Coconut Chicken Curry

Creamy coconut curry chicken made with tender seared chicken breast, garlic, ginger, red curry paste, and full-fat coconut milk. This easy one-pot curry is rich, flavorful, and perfect served over jasmine rice or noodles.

Prep Time15

Cook Time28

Total Time45

Course: Chicken recipes

Cuisine: American, Asian

Keyword: chicken curry, coconut chicken curry

Servings:

Author: Tatiana

Ingredients

1½ pounds boneless, skinless chicken breasts cut into 1-inch pieces
½ tablespoon ground paprika
1 teaspoon ground turmeric
1 teaspoon kosher salt plus more to taste
3 tablespoons coconut oil divided
1 medium yellow onion diced (about 1 cup)
5 garlic cloves minced
1½ tablespoons fresh ginger grated
2 tablespoons Thai red curry paste
1 teaspoon Madras curry powder
¾ cup good-quality chicken stock
1 13.5-ounce can full-fat unsweetened coconut milk
Juice of ½–1 lime to taste
Cooked jasmine rice or noodles, chopped fresh cilantro, lime wedges for serving

Optional

½ teaspoon brown sugar for balance
Red pepper flakes or sliced Thai chili for extra heat
Baby spinach or bell peppers for added vegetables

Instructions

Season the Chicken: In a large bowl, toss the chicken with paprika, turmeric, and salt. Set aside.
Sear the Chicken: Heat 2 tablespoons coconut oil in a large skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until lightly golden. The chicken does not need to be fully cooked. Transfer to a plate.
Cook the Aromatics: Add the remaining coconut oil to the skillet. Add the onion and cook until soft and translucent, about 6–8 minutes. Stir in the garlic and ginger and cook 1–2 minutes more until fragrant.
Bloom the Spices: Add the Thai red curry paste and Madras curry powder. Cook for 1 minute, stirring constantly.
Build the Curry and simmer: Add the chicken and stir well to coat. Pour in the coconut milk and chicken stock. Bring to a gentle simmer and cook for 8–10 minutes until the chicken is cooked through and the sauce slightly thickens.
Remove from the heat and stir in lime juice.
Adjust the Flavor: Taste and adjust seasoning with more salt or lime juice if needed. Add optional brown sugar for balance or red pepper flakes for more heat.
Rest and Serve: Let the curry rest for 10–15 minutes if possible, then serve over jasmine rice or noodles with cilantro and lime wedges.

Notes

Use full-fat coconut milk: It makes the best creamy texture and prevents the sauce from tasting thin or watery.
Don’t boil the curry aggressively: A gentle simmer keeps the coconut milk smooth and helps the chicken stay tender.
Searing adds flavor: Browning the chicken first results in deeper flavor and gives the sauce a richer, restaurant-style taste.
Chicken breast cooks quickly: Since the chicken is seared first, avoid over-simmering or the meat may dry out.
Adjust spice level easily: Add extra curry paste, red pepper flakes, or Thai chili for more heat. Add a small pinch of brown sugar if the curry tastes too sharp or spicy.
Great add-ins: Bell peppers, spinach, peas, or mushrooms work well in this curry. Add delicate vegetables near the end of cooking.
Tastes even better later: The flavors deepen after resting, making leftovers especially good the next day.
Best served with: Jasmine rice, rice noodles, or warm naan to soak up the sauce.

Nutrition