Coconut Curry Chicken

4.97 from 51 votes

This delicious Coconut Chicken Curry is full of flavor without using many spices. Made in on pan, it comes together quickly and easily for a weeknight meal.

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This Coconut Curry Chicken recipe is one you can make easily in one pot with minimal ingredients and effort and it’s loaded with so much flavor. The sauce comes out lusciously creamy from the coconut milk, and the curry powder gives it all a sweet and spicy taste.

Final cooked coconut curry chicken served with rice
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Don’t be intimidated by the idea of making curry. I’ll break it down for you easily with this modernized quick and healthy version. It makes for a quick one-pot dinner and you only need one spice – curry powder! You can serve over rice or eat on its own – perfect for a busy weeknight meal!

How to make coconut curry chicken

  • Heat oil in a skillet and stir in the curry powder until dissolves into the oil.
  • Add the onions and garlic.
  • Cook until soft and wonderfully fragrant.
  • Add in the cubed chicken.
  • Cook until the chicken is no longer pink. It may release some juices, which is very normal.
  • Pour in the coconut milk and tomatoes, stir to combine. Cover and simmer until the sauce thickens.
Process shots to show how to make the recipe all in one pot

Tips for making coconut curry chicken

  1. Bloom the curry. If you’ve never heard of this idea, it basically means to let the curry powder cook in the oil for a couple minutes before adding the vegetables. This is such a great way to develop the flavor of the curry; hence the term bloom 🙂
  2. Finely chop the onions. Tomatoes and onions are the main thickening agent in a curry, so it’s important that they are small or finely diced. That’s the reason many cooks actually use a blender to chop the onions and tomatoes for the base.
  3. Cook the onions until they are soft. This will help them to release the best flavors. Be care not to overcook them or it will alter the final taste of the curry.
  4. Remove lid when cooking if the sauce looks watery. The broth will reduce while cooking, but if you notice that it is too thin towards the end of cooking, removing the lid will help to thicken the sauce without needed to add any thickening agent.

Frequently asked questions

Can you make it ahead of time?

Yes! This is a great dish for meal prep. If you don’t plan on eating it straight away, let it cool to room temperature and then transfer it to an airtight container. It will keep well in the fridge for up to 4 days. It can be reheated on the stovetop, but be careful to only reheat the chicken once.

Can you freeze chicken curry?

This curry is great for freezer meals. Once it has cooled, freeze it in a safe container and it will keep well for 3 months. Thaw the curry in the fridge overnight before reheating.

Can you make this recipe with chicken thighs?

I like to use chicken breast, but you can absolutley make this with cubed chicken thighs. They may require slightly longer to cook through in the pan, but the recipe remains the same.

Scooping bite of coconut curry chicken with rice using spoon

This isn’t your grandma’s chicken curry recipe. However, it’s a great “curry in a hurry” as I call it because it has all the elements of a curry recipe in a simplified more practical easy weeknight dinner.

More similar dinner recipes

If you make this healthy-ish feel good Coconut Curry Chicken recipe, please be sure to leave a comment and/or give this recipe a rating! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Coconut Curry Chicken

This delicious Coconut Chicken Curry is full of flavor without using many spices. Made in on pan, it comes together quickly and easily for a weeknight meal.
5 from 51 votes
Servings 4 servings
Calories 556
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
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  • 2 pounds chicken breasts boneless, skinless, cut into 1/2-inch chunks
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons curry powder
  • 1 small onion chopped
  • 2 cloves garlic clove crushed
  • 1 14 ounce can coconut milk
  • 1 14 ounce can diced tomatoes
  • Rice for serving


  • Season chicken cubes with salt and pepper.
  • In a large skillet on medium-high heat, heat the olive oil. Add in the curry powder and stir until well blended. Add the onions and garlic and cook until the onions become soft and translucent, about 3-5 minutes.
  • Reduce heat to medium, add the chicken cubes and cook with the curry and onion mixture until the chicken is no longer pink and juices run clear, about 7 to 10 minutes.
  • Pour coconut milk and diced tomatoes into the pan, and stir to combine with the chicken. Cover and simmer, stirring occasionally until sauce thickens, approximately 30 to 40 minutes.
  • Serve over white rice and/or naan, and garnish with any herbs, if desired


Storage: Store any leftovers in an airtight container in the fridge for up to 3-4 days.
Freeze: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.


Calories: 556kcal, Carbohydrates: 12g, Protein: 52g, Fat: 35g, Saturated Fat: 21g, Cholesterol: 145mg, Sodium: 1002mg, Potassium: 1330mg, Fiber: 3g, Sugar: 4g, Vitamin A: 214IU, Vitamin C: 16mg, Calcium: 83mg, Iron: 6mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Indian
Course: Main Course
4.97 from 51 votes (37 ratings without comment)

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  1. Thamires says:

    My 4 year old son is your number one fan! And thanks to you this boy had dinner twice tonight! I told him that the curry was his recipe and he agreed to try it and loved it! We are definitely adding this meal to our meal plan!

    1. Yumna J. says:

      I love that so much!! So happy to hear your son liked this one—a dinner the littles will eat is always a win! Thanks for sharing!!

  2. oli says:

    I made this with a few crushed cardamom pods and half the quantity of coconut milk to save on calories a bit and it turned out amazing.

    1. Yumna says:

      Glad you enjoyed it!

  3. Sabina says:

    I tried it many times already and the whole family loves it, even the in laws lol! Do you think replacing chicken with chickpeas would work?

    1. Yumna J. says:

      LOL so happy to hear that, Sabina! Yes, chickpeas are so good in it!

  4. Lauryn says:

    Very runny even though I cooked it without lid on most of the time. Maybe I was supposed to drain the diced tomatoes?

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