato paste (if using) and cook for 30 seconds. Pour in coconut milk and chicken broth, stirring well.
Return chicken to the skillet. Simmer uncovered for 10–12 minutes until chicken is cooked through and sauce slightly thickens.
Taste and adjust seasoning with sugar, salt, or more curry powder. Add a squeeze of lime juice if desired.
Serve hot over rice, quinoa, or with naan bread. Garnish with chopped cilantro or green onions.