Creamy Coconut Curry Chicken

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.

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

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.

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

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.

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.