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Coconut Chicken Curry

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Coconut Curry Chicken is a creamy blend of sweet coconut and spiced curry flavors. Make this easy recipe all in one pan, then serve it over rice or with naan bread to make it a hearty, comforting meal the whole family will love.

A white bowl of coconut curry chicken and rice.

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Creamy Coconut Curry Chicken is most definitely one of my favorite dinners to eat and it’s also pretty straightforward to make. I’ve been making it for years and it’s still on our dinner menu once or twice a month.

This recipe uses curry powder, coconut milk, tomato paste and fresh vegetables and aromatics to give it an amazing depth of flavor. 

Everyone that I’ve made this recipe for has asked me to make it for them again. Even my mom, who is quite the cook herself, requests this curry chicken recipe whenever she comes to visit. 

If you’re feeling even more adventurous, you might like Vadouvan Curry Chicken made with a French curry blend.

Why This Recipe Works

This is a really easy recipe to make all in just one pot. It does take close to an hour to cook, but 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 or over cauliflower rice or zoodles.

Step-By-Step Instructions

Ingredients

Ingredients needed to make coconut curry chicken on a marble background with text overlay.

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons curry powder
  • 2 bell peppers (sliced thin): you can use any combination of peppers that you like.
  • 1 onion (sliced thin)
  • 2 cloves garlic (minced)
  • 1 1/2 pounds boneless, skinless chicken (cut into bite size pieces)
  • salt
  • pepper
  • 1 13.66 ounce can coconut milk: I highly recommend using full fat coconut milk in this recipe, versus light, for the most coconut flavor.
  • 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.

Prep!

Cut the chicken into bite size pieces, mince the garlic and thinly slice the bell peppers and onion.

Create!

Curry powder and oil in a dutch oven on a marble background.

Add the olive oil to a Dutch oven or a large, deep skillet over medium heat.

Stir the curry powder into the oil and cook, stirring, for 1-2 minutes, until fragrant.

Peppers and onion slices cooking in curry oil in a dutch oven.

Next, add the peppers and onion and cook, stirring often for 3-4 minutes, or until the vegetables start to softened. Stir in the garlic and cook for about 1 minute longer.

Chicken, peppers and onions seasoned with curry in a dutch oven.

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 lightly browned on all sides.

Coconut curry chicken in a dutch oven over a marble background.

Add the coconut milk, tomato sauce and sugar.

Cover and simmer, stirring occasionally, for about 30-35 minutes, or until the chicken is cooked through and the vegetables are tender. The longer you cook it, the more the flavors will develop.

Present!

Overhead view of a white bowl filled with coconut curry chicken, peppers and rice.

Serve this curry over rice or noodles, or with naan, if desired.

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. Consume within 3-4 days.

FAQ’s

What Do You Serve With Coconut Curry Chicken?

Coconut Chicken Curry is often served over rice. Other options include noodles, quinoa, cauliflower rice, zoodles or naan.

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If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!

Coconut curry chicken with rice and peppers in a white bowl on a light background.
Print

Coconut Curry Chicken

Coconut Curry Chicken is a creamy blend of sweet coconut and spiced curry flavors. Make this easy recipe all in one pan, then serve it over rice or with naan bread to make it a hearty, comforting meal the whole family will love.
Course Main Dish
Cuisine Chicken, Gluten Free, Low Carb
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings
Calories 255kcal
Author Lauren Harris

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons curry powder
  • 2 bell peppers (sliced thin, any combination of peppers that you like)
  • 1 onion (sliced thin)
  • 2 cloves garlic (minced)
  • 1 1/2 pounds boneless, skinless chicken (cut into bite size pieces)
  • salt
  • pepper
  • 1 13.66 ounce can coconut milk (full fat)
  • 1 8 ounce can can tomato sauce
  • 1 tablespoon sugar

Instructions

  • Add the olive oil to a Dutch oven or a large, deep skillet over medium heat.
    2 tablespoons extra virgin olive oil
  • Stir the curry powder into the oil and cook, stirring, for 1-2 minutes, until fragrant.
    2 tablespoons curry powder
  • Next, add the peppers and onion and cook, stirring often for 3-4 minutes, or until the vegetables start to softened. Stir in the garlic and cook for about 1 minute longer.
    2 bell peppers, 1 onion, 2 cloves garlic
  • 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 lightly browned on all sides.
    1 1/2 pounds boneless, skinless chicken, salt, pepper
  • Add the coconut milk, tomato sauce and sugar.
    1 13.66 ounce can coconut milk, 1 8 ounce can can tomato sauce, 1 tablespoon sugar
  • Cover and simmer, stirring occasionally, for about 30-35 minutes, or until the chicken is cooked through and the vegetables are tender. The longer you cook it, the more the flavors will develop.
  • Serve this curry over rice or noodles, or with naan, if desired.

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. Consume within 3-4 days.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 255kcal | Carbohydrates: 9g | Protein: 20g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 242mg | Potassium: 614mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1095IU | Vitamin C: 43mg | Calcium: 31mg | Iron: 3mg

This recipe was originally published on January 15, 2016. It was updated with new images, step-by-step instructions, tips, techniques, and FAQ’s in March 2024.

Comments

  1. Mary V says

    I love ❤️ this recipe. I only wish I could eat it more often. Great leftover too. If you have any that is.

    Reply

  2. Natasha says

    I’ve always wanted to try curry chicken. I need to add curry powder to my spice collection and this recipe seems simple enough. Yum!

    Reply

    • ourlittleeverything says

      Definitely try curry – it’s so good and it doesn’t really make your house smell forever….or I got used to it? haha!

      Reply

  7. Ashleigh says

    Oh wow, this cauliflower recipe looks wonderful! I love trying new recipes and I love cauliflower. Thank you for sharing!!!

    Reply

  11. Brooke says

    This recipe looks amazing! I share a lot of food posts, so I’d like to think i’m a little biased, but I can’t wait to try this one. Wonderful photos and love everything about it. Thanks for sharing!

    Brooke

    Reply

  15. Ros Emely@stressfreemommies says

    Delicious recipe. I love the combination of curry and coconut together. Your recipe it’s pretty simple to make , so I will be trying it soon. thanks!

    Reply

  21. Sarah Hartland says

    I will definitely be trying this. Chicken curry was a staple in college. Thanks for sharing! Pinned it 🙂

    Reply

    • ourlittleeverything says

      Oh definitely. I’d just mix in a variety of veggies – I was vegetarian for 10 years 🙂

      Reply

  25. Jennifer Hall says

    I must admit the title of this post/recipe is what peaked my interest. I love chicken and I never would have thought to add coconut milk to the chicken. This sounds like a great chicken recipe to try out and it sounds like it is easy to make. My family however prefers broccoli so thank you for mentioning that I could use it instead of cauliflower.

    Reply

    • ourlittleeverything says

      Broccoli works great with curry as well – I also make a curry broccoli salad that’s really good!

      Reply

  26. Sheila Jo says

    We make a similar dish at my house and top it with toasted coconut! Trader Joe’s sells a tasty garlic naan (in the frozen section) that pairs well with ours. Your version looks great – may give it a try! (If an 8-year-old ranks it just below PB&J and chicken nuggets, it MUST be delicious!)

    Reply

    • ourlittleeverything says

      I love naan – great idea! My poor child has to try everything we make…this one just happened to be one he didn’t complain about – yay!

      Reply

  27. Lacey Hanson says

    This sounds so delicious. I love creative ways to add veggies to meals so the cauliflower addition sounds awesome!

    Reply

  30. Breharne says

    Yum! I am crazy for anything with coconut milk/cream in ot at the moment so will definitely give this a try.

    Reply

  31. Christina Shoemaker says

    I love curry and this sounds amazing! Plus you included garlic which basically is my favorite. Thanks for sharing!

    Reply

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