Easy Coconut Milk Curry Chicken

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Coconut curry chicken is not only a super flavorful dish, but it’s also easy to make and healthy for you!  I have my mom to thank for this one!  I learned this delicious recipe from her :)  Warning though, you are going to get SO hungry cooking this because the coconut milk smells amazing! 

Coconut Milk Curry Chicken
Coconut Milk Curry Chicken

Prep Time:15 minutes

Cook Time:45 minutes

Ingredients:
  • 4 boneless chicken thighs
  • 1 cup of sliced onions
  • 1 potato
  • 5 cloves of garlic
  • 1 can of coconut milk (13.5 oz)
  • 2 tablespoons of curry powder
  • 2 tablespoons of butter or ghee
  • Olive oil
  • Salt, as desired

Instructions

1.  Cut your potatoes up in to cubes,  slice up your onions, chop up your garlic, and cut your chicken in to cubes.

Super Easy and Ridiculously Delicious: Coconut Milk Curry Chicken Recipe!
Cubed potatoes
Super Easy and Ridiculously Delicious: Coconut Milk Curry Chicken Recipe!
Garlic and onions
Super Easy and Ridiculously Delicious: Coconut Milk Curry Chicken Recipe!
Chicken cut in to cubes

2. In a large skillet, in low heat heat up your butter.  Once it melts, dump your curry powder in there.  Swirl it around until well blended.

Super Easy and Ridiculously Delicious: Coconut Milk Curry Chicken Recipe!
Curry Powder and Butter

3.   Add in the can of coconut milk.  (The one I used is a Thai coconut milk, but if you can’t find that any where there’s Thai Kitchen’s available here.)  Swirl it around.

Super Easy and Ridiculously Delicious: Coconut Milk Curry Chicken Recipe!
Chef’s Choice Coconut Milk
Super Easy and Ridiculously Delicious: Coconut Milk Curry Chicken Recipe!
Coconut milk mixed with buttery curry powder

4.  Keep the coconut milk blend heated up and in a separate skillet, sauté the garlic and the onions with the olive oil.

Super Easy and Ridiculously Delicious: Coconut Milk Curry Chicken Recipe!
Sautéing garlic and onions

5. Once the onions are translucent, throw in the cubed chickens.

Super Easy and Ridiculously Delicious: Coconut Milk Curry Chicken Recipe!
Added the chicken

6.  Once the meat is cooked very lightly, throw the cubed potatoes and the sauté chicken/onion/garlic mix in to the coconut milk/curry powder mix.  Mix it all together well, and turn the heat to high.  Once it starts simmering, lower the heat to medium low, and cover.

Super Easy and Ridiculously Delicious: Coconut Milk Curry Chicken Recipe!
All the ingredients mixed together

7.  Let it cook for about 30 minutes or when your chicken is cooked thoroughly (and try not to die of hunger with all that delicious coconut milk aroma in the air!).

Super Easy and Ridiculously Delicious: Coconut Milk Curry Chicken Recipe!
Mmm… Coconut Milk Curry Chicken

And that’s it!  Dinner is served, and it is GOOOOOOD.

Easy Coconut Milk Curry Chicken

Easy Coconut Milk Curry Chicken

Coconut Curry Chicken

Ingredients

  • 4 boneless chicken thighs
  • 1 cup of sliced onions
  • 1 potato
  • 5 cloves of garlic
  • 1 can of coconut milk (13.5 oz)
  • 2 tablespoons of curry powder
  • 2 tablespoons of butter
  • Olive oil
  • Salt, as desired

Instructions

  1. Cut your potatoes up in to cubes, slice up your onions, chop up your garlic, and cut your chicken in to cubes.
  2. In a large skillet, in low heat, heat up your butter. Once it melts, dump your curry powder in there. Swirl it around until well blended.
  3. Add in the can of coconut milk. Swirl it around.
  4. Keep the coconut milk blend heated up and in a separate skillet, sauté the garlic and the onions with the olive oil.
  5. Once the meat is cooked lightly, throw the cubed potatoes and the chicken/onion/garlic mix in to the coconut milk/curry powder mix. Mix it all together well, and turn the heat to high. Once it starts simmering, lower the heat to medium low, and cover.
  6. Let it cook for about 30 minutes or when your chicken is cooked thoroughly (and try not to die of hunger with all that delicious coconut milk aroma in the air!).
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http://ohsnapletseat.com/2013/05/20/easy-coconut-milk-curry-chicken/

(Psst… there’s another version of this… almost the same but with sweet potatoes! Click here to see the recipe!)

  • author's avatar

    By: Tina T

    Tina is a foodie that loves eating delicious and healthy. Having grown up in an Asian household in Atlanta, she loves creating and eating both Asian and American cuisine. Tina is the main blogger and owner of Oh Snap! Let’s Eat!. Read more…

  • author's avatar

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140 comments

  1. I made this tonight and it was delish!!!!!! I substituted the potato for basmati rice and added a touch of white sugar to it and it added just the perfect touch to an already amazing and tasty dish!!! Thanks for the recipe!!!!!

  2. Hi,

    I just came across your recipe and had to try it. It’s my first time making any kind of Indian food, by the way. It was super easy and tasted incredible. I did tweak your recipe as follows (for personal tastes). By the way I doubled the amounts to make 2 batches
    1. I added a bit of garlic sale to the chicken when I sauteed it in the onion/garlic mix.
    2. I added about 5-7 (Chile de Arbol – dry) chili’s while the mixture was simmering.
    3. I added a few pinches of pepper to the mixture as well.
    4. I added a small handful of fresh cilantro chopped up.
    5. I added a total of 5 small potatoes.
    6. I added 3 medium carrots cut diagonally.
    7. I added half a cup of frozen peas.

    Note: I didn’t have chicken thighs so I used chicken breasts….NO, NO. Meat is too dry. Will have to make it again with chicken thigh meat.

    What a wonderfully simple recipe yet full of amazing flavor. THANK YOU!!!!

    1. Sure! You might want to adjust the time though. I’m guessing it would take less time to cook the Tilapia than the chicken.

  3. I found this recipe while looking for something a little more inspired than my usual Mnday pan roasted chicken breasts with veggies. Guh. I made this curry for supper today, but like mostly everyone, modified it a bit. Using one cast iron dutch oven, I browned the chicken pieces first (which adds really great flavour), removed it, then browned the onions in the same pot, and removed them; being sure the scrape up the browned bits on the bottom into the onions as they cooked- lots of flavour to be had there too. I then did the curry/coconut milk sauce and then returned everything to the pot to let it simmer.I added a little siracha for some mild heat, and at the end added chick peas and unsweetened coconut. I served it over basmati rice. Just really easy and tastes like I worked really hard. HA! Awesome. Thanks. I will be back for more inspiration.

  4. I just made this recipe tonight for my family, and they absolutely loved it. The only thing that I changed was using chicken breast instead and added bell peppers and carrots. ” Outstanding”.

  5. Delicious! I just made it and added chopped sweet potatoes. My husband and kids loved it.
    So glad I found another recipe they enjoyed!
    Thanks!!

  6. im making this as we speak i dbld the recipe as well as seasoned my chicken before frying w onion n garlic…smellin great!!!!

  7. I did this only with Quorn chicken (as I’m vegetarian) and also swapped potato for rice. I added a handful of desiccated coconut and some garam masala, and I have to say it is lovely! And so easy! I bow to you creator of the lovely curry!

  8. wow!! that is amazing I made it for the first time today and it was so good. my fam and I loved it. I am 14 and made it all by my self! dad and mom were so impressed!

  9. wow!! that is amazing I made it for the first time today and it was so good. my family and I loved it. I am 14 and made it all by my self! dad and mom were so impressed!

  10. Howdy,

    The recipe looks good and like that you added the photos for easy explanation of cuts and ingredients used.

    I noticed that you are using a raw potato cubed, did it cook, all completely soften, by simmering for 30 minutes inside sauce?

    Also, you sauteed the garlic and then added the chicken to cook. Does this burn the garlic, since garlic cooks very quickly?

    Thanks for posting recipe.

  11. My family loves this!! We added shrimp & celery seeds to the recipe h voilà…an instant hit!! Thanks for sharing

  12. Cooked chivken curry …Omg Omg ..to die for so gorgeous everyone go cook that beautiful coconut chicken curry everyone loved it eat every bit of it .

  13. I am making this recipe tonight and I was wondering, I got chicken breasts instead of thighs, I don’t do a lot of cooking with chicken…I’m just wondering if it would be prepared the same way as the thighs? I know this might seem like a silly question, I just thought I’d ask your opinion!

    1. It is probably way too late to respond! But it really depends on lots of things like how big the pieces are and so forth. But in general, you might want to cook a little less time because chicken breast has less fat than thighs and so it will dry out sooner!

      1. It was absolutely perfect!! I got so many compliments (all those fools thought i was a brilliant cook! haha) …making it again tomorrow! but this time im thinking of adding sweet potatoes and carrots and peas. I’m excited, this is the best recipe! thank you!

  14. I used instant coconut powder,cheap curry powder,coconut oil and follow the rest… hubby love it. Thanks for sharing.

  15. hello there. i think this is a serioulsy stupid question but its the first time i check a curry recipe. i wonder if you eat it like that or you also eat rice with it.. or potatoes.. etc. answer pls?:(

  16. I just made this but with a few alterations: coconut oil instead of olive oil and I pre-seasoned the chicken with garlic, black pepper, salt, all purpose and a little curry powder before I placed in the pan with garlic, green peppers and onions…and it was delicious!! Thank you for this recipe!!!

  17. OOO I made this last night and it was A BIG HIT! So easy and tasty! I just roasted a red bell pepper and added that to the recipe. Thank you very much! I am so looking forward to your recipes!

  18. I stumbled across your recipe today and enjoyed it very much. I did alter it a bit to go with what we had on hand- I couldn’t find Jamaican Curry anywhere! Very good. Linked to your site :)

  19. I made this a while ago and I loved it!
    I made it again and again and everyone loved it as well. It’s my father’s favorite! he keeps asking me to make it for him. My mother doesn’t eat chicken. I was thinking of substituting chicken with pork. We’ll see how this turns out.
    I wanted to thank you for sharing it for sometime now but I was busy.
    It’s a wonderful, easy and above all great tasting recipe!

  20. Thank you for the recipe! My daughter is in good heaven right now from all the delicious smell coming out of our kitchen…

  21. Excellent and tasty…I recommend that you saute the garlic less than two minutes to avoid bitterness, when it starts to brown remove and then saute onion etc. Very yummm :) RZ

  22. First time today making Curry chicken and roti. Both turned out great. As good as JJ’s Thanks for the recipe.

  23. Hey!

    Was just wondering if you had a PDF version of this, or a “continuous” text version. I’m hoping to print it.

    Thanks!
    A.

  24. I wanted to try something new and I had a can of coconut milk and bought some curry powder and went to town with this recipe. It seemed easy enough but I had apprehensions about how it’d turn out because we’ve never tried curry or a coconut milk based meal but my family inhaled it. It was great and creamy.

  25. I just made it. It was great and very easy! I was hoping for a stronger flavour however. Should I have used more curry? I used the yellow powdered curry, not sure if it was Indian or Jamaican. Does that make a big difference?

    1. Hey Lindsay! The kind of curry you use can make a huge difference. I would suggest adding more curry if the one you’re using is too light. Or try a Jamaican one!

  26. I tried it once and I loved it so much. I searched again today and am so glad I found this exact recipe with the photographs that are so helpful.
    Thank you.

  27. Delicious! made it several times and we love it! my go to recipe. Will try it next time with sweet potatoes. Thanks for the recipe.

  28. I made this and added chunks of apple when there were 5-10 min left of cooking. It’s another way to add some sweetness & texture instead of pineapple. Tasted great!

    1. Hey Chrissy! I wouldn’t recommend subbing it because the coconut milk adds a very flavorful taste to it. If you absolutely have to, you might be able to try almond milk. If you try that let me know how it goes! Thanks!

  29. I am soooo glad this came up when I searched ‘easy coconut curry chicken’! It sure is easy and super delicious!! Thanks!

  30. I’ve tried this recipe tonight and it is good. I found that I was hoping for a little more sweetness and spice so I added:

    2 tbsp brown sugar (honey might be good too)
    2 tsp coriander
    2 tsp cayenne
    1 tsp turmeric
    A sprinkle of chili flakes

    Next time I want to experiment with a small amount of fresh ginger. Great recipe, thank you so much :)

    1. That sounds yummy. I use cayenne also. The only other thing I do is use coconut oil instead of or mixed with the olive oil, and sprinkle parsley oregano, and turmeric on my chicken.

  31. you dont need to use low fat anything, its a joke low fat anything…use full fat its the healthiest option, please get over the low fat BS everyone its old hat now.do some reasearch

  32. Made this dish the other day and it was GONE the next. Followed recipe to the tea. Took some to work for lunch and had everyone constantly asking what was that AWESOME SMELL!!!

  33. Hi,
    Can anyone tell me why is it that the more I simmer this recipe the more the oil separates from the coconut cream? I’v tried it 2 times and both times was the same result. The taste was great just not creamy enough and too oily.

    Please let me know before I make it again.

    Thank you
    Pat

  34. Made it for friends and looooved it. The directions are so clear that it made it fun. You have just gained a new fan in Tanzania – Asante sana

  35. Somewhat bland with mild curry. I would recommend cooking onions with garlic until slightly scorched. Use a blend of 1 tsp cinnamon, 2 tsps garam masala, 1 tsp cloves, 1 tsp freshly ground black pepper, 1/2 (or to taste) tsp dried chili peppers, 1 tbsp freshly ground ginger, 4 ground cloves and 1 tsp ground/powder cardamon and add to onion/ garlic mixture with 1/2 tbsp butter. Stir to blend then add coconut milk, stir and bring to a boil. Then add potatoes, cover and bring to a boil for 10 minutes. Brown chicken on high heat in a separate pan, add chicken to curry mix and simmer until potatoes are tender.

  36. This is a good BASE for curry. I found it a touch bland. For me and my palate I added the following and it made the dish awesome!!

    I added 1/2 of a red, yellow and orange bell pepper.
    I added 1/4 teaspoon cumin
    I added 1/4 teaspoon cinnamon
    I added 1 more tablespoon of curry powder then
    salt and pepper to taste.

    I did not use the potato and used water chestnuts!

    This really made the flavor pop! Let is simmer for at least 30 mins to let all the dry spices rehydrate.

  37. Thought this was delicious. The second time i cooked it, I added powdered ginger, cayenne pepper, and mushrooms. i also used the Sweet potato version, VERY good!

  38. Want to print the Easy Coconut Milk Curry recipe but I can’t find your print button, so I right click my mouse to print and info says print 1 to 31 pages. Any help please.

  39. Hello! Thank you for this recipe, it was delicious!!! I left the potatoes out as I didn’t have any. Hubs had been to Singapore for business and absolutely loved the chicken curry, he was craving it one night and I found your recipe as it seem simple and I had all the ingredients, it was great! This recipe is going in our favorites box!
    Blessings,

    1. Hi there.I was just wondering does the coconut milk not split sometimes if you are boiling it?I’ve had this happen to me with another recipie.any tips to avoid it separating when simmering?thank you.
      Jay

      1. Strange! This hasn’t happened to me before so I’m not sure if I will be much help, have you tried stirring, and turning the heat lower?

  40. Loved your receipe. Was wondering what other veggies would work with it other then peas? My daughter & husband aren’t fans of them.
    Making it again tonight with sweet potatoes.
    Thanks!!

    1. I do potatoes, sweet potatoes, and really you can try any other veggies you like. I heard zucchinis is good too! Or mushrooms! :)

  41. I would advise using WHITE meat chicken, not thighs (which are dark meat). The gameyness of the dark meat takes away from the flavor of the curry and coconut milk. No restaurant I’ve ever been to uses dark meat for their curry. In any recipe that includes chicken but is not mainly chicken, white meat will work better. Also I used some curry paste instead of the powder and it didn’t taste very good lol, so make sure to use quality dry spices when making your curry.

  42. How many people will this feed with this amount of incredients and what sort of rice goes best with this delicious looking mouth watering meal my family are big eaters a whole dinner plate will be for just 1 of my kids and there are 8 of us just to give you an idea of the portions per person

  43. I love how following a recipe to a “T” involves taking out potatoes, adding curry bullion, peas and peppers.

    that’s following a recipe to a “Q” – most of the way to a T, but not quite. ;)

  44. Made this last night and I love love loved it….. I tweaked it ever so slightly by adding turmeric,coriander,and cumin to it also….. And my potatoes came out PERRRRRRFECT will most definitely make this again…. It was my first time making curry anything

  45. i just had this for tea.
    so easy and so delicious.
    i doubled the recipe because we are big eaters.
    we ran out of rice
    they all couldn’t get enough.
    thanks will be making this
    type of curry from now on.

  46. I just made this today and it was wonderful! Thank you so much! <3 It was my first time making curry and it was a total success :)
    I ate only a bit of it, since it was a rather big portion, and the rest I put away to enjoy tomorrow!

  47. This recipe was wonderful!! I doubled everything and it turned out amazingly. The only thing was, it was a little bland, so I added 2 and a half tablespoons of korean beef stock powder (1 1/4 tablespoons in regular recipe)
    Thank you for this recipe:) my family and i loved it!

  48. This recipe is one of our family favorites. We serve it over Jasmine rice or spaghetti squash. Mmmmm SO GOOD!

  49. I’ve made this recipe several times using Madras Curry Powder. It is absolutely the BEST curry I’ve ever made and the easiest! Didn’t make any changes at all. Plenty of flavor.

  50. Wanting to try this recipe but I love lots of veggies in my curry do you think I can do that with this recipe or is it just for potato? Thanks!

    1. No you can do it with any veggies you like! I would cook it for less though, as potato takes longer than cook than a lot of veggies :)

  51. I did this recipe for the colour and simplicity. However, I did find the curry taste a bit one dimensional after 15 mins of cooking and added Cumin & Coriander spices. Also served over rice.

    1. I find that it all depends on the curry powder you use – that’s awesome though to add those things when you don’t feel it’s got enough! Thanks for sharing.

  52. I followed the directions with the exception of adding red curry power instead of yellow and also adding a tablespoon of peanut putter .To me, the flavor was perfect

  53. My family loved this- husband and 2 kids, too! Husband even came back to the kitchen hours later and ate the leftovers out of the fridge! :-) I made the recipe as directed with just a couple of modifications: I omitted the potatoes because I was serving it over basmati rice, I added green peas after everything had finished cooking, and I caramelized 1TB brown sugar in with the melted butter before adding curry powder and then coconut milk…

    Thank you for this great recipe!

  54. I followed the recipe to the t. Wow, it turned out so delicious. I added green chillies to my recipe to give it a bit of a kick. It was my boyfriends lunch to which he texted me a “I love you. You are a great cook”! :D

  55. Excellent. Only thing I did differently was to brown the chicken thighs with the skin on and then sauted the onions, garlic and seasoning in the chicken fat. I liked using potatoes.. a nice change from rice.

  56. Insread of sugar or brown sugar use about half a can coconut creme…you’re welcome! And yes, extra curry. Additionally, I do add some cornstarch to the recipe. I like it a little thicker (and I am GF).

  57. A great start is what this recipe is! I dumped the potatoes and added corriander, dry ginger, allspice, extra curry and sautéed it into butter, let that cook, added a couple of tablespooons of wondra flour to make a roux then the coconut. Wisked it, addrd some raw sugar and some cayanne to taste then added to the chicken. Let it simmer for a long time…was pretty damn good! Never made a curry before, this was so very simple to make. Thanks!

  58. This is absolutely Heavenly! This what I order at a Thai place and I think it is better! I made it exactly and it is delish. I won’t change a thing except the amount. Most importantly, is that my 3 young girls Love it! Thank you for a new recipe for the box!!!

  59. Wow. This recipee is absolutely amazing. I added some carrots, other assorted meats and ginger to mine and it was incredible. Tks for your recipee.

  60. Hello Tina,

    I came across this recipe tonight as I was trying to find something to cook with chicken breasts, and it was a very delicious meals that my girls are now taking some leftovers for lunch to school tomorrow :) thank you and I have subscribed to your newsletter to keep updated with more yummy food

  61. Just made this and it was a hit! I did add fish sauce and a little fresh lime juice. I can see myself using this as a starting point for lots of great dishes. Thanks for the inspiration!

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