Chicken Coconut Curry Recipe

Introduction

This Chicken Coconut Curry is a flavorful and comforting dish that brings together tender chicken, rich coconut milk, and warm spices. It’s a quick and easy meal perfect for busy weeknights or any time you crave a delicious, aromatic curry.

Ingredients

• 3 tbsp coconut oil
• 1 medium yellow onion, diced small
• 1 pound boneless skinless chicken breast, cut into bite-sized pieces
• 3 cloves garlic, finely minced
• 1 tbsp fresh ginger, finely chopped
• 2 tsp ground coriander
• 1 (13-ounce) can coconut milk
• 1 cup shredded carrots
• 3 tbsp curry powder
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 3 cups fresh spinach leaves
• 1 tbsp lime juice
• 1/4 cup fresh cilantro

Instructions

1. Step 1: Heat the coconut oil in a large skillet over medium-high heat. Add the diced onion and cook for 3 to 5 minutes until softened.
2. Step 2: Add the chicken pieces to the skillet and cook for about 10 minutes, flipping and stirring frequently until the chicken is cooked through.
3. Step 3: Stir in the minced garlic, chopped ginger, and ground coriander. Cook for about one minute until fragrant.
4. Step 4: Pour in the coconut milk and add the shredded carrots, curry powder, salt, and pepper. Stir well to combine.
5. Step 5: Reduce the heat to medium and let the mixture simmer for about 5 minutes, allowing the flavors to meld.
6. Step 6: Add the fresh spinach leaves and lime juice, stirring until the spinach wilts and becomes tender, about 2 minutes.
7. Step 7: Sprinkle freshly chopped cilantro evenly on top and serve immediately with your favorite side dish.

Tips & Variations

• For a spicier curry, add a diced chili or a pinch of cayenne pepper along with the curry powder.
• Swap chicken breast for thighs if you prefer a juicier texture.
• Serve over jasmine rice or with warm naan bread for a complete meal.
• Use frozen spinach if fresh isn’t available; just add it a little earlier to give time to thaw and cook through.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally. Add a splash of water or coconut milk if the curry has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other protein instead of chicken?

Yes, you can substitute chicken with shrimp, tofu, or chickpeas to suit your dietary preferences or what you have on hand.

Is this curry suitable for freezing?

While you can freeze the curry, the texture of the spinach may change upon thawing. It’s best to add fresh spinach when reheating leftover curry if freezing.

Chicken Coconut Curry Recipe

Print Recipe

★★★★★

4.7 from 98 reviews

A flavorful Chicken Coconut Curry combining tender chicken breast simmered in a rich coconut milk sauce infused with curry powder, fresh ginger, garlic, and coriander. Enhanced with shredded carrots and fresh spinach, finished with lime juice and cilantro for a vibrant, comforting meal.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 tbsp coconut oil
• 1 yellow onion (medium, diced small)
• 1 pound chicken breast (boneless skinless, bite-sized pieces)
• 3 cloves garlic (finely minced)
• 1 tbsp fresh ginger (finely chopped)
• 2 tsp ground coriander
• 1 (13-ounce) can coconut milk
• 1 cup carrots (shredded)
• 3 tbsp curry powder
• 1 tsp kosher salt
• 1/2 tsp black pepper (freshly ground)
• 3 cups fresh spinach leaves
• 1 tbsp lime juice
• 1/4 cup fresh cilantro

Instructions

1. Sauté Onion: Add the coconut oil to a large skillet and cook the diced yellow onion over medium-high heat for about 3-5 minutes until softened and translucent.
2. Cook Chicken: Add the bite-sized chicken breast pieces to the skillet and cook for about 10 minutes, flipping and stirring often to ensure the chicken cooks evenly and is no longer pink inside.
3. Add Aromatics: Stir in the minced garlic, chopped fresh ginger, and ground coriander, cooking for an additional one minute until fragrant.
4. Add Liquids and Spices: Pour in the can of coconut milk, then add the shredded carrots, curry powder, kosher salt, and freshly ground black pepper. Stir to thoroughly combine all ingredients.
5. Simmer Curry: Reduce the heat to medium and allow the curry mixture to boil gently for about 5 minutes, letting the flavors meld and the sauce thicken slightly.
6. Add Spinach and Lime: Stir in the fresh spinach leaves and lime juice, cooking until the spinach wilts and becomes tender, roughly 2 minutes.
7. Garnish and Serve: Sprinkle the chopped fresh cilantro evenly over the curry. Serve immediately with your favorite side dish such as rice or naan bread.

Notes

• Use fresh lime juice for the most vibrant flavor, but bottled lime juice can be a substitute if necessary.
• This curry pairs wonderfully with basmati rice, jasmine rice, or flatbreads like naan or roti.
• For a spicier version, add a diced chili or 1/2 tsp cayenne pepper with the curry powder.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
• Can be made dairy-free and gluten-free as listed.

Keywords: Chicken curry, coconut curry, easy chicken recipe, stovetop curry, Indian-inspired curry, healthy chicken curry