• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Chisel & Fork logo

  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    You Are Here: Home → Chicken

    Creamy Coconut Curry Chicken

    October 3, 2020 | Updated September 21, 2021 by Ryan Leave a Comment

    184 shares
    Jump to Recipe Print Recipe
    coconut curry chicken with rice in white plate on dish towel
    curry chicken in white plate with rice
    overhead shot of coconut curry chicken with rice in white plate

    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.

    coconut curry chicken with rice in white plate on dish towel

    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.

    Jump to:
    • Recipe Ingredients
    • Slow Cooker Option
    • Skillet Option
    • Other Vegetables to Add
    • Side Dish Suggestions
    • FAQs
    • Pro Tips/Recipe Notes
    • Similar Recipes
    • Creamy Coconut Curry Chicken
    overhead shot of coconut curry chicken with rice in white plate

    Recipe Ingredients

    • Boneless, skinless chicken thighs - can also use chicken breasts.
    • Sweet onion, bell pepper, garlic - adds flavor but you can also add more vegetables if desired.
    • Coconut milk - adds a creaminess that offsets some of the spice.
    • Ginger - only use fresh ginger to get the pop of flavor.
    • Thai red curry paste - gives you the curry flavor.
    • Tomato paste - thickens the sauce and adds a touch of tomato flavor.
    • Light brown sugar - adds a slight sweetness. Can also use granulated sugar.
    • Coconut oil - can use vegetable or canola oil as well.
    • Ground coriander - more flavor.
    • Limes - some acid is necessary.
    • Fish sauce - adds a pungent, salty sweetness to the dish.
    • Yellow curry powder - more curry flavor.
    • Kosher salt - enhances the flavor.
    • Cilantro - can use parsley if not a fan of cilantro.

    Slow Cooker Option

    1. 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.
    2. Cook on high for 2-3 hours or low for 4-5 hours.
    3. When ready to eat, stir in cilantro and serve over rice.
    process shots of how to make coconut curry chicken in slow cooker

    Skillet Option

    1. Add coconut oil to large skillet over medium-high heat. Sauté the onions and bell pepper for 5 minutes, or until onions begin to soften.
    2. Add the chicken and cook for about 3-4 minutes per side, or until chicken is done.
    3. Stir in the garlic and ginger and cook for 30 seconds..
    4. Add the coconut milk, tomato paste, curry paste, sugar, coriander, fish sauce, curry powder and salt, stirring to combine. Bring to boil and reduce to simmer for 5 minutes.
    5. Stir in lime juice and cilantro and taste for seasoning.

    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

    Side Dish Suggestions

    When I think of curry chicken I think of three side dishes that go well with it:

    • White rice – a good white rice like jasmine or basmati helps soak up all that yummy sauce.
    • Aloo gobi – a tradition vegetarian dish that is great on its own but complements this curry chicken recipe.
    • Naan bread – Indian food and naan bread go together like peanut butter and jelly and this homemade naan couldn’t be easier to make.

    FAQs

    Can I Use Chicken Breasts?

    Yes. Boneless, skinless chicken breasts work just as well. However chicken thighs have a little more flavor and are what is used in a typical coconut curry chicken recipe.

    Can I Make it Spicier or Milder?

    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.

    Can I Substitute Coconut Milk?

    Yes heavy cream works just as well if you prefer. You want something with some fat to add to the creaminess and richness of the dish.

    Pro Tips/Recipe Notes

    • Use chicken thighs as it contributes to the richness of the dish.
    • If you can’t find/use fresh ginger, replace it with just ¼ teaspoon dried ginger as it is much more concentrated.
    • You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
    • Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
    curry chicken in white plate with rice

    Similar Recipes

    • Orange Chicken
    • Chicken and Vegetable Stir Fry
    • Thai Chicken Satay
    • 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.

    overhead shot of coconut curry chicken with rice in white plate
    Print Recipe
    5 from 2 votes

    Creamy Coconut Curry Chicken

    This curry chicken recipe with coconut is packed with flavor and can be made in one pot, whether it is in 30 minutes or in a slow cooker.
    Prep Time10 mins
    Cook Time4 hrs
    Total Time4 hrs 10 mins
    Course: Main Course
    Cuisine: Indian
    Servings: 6
    Calories: 302kcal
    Author: Ryan Beck

    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 kosher 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.
    • You control the amount of heat depending on how much Thai red curry paste you use. Add 1 tablespoon at a time.
    • You can substitute heavy cream instead of coconut milk if you prefer.
    • If you can’t find/use fresh ginger, replace it with just ¼ teaspoon dried ginger as it is much more concentrated.
    • You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
    • Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.

    Nutrition

    Serving: 1g | Calories: 302kcal | Carbohydrates: 14g | Protein: 21g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 95mg | Sodium: 583mg | Potassium: 190mg | Fiber: 6g | Sugar: 11g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
    « Sweet Potato Chili
    Pumpkin Gnocchi with Brown Butter Sauce »
    184 shares

    Receive Top 25 Recipes

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Chisel & Fork

    ryan standing in kitchen

    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

    Get Your Free Copy of My Top 25 Most Popular Recipes

    title page of ecookbook

    Healthy Recipes

    • Cinnamon Overnight Oats
      Cook Time5 Minutes
    • Buffalo Chicken Spaghetti Squash
      Cook Time1 Hours 10 Minutes
    • Peanut Butter Energy Balls
      Cook Time25 Minutes
    • Quinoa Sweet Potato Salad
      Cook Time1 Hours

    Popular Recipes

    • Baked Cheddar Mac and Cheese
      Cook Time40 Minutes
    • Cranberry Mimosa
      Cook Time5 Minutes
    • Apple Pie with Crumb Topping
      Cook Time1 Hours 40 Minutes
    • Chocolate Chip Scones
      Cook Time35 Minutes

    Featured In

    logos of places where Chisel & Fork has been featured

    Footer

    ^ back to top

    Information

    • About
    • Privacy Policy
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates
    • Recipes
    • DIY

    Contact

    • Contact
    • FAQ
    • Work With Us

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Chisel & Fork

    184 shares