Delish Coconut Curry Chicken

This is my cozy weeknight curry that tastes like it took all day, but really just asks you to grab a can of coconut milk and a big spoon. Delish Coconut Curry Chicken is creamy, fragrant, and a tiny bit sassy from lime and ginger. It’s got that restaurant-level depth without the complicated shopping list—basic pantry spices, tender chicken, and a sauce that clings to rice like it’s in love. If you want big flavor with minimal dishes, this is your guy.

My husband calls this “the orange one” and asks for it every single Sunday night like clockwork. Our little family has eaten it on the floor picnic-style, scooping with naan, while the dog waited for gravity to do its thing. Once, I swapped the lime for half a sad orange I found in the crisper and—shocker—it still slapped. This recipe is forgiving, unfancy, and so dependable it might as well pay rent.

Kitchen Talk

I’ve made this with both curry powder and curry paste and honestly? Both work—powder is more pantry-friendly and mellow; paste is deeper and a little louder. I brown the chicken in batches so it doesn’t steam (impatient me has tried to crowd the pan… chicken soup vibes, not great). A quick splash of fish sauce makes the sauce mysteriously better—but if you don’t have it, a tiny pinch of sugar plus extra salt gets you close. Also, don’t boil the life out of the coconut milk or it can split; a gentle simmer is your friend. If the sauce gets too thick, a splash of water fixes everything, like a little curry reset button.

Shopping Tips

– Protein: Boneless, skinless chicken thighs stay juicy and forgiving. Breasts work too—just don’t overcook.
– Canned Goods: Grab full-fat coconut milk for lush sauce. Shake the can; if it sloshes, it’s creamy—not separated.
– Spices: Curry powder should smell bright and warm. If it’s dusty and faint, it’s past its prime.
– Vegetables: Yellow onion and garlic are the aromatic base—pick firm onions and skip pre-minced garlic if you can.
– Citrus: Fresh limes beat bottled juice every time. Choose heavier limes—they’re juicier.
– Fats & Oils: Neutral oil (avocado, canola) is best. Save the fancy olive oil for salads.

Prep Ahead Ideas

– Chop onions and garlic, cube the chicken, and stir together your spice blend the night before.
– Marinate the chicken in a little coconut milk, curry, and garlic up to 24 hours if you want extra flavor.
– Stash components in clear containers so you can just heat the pan and go. Label the chicken so nobody accidentally snacks on it.
– In the morning: pull the chicken to the front of the fridge so it takes the chill off. At dinner: sear, simmer, done.

✔Time-Saving Tricks

– Use pre-chopped frozen onions or a squeeze of ginger-garlic paste when you’re tired.
– Microwave rice packets save the night, no judgment. Naan from the freezer is a power move.
– Brown chicken in a wide pan so it cooks faster and actually caramelizes.
– Let the sauce simmer for a few minutes to meld. Rushing that part is the only real bummer.
– If sauce’s too thin, stir in a tiny cornstarch slurry. If too thick, splash in water or stock.

✔Common Mistakes

– Boiling coconut milk hard: it can split and look weird. Keep the heat medium and gentle.
– Adding lime too early: it dulls the brightness. Squeeze it in at the end.
– Overcrowding the pan: chicken steams instead of browns. Work in batches if needed.
– I once tossed in way too much salt before reducing—yikes. Fix: add more coconut milk or a pinch of sugar and extra lime.
– Forgot to toast the spices? You can bloom them quickly in the hot oil for 30 seconds to wake them up.

What to Serve It With

– Steamed jasmine rice or coconut rice.
– Warm naan or roti for scooping.
– A crisp cucumber-tomato salad with red onion and vinegar.
– Roasted broccoli or green beans with a squeeze of lime.

✔Tips & Mistakes

– Heat control: medium is magic for coconut milk—barely bubbly, not rolling boil.
– Pan size: wider skillet = faster browning, quicker dinner.
– Salt timing: season the chicken a little, then taste the sauce at the end.
– Spice level: add chili flakes or fresh chile after you portion kids’ plates.
– Sauce rescue: too flat? A hit of lime and a tiny pinch of sugar wakes it up.

✔Storage Tips

Pop leftovers in an airtight container and stash in the fridge for 3–4 days. The sauce thickens up, which I love—add a splash of water when reheating to bring it back to silky. Freezes well for about a month; thaw in the fridge and rewarm gently. And yes, cold curry out of the container at 10 a.m. is absolutely a thing. Also wildly good with a fried egg for breakfast.

✔Variations and Substitutions

– Chicken thighs ↔ chicken breasts: both work. Thighs are juicier; breasts need a gentler cook.
– Curry powder ↔ curry paste: paste is bolder and saltier—taste before adding salt.
– Veggie add-ins: spinach, peas, bell peppers, or sweet potato cubes all play nice.
– Dairy-free is built-in; gluten-free too if you use tamari or coconut aminos instead of soy sauce.
– No fish sauce? Use soy/tamari or a little extra salt and a pinch of sugar.
– Vegetarian: swap in chickpeas or tofu. For tofu, press, cube, and pan-fry before saucing.
– Extra heat: stir in sambal, chili crisp, or fresh sliced jalapeño at the end.

Frequently Asked Questions

Delish Coconut Curry Chicken

Creamy coconut curry chicken simmered with peppers and spinach—bright, aromatic, and perfect for a cozy weeknight dinner.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.5 pound boneless skinless chicken thighs, cut into bite-size pieces
• ▢ 1 teaspoon kosher salt plus more to taste
• ▢ 0.5 teaspoon ground black pepper
• ▢ 2 tablespoon vegetable oil
• ▢ 1 each yellow onion, diced about 1 medium
• ▢ 3 teaspoon minced garlic
• ▢ 2 teaspoon grated fresh ginger
• ▢ 2 tablespoon yellow curry powder
• ▢ 1 teaspoon ground turmeric
• ▢ 0.5 teaspoon ground cumin
• ▢ 13.5 ounce unsweetened coconut milk shake can well
• ▢ 0.5 cup low-sodium chicken broth
• ▢ 1 tablespoon brown sugar
• ▢ 1 tablespoon fish sauce optional
• ▢ 1 tablespoon fresh lime juice
• ▢ 2 cup thinly sliced bell peppers red and yellow, if available
• ▢ 1 cup baby spinach lightly packed
• ▢ 0.25 cup fresh cilantro, chopped for garnish
• ▢ 3 cup cooked jasmine rice for serving, optional

Instructions

Preparation Steps

• Season chicken with kosher salt and black pepper.
• Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear chicken in a single layer until lightly browned, 3 to 4 minutes per side. Transfer to a plate.
• Reduce heat to medium. Add diced onion and cook until translucent, 3 to 4 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds.
• Sprinkle in curry powder, turmeric, and cumin. Stir constantly to bloom the spices for 30 seconds.
• Pour in coconut milk and chicken broth. Whisk in brown sugar and fish sauce. Bring to a gentle simmer.
• Return chicken and any juices to the pan. Simmer uncovered, stirring occasionally, for 10 minutes.
• Add sliced bell peppers and cook until tender-crisp and the chicken reaches 165°F, 5 to 7 minutes.
• Stir in lime juice and spinach; cook until spinach wilts, 1 to 2 minutes. Taste and adjust seasoning with additional salt if needed.
• Serve over cooked jasmine rice and garnish with chopped cilantro.

Notes

For extra heat, add 0.25 teaspoon red pepper flakes with the dry spices. You can substitute chicken breasts for thighs; reduce simmer time slightly to prevent overcooking. Leftovers keep well refrigerated for up to 3 days.