This post may contain affiliate links. Please read our disclosure policy.
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.
Having issues trying to find yellow curry powder can this be substitute yellow curry paste and do the volumes differ in the recipe
I haven’t ever tried subbing anything for yellow curry powder, but the paste might work? I’m sure there are great substitution ideas online. You’ll have to let us know what you end up deciding to do and how it turns out!
So so good! Wow!
I’m like Liam McKeever, I love Indian and Curry dishes but after a surgery I can’t take a lot of heat(spice) anymore! No one replied to his request, so I’ll ask again….is this dish very spicy (hot), and if so, is there a way to reduce heat but retain flavor??
Personally, we don’t think it’s too spicy. My kids even eat it. You can always add less than it says or add a little more liquid. Hope that helps 🙂
This was just wonderful! Lots of taste and presented very well. I added extra curry for more heat and another potato . Definitely will be making this again!
Yay! Love to hear that! Thank you for trying it & for letting me know!
Excellent recipe! I have been searching for this recipe since college. Im going to make this all the time, now that I know how:)
Glad you found it!! Thank you so much! Enjoy!
Must admit curry is not my all time favorite spIce. This chicken was very good and will try this again!
The sweetness of the coconut really balanced out the kick from the curry. Good recipe!
Thai Food is an absolute favorite of mine. I Love Curry! This recipe is so simple to make and packed with so much flavor!
My hubby & I love curry. It is a bold, delicious flavor. This did not disappoint!
Great recipe very delicious
Happy you think so 🙂 Thank you so much!