Coconut Curry Chicken

Delicious Coconut Curry Chicken is packed with flavor! Serve with rice or bread for a perfect chicken curry meal.

We love this chicken curry recipe because it’s simple, delicious and a meal the entire family enjoys. It’s a quick dinner recipe that requires minimal prep (always a win in my book)! Try pairing with Easy Crock Pot Rice or Cauliflower Rice.

Curry Chicken in a white bowl

Coconut Curry

Curry Chicken is always in our monthly meal rotation. Some of our favorites include massaman curry, spicy sweet potato curry, and this yellow coconut curry chicken. They’re all easy dishes to prep/make. Plus curry is a great way to get our kids to try new veggies and bold flavors.

This particular yellow curry includes potatoes, carrots and chicken, but you can add whatever veggies you want. To shake things up, you can also try cauliflower, squash, sweet potatoes, and celery root.

Sometimes we like to add chickpeas or chopped nuts for added protein. Just remember, no matter what protein you add, it’s going to be really delicious!

can of coconut milk

How to Make Thai Coconut Curry + Coconut Curry Sauce

Making curry chicken is simple!

VEGGIES. Sauté the onion and garlic until fragrant, cook the chicken until browned, then stir in potatoes and carrots. Sprinkle the seasonings over top and add the red curry past along with the yellow curry powder.

Recipe Tip: Toasting the seasonings will help develop the flavors in the curry. It’s a trick I use all of the time. You wouldn’t believe what a difference it makes!

SAUCE. Pour in the coconut milk (full-fat is recommended) along with the chicken broth (or vegetable broth if you plan on keeping things vegetarian), brown sugar, and fish sauce. Yes, I said fish sauce. A teaspoon gives this coconut curry sauce depth without being detectible, or even worse, overwhelming!

SIMMER. Let the curry simmer for 20 minutes or until it thickens up and the vegetables and chicken are cooked through.

Note: Use full fat coconut milk, it really adds so much flavor to the coconut curry sauce!

Coconut Curry Sauce on a wooden spoon

Serving + Storing Tips

Most veggies, rice and noodles are great with this chicken curry recipe, but other favorites sides include:

  • Nan bread.
  • Chapati bread
  • Paratha bread
  • Salad

We love to serve this curry over rice. White rice or brown rice works well with this dish. If you’re trying to eat extra healthy I’d suggest serving it with cauliflower rice.

STORE in airtight containers and place in fridge for up to 3 days. To REHEAT, cook in a saucepan or wok on medium heat until heated through. You can also microwave until heated through.

Coconut Curry Chicken in a white bowl

For more chicken recipes, check out:

Curry Chicken Recipe

4.89 from 27 votes
Delicious Coconut Curry Chicken is packed with flavor! Serve with rice or bread for a perfect chicken curry meal.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 286 kcal
Author Lil' Luna


  • 1 tbsp. vegetable oil
  • 1/2 yellow onion, diced
  • 2 cloves minced garlic minced
  • 1 lb. chicken breasts cut into 1-inch cubes
  • 3 carrots cut into 1/4-inch slices
  • 2 russet potatoes peeled and cut into 1-inch cubes
  • 3 tbsp. yellow curry powder
  • 1 1/2 tbsp. red curry paste
  • 1 14 oz. can full-fat coconut milk
  • 3 c. low-sodium chicken vegetable broth
  • 2 tbsp. brown sugar coconut sugar
  • 1 tsp. fish sauce


  • In a large skillet set over medium heat, add oil. Once the oil is hot, add the onion and cook for 2 minutes. Add garlic and cook for 30 seconds.
  • Add chicken and brown, about 3 minutes per side. Add carrots and potatoes, cook until lightly browned. Stir in curry powder and curry pastes. Cook for 1 minute or until fragrant.
  • Whisk in coconut milk, broth, sugar, and fish sauce. Gently simmer (covered or uncovered) for 20 minutes or until potatoes and carrots are cooked through. 
  • Remove from heat and serve with rice and garnish with cilantro, if desired.


- Swap the chicken for 1 can of drained chickpeas, for a vegetarian curry.
- Add chopped roasted cashews or peanuts for added protein and crunch.

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About Natalie

I'm the food photographer and blogger behind Life Made Simple. I'm passionate about creating from scratch family-friendly recipes ranging from healthy to decadent.

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Recipe Rating


  1. 5 stars
    I made this dish tonight and it came out perfectly topping some cauliflower rice. My husband and the kids loved it and begged me to make it again.

  2. 3 stars
    Not bad, but calling for 3 cups of chicken broth plus a can of coconut milk made it a soup!! I think she made a mistake! I cut the broth back to 1/2 c the second time I tried it.

    1. You could cut back on the broth if it was too soupy for your liking. Make sure to use all of the potatoes… the starch will thicken it. You can simmer for longer too, which may help it thicken more as well.

    2. I agree. Too much liquid- and I cut back on it by 1 cup based on this comment. I used all the potatoes and summered for over 30 min. It’s more like a soup.

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