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 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!
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!
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
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.
For more chicken recipes, check out:
Curry Chicken Recipe
- 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.
Wow! This recipe looks delicious!
I love addition of vegetables!
I am telling you, it is so delicious!! Thanks so much!
So flavorful and delicious! The ultimate comfort meal. 🙂
We love curry in our family. This would be a hit for sure!
This looks so delicious and healthy! I can’t wait to try it!
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!
I love coconut curry and have been on the hunt for an easy recipe and this one looks soooooo good!
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.
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.
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!
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 🙂
Great recipe very delicious
Happy you think so 🙂 Thank you so much!
My hubby & I love curry. It is a bold, delicious flavor. This did not disappoint!
Thai Food is an absolute favorite of mine. I Love Curry! This recipe is so simple to make and packed with so much flavor!
The sweetness of the coconut really balanced out the kick from the curry. Good recipe!
Must admit curry is not my all time favorite spIce. This chicken was very good and will try this again!
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!
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!
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 🙂
So so good! Wow!
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!
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.
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.
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.
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.
Does this freeze well?