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Easy Coconut Curry Chicken Recipe

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4.2 from 40 reviews

This Easy Coconut Curry Chicken recipe combines tender chicken thighs with aromatic spices, creamy coconut milk, and vibrant vegetables to create a flavorful and comforting dish. Ready in just 40 minutes, it’s perfect for a quick weeknight dinner that’s both delicious and satisfying.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Protein & Oils

  • 3 tbsp coconut oil (divided)
  • 2 lb boneless skinless chicken thighs, diced into 1” pieces

Spices

  • 1 tsp kosher salt
  • ½ tsp ground pepper
  • 3 tbsp curry powder
  • 2 tsp cumin
  • 1 tsp turmeric powder

Vegetables & Aromatics

  • 1 medium sweet onion, diced to ½”
  • 2 tsp fresh grated ginger
  • 2 cloves garlic, minced
  • 1 c frozen peas
  • Cilantro, to taste

Liquids & Others

  • 2 tbsp tomato paste
  • 1 c chicken broth
  • 1 c coconut milk
  • 1 tbsp cornstarch (or arrowroot powder)
  • Lime juice, to taste

Instructions

  1. Cook the chicken: Heat a 12” skillet over medium heat. Add 2 tbsp coconut oil and heat until shimmering. Add the chicken pieces and season with salt and pepper. Cook, stirring occasionally, until the chicken is no longer pink. Remove the chicken and released juices from the skillet and set aside in a bowl.
  2. Toast the spices: Add the remaining 1 tbsp coconut oil to the skillet and heat until it shimmers. Add curry powder, cumin, and turmeric. Stir continuously with a rubber spatula to toast the spices until very fragrant, about 1-2 minutes.
  3. Sauté the onions: Add the diced onions to the spice mixture and toss to coat. Cook until onions soften, adding a tablespoon of chicken broth if needed to prevent sticking or burning.
  4. Add garlic and ginger: Stir in minced garlic and grated ginger, cooking continuously for 1 minute to release their flavors.
  5. Incorporate tomato paste: Add tomato paste to the skillet and mix well into the onion mixture. Cook for 1-2 minutes until the paste deepens in color.
  6. Deglaze with chicken broth: Pour in the chicken broth, scraping the bottom of the pan to lift any browned bits for added flavor.
  7. Make the sauce: In a separate bowl, whisk together coconut milk and cornstarch until smooth. Pour the mixture into the skillet, stirring to combine. Bring to a simmer and cook for 3-4 minutes until the sauce thickens slightly.
  8. Combine chicken and peas: Return the cooked chicken to the skillet along with frozen peas. Toss everything in the sauce and simmer for an additional 4-5 minutes until the chicken is fully cooked and peas are heated through.
  9. Finish and serve: Season the curry with lime juice and fresh cilantro to taste. Serve immediately over steamed white rice or cauliflower rice for a low-carb option.

Notes

  • Use chicken thighs for juicier and more flavorful meat compared to chicken breasts.
  • If you prefer a thicker sauce, increase the cornstarch to 1.5 tablespoons.
  • Lime juice adds brightness; adjust amount based on your taste preference.
  • Frozen peas can be substituted with fresh peas or green beans.
  • Serve with rice or naan bread for a complete meal.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Indian-inspired

Find it online: https://allyumcooks.com/easy-coconut-curry-chicken-recipe/