This post may contain affiliate links. Please read my disclosure.
This creamy coconut curry chicken recipe is packed with flavor and can be made in one pot, whether it is in 30 minutes or in a slow cooker.
I'm all about Indian food - from Indian butter chicken to chicken tikka masala to chicken bhuna. Why? Because you know it will be super flavorful and normally pretty easy to make as well.
And this curry chicken is no different. When it is a weekday and you are trying to decide what to make for dinner, this recipe should be at the top of the list.
This creamy coconut curry chicken is really a fusion of Indian and Thai food. It is layered with complex flavors which gives you savory, salty, sweet and sour with every single bite.
Add to the fact that you can quickly make this meal in 30 minutes in a skillet or throw everything in the slow cooker and set it and forget it, makes this coconut curry chicken recipe hard to beat.
Why This Recipe Works
- Set It and forget it - The slow cooker allows you to prepare the ingredients, set the timer, and go about your day. By the time you're ready to eat, a flavorful meal is waiting with minimal hands-on effort.
- Perfect for meal prep - This recipe is ideal for meal prep. Make a big batch, and you’ll have delicious leftovers that taste even better the next day. It also freezes well for future meals.
- Customizable and versatile - You can easily adjust the ingredients to suit your taste or what you have on hand. Add more vegetables, swap out the chicken, or tweak the spice level to create your perfect curry.
Jump to:
Recipe Ingredients
- Chicken thigh - Boneless skinless thighs are ideal for slow cooking, as they stay tender and juicy.
- Onion - Yellow or white onions work well, adding sweetness and depth to the curry. Thinly slice or dice them, depending on your texture preference.
- Red bell pepper - Adds color and sweetness. Slice them into strips or bite-sized pieces.
- Coconut milk - Use full-fat coconut milk for a richer, creamier sauce. Light coconut milk will create a thinner sauce.
- Ginger and garlic - Freshly minced ginger and garlic provide an aromatic base essential to the curry’s flavor.
- Curry paste - Red curry paste is most common. Adjust the amount based on your heat tolerance.
- Tomato paste - Adds depth and a touch of acidity to balance the richness of the coconut milk.
- Sugar - Light brown sugar adds a slight sweetness to offset some of the heat.
- Coconut oil - Enhances the coconut flavor.
- Spices - Coriander and yellow curry powder enhance the complexity of the dish.
- Lime juice - Adds brightness and acidity, balancing the creamy coconut milk.
- Fish sauce - Contributes umami depth.
- Salt - Enhances the overall flavor.
- Cilantro - Stirred in at the end for a fresh, herbal note.
Ingredient Swaps
Like any recipe, you can mix up the ingredients if you want. Some variations include:
- While I like to use chicken thighs, chicken breasts work too. You can also try another protein like shrimp, beef or even tofu.
- Substitute coconut milk with almond milk, cashew milk or a dairy-free alternative for a lighter version. Heavy cream also works.
- Explore other curry pastes such as green or yellow curry paste for a unique twist.
- Light brown sugar is my go-to for this dish, but granulated sugar works too.
- Add a splash of Worcestershire sauce or miso paste for an extra umami kick in place of fish sauce.
- If you’re not a fan of cilantro, you can substitute it with fresh basil or skip it altogether.
Other Vegetables to Add
You can add much more than just onions and peppers. You could even make it entirely vegetarian and omit the chicken. Some options include:
- Zucchini or squash
- Potatoes or sweet potatoes
- Broccoli or cauliflower
- Edamame
- Sugar snap peas
- Mushrooms
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Layer onions and peppers in the slow cooker and add chicken.
Pour the coconut milk mixture over it. Cook on high for 2-3 hours or low for 4-5 hours. Stir in cilantro before serving over rice.
Skillet Option
If you don't have a slow cooker or just want to cook on the stovetop, it is quite easy.
- Heat coconut oil in a large skillet over medium-high heat. Sauté onions and bell pepper for 5 minutes, until softened.
- Add chicken and cook for 3-4 minutes per side, until done. Stir in garlic and ginger, cooking for 30 seconds.
- Add coconut milk, tomato paste, curry paste, sugar, coriander, fish sauce, curry powder, and salt. Bring to a boil, then simmer for 5 minutes.
- Stir in lime juice and cilantro, then adjust seasoning to taste.
FAQs
Yes, you can substitute chicken breasts for thighs, but be aware that breasts can dry out more easily. If using breasts, consider reducing the cooking time slightly to avoid overcooking.
You control the amount of heat depending on how much Thai red curry paste you use. Add 1 tablespoon or remove 1 tablespoon at a time depending on how much heat you want. You can also add extra coconut milk, sugar, or a dollop of yogurt to tone down the spiciness.
This dish pairs well with steamed jasmine or basmati rice to soak up the sauce, but you can kick it up a notch by making coconut rice or cilantro lime rice.. You can also serve it with naan bread, a side of sautéed vegetables or a fresh cucumber salad to balance the richness.
Yes, creamy coconut curry chicken can be made ahead and even tastes better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Absolutely. Let the curry cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove until warmed through.
Pro Tips/Recipe Notes
- Use chicken thighs as it contributes to the richness of the dish.
- For a rich, creamy sauce, opt for full-fat coconut milk. Light versions can be used for a lighter dish but may result in a thinner sauce.
- If you can’t find/use fresh ginger, replace it with just ¼ teaspoon dried ginger as it is much more concentrated.
- Tailor the spiciness to your preference by adjusting the amount of curry paste or adding a bit of chili powder for extra heat. To mellow the spice, add more coconut milk or a spoonful of yogurt.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Similar Recipes
- Orange Chicken
- Chicken and Vegetable Stir Fry
- Chicken Satay Curry
- Chicken and Green Bean Stir Fry
- Chicken Karahi
If you’ve tried this creamy coconut curry chicken or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Creamy Coconut Curry Chicken
Ingredients
- 1 ½ lbs boneless skinless chicken thighs, cut into 1" cubes
- ½ sweet onion, diced
- 1 red bell pepper, thinly sliced
- 1 (13.5 oz can) coconut milk
- 4 garlic cloves, minced
- 2 tablespoon freshly grated ginger
- 3 tablespoon Thai red curry paste
- 2 tablespoon tomato paste
- 2 tablespoon light brown sugar
- 2 tablespoon coconut oil
- 2 tablespoon ground coriander
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 2 teaspoon yellow curry powder
- ½ teaspoon sea salt
- ¼ cup fresh cilantro, chopped
- cooked white rice for serving
Instructions
- In a medium bowl, mix together the coconut milk, garlic, ginger, curry paste, tomato paste, sugar, coconut oil, spices, lime juice, fish sauce and salt.
- In slow cooker, place the onions and pepper on the bottom. Add the chicken and then pour the coconut milk mixture over the chicken until it's completely covered.
- Cook on high for 2-3 hours or low for 4-5 hours. When ready to eat, stir in cilantro and serve over rice.
Notes
- Use chicken thighs as it contributes to the richness of the dish.
- For a rich, creamy sauce, opt for full-fat coconut milk. Light versions can be used for a lighter dish but may result in a thinner sauce.
- If you can’t find/use fresh ginger, replace it with just ¼ teaspoon dried ginger as it is much more concentrated.
- Tailor the spiciness to your preference by adjusting the amount of curry paste or adding a bit of chili powder for extra heat. To mellow the spice, add more coconut milk or a spoonful of yogurt.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Farah says
This curry is outstanding!
Ryan says
I happen to be making it tonight!