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Coconut Curry Chicken over Rice with Broccoli
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5 from 1 vote

Coconut Chicken Curry

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.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Dish
Cuisine: Chicken, Gluten Free, Low Carb
Servings: 8 servings
Calories: 260kcal



  • 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. 



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.
** Nutritional information is an estimate and may vary.


Serving: 1serving | Calories: 260kcal | Carbohydrates: 5g | Protein: 24g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 72mg | Sodium: 145mg | Potassium: 554mg | Fiber: 1g | Sugar: 3g | Vitamin A: 475IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1.2mg