This Coconut Chicken Curry features warm, rich spices and is perfect for a weeknight dinner!
If there is one thing I love to do, it is sample international cuisine. Testing out new flavors and cooking techniques is the best way I know to explore new cultures. But after a long day of work, the last thing I want to do is prepare and cook an elaborate meal.
Fortunately, this coconut chicken curry recipe is the perfect antidote to a busy workday. Easy to prepare and ready in only 40 minutes, this curry dish is a tasty option for a weeknight meal.
Bursting with spices like curry, cumin, and turmeric, this recipe brings Indian-inspired cuisine right to your kitchen. For an international dining experience in the comfort of your own home, give this coconut chicken curry a try!
Is This Coconut Chicken Curry Healthy?
This coconut chicken curry dish is a good source of protein and of minerals like potassium. It also contains plenty of fresh and nutritious ingredients like red peppers, onions, and tomatoes. For low-carb diets, you can opt to use cauliflower rice as a substitute for standard rice. To reduce the fat content of this curry, you can also replace the full-fat coconut milk with a low-fat version. If you’re looking to reduce your sodium intake, be sure to select crushed tomatoes with no added salt while shopping for this dish.
How Do You Milk A Coconut?
I have always found the term coconut milk a bit misleading. Obviously, you cannot milk a coconut. But if you’ve ever found yourself curious about how coconut milk is made, you’ve come to the right place. To make coconut milk, you first have to remove and shred the coconut pulp—that’s the white, fleshy part of the coconut. After the coconut pulp is shredded, it’s mixed with hot water until you get your final product. You can actually make your own coconut milk at home if you have a blender handy. However you get it, coconut milk is a creamy concoction with a wide range of uses. You can use coconut milk in stews, smoothies, pasta dishes, marinades, and—of course—curries.
How Do I Store Leftovers?
If you happen to have any leftover coconut chicken curry, place your leftovers in an airtight container and refrigerate for 3-4 days. You can also store your leftovers in the freezer for up to 3 months. Curry freezes and thaws very well, so it is a fabulous meal to store for those busy days!
Serving Suggestions
If you choose to add rice to your curry, there are a number of different options that would pair well with this dish. You could try Indian Rice, Jasmine Rice, or even this Purple Rice for a colorful addition. For another side dish option, this Naan Recipe or this Yogurt Flatbread would make tasty add-ons. Potato dishes and chickpeas are also popular sides for curry recipes. Consider trying these Air-Fryer Fingerling Potatoes, Air-Fryer Chickpeas, or Roasted Chickpeas with your coconut chicken curry.
Recipe
Ingredients
- 2 tablespoons coconut oil divided
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 red pepper thinly sliced
- 1/2 cup onion diced
- 1/2 tablespoon fresh garlic minced
- 1/2 tablespoon fresh ginger minced
- 4 teaspoon yellow curry powder
- 2 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 1/2 cups crushed tomatoes
- 1 can full-fat coconut milk (14 ounces)
- 1/2 cup cilantro minced
- 2 cup cauliflower rice or rice, for serving
Instructions
- Heat 1 tablespoon of the coconut oil in a large, high-sided frying pan on medium-high heat. Add in the chicken thighs and cook for 1-2 minutes per side until seared and golden brown, then transfer to a plate.
- Add the remaining oil and turn the heat to medium. Add the red pepper, onion, garlic, ginger, curry powder, turmeric, and garam masala and cook until the veggies begin to soften, about 5 minutes.
- Add in the rest of the ingredients, except the cilantro and cauliflower rice, and bring to a boil. Boil for 3 minutes, then cover, reduce the heat to low, and simmer for 10 minutes. Uncover and simmer another 5-10 minutes, until the sauce is slightly thickened.
- Transfer the chicken to a cutting board and shred with two forks, then stir it back into the curry along with the cilantro.
- Serve with rice of choice.
Made this tonight. Forgot the cilantro at the end, but so great! Thank you for this recipe!
So glad to hear! Thanks for trying our recipe.
Loved it 🥰
So happy you liked it, thanks Beth!
I have made this many times following the recipe exactly, and it is amazing!! I wondered if cubed zucchini might work well in it, as I have a few on hand. Thoughts?
Hi Christine, Love to hear you like the recipe! Cubed zucchini should work well, just add in the last 10 minutes of simmering, you want to avoid them getting mushy.