Easy Coconut Chicken Curry

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Coconut Chicken Curry 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! 

Just an interesting note on potatoes.  Lots of people are wondering why there are two versions of this recipe.  One with white potatoes, the other with sweet potatoes.  There was actually originally a good reason – and now the reason could be obsolete depending on how you feel about… white potatoes.

It used to be (and some still feel) that white potatoes are NOT paleo. However, nowadays lots of folks feel that white potatoes are okay/not harmful to them (including me!).  So, if you prefer to avoid white potatoes… check out the paleo sweet potato version here.

Coconut Chicken Curry Ingredients

  • 4 boneless chicken thighs
  • 1 cup of sliced onions
  • 1 white potato
  • 5 cloves of garlic
  • 1 can of Coconut Milk
  • 2 tablespoons of Curry Powder
  • 4 tablespoons of cooking oil/fat of choice (Olive oil, Butter, Coconut oil, Ghee, etc.)
  • Salt, as desired

Coconut Chicken Curry Instructions

1.  Cut your potatoes up in to cubes,  slice up your onions, chop up your garlic, and cut your chicken in to cubes if you haven’t already.

Coconut Chicken Curry
Cubed potatoes
Coconut Chicken Curry
Garlic and onions
Coconut Chicken Curry
Chicken cut in to cubes

2. In a large skillet, in low heat heat up your 2 tbsp of cooking fat/oil of choice.  Once it melts, dump your curry powder in there.  Swirl it around until well blended.

Coconut Chicken Curry
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.

Coconut Chicken Curry
Chef’s Choice Coconut Milk
Coconut Chicken Curry
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 remaining 2 tbsp cooking fat/oil of choice.

Coconut Chicken Curry
Sautéing garlic and onions

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

Coconut Chicken Curry
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.

Coconut Chicken Curry
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!).

Coconut Chicken Curry
Mmm… Coconut Milk Curry Chicken

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

Easy Coconut Chicken Curry

Easy Coconut Chicken Curry

Coconut Curry Chicken


  • 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


  1. Cut your potatoes up in to cubes, slice up your onions, chop up your garlic, and cut your chicken in to cubes if you haven’t already.
  2. In a large skillet, in low heat heat up your 2 tbsp of cooking fat/oil of choice. Once it melts, dump your curry powder in there. Swirl it around until well blended.
  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.
  4. Keep the coconut milk blend heated up and in a separate skillet, sauté the garlic and the onions with the remaining 2 tbsp cooking fat/oil of choice.
  5. Once the onions are translucent, throw in the cubed chickens.
  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.
  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!).
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(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


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

  2. 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.

  3. 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!

  4. 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.

  5. 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.

  6. 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!

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

  8. 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.

  9. 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!!!

  10. 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

  11. 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

  12. 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.

  13. 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.

  14. 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!

  15. 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!

    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.

      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?

  16. 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.

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

  17. Hey i was thinking you could also use bbq chicken in this dish as well sounds weired… but i have had it in chicken curry before and it was christmas in my mouth

  18. 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.

  19. 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

  20. 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. ;)

  21. 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

  22. 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.

  23. 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!

  24. 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!

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

  26. 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.

  27. 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 :)

  28. 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

  29. 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!

  30. 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

  31. 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.

  32. 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).

  33. 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!

  34. 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!!!

  35. 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.

      1. I think he was referring to when the chicken gets added.
        In the top part of the page, the chicken is added to the simmering onions/garlic in step 5. But in the condensed instructions it doesn’t mention adding the chicken at all. (It mentions in step 5 “when the meat is cooked”.)

        I’m going to try this recipe tonight (chicken is thawing now) but I may add some red Thai chilies and green Bell peppers to it. (I’ve only got the bottled curry powder but it’s easy enough to add more if it doesn’t have enough flavour.)
        Also, I make a lot of Thai dishes using coconut milk and have found that the milk will separate if I have the heat too high (and bring the dish to a boil). It may help to strain the excess oil from the garlic/onion/chicken before adding it to the milk/garlic.

  36. 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

  37. Thanks for the recipe, I used red onion, 1tbsp spice island curry powder and 1tbsp caribbean rhythm hot curry powder and 1tbsp sugar. Was awesome, so good. Tell people its okay to try different variations of the recipe. They will be surprised on the outcome.

  38. 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!

  39. I am trying tonight and very excited! I will leave another post after trying. I will be adding a little Jamaican allspice and more veggies. Looking forward to seeing how it comes out. The pic looks delicious!

  40. Thank you for the recipe! It turned out delicious even though I goofed on the instructions, and I didn’t have enough chicken so added some carrots and bell peppers. Plus, I’m not all that wild about the curry powder I have. So, I’m looking forward to following your recipe to a T next time and trying a different curry powder. Please tell your mom “thanks” for sharing the recipe with you.

  41. This recipe requires me to scream from the rooftops (or internet) how ABSOLUTELY DELICIOUS this recipe turned out (eating as i type)!!!!!! I did add an extra +1 Tbsp of curry powder, water chestnuts, a little chicken stock and some basil at serving. Hands down, BEST curry i’ve ever made. Restaurant style!! THANK YOU TIMES A MILLION!!! HIGHLY RECOMMENDED!!! ***********GO MAKE THIS RIGHT NOW!!!!!*************

  42. My husband & I love curry! I’ve tried many recipes over the years. Usually the recipes have too much work & little flavor. This was a big hit. Making again this week.

    1. Nope! That is in Step 5 where it says “Once the onions are translucent, throw in the cubed chickens.” That’s when you start cooking it.

  43. Just a “QUICKIE” modification…….Used COCONUT OIL in place of OLIVE OIL……
    Birds of a feather and all that……
    It was DELICIOUS & very easy!
    Thank you

  44. Funny thing is that I’ve made this recipe at least 15-20 times since finding it and it’s always a hit! The only thing I would recommend is to double the curry powder. My family usually likes more potatoes so I’ll usually add another. The recipe omits when to cook the chicken but I cook it with the garlic and onions at the same time. Hope that helps, great recipe all in all. Thanks Tina!

    1. You could… but I’ve never tried this before and I think you will have to cook it longer if you don’t cut it in to pieces. Let me know how it goes if you try it! :)

  45. This is my first time trying a curry recipe and while this was easy, I was underwhelmed by the flavor. It ended up being quite bland and left me wanting WAY more curry flavor. I think if I tried it again I would double the amount of curry, maybe add some peppers, add some salt, and take other suggestions from those who have tried it. I did use chicken breasts rather than thighs and added celery because I had extra in my fridge. I did think it was a very good base though, just not to my taste. Thanks so much for sharing!

  46. This recipe is perfect and so delicious. We served it over rice even though I put in small potato. Never thought of a little peanut butter so might try that another time. Will try sweet potatoes also for a change. Thanks for a fast and yummy dinner recipe.😋

  47. Really lovely curry. I browned the meat off first and added chopped ginger and red chilli with the garlic plus a few handfuls of spinach at the end. Also used an extra tbs of curry powder. Thanks for introducing me to another favourite.

  48. I used party wings and lightly smoked them…then proceeded with the recipe and added scallions. Made a big pot of sticky rice. This dish was a Superbowl favorite.

  49. AMAZING!!! I didn’t have chicken so I used cubed, thick-cut boneless porkchops. After 30 mins the sauce was thick and creamy, potatoes absorb all the flavor and just melt in your mouth! Will be making this over and over for sure! Kiddos (1 & 6 years) loved it! Served on top of jasmine rice.

  50. Hii! This looks yummy I’m trying it tonight. How many pounds of chicken is that? I have about a pound and a half of tenderloins. Would that work? Please and thank you…

  51. This is such a great dish. We’ve made it many times. Any idea what the settings would be to make this in a 6-quart Instant Pot? Thanks!

  52. How many calories and what is the recommended serving size for this dish? I made it for dinner last night and it was delicious! We put it over a bed of steamed white rice.

  53. To those having issues with the recipe being too runny. Put your coconut milk in the fridge for several hours, this will cause the coconut cream to rise to the top and the coconut water to settle at the bottom, use all of the cream and less of the water. Hope this helps.

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