Description
This Coconut Curry Chicken is your shortcut to a rich and cozy dinner that tastes like it simmered all day. In just 30 minutes, you’ll serve up juicy chicken nestled in a creamy coconut milk sauce infused with curry spices, fresh garlic, and ginger. Perfect for quick weeknight dinners, healthy meal prep, or satisfying comfort food cravings. This easy recipe is naturally dairy-free, gluten-free, and full of bold flavor—ideal for anyone looking for quick dinner ideas, healthy food ideas, or flavorful one-pan meals.
Ingredients
1.5 lbs boneless skinless chicken breast or thighs
1 tablespoon olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 can (13.5 oz) full-fat coconut milk
Fresh cilantro for garnish (optional)
Instructions
1. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3–4 minutes until softened.
2. Add minced garlic and ginger, cooking for another minute until fragrant.
3. Sprinkle in curry powder, turmeric, paprika, salt, and pepper. Stir to coat onions and aromatics.
4. Add the chicken pieces, cooking until lightly browned on all sides.
5. Reduce heat to medium-low and pour in coconut milk. Stir and simmer uncovered for 10–12 minutes until the sauce thickens and chicken is cooked through.
6. Taste and adjust seasoning. Optionally, add chili flakes for heat.
7. Garnish with fresh cilantro and serve over rice or with naan.
Notes
Use full-fat coconut milk for the best creamy texture.
Chicken thighs add more flavor and tenderness than breasts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 610mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg