This Coconut Curry Chicken is the perfect mix of cozy, creamy, and bold flavors. Made with tender chicken, warm spices, and rich coconut milk, it comes together in just 30 minutes for a satisfying, one-pan meal. Whether you love curry for its deep, comforting flavors or need a quick dinner that feels special, this dish is guaranteed to hit the spot.
Looking for more curry recipes? Try mango chicken curry, curry chicken salad, or sweet potato curry!
Ingredients You Need
- Spices: ground coriander, yellow curry powder, and cumin provide the classic curry flavor.
- Boneless Skinless Chicken: Tender chicken absorbs the curry flavors.
- Yellow Onion: Adds sweetness and depth to the curry.
- Garlic and ginger: add zesty, pungent flavors to round it out.
- Red Curry Paste: Provides concentrated flavor and heat. You can start with less and add more as desired.
- Red Bell Pepper: sneak some vegetables into this quick dinner just like in this creamy coconut shrimp.
- Coconut Milk: Use the full-fat canned coconut milk. Do not use cream of coconut because it’s very sweet. And coconut milk from a carton is too thin. You want the can because it’s the perfect mixture of cream and milk for a rich consistency.
- Fresh lime Juice: Adds acidity and brightness.
- Maple Syrup: Balances the spices with sweetness.
- Tapioca Flour: Thickens the sauce to desired consistency. Corn starch works too!
What’s the Best Coconut Milk to Use?
For the richest and creamiest coconut curry chicken, full-fat canned coconut milk is the best choice. Unlike light or carton coconut milk that is thin (like cow’s milk), full-fat versions provide a thick texture and a deep coconut flavor that perfectly complements the spices in the curry. Light coconut milk results in a thinner sauce and coconut cream tends to be too thick with a more pronounced coconut flavor.
How to Make Coconut Curry Chicken
Step 1. Season the Chicken: In a bowl, mix ground coriander, turmeric, cumin, salt, pepper, and chili powder. Toss the chicken cubes to coat evenly. Set aside.
Step 2. Sauté Aromatics: Cook diced onion, garlic and ginger with coconut oil. Stir in the curry paste to bring out the flavors. Add a little more coconut oil and cook the sliced red bell peppers.
Step 3. Cook the Chicken: Add the seasoned chicken. Brown the chicken on all sides, about 4-5 minutes.
Step 4. Simmer the Curry: Pour in coconut milk, lime juice, and maple syrup. Bring to a gentle boil, then reduce heat and simmer until the chicken is fully cooked and the sauce reduces. You can add a slurry to thicken it slightly.
Recipe FAQs
Curry has a warm, spicy taste thanks to its blend of spices including cumin, turmeric, cinnamon and cloves. There’s a bit of heat that comes from the curry paste, but the coconut milk balances it out so well. It’s the perfect balance of mild heat and earthy flavors in a rich and creamy sauce.
Use full-fat coconut milk instead of lite coconut milk, add it at the end, and don’t heat it too high!
You can dice the chicken thighs just like chicken breasts. They take slightly longer to cook so use a meat thermometer to make sure they’re done.
Storage Tips
Once cooked, let your curry cool slightly before transferring it to an airtight container. Store in the refrigerator for up to three days. To reheat, warm the curry gently on the stovetop over medium heat, adding a splash of coconut milk or water if the sauce has thickened too much, ensuring it remains creamy and flavorful.
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Combine the coriander, curry powder, cumin, salt and pepper in a medium bowl. Add the cubed chicken and toss to coat.
2 teaspoons ground coriander, 1 1/2 teaspoons yellow curry powder, 2 teaspoons cumin, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 1/2 pounds boneless skinless chicken breast
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Melt the coconut oil in a large skillet over medium-high heat. Cook the onion, stirring frequently, until soft and translucent, 3-4 minutes. Add the minced garlic, grated ginger and red curry paste and cook for another 1-2 minutes, until fragrant.
3 Tablespoons coconut oil, 1 small yellow onion, 3 cloves garlic, 1 Tablespoon fresh grated ginger, 2-3 Tablespoons red curry paste
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Stir in the sliced bell pepper and cook for 1-2 minutes until the pepper starts to soften. Add the seasoned chicken and cook for 4-5 minutes, stirring frequently, until the chicken is browned on all sides. It does not need to be cooked all the way through.
1 red bell pepper
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Stir in the coconut milk, lime juice and maple syrup and stir until the sauce thickens a bit and chicken is cooked all the way through, 3-5 minutes. It should reach an internal temperature of 165°F. Taste and add up to 2 more Tablespoons of curry paste to reach your desired heat level.
1 (14.5 ounce) can full-fat canned coconut milk, 1 Tablespoon lime juice, 1 Tablespoon maple syrup
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For a thicker curry, combine the corn starch with 1 Tablespoon of water and stir it into the sauce. Cook over medium heat until thickened, 2-3 minutes. Garnish with fresh cilantro and serve warm.
1 Tablespoon corn starch
Rice. Fore more coconut flavor, serve it over stove top coconut rice.
*This recipe was written in 2019 and updated with new photos in 2025.
Serving: 1serving | Calories: 281kcal | Carbohydrates: 10.3g | Protein: 27.5g | Fat: 13.5g | Cholesterol: 82.7mg | Sodium: 900mg | Fiber: 2.6g | Sugar: 4.1g
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Kate Poskochil
