Quick Coconut Curry Chicken
Treat your family to this flavorful coconut curry chicken. You’ll have dinner on the table in under 40 minutes!
This quick coconut chicken curry recipe is a flavorful dish your family will love! Use your favorite mild or spicy curry powder in this dish, and finish it with a handful of cilantro leaves or sliced green onions. I used Balti curry powder, and it was fantastic.
It’s comforting and fragrant, but still bright thanks to the lime and fresh cilantro. Serve it over rice or cauliflower rice, spoon it into bowls with warm naan, or keep it simple with steamed vegetables. Either way, it delivers a flavorful dinner in well under an hour.
What You’ll Like About This Dish
Full, rich flavor. Coconut milk, curry powder, and tomato paste make a balanced, creamy sauce.
Quick weeknight timing. Goes from skillet to table in about half an hour.
Flexible. Use chicken breasts, thighs, or even leftover cooked chicken.
One-pan convenience. Everything cooks in a single skillet for easy cleanup.
Ingredient Notes
- Ghee or butter – Ghee adds depth and nuttiness; butter works fine too.
- Chicken breast – Boneless cubes cook quickly and stay tender in the sauce.
- Onion – Builds savory flavor and sweetness.
- Garlic & ginger – Essential aromatics for the curry base.
- Curry powder – Use your preferred brand or blend; heat levels vary.
- Tomato paste – Helps thicken the sauce and adds richness.
- Petite diced tomatoes – Break down easily and add acidity to balance the coconut milk.
- Chicken broth – Thins the sauce and adds savory flavor.
- Coconut milk – Full-fat gives the dish its velvety texture.
- Lime juice – Brightens everything at the end.
- Cilantro & green onions – Add freshness and color.
Steps to Make Quick Coconut Curry Chicken
- Brown the chicken pieces in ghee or butter and set them aside.
- Cook the onion until softened, adding more fat if the skillet is dry.
- Stir in the garlic, ginger, curry powder, and tomato paste.
- Add the tomatoes and broth and simmer until the sauce thickens.
- Return the chicken to the pan with the coconut milk and lime juice.
- Finish with cilantro and adjust the seasonings before serving.
Tips
Bloom the curry powder in the fat to bring out its flavor.
Use full-fat coconut milk for the creamiest sauce.
Add the lime juice at the end so it stays bright and fresh.
Increase or decrease the curry powder depending on your preferred spice level.
Recipe Variations
- Thigh version. Use boneless chicken thighs for a richer, juicier result.
- Spicy curry. Add cayenne, red curry paste, or fresh chiles for more heat.
- Vegetable-heavy. Stir in peas, spinach, sweet potatoes, or bell peppers.
- Lighter version. Use light coconut milk and add an extra splash of broth.
- Leftover upgrade. Add cooked chicken at the end and warm gently in the sauce.
Serving Suggestions
- Serve over jasmine or basmati rice.
- Add warm naan or flatbread on the side.
- Pair with roasted or steamed vegetables.
- Garnish with cilantro, green onions, or lime wedges.
How to Store
Refrigerate leftover curry in an airtight container for up to 4 days.
The sauce may thicken when chilled; add a splash of broth when reheating.
Reheat gently on the stovetop over low heat to avoid separating the coconut milk.
For longer storage, freeze for up to 3 months and thaw in the refrigerator before reheating.
This basic spiced crockpot chicken curry, made with chicken thighs, is another tasty dish, or try this Thai-style chicken curry made without tomatoes.
Quick Coconut Curry Chicken
Ingredients
- 2 tablespoons unsalted butter, or ghee
- 1 1/2 pounds chicken breast, boneless, cubed
- 1 small onion, chopped
- Kosher salt, to taste
- 3 cloves garlic, minced
- 1 teaspoon ginger paste
- 1 tablespoon curry powder
- 1 tablespoon tomato paste
- 1 14.5-ounce can tomatoes, petite diced
- 1/2 cup chicken broth
- 1 13.5-ounce can coconut milk
- 1 tablespoon lime juice, or to taste
- 1/4 cup cilantro, plus more for garnish
- Sliced green onion tops, for garnish, optional
Instructions
- Melt the ghee or butter in a large, deep skillet or sauté pan over medium heat. Add the chicken; sprinkle with kosher salt and cook, stirring, for 4 to 7 minutes, until the pieces are lightly browned. Remove the chicken to a plate and set aside.
- Add the onion and shallots to the skillet and cook, stirring, for about 3 to 4 minutes, until softened. If the skillet is too dry, add another tablespoon of ghee or butter.
- Add the garlic, ginger paste, curry powder, and tomato paste to the skillet. Cook, stirring, for 2 minutes.
- Add the diced tomatoes and chicken broth to the skillet; bring to a simmer, lower the heat to low, and cook for 10 to 12 minutes, until thickened.
- Add the chicken back to the sauce mixture along with the coconut milk and lime juice. Cook for 1 to 2 minutes, until hot. Taste and adjust the seasonings as desired with more salt and/or curry powder, and add dd 1/4 cup of cilantro.
- Remove the chicken from the heat and serve immediately with extra cilantro or sliced green onions, for garnish.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
