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Chicken Coconut Curry Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/chicken-coconut-curry-recipe/