Coconut Chicken Curry – Creamy & Flavorful Dinner

This Coconut Chicken Curry is a comforting, creamy, and flavorful dish that’s easy to make on busy nights. Tender chicken simmers in a fragrant coconut curry sauce with aromatic spices, making it perfect for a cozy weeknight dinner.

Why You’ll Love This Recipe

• Creamy coconut-based sauce with balanced spices
• Tender, juicy chicken in every bite
• Quick to make in under 30 minutes
• Perfect served over rice or with naan
• Freezer-friendly for meal prep

Ingredients

• 1 tablespoon vegetable oil
• 1 pound boneless skinless chicken thighs, cut into bite-size pieces
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon chili powder (optional)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (14 oz) coconut milk
• 1/2 cup chicken broth
• 1 tablespoon tomato paste
• 1 cup diced tomatoes (fresh or canned)
• 1/2 cup chopped cilantro, for garnish
• Optional: 1 cup frozen peas or bell peppers

Step-by-Step Instructions

1. Heat oil in a large skillet or pot over medium heat.
2. Add onion and cook for 3–4 minutes until soft.
3. Stir in garlic and ginger; cook 30 seconds until fragrant.
4. Add curry powder, turmeric, chili powder, salt, and black pepper; cook 30 seconds.
5. Add chicken pieces and brown lightly on all sides.
6. Stir in tomato paste, diced tomatoes, and chicken broth.
7. Pour in coconut milk and bring to a gentle simmer.
8. Cover and cook 15–20 minutes until chicken is cooked through.
9. Add frozen peas or bell peppers during the last 5 minutes if using.
10. Taste and adjust seasoning if necessary.
11. Garnish with chopped cilantro and serve with rice or naan.

Tips & Variations

• Use chicken breast if preferred, adjust cooking time slightly
• Add spinach or kale for extra greens
• Use full-fat coconut milk for richer sauce or light coconut milk for lighter version
• Add a squeeze of lime for brightness before serving
• Pair with steamed basmati rice for authentic flavor

Storage & Freezer Instructions

• Store in an airtight container in the refrigerator for up to 4 days
• Reheat gently on the stovetop over low heat
• Add a splash of coconut milk or water if sauce thickens too much
• Freezing is possible for up to 2 months, thaw overnight in the fridge
• Garnish with fresh cilantro after reheating

Serving & Pairing Ideas

• Serve with steamed basmati rice or jasmine rice
• Pair with warm naan or roti
• Add a side of cucumber salad for freshness
• Drizzle extra coconut milk for creaminess
• Sprinkle with toasted cashews for crunch

Frequently Asked Questions

Can I make this curry spicier?

Yes, add extra chili powder, cayenne pepper, or fresh chopped chilies to taste.

Can I use frozen chicken?

Yes, but thaw first to ensure even cooking.

Is this recipe gluten-free?

Yes, naturally gluten-free if your tomato paste and broth are gluten-free.

Can I make this dairy-free?

Absolutely. The coconut milk already makes it creamy without dairy.

Ready to Make It?

This Coconut Chicken Curry is creamy, cozy, and packed with flavor. It’s perfect for weeknight dinners, family meals, or even meal prep for the week. Save it now and enjoy a rich, fragrant curry without the fuss.

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• Skillet Chicken Fajitas – Quick and versatile dinner.

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