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–+ servings
A plate of rice and coconut curry chicken.
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4.88 from 116 votes

Coconut Curry Chicken (Super Easy!)

This coconut curry chicken is a cozy one-pan meal that’s packed with comforting flavor! Watch the video below to see how I make this in my kitchen.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Meal
Cuisine: American
Keyword: Chicken Curry, Chicken Curry Recipe, Coconut Curry Chicken
Servings: 4
Author: Lisa Bryan

Equipment

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
US - Metric

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.
    Cooking veggies in a pan.
  • 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.
    Cooked chicken and veggies in a pan.
  • Make the curry sauce. Add the coconut milk and lime juice. Simmer for an additional 5 minutes, stirring occasionally.
    Cooking coconut curry chicken.
  • Garnish and serve. Add a portion of rice to a bowl and top with several spoonfuls of curry chicken. Garnish with fresh cilantro. 
    How to make coconut curry chicken.

Video

Notes

  • 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. 
  • Optional side dishes: If you want extra veggies, I love making this garlic ginger bok choy. 
  • To make this low-carb, just use cauliflower rice. Super easy!

Nutrition

Calories: 595kcal | Carbohydrates: 57g | Protein: 26g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 118mg | Potassium: 774mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1063IU | Vitamin C: 48mg | Calcium: 74mg | Iron: 5mg