Full of flavor and easy to make, this coconut curry chicken is the perfect family meal for a busy weeknight schedule!
Why You’ll Love This Recipe!
It’s naturally dairy free and gluten free. Several years ago, my daughter was eating a dairy free and gluten free diet. Today’s recipe for coconut curry chicken was one that I didn’t have to adapt anything because it is naturally dairy free and gluten free!
The recipe uses coconut milk which is a great substitute for cream or milk in just about any recipe you are trying to make dairy free. You do get a slight coconut flavor from the milk but it is not overpowering.
It’s easy and delicious. You can have dinner ready in about 30 -40 minutes including prep time and cooking time!
It has amazing taste thanks to the curry powder spice, coconut milk, garlic and tomatoes. It smells heavenly while it cooks.
- Chicken. I prefer to use boneless, skinless chicken thighs but you can also use chicken breasts.
- Tomatoes. Use diced tomatoes, I like the petite diced tomatoes and tomato sauce.
- Onion. White or yellow onion.
- Coconut milk. I used regular coconut milk but if you’d like a lighter version, use lite coconut milk. If you want it creamier use coconut cream.
- Garlic. Fresh, minced garlic.
- Olive Oil. Can also use coconut oil.
- Curry Powder. We are using yellow curry powder. This is the curry powder that is most frequently found in the spice aisle of your grocery store.
- Cilantro. For garnish
What is Curry Powder?
Curry powder is an Indian blend of spices which can include Turmeric, Coriander, Cayenne Pepper, Pepper, Cumin, Turmeric. See recipe below for making your own.
How to make Coconut Curry Chicken
- I used boneless skinless chicken thighs but you could also make this with chicken breasts.
- Cut the chicken up into bite-size pieces and season it with salt and pepper.
- Add the curry into hot oil in skillet over medium-high het and cook for a few minutes. Then add the onions and cook until they soften.
- Add in the chicken and stir to coat. Cook until chicken is cooked through.
- Pour in the coconut milk, tomatoes, tomato sauce and sugar.
- Simmer for 30-45 minutes.
- Garnish with chopped cilantro.
Frequently Asked Questions
Leftover coconut curry chicken will keep in an airtight container in the fridge for 3-4 days.
Oven: Put the chicken to an oven-safe dish. Place in a 250 degree F oven for 10-15 minutes.
Stovetop: Place in a sauce pan and heat over medium heat, stirring frequently.
Microwave: Pour into a microwave safe container and heat on high in 30 second increments.
This coconut curry chicken has a slight sweet flavor to it and is delicious! It is not spicy.
It can be made in the Instant Pot. See the notes section of the recipe card below for instructions.
Check out more of my favorite chicken recipes:
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Coconut Curry Chicken
- 1 1/2 lbs. bonless skinless chicken thighs cut into 1/2 inch chuncks
- 1 tsp salt
- 1 tsp pepper
- 1 1/2 Tbsp olive oil
- 2 Tbsp curry powder
- 1/2 onion diced
- 2 tsp garlic minced
- 14 oz coconut milk canned
- 14.5 oz diced tomatoes canned
- 8 oz tomato sauce canned
- 2 Tbsp sugar
- Cut chicken into bite size pieces and season chicken with salt and pepper.
- Heat oil in pan and add in curry powder and cook for 2 minutes.
- Add in onions and cook until they begin to soften.
- Add in garlic, cook for 1 minute.
- Add in chicken and stir to coat with curry mixture. Cook until chicken is cooked through.
- Pour in coconut milk, tomatoes, sauce and sugar.
- Simmer for 20 minutes.
Tips & Notes:
Turn on the Instant Pot on Saute mode. When hot, add oil and curry. Stir together.
Add in onions and saute for 3-4 minutes until they are soft and translucent.
Stir in garlic and saute for 30 seconds.
Add in chicken pieces. Stir and cook the chicken for 3-4 minutes.
Add tomatoes and tomato sauce. Turn off the heat.
Add 1/2 cup water (this is only for the Instant pot version) and use it to scrape off the brown bits stuck at the bottom. This prevents the ‘burn’ error in the Instant pot.
Stir in the coconut milk.
Close the lid and set the vent to sealing.
Cook the chicken on manual low pressure cook for 5 minutes. Do a 5 minute natural release and then quick release the pressure.
If the curry looks too runny after removing the lid, turn Instant Pot to saute and let it simmer for 5 minutes or so.
Originally published March 2014