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Easy Coconut Curry Chicken

A creamy and comforting coconut curry chicken made with tender chicken, warm spices, and rich coconut milk. Perfect for an easy family-friendly dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Indian-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Boneless Skinless Chicken Thighs cut into bite-sized pieces
  • 1 can Coconut Milk full-fat, 13.5 oz
  • 1 medium Onion finely chopped
  • 3 cloves Garlic Cloves minced
  • 1 tbsp Fresh Ginger grated
Spices and Sauce
  • 2 tsp Curry Powder mild or medium
  • 0.5 tsp Ground Turmeric
  • 2 tbsp Tomato Paste
  • 0.5 cup Chicken Broth low sodium
  • 2 tbsp Olive Oil
  • 1 tbsp Lime Juice fresh
  • Salt and Black Pepper to taste

Equipment

  • Large Skillet or Saute Pan
  • Wooden spoon

Method
 

Instructions
  1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent.
  2. Stir in garlic and ginger and cook for 30 seconds until fragrant. Add curry powder and turmeric and stir to bloom the spices.
  3. Add the chicken pieces and cook for 3–4 minutes, stirring to coat with the spice mixture.
  4. Stir in tomato paste, coconut milk, and chicken broth. Bring to a gentle simmer and cook for 20 minutes until the chicken is tender and the sauce thickens.
  5. Season with salt, pepper, and lime juice. Serve warm over rice and garnish with fresh herbs if desired.

Notes

Serve with basmati rice, jasmine rice, or cauliflower rice for a lighter option. Adjust spice level to taste.