If you’re looking for a soul-warming, weeknight-friendly dish bursting with bright and creamy flavors, this Easy Coconut Curry Chicken is about to become your new go-to. Tender chicken thighs get a quick sear, then simmer with bold curry spices, velvety coconut milk, sweet onions, and a pop of green peas. With every bite, you’ll taste the harmonious balance of fragrant spices, just the right amount of heat, and that luscious coconut sweetness. This Easy Coconut Curry Chicken is pure comfort food done in under an hour, and it’s both impressive enough for company and straightforward enough for any night of the week.

Easy Coconut Curry Chicken Recipe - Recipe Image

Ingredients You’ll Need

One of my favorite things about Easy Coconut Curry Chicken is that the ingredient list is straightforward but each player really pulls its weight—nothing here is superfluous, and everything brings a little something special to the table. Gather these pantry staples and a couple fresh items, and you’ll be amazed at how quickly it comes together.

Coconut oil: Adds a gorgeous, slightly nutty richness and brings out the curry flavors.
Boneless skinless chicken thighs: Extra juicy and flavorful, and stay tender after simmering in sauce.
Kosher salt: Brings all the flavors into focus.
Ground pepper: A subtle heat that balances the spices.
Curry powder: The star of the show—choose a mild or spicy blend depending on your preference.
Cumin: Earthy, warm, and essential for adding depth to the sauce.
Turmeric powder: Gives the curry its gorgeous golden hue, with a gentle peppery note.
Sweet onion: Softens and sweetens in the sauce, lending balance and body.
Fresh grated ginger: Offers zingy freshness that lights up the flavors.
Garlic: Pungent and savory; it pairs perfectly with the curry spices.
Tomato paste: Gives body to the sauce and a subtle tang that rounds out the richness.
Chicken broth: Adds savory depth and keeps everything luscious and saucy.
Coconut milk: The magic ingredient—thick, creamy, and naturally a touch sweet.
Cornstarch (or arrowroot powder): Ensures the curry sauce is glossy and thick enough to coat every bite.
Frozen peas: A burst of vibrant green and gentle sweetness at the end.
Lime juice: Brightens everything up; a must for that perfect final zing!
Cilantro: Plenty of freshness to top things off—add as much or as little as you like.

How to Make Easy Coconut Curry Chicken

Step 1: Sear the Chicken

Begin by heating a large, heavy skillet over medium heat and swirling in 2 tablespoons of coconut oil until shimmering. Add the diced chicken thighs, then season generously with salt and pepper. Cook, stirring every so often, until the chicken is no longer pink and has started to turn beautifully golden on the edges. Don’t worry if the chicken isn’t cooked through yet—it’ll finish later. Transfer the chicken and any juices to a bowl and keep it handy.

Step 2: Toast Your Spices

The secret to any great curry is blooming your spices! Add the last tablespoon of coconut oil to the empty skillet and let it heat until shimmery. Sprinkle in your curry powder, cumin, and turmeric, and immediately start stirring with a rubber spatula. Toast them for just 1-2 minutes, until the kitchen smells absolutely irresistible and your spices darken just a shade.

Step 3: Soften the Onion

Toss in the diced sweet onion, making sure it’s evenly coated with all those fragrant spices. Saute the onion for several minutes, until it turns translucent and tender. If you notice your pan getting parched, go ahead and splash in a tablespoon of chicken broth. You want the onions to soften but never burn!

Step 4: Add Aromatics

Now, stir in the fresh ginger and minced garlic. Keep everything moving with your spatula for about 1 minute, just until you can smell the ginger and garlic waking up—this builds another wonderful layer of flavor in your Easy Coconut Curry Chicken.

Step 5: Incorporate Tomato Paste

Dollop in the tomato paste, and begin working it into the onion mixture. Cook for a minute or two, until the tomato paste deepens in color and melds into the other ingredients. This is where your sauce starts to develop its signature depth and the initial tanginess softens.

Step 6: Deglaze the Pan

This is your moment to build a saucy base. Pour in that chicken broth, then stir and scrape up any browned, delicious bits from the bottom of the skillet. All those earthy flavors get captured back into your sauce!

Step 7: Add Creamy Coconut Sauce

While the broth simmers, whisk together the coconut milk and cornstarch (or arrowroot) in a small bowl until smooth. Pour this dreamy mixture into the skillet and stir, watching everything transform into a silky, golden sauce. Let it simmer gently for 3-4 minutes until nicely thickened and glossy.

Step 8: Finish with Chicken and Peas

Slip the cooked chicken and its accumulated juices back into the pan, along with the frozen peas. Give everything a good toss so it’s all bathed in that glorious sauce. Let it simmer for another 4-5 minutes, until the chicken is juicy and cooked through and the peas are perfectly tender.

Step 9: Add Freshness and Serve

When you’re ready to serve, squeeze in some fresh lime juice and shower with chopped cilantro. Spoon the Easy Coconut Curry Chicken over fluffy white rice or cauli rice, and dig in while it’s piping hot!

How to Serve Easy Coconut Curry Chicken

Garnishes

A shower of fresh cilantro and a sprinkle of extra lime juice are classic for a reason—they highlight the coconut and curry flavors beautifully. You might also like to add toasted coconut flakes, a few sliced fresh chiles for heat, or even a handful of chopped roasted cashews for crunch.

Side Dishes

The obvious match made in heaven here is steamed jasmine or basmati rice, which lets every drop of sauce shine. For a lower-carb twist, scoop your curry over cauliflower rice or tender quinoa. If I’m feeling extra, I’ll pair this curry with flatbreads or naan to help mop up every flavorful morsel!

Creative Ways to Present

Want to make easy coconut curry chicken feel like something you’d find at a dinner party? Serve it “deconstructed” in individual bowls: rice on the bottom, curry spooned decoratively on top, garnished with herbs, toasted coconut, and a wedge of lime. Or, try ladling it over roasted sweet potato halves or stuffing it into a warm pita for a fun, unexpected twist.

Make Ahead and Storage

Storing Leftovers

Leftover Easy Coconut Curry Chicken keeps incredibly well in the fridge. Just transfer the cooled curry into an airtight container and refrigerate for up to 4 days. The flavors actually deepen as it sits, making tomorrow’s lunch even tastier!

Freezing

You can absolutely freeze Easy Coconut Curry Chicken for make-ahead meals. Make sure it’s completely cool, then portion into freezer-safe containers. It will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

When ready to reheat, you can gently warm this curry on the stovetop over low heat until it’s hot and bubbly, stirring often. If the sauce has thickened a bit too much after chilling, add a splash of water or chicken broth to loosen it. For single portions, the microwave works fine—just cover, heat, and stir halfway through.

FAQs

Can I use chicken breast instead of thighs?

Absolutely—chicken breast works well, but keep an eye on your cooking time since it can dry out more easily than thighs. For best results, dice breast into even pieces and don’t overcook during the searing or simmering steps.

Is Easy Coconut Curry Chicken spicy?

This recipe has a gentle warmth, but it’s very customizable. Use a mild or hot curry powder to suit your preference, or add a chopped chili (or pinch of red pepper flakes) with the onions for extra kick.

Can I make this dairy-free and gluten-free?

Easy Coconut Curry Chicken is naturally dairy-free thanks to the coconut milk. For a gluten-free version, use arrowroot powder instead of cornstarch if you have concerns, and always double-check your broth and curry powder for hidden gluten ingredients.

What other vegetables could I add?

Feel free to add bell peppers, baby spinach, or chopped carrots along with the onions, or toss in diced potatoes to bulk it up. The base is super flexible—any quick-cooking veggie is fair game!

Can I double this recipe for a crowd?

Yes! Just grab a bigger pan or a Dutch oven and double the ingredients. The steps are exactly the same, but you may need to brown the chicken in batches to avoid crowding the skillet.

Final Thoughts

There’s just something magical about sitting down to a steaming bowl of Easy Coconut Curry Chicken after a long day—it brings warmth, excitement, and comfort all in one bite. If you haven’t tried this recipe yet, I can’t encourage you enough to give it a go. Your future self (and your dinner guests) will thank you!

Easy Coconut Curry Chicken Recipe

★★★★★

4.7 from 23 reviews

Author: Sophie
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

This Easy Coconut Curry Chicken recipe is a delicious and aromatic dish that brings together tender chicken, flavorful spices, creamy coconut milk, and vibrant veggies. Perfect for a quick weeknight dinner!

Instructions

Cook the Chicken: Heat a skillet, cook chicken until no longer pink, then set aside.
Toast the Spices: Toast curry powder, cumin, and turmeric until fragrant.
Saute Onions: Cook onions until softened.
Add Aromatics: Cook garlic and ginger.
Enhance Flavor: Add tomato paste and cook.
Deglaze: Pour in chicken broth to deglaze the pan.
Create Sauce: Whisk coconut milk and cornstarch, then add to the pan and simmer.
Finish Dish: Return chicken and peas to the pan, simmer until cooked through.
Final Touches: Season with lime juice and cilantro. Serve over rice.

Notes

You can adjust the spice levels by adding more or less curry powder.
Feel free to add other vegetables like bell peppers or carrots for extra color and nutrients.
This dish reheats well, making it a great option for meal prep.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 6g
Sodium: 920mg
Fat: 29g
Saturated Fat: 18g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 37g
Cholesterol: 150mg

Keywords: Coconut Curry Chicken, Curry Recipe, Easy Dinner, Chicken Curry