by Diana Rattray

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.

Serve the chicken and coconut curry sauce over hot cooked balsamic rice or serve it over cauliflower rice for a lower-carb meal. If you like a spicier sauce, add a dash of chili powder, such as cayenne or Kashmiri, or add some chili paste, to taste.

a bowl of coconut curry chicken

How to Store

  • Refrigerate leftovers in an airtight container and enjoy them within 3 to 4 days.
  • To freeze, spoon leftovers into freezer bags or a freezer container. Label the container or bag with the name and date and freeze for up to 3 months. Defrost in the refrigerator overnight.
  • Reheat leftovers in a saucepan over medium-low heat until it reaches 165 F, the minimum safe temperature for leftovers. If you microwave the chicken, stir it a few times to ensure it is evenly heated.

This basic spiced crockpot chicken curry, made with chicken thighs, is another tasty dish, or try this Thai-style chicken curry made without tomatoes.

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Quick Coconut Curry Chicken

Quick coconut curry chicken in a serving bowl.

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Treat your family to this flavorful coconut curry chicken. You’ll have dinner on the table in 35 minutes!

  • Author: Diana
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Chicken Breasts, Easy Meals

Ingredients

Scale
  • 2 tablespoons ghee or unsalted butter
  • 1 1/2 pounds boneless chicken breast, 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 petite diced tomatoes
  • 1/2 cup chicken broth
  • 1 (13.5-ounce) can full fat coconut milk
  • 1 tablespoon lime juice, or to taste
  • 1/4 cup cilantro leaves, plus more for garnish
  • Sliced green onion tops, for garnish, optional

Instructions

  1. 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.
  2. 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.
  3. Add the garlic, ginger paste, curry powder, and tomato paste to the skillet. Cook, stirring, for 2 minutes.
  4. 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.
  5. 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.
  6. Remove the chicken from the heat and serve immediately with extra cilantro or sliced green onions, for garnish.

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