Saucy Coconut Chicken Curry

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.

a plate of coconut chicken curry with white rice

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!

coconut chicken curry scooped over cooked white rice

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.

curry seasoned chopped chicken sauting in a skillet

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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Add full-fat coconut milk, more curry powder, coconut sugar, ground turmeric, salt, and white pepper then whisk to combine.

coconut milk being poured into a skillet

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.

coconut chicken curry simmering in a skillet

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!

overhead photo of a plate of coconut chicken curry over cooked white rice

More Easy Thai-Inspired Recipes

Easy Coconut Chicken Curry

4.5 from 13 votes

by Kristin Porter

Prep: 10

Cook: 15

Total: 25

Servings: 4

GF DF EF

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Coconut Chicken Curry is so good you'll lick your plate clean! This easy, flavor-packed chicken dinner recipe will be on the table in just 30 minutes.

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

Calories: 355kcal, Carbohydrates: 11g, Protein: 16g, Fat: 30g, Saturated Fat: 25g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 36mg, Sodium: 99mg, Potassium: 631mg, Fiber: 2g, Sugar: 3g, Vitamin A: 314IU, Vitamin C: 48mg, Calcium: 56mg, Iron: 4mg

Nutritional values are estimates only. Please read our full nutrition information disclaimer.

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