Go Back

Easy Coconut Chicken Curry

A creamy and fragrant coconut chicken curry made in one pot with simple ingredients. Tender chicken simmered in a rich, spiced coconut sauce—perfect for a quick, comforting meal.
Servings 2 servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 tbsp coconut oil
  • 1 medium yellow onion , diced
  • 2 cloves garlic , minced
  • 1/2 tbsp fresh ginger , grated
  • 1 pound boneless, skinless chicken breast , cut into 1-inch pieces
  • 1 tbsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/4 tsp chili powder
  • 1/2 tsp kosher salt
  • 1 tsp garam masala
  • 1/4 cup tomato sauce or crushed tomatoes
  • 1/4 cup low-sodium chicken broth
  • 1/4 can full-fat coconut milk or cream
  • 1 lime , cut into wedges
  • fresh cilantro , chopped
  • cooked rice and/or naan , for serving

Instructions

  • Heat the oil in a large, heavy pan over medium heat. Add the chopped onion and cook for a few minutes until soft. Stir in the garlic and ginger and cook briefly until fragrant.
  • Add the spices to the pan and let them toast for about 1 minute, stirring constantly. This helps release their aroma and deepens the flavor.
  • Add the chicken pieces and mix well so they are fully coated in the spices. Cook for a few minutes until lightly browned on the outside.
  • Pour in the stock, tomato sauce, and coconut cream. Stir everything together and bring to a gentle simmer. Let it cook until the chicken is fully cooked and the sauce becomes rich and slightly thickened.
  • Finish with fresh cilantro and serve warm with rice and naan if desired.

Notes

Get everything ready before you start cooking. This dish comes together quickly, so having your spices measured, chicken cut, and aromatics prepared will make the process smooth and stress-free.
Use fresh spices whenever possible. Since this recipe relies heavily on ground spices, their freshness makes a big difference. Older spices tend to lose their intensity, so using fresh ones—especially garam masala—will give your curry a much more vibrant and aromatic result.
Let the curry rest before serving. Once it’s done cooking, cover it and leave it off the heat for 5 to 10 minutes. This short resting time allows the flavors to come together and develop even more depth.
Course: Main Course
Cuisine: Indian
Keyword: chicken, chickencurry, coconut, comfortfood, indian