Coconut Curry Chicken is full of coconut and curry flavors. Add cauliflower or broccoli to make it a complete meal!
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Coconut Curry Chicken is most definitely one of my top 5 favorite dinners to eat and it’s also pretty straightforward to make. It’s on our menu once or twice a month, if not more. It’s because of this recipe that I discovered how much I really love eating anything that’s been cooked with coconut milk (I don’t like drinking it, which is weird, I know) and if it’s got curry powder in it, I’m probably going to love it. If your anything like me, you’re going to love this one too!
I am pretty proud to say that this dish is not just one of my favorites, but everyone I’ve made it for so far has asked for it again. My mom requests that I make it for her whenever she comes to visit, and Jaxon, my 8-year-old son, has even said it’s his third favorite dinner (behind peanut butter and jelly sandwiches and chicken nuggets). There are rarely any leftovers in my home, but this is one of those meals that’s even better the next day when the flavors have more time to all blend together.
I would highly recommend using regular coconut milk in this recipe, versus light, for the most coconut flavor. I almost always use cauliflower when I make this, but I have used broccoli in the past and it’s good to. I just prefer cauliflower. It’s a pretty monotone orange colored dish if you use cauliflower, but what it lacks in color is made up for in flavor! This recipe is also naturally gluten free and low carb!
While this Coconut Curry Chicken is delicious all on it’s own, you can also serve it over rice, or maybe give quinoa a try? I hope you try it and let me know what you think!
- 2 pounds boneless, skinless chicken breasts cut into bite sized pieces
- salt and pepper
- 1 Tablespoon onion powder
- 2 Tablespoons olive oil
- 2 Tablespoons curry powder
- 2 cloves garlic minced
- 1 Can coconut milk I recommend full fat vs. light
- 1 8 ounce can tomato sauce
- 1 Tablespoon sugar
- 1 medium head cauliflower cut into bite sized pieces
Season chicken with salt, pepper, and onion powder.
Heat oil and curry powder in a Dutch Oven or large skillet over medium high heat. Add the garlic and cook until fragrant, about 1 minute. Add the chicken and stir to coat with the curry mixture. Reduce heat to medium and cook until the chicken is no longer pink in the center.
Add the coconut milk, tomato sauce, and sugar. Cover and simmer, stirring occasionally for about 20 minutes. Add the cauliflower and recover. Cook until cauliflower is tender, approximately 10 minutes.
Serve over rice, if desired.