Servings: 6

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Difficulty: Easy

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Ingredients

For the Chicken

• 2 lbs (900 g) boneless, skinless chicken thighs or chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil or coconut oil
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Curry Sauce

• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon smoked paprika
• ¼–½ teaspoon cayenne pepper (optional)
• 2 tablespoons tomato paste
• 1 (14 oz/400 ml) can full-fat coconut milk
• 1 (14 oz/400 g) can diced tomatoes
• ½ cup chicken broth
• 1 teaspoon brown sugar or honey (optional)
• Juice of ½ lime

Optional Add-Ins

• 2 cups baby spinach
• 1 cup chickpeas, drained and rinsed
• 1 cup green peas
• 1 diced red bell pepper

Garnish

• Fresh cilantro, chopped
• Lime wedges
• Sliced red chili (optional)

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Equipment

• Large skillet or Dutch oven
• Wooden spoon
• Measuring cups and spoons
• Knife and cutting board

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Instructions

Step 1: Season the Chicken

• Pat the chicken dry.
• Season with salt and black pepper.

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Step 2: Brown the Chicken

• Heat the oil in a large skillet over medium-high heat.
• Cook the chicken for 4–5 minutes, stirring occasionally, until lightly browned.
• Transfer to a plate (it doesn’t need to be fully cooked).

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Step 3: Cook the Aromatics

In the same pan:

• Add onion and cook for 4–5 minutes until softened.
• Stir in garlic and ginger and cook for 1 minute.

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Step 4: Add the Spices

Add:

• Curry powder
• Turmeric
• Cumin
• Coriander
• Smoked paprika
• Cayenne (if using)

Cook for 30–60 seconds, stirring constantly until fragrant.

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Step 5: Make the Sauce

Stir in:

• Tomato paste
• Diced tomatoes
• Coconut milk
• Chicken broth
• Brown sugar or honey (if using)

Bring to a gentle simmer.

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Step 6: Finish Cooking

• Return the chicken and any juices to the skillet.
• Simmer uncovered for 15–20 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened.
• Stir in spinach, chickpeas, peas, or bell pepper during the last 5 minutes, if using.
• Add the lime juice just before serving.

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Step 7: Serve

Garnish with fresh cilantro and serve with:

• Steamed basmati rice
• Jasmine rice
• Brown rice
• Naan bread
• Cauliflower rice
• Quinoa

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Tips

• Chicken thighs stay juicier than chicken breasts.
• Full-fat coconut milk creates the creamiest sauce.
• Toast the spices briefly to deepen their flavor.
• Add more chicken broth if the curry becomes too thick.
• Let the curry rest for 5–10 minutes before serving for even better flavor.

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Storage

Refrigerator

Store in an airtight container for up to 4 days.

Freezer

Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

• Stovetop: Warm over medium-low heat, stirring occasionally.
• Microwave: Heat in 1-minute intervals, stirring between each interval.

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Nutrition (Approximate Per Serving)

• Calories: 430
• Protein: 34g
• Carbohydrates: 11g
• Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 120mg
• Fiber: 3g
• Sugar: 5g
• Sodium: 520mg

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Nut Information

Contains

• Tree Nut: Coconut (coconut milk)

Does NOT Contain (Standard Recipe)

• Peanuts
• Almonds
• Cashews
• Walnuts
• Pecans
• Pistachios
• Hazelnuts
• Macadamia Nuts
• Brazil Nuts
• Pine Nuts
• Milk/Dairy
• Eggs
• Wheat/Gluten
• Soy (unless present in canned ingredients or broth)
• Sesame

Allergy Note: Coconut is classified as a tree nut by the FDA for labeling purposes, although many people with tree nut allergies can tolerate coconut. If cooking for someone with a tree nut allergy, consult their healthcare provider and always check ingredient labels for possible cross-contact.

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Frequently Asked Questions (Q&A)

Q: Can I use chicken breasts instead of thighs?
A: Yes. Chicken breasts work well, but be careful not to overcook them to keep them tender.

Q: Is this curry spicy?
A: It’s mildly spiced. Increase or decrease the cayenne pepper to suit your preferred heat level.

Q: Can I make this dairy-free?
A: Yes. This recipe is naturally dairy-free when made with pure coconut milk.

Q: Can I make it low-carb or keto?
A: Absolutely. Skip the chickpeas and sugar, and serve it over cauliflower rice instead of regular rice.

Q: Can I add vegetables?
A: Yes. Spinach, broccoli, cauliflower, zucchini, green beans, bell peppers, carrots, or peas all work well.

Q: Can I prepare it ahead of time?
A: Yes. The flavors deepen overnight, making it an excellent make-ahead meal.

Q: Why is my curry too thin?
A: Simmer it uncovered for a few extra minutes to reduce the sauce, or stir in a small cornstarch slurry if you prefer a thicker consistency.

Q: What can I serve with Coconut Chicken Curry?
A: Basmati rice, jasmine rice, naan, roti, quinoa, cauliflower rice, cucumber salad, or roasted vegetables are all delicious accompaniments.