Coconut Curry Chicken is full of sweet coconut and spicy curry flavor. Add some veggies on the side to turn this delicious recipe into 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 dinner menu once or twice a month, if not more. Because of this recipe, I pretty much can’t stop eating anything that’s been cooked with coconut milk. And, if it’s got curry powder in it, I’m probably going to love it even more. If you’re a fan of a good curry recipe, I have a feeling that 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 that I’ve made it for so far has asked me to make it for them again. My mom, who is quite the cook herself, requests this Coconut 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 – haha). 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 highly recommend using regular, full fat, coconut milk in this recipe, versus light, for the most coconut flavor. It’s a pretty, but monotone, orange colored dish. I like to serve it with broccoli and some fresh cilantro to add a pop of color. I will say that what this dish lacks in color is more than made up for in flavor! This recipe is also naturally gluten free and even low carb if you eat it on its own!
How to Make Coconut Curry Chicken
Cut the chicken into bite size pieces and dice the shallot. Mince the garlic and have all of your other ingredients out and ready to go.
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 with 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 5-7 minutes.
Cover and simmer, stirring occasionally for about 30 minutes. The longer you cook it, the more the flavors will develop.
Serve this Coconut Curry Chicken 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 Splenda, to replace the sugar
- the longer you simmer this recipe, the more the flavors develop
- make a double batch – the leftovers are even more flavorful!
- this recipe has not yet been tested in a Instant Pot or slow cooker
For more Keto and Low Carb recipes, you can click here to visit the Low Carb section of my Recipe Index or sign up for my Keto and Low Carb Newsletter to get new keto and low carb recipes sent right to your inbox!
Coconut Chicken Curry
- 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
- 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.
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.
This recipe was originally published on January 15, 2016. The recipe and images were updated in September 2018.