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!).
Recipe Management Powered by Zip Recipes Plugin
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!)

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 216
% Daily Value *
Total Fat 12 g19 %
Saturated Fat 6 g29 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 23 mg8 %
Sodium 144 mg6 %
Potassium 78 mg2 %
Total Carbohydrate 22 g7 %
Dietary Fiber 4 g17 %
Sugars 2 g
Protein 4 g9 %
Vitamin A8 %
Vitamin C2 %
Calcium24 %
Iron4 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
  • 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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106 comments

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

  2. 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.

  3. 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.

  4. 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!

  5. 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.

  6. 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.

  7. 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!

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

  9. 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.

  10. 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

  11. 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!!!

  12. 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

  13. 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

  14. 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.

  15. 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.

  16. 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!

  17. 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.

  18. 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?

  19. 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! :)

  20. 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

  21. 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.

  22. 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

  23. 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. ;)

  24. 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

  25. 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.

  26. 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!

  27. 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!

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

  29. 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.

  30. 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 :)

  31. 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.

  32. 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

  33. 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!

  34. 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

  35. 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.

  36. 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).

  37. 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!

  38. 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!!!

  39. 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.

  40. 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

  41. 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.

  42. 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!

  43. 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!

  44. 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.

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