My favorite coconut chicken curry recipe! It's easy to make and packs a flavorful punch from coconut milk, onions, garlic, and curry powder. The recipe only takes 30 minutes, so it's perfect for busy weeknights, or when you don't feel like cooking but still want something crave-worthy.
Looking for more easy dinners? Try my Tuscan Chicken next!
About This Recipe
A warm bowl of curry with rice is one of my favorite comfort foods. The tender chicken, the soft slices of bell pepper, and the creamy coconut curry sauce are pure heaven in a bowl.
My wife and I recently had some Malaysian-style curry, and so of course, I had to come up with my own version at home. It's just as delicious as the restaurant's, but probably way easier to make. With just some simple pantry ingredients, it all comes together in under 30 minutes on the stovetop.
This recipe makes enough to serve at least 8 people- or, if you're like me and my wife, it's perfect for 4 days of meal prep for the two of us. And the best part? It only gets better the next day. The flavors just get more intense as they have a chance to mingle overnight.
Key Ingredients
Oil: For sauteeing the vegetables and curry powder. I used canola oil, but feel free to use olive oil for a more heart-healthy option.
Chicken: You can use either chicken thighs or breasts. Personally, I prefer chicken thighs since they are more tender.
Vegetables: Onions, garlic, and red bell peppers.
Curry powder: I used a store-bought package of curry powder. You can make your own as well.
Coconut milk: This is where all the delicious creaminess comes from.
Tomato paste: Not only does it provide acidity, but it also helps thicken the curry.
Chicken stock: I used Better Than Bouillon mixed with water.
Sugar & salt: To bring out all the flavors. I used 1 ยฝ teaspoons of coarse kosher salt. If you're using iodized salt, you will use half the amount.
Instructions
STEP 1: Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 4-5 minutes until softened.
STEP 2: Add the curry powder and mix it into the pot. Cook for about 30 seconds.
STEP 3: Add the tomato paste and cook for another 30 seconds.
STEP 4: Add the coconut milk, chicken stock, sugar, and boneless chicken thighs. Bring to a boil, then reduce to a simmer. Let it bubble for 10-12 minutes until the chicken is cooked through.
STEP 5: Add the bell peppers and continue cooking for 2 minutes until softened. Season with salt to taste and enjoy!
๐ Recipe
Coconut Chicken Curry
Ingredients
- 3 tablespoons oil
- 1 large onion (chopped)
- 2 tablespoons minced garlic (about 6 cloves)
- 3 tablespoons curry powder
- โ cup tomato paste
- 1 (14-ounce) can coconut milk
- 2 cups chicken stock
- 2 teaspoons sugar
- 1 ยฝ pounds boneless skinless chicken thighs (cut into chunks)
- 2 medium bell peppers (any color; sliced)
- 1-1 ยฝ teaspoons salt (to taste)
Instructions
- Heat the oil in a large pot over medium heat. Add the onions and garlic, and saute for 4-5 minutes until softened.
- Add the curry powder and cook for 30 seconds. Add the tomato paste and cook for another 30 seconds.
- Stir in the coconut milk, chicken stock, sugar, and chicken thighs. Bring to a boil, then reduce the heat so it's bubbling gently but consistently. Let it bubble for 10-12 minutes until the chicken is cooked through and the sauce has reduced slightly.
- Add the bell peppers and cook for another 2 minutes until softened. Season with salt. Serve with rice. Enjoy!
Leave a Reply