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Creamy Coconut Chicken Curry Recipe

Creamy Coconut Chicken Curry Recipe

Close up of a bowl of coconut curry chicken and rice with text overlay.A bowl of coconut curry chicken and rice on a marble background with text overlay.Close up of a bowl of coconut curry chicken and rice with text overlay.Overhead view of a bowl of coconut curry chicken and rice on a marble background with text overlay.

Coconut Curry Chicken is a creamy blend of sweet coconut and spiced curry flavors. Make this easy recipe all in one pan, then serve it over rice or with naan bread to make it a hearty, comforting meal the whole family will love.

A white bowl of coconut curry chicken and rice.

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Creamy Coconut Curry Chicken is most definitely one of my favorite dinners to eat and it’s also pretty straightforward to make. I’ve been making it for years and it’s still on our dinner menu once or twice a month.

This recipe uses curry powder, coconut milk, tomato paste and fresh vegetables and aromatics to give it an amazing depth of flavor. 

Everyone that I’ve made this recipe for has asked me to make it for them again. Even my mom, who is quite the cook herself, requests this curry chicken recipe whenever she comes to visit. 

If you’re feeling even more adventurous, you might like Vadouvan Curry Chicken made with a French curry blend.

Why This Recipe Works

This is a really easy recipe to make all in just one pot. It does take close to an hour to cook, but the majority of that time is just allowing the curry to simmer so that all the flavors can meld together.

While there may not be any leftovers, this is one of those meals that is even better the next day. It’s perfect for weekly meal prep too.

This recipe is naturally gluten free, dairy free, and low carb if you eat it on its own or over cauliflower rice or zoodles.

Step-By-Step Instructions

Ingredients

Ingredients needed to make coconut curry chicken on a marble background with text overlay.

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons curry powder
  • 2 bell peppers (sliced thin): you can use any combination of peppers that you like.
  • 1 onion (sliced thin)
  • 2 cloves garlic (minced)
  • 1 1/2 pounds boneless, skinless chicken (cut into bite size pieces)
  • salt
  • pepper
  • 1 13.66 ounce can coconut milk: I highly recommend using full fat coconut milk in this recipe, versus light, for the most coconut flavor.
  • 1 8 ounce can tomato sauce
  • 1 tablespoon sugar

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Cut the chicken into bite size pieces, mince the garlic and thinly slice the bell peppers and onion.

Create!

Curry powder and oil in a dutch oven on a marble background.

Add the olive oil to a Dutch oven or a large, deep skillet over medium heat.

Stir the curry powder into the oil and cook, stirring, for 1-2 minutes, until fragrant.

Peppers and onion slices cooking in curry oil in a dutch oven.

Next, add the peppers and onion and cook, stirring often for 3-4 minutes, or until the vegetables start to softened. Stir in the garlic and cook for about 1 minute longer.

Chicken, peppers and onions seasoned with curry in a dutch oven.

Season the chicken with salt and pepper and add to the curry mixture, tossing to coat.

Reduce heat to medium and cook until the chicken is lightly browned on all sides.

Coconut curry chicken in a dutch oven over a marble background.

Add the coconut milk, tomato sauce and sugar.

Cover and simmer, stirring occasionally, for about 30-35 minutes, or until the chicken is cooked through and the vegetables are tender. The longer you cook it, the more the flavors will develop.

Present!

Overhead view of a white bowl filled with coconut curry chicken, peppers and rice.

Serve this curry over rice or noodles, or with naan, if desired.

Tips and Techniques

  • For the most coconut flavor, use canned, full-fat coconut milk.
  • To lower the carbohydrate count even more use a sugar substitute, like erythritol or monk fruit, to replace the sugar.
  • Make a double batch – the leftovers are even more flavorful!
  • Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.

FAQ’s

What Do You Serve With Coconut Curry Chicken?

Coconut Chicken Curry is often served over rice. Other options include noodles, quinoa, cauliflower rice, zoodles or naan.

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If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!

Coconut curry chicken with rice and peppers in a white bowl on a light background.

Print

Coconut Curry Chicken

Coconut Curry Chicken is a creamy blend of sweet coconut and spiced curry flavors. Make this easy recipe all in one pan, then serve it over rice or with naan bread to make it a hearty, comforting meal the whole family will love.

Course Main Dish

Cuisine Chicken, Gluten Free, Low Carb

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 8 servings

Calories 255kcal

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons curry powder
  • 2 bell peppers (sliced thin, any combination of peppers that you like)
  • 1 onion (sliced thin)
  • 2 cloves garlic (minced)
  • 1 1/2 pounds boneless, skinless chicken (cut into bite size pieces)
  • salt
  • pepper
  • 1 13.66 ounce can coconut milk (full fat)
  • 1 8 ounce can can tomato sauce
  • 1 tablespoon sugar

Instructions

  • Add the olive oil to a Dutch oven or a large, deep skillet over medium heat.

    2 tablespoons extra virgin olive oil

  • Stir the curry powder into the oil and cook, stirring, for 1-2 minutes, until fragrant.

    2 tablespoons curry powder

  • Next, add the peppers and onion and cook, stirring often for 3-4 minutes, or until the vegetables start to softened. Stir in the garlic and cook for about 1 minute longer.

    2 bell peppers, 1 onion, 2 cloves garlic

  • Season the chicken with salt and pepper and add to the curry mixture, tossing to coat. Reduce heat to medium and cook until the chicken is lightly browned on all sides.

    1 1/2 pounds boneless, skinless chicken, salt, pepper

  • Add the coconut milk, tomato sauce and sugar.

    1 13.66 ounce can coconut milk, 1 8 ounce can can tomato sauce, 1 tablespoon sugar

  • Cover and simmer, stirring occasionally, for about 30-35 minutes, or until the chicken is cooked through and the vegetables are tender. The longer you cook it, the more the flavors will develop.

  • Serve this curry over rice or noodles, or with naan, if desired.

Notes

Tips and Techniques

  • For the most coconut flavor, use canned, full-fat coconut milk.
  • To lower the carbohydrate count even more use a sugar substitute, like erythritol or monk fruit, to replace the sugar.
  • Make a double batch – the leftovers are even more flavorful!
  • Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 255kcal | Carbohydrates: 9g | Protein: 20g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 242mg | Potassium: 614mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1095IU | Vitamin C: 43mg | Calcium: 31mg | Iron: 3mg

This recipe was originally published on January 15, 2016. It was updated with new images, step-by-step instructions, tips, techniques, and FAQ’s in March 2024.

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