Coconut Curry Chicken

Coconut curry chicken is a healthy dinner that’s packed with flavor. Just let the chicken simmer in curry spice and coconut milk. Then serve over a fluffy bed of rice to soak up the saucy goodness. It’s an easy, one-pan meal you and your guests will love. 

Coconut curry chicken in a pan.

With all of my travels, I’ve found that curry spice is a staple ingredient in so many countries. The recipes made with curry spice are unique and delicious in their own way, with some extra spicy and some sweet and tangy.

And you can’t beat the combination of a rich and flavorful sauce over freshly cooked rice. It’s another form of comfort food at its finest.  

If you’ve been avoiding curry because it sounds hard to make, think again. All you need are a few fresh ingredients and the perfect blend of spices. Not to mention, it’s all done in one pan and is great for feeding a large crowd or storing away for an easy meal prep.

Coconut Curry Chicken Recipe Video

While this recipe is easy, it always helps to watch a quick step-by-step video tutorial. Give it a watch below!


You’ve probably come across the word “curry” – whether it be on restaurant menus or packaged jars in the market. But before you associate it with only Indian cuisine, it goes far beyond that. 

Curry is a complex blend of spices and herbs that are made differently in various countries. It’s generally prepared in a rich sauce that’s cooked with veggies, meats, or fish. There’s Japanese katsu curry, Chinese chicken curry, Persian massaman curry, Afghan chicken korma – and the list goes on. But today, I’m going to show you how to make one of my all time favorites: Thai coconut curry chicken

Coconut curry chicken in a pan with cilantro.


This one-pan meal is so easy to make with the help of curry powders and a few fresh ingredients. Here’s what you’ll need.

  • Veggies: Freshly diced onions, bell peppers, and garlic
  • Chicken: Boneless, skinless chicken breasts
  • Spices: Curry powder and ginger powder
  • Coconut Milk: a can of full-fat coconut milk
  • Seasonings: Salt, pepper, and lime juice
  • Herbs: Freshly chopped cilantro
  • Rice: White rice or cauliflower rice

A plate of coconut curry chicken on rice.


In just 30 minutes, you’ll have one tasty meal ready to serve. 

  1. Dice up an onion, a sweet red pepper and finely chop some garlic. Saute everything with oil in a large pan over medium high heat. Cook for about 3-4 minutes. 
  2. Add the cubed chicken pieces, along with the curry spice, ground ginger and salt and pepper. Cook for 5-7 minutes or until the chicken is cooked through.
  3. Pour in the coconut milk, juice from one lime and simmer for another 5 minutes.
  4. Serve it up with some white rice or cauliflower rice and garnish with fresh cilantro. That’s it!

A serving of coconut curry chicken on a plate.


If you have leftovers (which you probably won’t), this can be stored in the fridge for up to 5 days, either in separate containers or mixed together.

You can also freeze curry for up to 2 months if stored properly in freezer safe containers. But if you’re planning to freeze the rice, make sure to place it in the freezer right while it’s still warm. You want to keep the moisture locked in so that when you re-heat, it’s still nice and soft. 


Need more easy dinner ideas for busy weeknights? Here’s a tried and trued list of recipes. 

Coconut curry chicken on a bed of rice on a plate.

Coconut Curry Chicken (Super Easy!)

4.87 from 43 votes
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4 servings
Author: Lisa Bryan
This coconut curry chicken takes less than 30 minutes - it's easy, healthy and delicious. Watch the quick video above!


  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, finely chopped
  • 2 tbsp olive oil
  • 3 boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp curry powder, or more as desired
  • 1 tsp ginger powder
  • 13.5 oz full-fat coconut milk, (1 can)
  • 1 lime, juiced
  • salt and pepper
  • 4 cups cooked white rice or cauliflower rice
  • fresh cilantro, roughly chopped


  • Heat the oil in a large sauté pan on medium heat. Add the onion, red bell pepper and garlic cloves and cook for 3-4 minutes. 
  • Add the cubed chicken and sprinkle the spices on top. Cook for 5-7 minutes or until the chicken is cooked through, stirring frequently. 
  • Add the coconut milk and lime juice and simmer for an additional 5 minutes. 
  • Serve with rice and garnish with fresh cilantro. 

Lisa's Tips

  • To make this recipe paleo or low-carb, just use cauliflower rice. Super easy!


Calories: 598kcal, Carbohydrates: 58g, Protein: 25g, Fat: 31g, Saturated Fat: 20g, Cholesterol: 54mg, Sodium: 119mg, Potassium: 768mg, Fiber: 3g, Sugar: 3g, Vitamin A: 988IU, Vitamin C: 48mg, Calcium: 69mg, Iron: 5mg
Course: Main Meal
Cuisine: American
Keyword: Chicken Curry, Chicken Curry Recipe, Coconut Curry Chicken
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Recipe originally published April 2017, but updated to include new information. 

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126 comments on “Coconut Curry Chicken”

  1. Such a quick and easy meal and so so good!5 stars

  2. We absolutely love this dish. I have 3 young kids all under the age of 5 and there is so excitement at the dinner table when I make this. It has got to be the easiest curry to make. I make this at least once a week.5 stars

  3. Made this tonight and was delicious. I actually cut the curry in half for my non spice loving Portuguese husband.  (I know…) It was still very flavourful but definitely will increase next time. I did add two tablespoons of fresh ginger as I didn’t have powder. Substituted well. Will be making this again. 5 stars

  4. This recipe is delicious! I’ve made this dish twice now and planning on making it again tonight. I use a little more curry and ginger powder (to taste), a little less lime juice and swap the cilantro for parsley! Couldn’t recommend this dish enough.5 stars

  5. Love Love Love. I have made this several times and it is wonderful!5 stars

  6. Nice simple tasty coconut curry! I did use fresh ginger instead of dried (trust me it will make it so much more flavorful) also I didn’t add the garlic at the beginning as instructed (this will kill your garlic) after the onion and peppers had cooked for a few minutes I added the garlic and ginger and let them cook for about 30 seconds then added the curry powder and allowed it to get aromatic (about one minute) then added the chicken. I let it simmer about ten minutes longer than the recipe as I like a thicker curry. For anyone looking for a vegetarian option you could substitute with chickpeas, cauliflower and sweet potato.5 stars

  7. Excellent and super easy. I have added broccoli and it all works out well. A new main staple in our house and the kids love it too.5 stars

  8. I want to be as constructively critical as I can. For those who eat more ethnic foods (Indian, Thai, etc) and you are expecting a deep rich flavor, this is not the recipe for you. I used more than double the amount of curry powder, from a reputable brand , used fresh ginger and lots of salt. Still after over an hour of trying to make this dish more flavorful, I was disappointed. Also it will be very watery and thin if you use the whole can of coconut milk. Mine was ok because I added a whole head of cauliflower so it could soak up some of the water. 1 star

  9. Hello my name’s Michele, I was wondering if using a can of lite coconut milk would work just as well??

  10. It was okay. Kind of bland though.