Recipes For Curry Chicken With Coconut Milk


Introducing my Recipes For Curry Chicken With Coconut Milk . I had a guy tell me if he was stranded on a desert island and could only eat one meal this would be it. The combination of sweet, rich, spicy and creamy is the perfect blend. Add to that how easy the…

Here’s a collection of some of my favorite recipes for curry chicken with coconut milk, as well as sauces you can use as toppings and side dishes.


Creamy Coconut Chicken Curry is an easy to make and healthy weeknight curry dinner recipe. It takes only 30 minutes to make and leftovers for lunch will put a big smile on your face. It’s sugar-free, dairy-free, and delicious!

Creamy Coconut Chicken Curry for the quick and easy weeknight dinner win!


  • In just 30 minutes you can be sitting down to a bowl of rich and creamy curry dotted with tender bites of chicken.
  • This recipe is based off the wildly popular Creamy Coconut Lentil Curry. Same flavors, different protein.
  • The sauce is so amazingly creamy and full of flavor.
  • It’s as tasty served over cauliflower rice, basmati rice, or scooped up with naan.
  • If you eyeball some of the ingredients (and this isn’t the kind of recipe where you need to be precise) then all the dishes you’ll dirty are a knife, cutting board, and a skillet. Give it up for easy cleanup!
  • It’s a healthy recipe that’s Whole30 + gluten-free + dairy-free + low-carb and, most importantly, delicious.


This chicken curry with coconut milk is one of those recipes that tastes like you’ve simmered it gently for hours. Luckily for us, it takes less time to make than your favorite Indian restaurant takes to deliver. Here’s how you’re going to get curry in a hurry:

  1. Saute the onion in some coconut oil.
  2. While the onion is cooking, mince the garlic and ginger then add it to the pan with the onion.
  3. Add the spices and let them cook for just a moment to help bring out their flavor.
  4. Pop the chicken and crushed tomatoes into the pan and simmer simmer simmer. (This is a good time to put on a pot of rice or make cauliflower rice.)
  5. Now stir in a can of coconut milk, a few cherry tomatoes, and some cilantro and dinner is ready!

And that’s it! This is truly an easy Indian chicken curry recipe that is absolutely bursting with flavor.


I don’t see curry powder listed in the ingredients, is this a mistake?

  • Nope! This recipe uses cumin, coriander, and turmeric which are all spices that are in curry powder. When combined with garlic, onion, and ginger, they create an unmistakable curry flavor.

What kind of chicken should I use?

  • The recipe calls for chicken breasts. But you can use chopped chicken tenders or boneless chicken thighs instead. Both work just as well and no adjustments need to be made to the recipe if you use a different cut of chopped chicken.

I’d like to add some veggies, what do you recommend?

  • This recipe is really easy to modify to your personal taste. Chopped carrots, peppers, broccoli, cauliflower, or celery can all be added with the chicken. Or stir some frozen corn or peas in at the very end. Depending on how many vegetables you use, you may need to add a splash of water to loosen the sauce.


This easy coconut chicken curry is not only simple and easy to make, it would also be ready under 30 minutes. This easy homemade chicken curry is a game-changer, perfect for a weeknight dinner or date night.

Serve it with some freshly cooked basmati rice or brown rice. let me show you how to make the best with my step by step guide.


I could eat rice every day of the year especially plain boiled rice. I love it because it can pair it with anything and I can have it with all sorts of sauce or curry I desire. The first type of curry that comes to mind when I am looking for what to make for lunch or dinner is chicken curry or coconut chicken curry.

In case you are wondering, both are the same and the only difference is that I used cornflour slurry to thicken the plain chicken curry and skip the coconut milk.

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Also, when I make this simple homemade curry, I love using chicken thighs as I find chicken breasts not as tasty as thighs. That said, I make an exception for instant pot chicken curry.

The pressure-cooking method helps produce great tasting, flavourful and tender chicken, regardless of which cut it is. If you own a slow cooker or crockpot then you can make this recipe in 3 hours on high settings.


  • This chicken curry recipe is just about the quickest and easiest coconut curry you will ever make, It is also budget-friendly. What is not to love
  • You can use any type of curry powder you want or that you are familiar with (taste wise) to make this recipe. I only use mild or hot curry, my favourite brands are the ones I grew up using in Nigeria, Ducross or Lion brand. I prefer Ducross though.
  • You only need a handful of ingredients and you can also make some swaps too
  • It is gluten free and low carb curry. It is healthy and highly nutritious
  • This recipe stores well in the fridge or freezer and great for meal prepping
curry in a stainless pan.


here are the list of ingredients you need to make this simple everyday chicken curry with

Chicken thighs: you also use bone-in skin-on chicken thighs or chicken breasts

Curry powder

Coconut milk: I used full fat coconut milk but you can substitute for lite-coconut milk to make this recipe healthier.  

Coconut oil: substitute for olive oil or any other flavourless cooking oil of choice

Chopped onions

Canned chopped tomatoes: swap this for fresh chopped tomatoes or concentrated tomato paste. You can also use red curry paste for Thai flavour.

minced garlic

Ginger paste

chicken broth

salt to taste

cayenne pepper

dried coriander



heat up coconut oil on low medium heat, add finely chopped onions and saute until soft and fragrant.

Add curry powder, ginger paste, chopped garlic and continue to stir for another minute, this would help release the flavour from the curry powder. Then add the cubed chicken pieces, stir for another 2 to 3 minutes or until the chicken is white.

Pour the chicken stock over the chicken, stir to combine and deglaze the bottom of the pan whilst stirring.

Add chopped tomatoes, coconut milk, cayenne pepper, salt and stir to combine.

boiling sauce.

Bring the curry to a gentle simmer for another 10 to 15 minutes or until the curry is reduced and thick. Stir to combine, check for salt and seasoning and adjust to taste. Take it off the heat and serve with boiled white rice, coconut rice or naan bread.


Make your own chicken stock: I used homemade chicken stock in this recipe using the bones from the chicken thighs. I deboned the chicken myself, added the bone to a small saucepan, covered it with water then seasoned it with salt, pepper and parsley. Boil over medium heat for about 15 minutes.

You can also use your instant pot for this if you own one. For how to make stock in instant pot using leftover carcass from turkey or chicken, check my instant pot chicken stock recipe

Chicken Curry

Chicken Curry stewed in coconut milk and curry spices is a hearty and tasty dish the whole family will love. Easy to make and cooks in one pan!

coconut chicken curry on a white serving plate

Filipino-style Chicken curry is my all-time favorite comfort food. Every time it’s on the menu, I can’t help but eat my weight in rice. And that, my friends, means A LOT.

And who can blame me? Juicy chicken, tender potatoes and carrots, colorful bell peppers, and a glorious curry-infused coconut sauce…it’s the best combination there is!

cut up bone-in chicken, peeled and cubed potatoes and carrots, coconut milk, curry powder, bell peppers

This chicken stew is not only a regular on our meal rotation at home, but it’s also one of the dishes I often make for holidays and special occasions. It’s easy to make yet packs big flavors.

step by step procedure on how to make chicken curry

Cooking Tips

  • Pan-fry the potatoes and carrots until lightly browned to keep them from falling apart when added to the stew.
  • I also like to briefly saute the bell peppers as it draws out their natural sweetness.
  • This recipe calls for bone-in chicken parts for a more robust flavor, but boneless, skinless breast or thigh meat works, too.
  • For a smooth and creamy sauce, do not bring to a rapid boil and cook in a gentle simmer lest the coconut milk curdles and separates.
  • Once the curry powder is added in, give the sauce a few minutes to slow cook to allow the spices to release their flavors.
  • Prefer a thicker consistency? Simmer uncovered so the excess liquid will evaporate quickly and the sauce to reduce without overcooking the meat and vegetables.
coconut chicken curry on a brown plate with steamed rice

How to serve

  • I especially love this hearty stew served with steamed rice, but it’s equally delicious paired with mashed potatoes and egg noodles. A crusty bread loaf to sop up the rich curry sauce is another delicious option!
  • Curry is perfect for meal-planning and makes great leftovers. Store in airtight containers or resealable bags and keep in the fridge for up to 3 days or in the freezer for up to 2 months.
  • To reheat, place in a saucepan with a splash of water and heat over low heat
coconut chicken curry on a white serving plate

Chicken Curry

Filipino-style coconut chicken curry is hearty, tasty, and sure to be a family favorite Easy to make with only a handful of ingredients, cooks in one pan, and is ready in an hour. Perfect for busy weeknights!

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

 Course: Main Entree



  • 1/4 cup canola oil
  • 2 medium potatoes, peeled and quartered
  • 2 large carrots, peeled and cubed
  • 1/2 green bell pepper, cored, seeded and cut into cubes
  • 1/2 red bell pepper, cored, seeded and cut into cubes
  • 1 onion, peeled and cubed
  • 3 cloves garlic, peeled and minced
  • 1 thumb-size ginger, peeled and julienned
  • 1 (3 pounds) bone-in chicken, cut into serving pieces
  • 1 tablespoon fish sauce
  • 1 cup coconut milk
  • 1 cup water
  • 2 tablespoons curry powder
  • salt and pepper to taste


  • In a wide pan over medium heat, heat oil. Add potatoes and cook for about 2 to 3 minutes or until lightly browned and tender. Remove from pan and drain on paper towels.
  •  Add carrots and cook for about 1 to 2 minutes. Remove from pan and drain on paper towels.
  • Remove excess oil from pan except for about 1 tablespoon. Add bell peppers and cook for about 30 to 40 seconds. Remove from pan and set aside. 
  • Add onions, garlic, and ginger and cook until softened. 
  • Add chicken and cook, stirring occasionally until lightly browned.
  •  Add fish sauce and continue to cook for about 1 minute.
  • Add coconut milk and water. Bring to a simmer, skimming any scum that may float on top.
  • Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked.
  • Add potatoes and carrots and cook for about 3 to 5 minutes or until tender.
  • Add curry powder and stir to combine. Continue to cook for about 2 to 3 minutes or until sauce starts to thicken. 
  • Season with salt and pepper to taste. 
  • Add bell peppers and cook for about 1 minute or until tender yet crisp. Serve hot.


For a smooth and creamy sauce, do not bring to a rapid boil and cook in a gentle simmer lest the coconut milk curdles and separates.

Once the curry powder is added in, give the sauce a few minutes to slow cook to allow the spices to release their flavors.

Prefer a thicker consistency? Simmer uncovered so the excess liquid will evaporate quickly and the sauce to reduce without overcooking the meat and vegetables.

Tips and Tricks for Making this Dish 

I’ve made this dish dozens of times (hundreds maybe??) and I’ve got it down to such perfection I can practically make it with my eyes closed. Here are all of my secrets for making restaurant-worth chicken curry at home:

  • Thinly slicing your chicken is important for two reasons: 1) It cooks up uniformly in the pan so you won’t have some chewy, hard pieces that are overdone and 2) thinner pieces are more easily able to soak up all that yummy curry powder and paste as well as the coconut milk. You want every bite to be chock full of that yummy, flavorful Thai curry taste.
  • You can also add diced potatoes and carrots (no bigger than 1-inch pieces) to this dish alongside the chicken to bulk it up and give it some different tastes and textures. I like to use baby red or Yukon gold potatoes, but anything you have is fine. Cook carrots and potatoes (about 1 cup potatoes and ½ cup carrots) in step 1.
  • When you open your can of coconut milk, you’ll probably find that a lot of it has congealed at the top. That’s okay! Just add it all to the skillet and once you start to stir, it will all mix together. If it really bothers you, you can stir the cream back into the milk first before adding it to the Thai curry recipe that you’re making.
  • I love to serve this Thai chicken stir fry recipe over white or brown rice but basmati and jasmine rice are ah-mazing too (the smells of both!). If you want to use a noodle, some of my favorites include: rice noodles (vermicelli), soba noodles, pad Thai rice noodles, and even ramen. But thinner angel hair or spaghetti will work too if you don’t have specific Asian-style noodles.
  • Store leftovers for up to 3 days in the fridge. I do not recommend freezing this dish, as the coconut milk kind of takes on the flavors of your freezer in a short amount of time. You could cook through step 2, cool ingredients to room temperature, and freeze. Then, add the coconut milk and the rest of the ingredients at a later date to save some time on this dish. 

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