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4.91 from 43 votes

Coconut Curry Chicken Recipe

Delicious coconut curry chicken is packed with flavor! Serve with rice or bread for a perfect chicken curry meal.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Indian
Servings: 6
Author: Kristyn Merkley

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
  • cilantro, optional

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 paste. 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

Recipe Tips.
  • The first few steps move pretty quickly, so chop, cube, and measure everything before you start cooking
  • If the sauce is too thin, simmer it uncovered for a few more minutes to reduce. You can also check out our post on how to thicken soups and sauces.
  • The best way to cut even 1-inch cubes is to partially freeze the chicken before cutting into bite-sized pieces.
  • 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.
Store leftovers in an airtight container(s) in the fridge for up to 3 days or in the freezer for up to 3 months. 
Reheat in a saucepan or wok on medium heat until heated through. You can also microwave until heated through.
 

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