Coconut Chicken Curry is full of creamy, sweet coconut and spicy curry flavors. Make this easy recipe all in one pan, then add a side of veggies to make it a complete meal the whole family will love.
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Creamy Coconut Chicken Curry is most definitely one of my top 5 favorite dinners to eat and it’s also pretty straightforward to make. It’s on our dinner menu once or twice a month, if not more.
Because of this recipe, I pretty much can’t stop eating anything that has been cooked with coconut milk. And, if it’s got curry powder in it, even better.
This recipe uses a blend of traditional yellow curry spice and red curry paste to give it a unique flavor. If you’re feeling even more adventurous, you might like Vadouvan Curry Chicken made with a French curry blend.
Everyone that I’ve made this recipe for, so far, has asked me to make it for them again. My mom, who is quite the cook herself, requests this curry chicken recipe whenever she comes to visit. And, Jaxon, my oldest son, has even said it’s his third favorite dinner (behind peanut butter and jelly sandwiches and chicken nuggets).
Why This Recipe Works
This is a really easy, healthy recipe to make all in just one pot. While it does take close to an hour, the majority of that time is just allowing the curry to simmer so that all the flavors can meld together.
While there may not be any leftovers, this is one of those meals that is even better the next day. It’s perfect for weekly meal prep too!
This recipe is naturally gluten free, dairy free, and low carb if you eat it on its own, over cauliflower rice, or zoodles.
How to Make Coconut Chicken Curry
What You Need To Make This Recipe
To make this recipe, you will need:
- 2 tablespoons olive oil
- 2 tablespoons curry powder
- 1 tablespoon red curry paste
- 2 cloves garlic (minced)
- 1 shallot (minced)
- 2 pounds chicken (cut into bite size pieces)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 13.66 ounce can coconut milk
- 1 8 ounce can tomato sauce
- 1 tablespoon sugar
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Tip: I highly recommend using full fat coconut milk in this recipe, versus light, for the most coconut flavor.
Prep!
Cut the chicken into bite size pieces and mince the garlic and shallot.
Create!
Add the olive oil to a Dutch oven or a large, deep skillet over medium-high heat.
Stir the curry powder into the oil and cook for 1-2 minutes, until fragrant.
Next, add the red curry paste, garlic, and shallot and cook for 3-4 minutes, until the shallot is softened.
Season the chicken with salt and pepper and add to the curry mixture, tossing to coat.
Reduce heat to medium and cook until the chicken is no longer pink in the center, about 5-7Â minutes.
Add the coconut milk, tomato sauce, and sugar.
Cover and simmer, stirring occasionally, for about 30 minutes. The longer you cook it, the more the flavors will develop.
Present!
Serve this creamy Coconut Chicken Curry over rice or noodles, if desired.
Add a side of broccoli and a sprinkle of fresh, chopped cilantro for a pop of color and flavor.
Tips and Techniques
- For the most coconut flavor, use canned, full-fat coconut milk
- To lower the carbohydrate count even more use a sugar substitute, like erythritol or monk fruit, to replace the sugar.
- Make a double batch – the leftovers are even more flavorful!
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
FAQ’s
What Do You Serve With Coconut Chicken Curry?
Coconut Chicken Curry is often served over rice. Other options include noodles, quinoa, cauliflower rice, or zoodles.
It pairs especially well with red peppers, broccoli, and cauliflower.
More Low Carb Chicken Dinner Recipes
Here are some more low carb chicken dinner recipes that you may like:
- Garlic Butter Chicken and Cauliflower Skillet
- Creamy Cajun Chicken
- Keto Broccoli Chicken Bake
- Keto Cajun Jambalaya
- Creamy Buffalo Chicken Cauliflower Casserole
- Ranch Bacon Chicken Casserole
- Easy Garlic Chicken + VIDEO
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Coconut Chicken Curry
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons curry powder
- 1 tablespoon red curry paste
- 2 cloves garlic * minced
- 1 shallot * minced
- 2 pounds boneless, skinless chicken breasts * cut into bite size pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 13.66 ounce can coconut milk * full fat
- 1 8 ounce can tomato sauce
- 1 tablespoon sugar
Instructions
- Add the olive oil to a Dutch oven or a large, deep skillet (with a lid) over medium-high heat.
- Stir the curry powder into the oil and cook for 1-2 minutes, until fragrant.
- Add the red curry paste, garlic, and shallot and cook for 3-4 minutes, until the shallot is softened.
- Season the chicken with salt and pepper and add to the curry mixture, tossing to coat.
- Reduce the heat to medium and continue to cook the chicken until it is no longer pink in the center, about 5-7 minutes.
- Add the coconut milk, tomato sauce, and sugar. Mix well.
- Set the heat to low, cover and simmer, stirring occasionally for about 30-45 minutes.
- Serve over rice, noodles, or cauliflower rice, if desired.Â
Notes
Tips and Techniques
- For the most coconut flavor, use canned, full-fat coconut milk
- To lower the carbohydrate count even more use a sugar substitute, like erythritol or monk fruit, to replace the sugar.
- Make a double batch – the leftovers are even more flavorful!
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
Nutrition
This recipe was originally published on January 15, 2016. The recipe and images were updated in September 2018. The post, including more thorough instructions, tips, techniques, and FAQ’s, was updated in July 2020.
