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Delicious coconut curry chicken is packed with flavor! Serve with rice or bread for a perfect chicken curry meal.
Try pairing this curry chicken with Easy Crock Pot Rice or Cauliflower Rice.
We Love a Good Curry!
Coconut curry chicken is always in our monthly meal rotation.
Some of our favorites include Massaman 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 Asian flavors.
Why we love it:
- Quick. This coconut curry chicken recipe only takes about 30 minutes to make!
- Delicious. It’s simple, delicious, and a meal the entire family enjoys (it’s even gluten-free!)
- Variety. To shake things up try cauliflower, squash, sweet potatoes, and celery root, or add chickpeas or chopped nuts for added protein.
Ingredients
- vegetable oil
- yellow onion
- minced garlic
- chicken breasts – (you can also use chicken thighs) the best way to cut even to 1-inch cubes is to partially freeze the chicken before cutting.
- carrots
- russet potatoes
- yellow curry powder
- red curry paste
- full-fat coconut milk – Use full-fat coconut milk, it really adds so much flavor to the coconut curry sauce! Some coconut cream can rise to the top of the can, just mix it back in with the milk before using.
- low-sodium chicken broth – or vegetable broth
- brown sugar – or coconut sugar
- fish sauce
Add flavor. Try pairing curry with cumin, red or green chilies, ginger, coriander, mustard, salt, pepper, cinnamon, clove, cardamom and nutmeg.
Quick + 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 paste along with the yellow curry powder.
- SAUCE. Pour in the coconut milk (full-fat is recommended) along with the chicken broth, brown sugar, and fish sauce.
- SIMMER. Let the curry simmer for 20 minutes or until it thickens up and the vegetables and chicken are cooked through.
Recipe Tips
- Thicker sauce. For a nice thick sauce:
- Reduce the amount of broth to 2 cups.
- Simmer the sauce for up to an hour on medium-high heat allowing more moisture to evaporate and achieve the texture you desire.
- Add a cornstarch slurry. In a separate bowl combine 2-3 teaspoons of cold water with an equal amount of cornstarch. Pour the mixture into the curry and simmer.
- Spiciness. The red curry paste and the more mild yellow curry powder add so much flavor and spice to the dish. If you are not accustomed to spicy curry you can use ¾ to 1 tablespoon of tomato paste which adds more sweetness to the dish and about ½ tablespoon of red curry paste.
- Serving suggestions. Most veggies, rice, and noodles are great with this easy chicken curry recipe as well as Naan Bread, Chapati bread, Paratha bread, or salad.
Storing Info
- STORE in airtight containers and place in the fridge for up to 3 days.
- To reheat, cook easy coconut curry chicken in a saucepan or wok on medium heat until heated through. You can also microwave until heated through.
- FREEZE. Leftover coconut curry chicken can be frozen and thawed without any major problems. Allow the dish to cool completely before adding it to freezer-safe containers. It is best when used within 3 months. Thaw and reheat slowly over medium-low heat.
For More Asian Chicken:
Baked Sweet and Sour Chicken
40 mins
Crock Pot Cashew Chicken
3 hrs 6 mins
Baked Teriyaki Chicken
35 mins
Coconut Curry Chicken Recipe
Delicious coconut curry chicken is packed with flavor! Serve with rice or bread for a perfect chicken curry meal.
Ingredients
- 1 tablespoon vegetable oil
- ½ yellow onion, diced
- 2 cloves minced garlic minced
- 1 pound chicken breasts cut into 1-inch cubes
- 3 carrots cut into ¼-inch slices
- 2 russet potatoes peeled and cut into 1-inch cubes
- 3 tablespoons yellow curry powder
- 1½ tablespoons red curry paste
- 1 (14-ounce) can full-fat coconut milk
- 3 cups low-sodium chicken broth or vegetable broth
- 2 tablespoons brown sugar or coconut sugar
- 1 teaspoon fish sauce
Instructions
- 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.
Video
Notes
STORE in airtight containers and place in the fridge for up to 3 days.
To reheat, cook easy coconut curry chicken in a saucepan or wok on medium heat until heated through. You can also microwave until heated through.
FREEZE. Leftover coconut curry chicken can be frozen and thawed without any major problems. Allow the dish to cool completely before adding it to freezer-safe containers. It is best when used within 3 months. Thaw and reheat slowly over medium-low heat.
Nutrition
Calories: 286kcal, Carbohydrates: 27g, Protein: 28g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 64mg, Sodium: 186mg, Potassium: 822mg, Fiber: 4g, Sugar: 7g, Vitamin A: 5765IU, Vitamin C: 8mg, Calcium: 84mg, Iron: 4.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
When you listed “3 c. low-sodium chicken vegetable broth”, I took it as “3 CUPS”. It was unclear what you were trying to say with just the letter “c”. Anyway, I added 3 cups of the broth and the recipe turned out just OK. It was a more LIQUIDY COMPARED to the PICTURES you POSTED of your finished product.
Yes, it is 3 cups. This recipe is from my friend, Natalie, from Life Made Simple, so thank you or giving it a try 🙂
Delicious recipe! I did add a touch of salt. quick, super easy, and flavorful. I’ve bookmarked this recipe.
Glad you did!! Thank you so much for letting me know!!
Is chicken broth are vegetable broth or is it I can use either one?I’m making it for my boyfriend he loves curry and I just want to make it right..
Thank u for the recipe
You can use either one! Some prefer to keep the dish vegetarian, so in that case you can use vegetable broth. Or if you prefer the flavor of that one. But either works! Hope he enjoys the dish!
This became literally a soup for me. I followed the recipe to a t and Rechecked probably 5 times. Any idea what i couldve messed up? It was 3 cups of broth right? Thanks!
Hmmm..yes, it is 3 cups of broth. This is a contributors recipe, so I wish I knew for sure. You added everything else?
@CHELSEA – MAKE SURE YOU USED THE FULL AMOUNT OF POTATOES. THE STARCH THICKENS IT UP. ALSO COOK IT A BIT LONGER THAN 20 MINS. MINES WAS SOUPY ALSO. I LET MINES SIMMER ON MED-HIGH FOR ABOUT AN HOUR TOTAL AND IT’S THICK AND CREAMY. DEFINITELY GIVE IT ANOTHER SHOT.
My stomach can not tolerate spice too well. On a scale of 1 to 10, how hot is this dish with the amount of curry added? If I want to add flavour but keep out the heat, how much curry would you suggest?
If you omit the red curry paste, it will not be a spicy. Yellow curry is mild, I’ve eaten it since I was a child and my kiddos enjoy it.
I love coconut curry and have been on the hunt for an easy recipe and this one looks soooooo good!
Pinning this so I can make it for my husband. Coconut curry is one of his favorites, but I’ve never made it at home. Time to change that!
This looks so delicious and healthy! I can’t wait to try it!
We love curry in our family. This would be a hit for sure!
So flavorful and delicious! The ultimate comfort meal. 🙂
Wow! This recipe looks delicious!
I love addition of vegetables!
I am telling you, it is so delicious!! Thanks so much!