Coconut curry chicken is my favorite one-pan meal packed with comforting flavor. The chicken simmers in a creamy coconut milk sauce with warm curry spices, then gets served over fluffy rice to soak up every saucy bite!
Why You’ll Love This Coconut Curry Chicken
With all my travels, it’s been amazing to experience how different cultures interpret curry. In India, I’ve had curries with fiery heat, while in Thailand, they often lean tangy and slightly sweet. This yellow curry chicken recipe is a blend of both, with bold, warming spices, creamy coconut milk, and a splash of zesty lime. And if the sauce sounds familiar, it’s because it’s similar to my chickpea curry recipe! Here’s what else you’ll love about this dish:
- It’s loaded with flavor. With just a few fresh ingredients and the right spices, it’s amazing how this tastes like it’s been simmering all day! It’s layered with delicious curry flavor, but not spicy or hot.
- It’s simple yet elevated. I love that it’s easy enough for weeknights, yet impressive enough for dinner guests. In fact, this is one of my most frequently made “go to” recipes for when I have friends over.
Curry Chicken Ingredients
- Chicken: I’m using boneless, skinless chicken breasts for a lean protein option, but chicken thighs would work too.
- Veggies: A combination of freshly diced onions, bell peppers, and garlic creates the aromatic base for the curry.
- Spices and seasonings: Curry powder, garam masala, and ground coriander bring a warm, earthy flavor, while salt, pepper, and a squeeze of lime juice brighten everything up.
- Coconut milk: A can of full-fat coconut milk makes the sauce luxuriously creamy with just the right amount of natural sweetness.
- Rice: You can serve this over white rice or cauliflower rice (if you’d like a great low-carb option).
- Herbs: I love the way fresh cilantro tastes with this curry. The more the better in my opinion!
Find the printable recipe with measurements below.
How To Make Coconut Curry Chicken
Step one: Start by heating a splash of oil in a large pan over medium-high heat and sautéing the onion and bell pepper. Add the garlic and ginger and stir for another minute.
Step two: Add the cubed chicken to the pan, along with the curry powder, garam masala, ground coriander, salt, and pepper. Give everything a good stir and sauté for 5 to 7 minutes, until the chicken is browned and cooked through.
Step three: Pour in the coconut milk and squeeze in the juice from one lime. Let it all simmer together for about 5 minutes so the flavors meld into a creamy, flavorful sauce. Then, serve it over fluffy white rice and finish with a sprinkle of fresh cilantro. Dinner is served! For side dish ideas, check out my recipe notes below!
Storage Tips
If you happen to have leftovers (though I doubt you will!), they’ll keep in the fridge for 4 to 5 days. I’d store the curry and rice separately to keep the rice fresh and fluffy. For longer storage, you can freeze this for up to 3 months in freezer-safe containers.
More Easy Chicken Recipes
- Baked Chicken Breasts: A staple in my kitchen!
- Chicken Fajitas: Always a family favorite.
- Asian Chicken Lettuce Wraps: Perfect for a light dinner.
- White Chicken Chili: A great one-pot meal.
- Or browse through my list of tasty chicken breast recipes!
If you make this chicken curry recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
- All-Clad Saute Pan My favorite stainless steel saute pan.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tablespoon finely grated fresh ginger, or 1 teaspoon ground ginger
- 3 boneless skinless chicken breasts, cut into 1-inch cubes (about 1 ½ pounds of chicken)
- 2 tablespoons curry powder
- 1 ½ teaspoons garam masala
- 1 teaspoon ground coriander
- kosher salt and ground black pepper, to taste
- 1 (13.5-ounce) can full-fat coconut milk
- 1 lime, juiced (about 2 tablespoons juice)
- 4 cups cooked rice
- ¼ cup roughly chopped fresh cilantro
Instructions
- Saute the veggies. Heat the oil in a large sauté pan on medium heat. Add the onion and bell pepper and sauté for 2 to 3 minutes. Add the garlic and ginger and stir for another minute.
- Add chicken and seasonings. Add the chicken to the pan along with the curry powder, garam masala, ground coriander, salt, and pepper. Sauté for 5 to 7 minutes, or until the chicken is cooked through, stirring frequently.
- Make the curry sauce. Add the coconut milk and lime juice. Simmer for an additional 5 minutes, stirring occasionally.
- Garnish and serve. Add a portion of rice to a bowl and top with several spoonfuls of curry chicken. Garnish with fresh cilantro.Â
Lisa’s Tips
- Storage tip: Leftovers will keep in the fridge for 4 to 5 days. I’d store the curry and rice separately to keep the rice fresh and fluffy. For longer storage, this curry can be frozen for up to 3 months in freezer-safe containers.Â
- Optional side dishes: If you want extra veggies, I love making this garlic ginger bok choy.Â
- To make this low-carb, just use cauliflower rice. Super easy!
Nutrition
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Recipe originally published April 2017, but updated to include new information and photos for your benefit! There was also a slight tweak to the spices used, based on reader feedback.
My hubby and I really enjoyed it. I used the tiny peppers so I could get more color…orange, red, yellow, and orange. I forgot to buy the garam masala so I added a tad more curry and coriander. Question: do you cut the stems off the cilantro? I usually cut the stems off but have been told I didn’t necessarily have to do that.
Glad you both loved this curry dish! For the cilantro, I’ll typically cut the stems off, but it’s personal preference.
A week night staple! I love this recipe, it tastes delicious and it really is so simple to make! Highly recommend!
I’m so glad you love this one, Hannah!