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.
This post contains affiliate links. See our Disclosure Statement for more information.
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
- 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!
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.
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.
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.
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!
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.
More Indian Recipes
Love this Coconut Curry Chicken recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Coconut Curry Chicken
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.
Nutrition
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.
