Coconut Chicken Curry is so good you'll lick your plate! This easy and flavorful chicken dinner recipe will be on the table in 30 minutes. Skip take out for this craveable dish instead.
One of my very favorite dishes to order at Thai restaurants is curry. Thick, creamy, saucy, and craveable — curry = comfort food.
I’m thrilled to tell you that yes, you CAN make curry at home! Coconut Chicken Curry is saucy, incredibly delicious, and – most importantly – EASY. Made using 1 skillet in 30 minutes with everyday ingredients, it’s truly so delicious that you’ll lick your bowl clean.
It is ALL about the coconut curry sauce, which definitely falls into “spoon drink-worthy” category. Serve with Gluten Free Flatbread to sop it all up!
Main Ingredients Needed
Raid the fridge and pantry for the items needed to make homemade coconut curry. Here are the main ingredients:
- Chicken breast: chopped into bite-sized pieces
- Curry powder: no need to make your own curry blend. I love McCormick Curry Powder.
- Fresh ginger, shallot, and garlic: bring big, bold, restaurant-flavor to your curry. Use a microplane to finely grate the ginger.
- Full fat coconut milk: full fat coconut milk vs lite is needed for a supremely creamy and flavorful curry.
- Coconut sugar: use white sugar or honey if you don’t have coconut sugar on hand.
- Ground turmeric: lends a bright yellow color to the curry.
- Broccoli florets: I always order curry at restaurants with extra vegetables so feel free to add carrots, chopped peppers, snap peas, mushrooms, etc.
- Cooked white rice: for soaking up all that luscious coconut curry sauce.
Try Chicken Pad Thai
How to Make This Recipe
Start by melting coconut oil in a large skillet over medium high heat. Add chopped chicken breasts then season with curry powder, salt, and white pepper then saute until cooked through. Remove the chicken to a plate then set it aside.
Turn the heat down to medium then add more coconut oil. Once the coconut oil has melted, add chopped shallot then saute until tender, 2-3 minutes. Next add freshly grated ginger and garlic then saute until very fragrant, 1 minute.
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Pin ItAdd full-fat coconut milk, more curry powder, coconut sugar, ground turmeric, salt, and white pepper then whisk to combine.
Turn the heat up to high to bring the sauce to a simmer then add broccoli florets, place a lid on top, turn the heat down to medium, and steam the broccoli for 2 minutes.
Remove the lid then add the cooked chicken back into the skillet and continue simmering until the broccoli is crisp-tender, and the sauce is slightly thickened and reduced, 1-2 more minutes. Add a drizzle of fresh lime juice then stir to combine.
Scoop the luscious mixture over cooked white rice then serve with lime wedges and chopped cilantro. Grab your fork then dive in (and seriously no judgment if — make that WHEN — you lick you plate clean!) Enjoy!
More Easy Thai-Inspired Recipes
- Thai Sweet Potato Curry
- Vegan Chickpea Curry
- Thai Coconut Shrimp Soup
- Chicken Pad Thai
- Sesame Peanut Noodles
Equipment
Ingredients
- 2 Tablespoons coconut oil, divided
- 2 chicken breasts, ~1lb, cut into bite-sized pieces
- salt and white pepper
- 1 Tablespoon + 1 teaspoon curry powder, divided
- 1 shallot, chopped
- 1 teaspoon grated fresh ginger, from a 1” piece of fresh ginger
- 2 cloves garlic, pressed or minced
- 14 oz can full fat coconut milk
- 2 teaspoons coconut sugar, or white sugar or honey
- 1/2 teaspoon ground turmeric
- 2 cups broccoli florets
- 1 lime, cut into wedges
- chopped fresh cilantro
- cooked white rice, for serving
Directions
- Melt 1 Tablespoon coconut oil in a large skillet over medium-high heat. Add the chicken then season with salt, white pepper, and 1 teaspoon curry powder. Saute the chicken until cooked through then remove to a plate and set aside.
- Turn the heat down to medium then melt remaining 1 Tablespoon coconut oil in skillet. Add the shallot then saute until tender, 2-3 minutes. Add the ginger and garlic then saute until fragrant, 1 minute. Add the coconut milk, coconut sugar, turmeric powder, remaining Tablespoon curry powder, salt, and white pepper then whisk until smooth.
- Turn the heat up to high to bring the coconut milk to a simmer then add the broccoli florets. Cover the skillet with a lid then turn the heat down to medium and simmer for 2 minutes. Remove the lid then add the cooked chicken back into the skillet and continue to simmer until the broccoli is crisp-tender and the sauce has slightly thickened, 1-2 minutes. Squeeze in a bit of fresh lime juice then taste and add more salt and/or white pepper if necessary. Serve over cooked rice with lime wedges and chopped cilantro.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I was a little disappointed! It didn’t come out very flavorful or creamy-perhaps it needed more coconut milk and/or curry powder?
Hi Blair! I’m sorry to hear that! I haven’t had a similar experience with it not being creamy/saucy – there is always a ton of sauce in the skillet. Did you by chance use coconut cream (which is thick – almost like sour cream but stiffer and thicker) instead of coconut milk?
Hi! Thank you for posting the original recipe. I also have been making that for years and love it – Ive made for family and many friends and they’ve all loved it too! The cashews just give it a lovely crunch and I cant get over that! I will say the new recipe looks great, too, but I have only used it as a template to remind myself of the original recipe. ? I did throw in some turmeric after reading the new recipe and that is pretty tasty! Ive used practically every vegetable in this soup and it always tastes great – especially with potatoes! ?
Thanks for the inspiration!
Hi Iowa girl eats! I made my first coconut chicken curry from you, it’s very delicious and not spicy. My husband, daughter and I have gluten free. We love to eat it and make again. Very delicious!
I’m thrilled to hear this, Marjorie!! Thank you so much for your feedback and recipe rating!
Hi, I’ve been trying to keep track of my calories to make sure I am eating enough. I was wondering if you knew how many calories are in this dish? Thank you
Estimated nutritional information has been added to this recipe, Nichole! :)
Hi Linda. I understand that you are frustrated. The Cashew Chicken Coconut Curry recipe receives very few views which is why I redirected it to this one. That said, I’d be happy to provide the original recipe for you!
Cashew Chicken Coconut Curry
Ingredients:
2 Tablespoons olive oil
2 chicken breasts (about 3/4lb,) cut into bite-sized pieces
salt and pepper
4 garlic cloves, minced
1 Tablespoon minced fresh ginger
1/2 red onion, finely chopped
2 cups broccoli florets
1-1/2 Tablespoons curry powder
3/4 teaspoon sea salt, divided
pinch cayenne pepper (optional)
1 cup light or full fat coconut milk, depending on preferred thickness
1 cup chicken broth
1/2 cup roasted unsalted cashews
1/2 lime
For garnish: lime wedges, fresh basil and fresh cilantro
Directions:
1. Heat 1 Tablespoon olive oil in a large, deep skillet over medium heat then add chicken and season with salt and pepper. Saute until no longer pink, about 3-4 minutes, then remove to a plate and set aside.
2. Add remaining olive oil, garlic, ginger, onion, broccoli and a pinch of salt to the skillet then cook until slightly softened, stirring frequently, about 3-5 minutes.
3. Add curry powder and stir to coat, then add coconut milk and broth and stir. Season with 1/2 teaspoon sea salt and 1/4 teaspoon cayenne pepper for heat (optional).
4. Bring to a low boil and then reduce to simmer. Cook for another 4-5 minutes or until the liquid is reduced and slightly thickened. Add chicken back in then taste and adjust seasonings as needed, adding a little agave nectar or sweetener of choice to sweeten and offset heat if desired.
5. Just before removing from heat, add cashews and stir to coat. Then remove from heat, add the juice of half a lime and stir.
6. Serve over rice or with naan. For a lighter option, serve over cauliflower rice. Garnish with fresh basil and cilantro and remaining lime wedges.
I made this last night, it is DELICIOUS!!! We are eating the leftovers right now for our breakfast/lunch! We will be making this often, SO EASY!!! I didn’t have broccoli so we used peas. Loved it but will make sure to try it next time with broccoli.
Wohoo! I’m so glad you loved it, Becky! Thank you so much for your feedback and recipe rating!
How can I confirm if the Curry Powder is Gluten Free? I live in Australia and can’t include the state of Queensland on their site inquiry form… I can’t eat it unless it CLEARLY states, “Gluten Free”.
Hi Geoff! If the package doesn’t clearly state whether the product is gluten free, I would check the company’s website or call their contact number.
I used unsweetened coconut milk. Should i have used sweetened? It was really bland. I love all your other recipes so sad this wasn’t a hit for us. Let us know. I wanted to love it.
Hi Courtney! I’m so sorry to hear that! Is it possible that any of the ingredients were mis-measured? You were right in using unsweetened coconut milk. Did you use coconut milk from a carton instead of a can, perhaps?
Simple and delicious. Didn’t have shallots so used scallions. Did not add any sugar. Didn’t have turmeric but don’t think I missed it. lol. Used more oil than suggested, also.
So glad you enjoyed it, Walter!
I made this last night and it was absolutely delicious!!! Definitely a keeper. So delicious.
I’m thrilled to hear it, Linda! Thank you so much for your feedback!
Thank you so much for sharing this delicious recipe!
My pleasure, Kelly!