Coconut Curry Chicken

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

Curry Powder and Coconut Milk

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.

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

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/

  • author's avatar

    By: Tina T

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

  • author's avatar

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211 thoughts on “Easy Coconut Milk Curry Chicken

  1. Kelly

    We made this for dinner tonight and doubled the recipe. We also added a little extra curry powder and because it wasn’t sweet enough, we added white sugar – perfect! Easy to make and we will have left overs tomorrow!!!!!

    Reply
      1. Ed Conner

        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

        Reply
    1. Shirley Dias

      I’m doubling the recipe also, I’m not adding sugar but adding unsweetened shredded coconut.

      Reply
  2. Gary

    I am Making this recipe right now as I am typing this I thought that the garlic would be to much being 5 cloves but am trying this I have been a chef for over 10 years now and love all culture’s of food when I have finished cooking and eating will be back with how good it was

    Reply
  3. Gary

    This was totally Amazing the only difference is I did not use the potato I served it over rice it was really delicious will be adding this to the list of recipes I like thank you for a great recipe

    Reply
      1. Cindy

        Hi Tina

        I saw your recipe for the coconut milk curry chicken.
        I wanted to make it and to use the exact ingredients you use, but could not find any canned coconut milk and the Jamaican curry powder that I could not find either.

        Can you please respond and let me know where you purchase yours.

        Thank you,
        Cindy

        Reply
        1. Kristen R

          Coconut milk in a can should be found at a grocery store in the Mexican or asian aisle . Hope that helps.

          Reply
  4. Macarena Espinoza

    I just made this and is amazing! I’ve made other versions of chicken curry before (with milk cream and different order of preparation) but this one was truly amazing, not only to taste but to cook! The chicken was so tender and not dry/overcooked like my previous versions.

    And I also added a personal touch, since I’m a big fan of spicy foods I used a teaspoon of “Merkén” (I’m from Chile and this is a very traditional condiment made by the mapuche people), it blended perfectly with the rest of the flavors. You should really try it, I believe cayenne pepper is very similar to merkén.

    I loved it, thank you :)

    http://en.wikipedia.org/wiki/Merk%C3%A9n

    Reply
    1. Tina T. Post author

      Merkén sounds delicious! I am also a huge fan of spicy foods so I am definitely going to try out this condiment next time I see it in the store! Thanks for sharing!! :)

      Reply
  5. Debbie Bozarth

    Just made this recipe following it to the “T”. While it had a nice texture there was not much flavor especially any heat. It may have been the type of curry I used so to make it more to my liking I happen to have curry boulion for the ethnic isle at the store. I had a Med/hot version so I added a few cubes (which are large) to the mixture. I also omitted the potato (trying to keep carbs low) and added bell pepper and also some peas. I made Thai jasmine rice to go with it. Wah-lah! Perfection. I do love the step by step instructions with the pictures you did. Very helpful and his is an easy recipe to tweak to anyone’s liking. Thanks!

    Reply
    1. Nich

      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. ;)

      Reply
    1. Tina T. Post author

      Sorry for the late reply! I make it for 2 people for dinner and then have left overs for 2 for lunch the next day. I guess it depends how much you’re going to eat!

      Reply
  6. Steve

    I just cooked this for my family and it’s sooooooooooooooo yummy!!!!! Definitely doing this recipe again. Very easy to prepare. Thank you.

    Reply
  7. Nancy

    Made this tonight but use breast meat instead of thighs. Doctored it up a bit with some cayenne pepper. Dish was satisfying and good but my potatoes didn’t cook through. Next time I’ll dice the potatoes instead of cubing them

    Reply
    1. Tina T. Post author

      Hey Ben! You can use 1 or 2 and only use half of the recipe’s ingredients and decrease cooking times, OR you can make it as is, and have a very saucy curry dish! Up to you :)

      Reply
      1. Ben

        Hi, I meant that I would like to add 1 or 2 chicken thighs in addition to the 4 it calls for, would I have to increase the amount of coconut milk or is one can still enough?

        Reply
        1. Tina T. Post author

          Oh! I see what you mean now. You COULD add 1 or 2 more chicken thighs without changing the recipe, but it won’t be as saucy. I would probably add half more can of coconut milk and another tbsp of curry powder to make sure it’s saucy enough, and then make sure to cook it longer to make sure chicken cooks thoroughly. Good luck!

          Reply
        2. Tina T. Post author

          I can’t reply to the other comment cause WordPress won’t let me… but my answer is that – I always cook it covered, if you uncover it, it might be a bit less saucy… You can try it but I’m not exactly sure if the chicken will cook fast enough, or if it will be saucy enough!

          Reply
          1. Vivian M

            The recipe sounds so yummy!! I’m diabetic, so I will try it with the low fat coconut milk and serve it over shirataki (lo carb made with tofu & yam flour) fettucine noodles. I should leave out the potato, but it’s only just one.. . :-)
            For the person with no lid, a nice piece of tin foil that wraps snugly around the edges of your pan should work. :-)

            Reply
  8. Alina Tokhtakhounov

    Hey Tina,

    Just wanted to thank you for this scrumptious recipe, I made it for my dad and his friends and they loved it!
    (Only difference was I added some lemon juice, but I add that to everything)

    Alina,
    :D

    Reply
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  10. Jaren

    This was absolutely DELICIOUS. My whole family, including my picky children, gobbled it down! I will definitely be visiting your blog more regularly for more great recipes. Just a few observations/suggestions: I would recommend starting the onions and garlic FIRST, and then chop the potatoes and the chicken while the other stuff is saute-ing. I followed the directions to the letter and my potatoes starting turning brown cause they were sitting out in the open air. Yes, definitely start the saute first, then do the chopping, then prepare the curry/milk, etc. In any event, this recipe is a definite keeper!

    Reply
  11. Adam

    Great recipe!! Instead of potatoes, added red & orange bell peppers for color, added red chili paste for some heat and served over quinoa… it was awesome!!!

    Thanks for the recipe.

    Reply
  12. Taylor

    This was delish ^-^ I added jalapenos and used 4 different types of curry,lol. I tend to forget I have curry so I buy more. I use it to make tuna curry, another favorite of my family’s. My kids and hubby gobbled it up and they cameback for seconds. We served ours with rice too! I will definitely be serving this again!!!

    Reply
  13. Tz

    For the person who complained about the recipe.. It may be the curry your using.. try a different brand. I tend to saute my curry with my onions and garlic and then add the milk but thats how itz made locally by most people on trinidad.. its gets a darker colour.
    Also added fresh seasoning like cilantro and celery finely diced is yummt and adds a lil crunch.. you can also cook just potatoes in this type curry or curry some shrimp .. mm shrimp.. laterz.. wil try it this way to see the difference..

    Reply
      1. judy

        where in the world do you find Jamaican curry? I’m in OKC. There is a 5 star Jamaican curry recipe on Allspice recipes, but that’s A LOT of work and expense.

        Reply
      2. adam

        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

        Reply
  14. Mukhtar

    I tried this today for lunch. It turned out to be awesome. A very quick way of making a delicious coconut curry!

    Reply
  15. Jeff

    My boyfriend and I cooked this last night and it was amazing! I added bamboo shoots in the recipe to add more texture and it was delicious. Will substitute beef next time. This recipe is definitely going to be added in my recipe book. Thanks so much!

    Reply
  16. Connor

    I think I must have used the wrong type of coconut milk or something because this was so greasy it made me nauseous just taking a few bites.

    Reply
  17. Jose

    My ex-wife use to make this for me, she never gave me the recipe, and now i know where so got it from…LoL and now she the ex i can make it myself without someone trying to poison me..LoL

    Reply
  18. Franchesca

    I made this today and it was wonderful!! I did use the LIte coconut with chicken breast just because I couldn’t find anything else here in my grocery store! I did use more curry too just cause I love it!!! Thank you!

    Reply
  19. Michelle

    This recipe was absolutely fantastic! My whole family enjoyed it. I’ve been on this whole lets try new things kick and curry sounded good then I went a-googling and landed on your page and this awesome recipe! Thanks for sharing! We’ve got a new go to recipe in my house!

    Reply
  20. Jack

    About to try this tonight, doubling for a potluck.

    Am I right that it’s 4 tablespoons of curry powder? It’s abbreviated and lower case for curry (tbsp), spelled out for butter (tablespoon). Might be better to use Tbsp for both or spell out tablespoon for both, just so it doesn’t look like a possible typo!

    Thanks for the recipe.

    Reply
  21. Roy

    I was looking for a nice chicken curry recipe that wasn’t overly complicated to cook and this looks quick and easy. Looks great in the picture will definitely be trying this out!

    Reply
  22. Bayan

    Wow, I made this today and it was out of the world, it’s so delicious, we used to order a small dish for 12$, and now I make it for my family for 10$. Thank you so much, we fell in love with this recipe, I will definitely make it again.

    Reply
    1. Sarah

      This is definitely going to be one of my “go to” recipes for a quick and delicious dinner. Thanks for sharing!

      Reply
  23. Suzanne

    This recipe looks delicious, I am going to make it tomorrow for dinner. I think that I am going to add pineapple chunks.

    Reply
  24. Kim

    I rarely ever take the time to comment but….. Oh my! I searched out this recipe because I remembered how wonderful my missionary cousins would make chicken curry. This recipe is easy and delicious! I added my own touches: chicken tenders because I prefer white meat, added cauliflower, doubled it for my family, then served it with rice and several toppings such as coconut, bananas, raisins, pineapple and almonds. Heaven!!!

    Reply
  25. pat

    I would like this recipe much better if the instructions were all in one place instead of spread out between beautiful but superfluous pictures and their captions. It’s too annoying for me.

    Reply
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  27. Anjeline

    Tried this tonight and wow! This is pretty tasty. I never made curry of any kind before so I wasn’t sure about how much seasoning this needed but A good helping of salt and white sugar did the trick! Thanks for this!

    Reply
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  29. Dana

    Do you think you could add pineapple chunks to sweeten? I’ve ready where others have put sugar in, but didn’t want to do that.
    The thai resturant near my home has pineapple chunks in their yellow curry and it is delicious!

    Reply
  30. Dana

    Do you think you could add pineapple chunks to sweeten? I’ve read where others have put sugar in, but didn’t want to do that.
    The thai resturant near my home has pineapple chunks in their yellow curry and it is delicious!

    Reply
  31. Michelle

    I made this in the slow cooker overnight and woke to the most amazing smells filling my house this morning. As for the taste, will know tonight.

    Reply
  32. Jess

    I am going to make this tonight. I would like to add more potatoes should I add more butter or coconut milk?

    Reply
    1. tsaitina Post author

      Ah! I think it’s too late, but basically you would probably want to add more coconut milk!

      Reply
  33. krystle

    Made the dish tonight and didn’t get to take leftovers lol everyone loved it including my picky 8 year old. Thank you so much did sharing!!!! Great recipe

    Reply
  34. Vee

    I tried this recipe for the first time today. OMG! this was delicious. Just the right amount of curry with the coconut milk was so smooth. The idea to add cashews sounds awsome and will definately try that next time, and it will be a next time. I’m looking forward to trying more ideas on this site.

    Reply
  35. Cathii

    I made this for lunch today. I used 2 large chicken fillets, 1 onion, minced garlic and 3 potatoes, which made no difference to the overall amount of sauce. As I used lite milk, I added 1 tablespoon of cornflour to thicken it. Quite a tasty dish. With the leftovers, I might make some chicken curry pies :)

    Reply
  36. Rachael

    Hi,
    i made this tonight, and was pretty happy. I have only tried curried chicken once, and it was by a lady from the dominican republic(i think!!) hers definitely beat this one, but i don’t mind this one at all. It needs a little more FLAVOR though! maybe because i used regular curry instead of a Jamaican curry? who knows, i added paprika though, was a little better. Thank you by the way for having pictures, it really made my life easier!!! great recipe though, i really enjoyed it an how easy it was :)

    Reply
    1. tsaitina Post author

      Hey Rachael! I have always switched around different types of curry powder (I’ve tried Indian one, Japanese one, and Jamaican one) and they all seemed to work out fine. However, I’ve heard that some curry powders just does not seem to work as well (they’re not ‘curry-ish’ enough?). If you ever try it again, try it with maybe the one I have in the picture! Also, thanks for liking the pictures! I actually had someone complain about it, and I just posted them to help! :)

      Reply
  37. Shannon

    I made this tonight. I found it easier than other curry recipes I’ve tried and equally delicious. Thank you!

    Reply
    1. tsaitina Post author

      Hey Roy! If you are doubling the recipe, you can double the original amount of ingredients. However, you’ll probably want to cook the chicken longer. Just cook until they are well done and you should be fine :)

      Reply
  38. Kiki2Chic

    This recipe is a decent starting off point, but I found it a bit bland. I used chicken leg quarters cut into chunks (which is the traditional Jamaican way) I added scallions, cilantro, sliced carrots, potatoes, scotch bonnet. Seasoned the chicken with salt, pepper, sazon, adobo, all purpose seasoning, garlic powder, thyme and onion powder. I also only used about half a can of Thai coconut milk and I achieved the balance I was looking for. It was wonderful! Great combination of flavors!

    Reply
  39. Ari

    Made this with eggplant instead of chicken and it turned out pretty good!! I can’t wait for it to be tomorrow, I bet it makes pretty stellar leftovers

    Also, for anyone who was a big dumb butt like I was and cooked it with the lid off by accident, I happened to have some coconut water in the fridge and a bit of that fixed it back up great!

    Reply
  40. Laura

    I used 5 boneless skinless chicken breasts and 2 sweet potatoes and there was lots of sauce for the brown rice I served it on it five of us and everyone loved it. Thank you Tina

    Reply
  41. Bethany Cohen

    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!!!!!

    Reply
  42. Allan

    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!!!!

    Reply
    1. tsaitina Post author

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

      Reply
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  44. Madeleine

    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.

    Reply
  45. Lakeisha

    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”.

    Reply
  46. Su

    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!!

    Reply
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  48. Jacinda

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

    Reply
  49. Elizabeth

    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!

    Reply
  50. caris t walter

    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!

    Reply
  51. caris t walter

    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!

    Reply
  52. Ahkinum

    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.

    Reply
  53. Chandra

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

    Reply
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  55. sallyann

    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 .

    Reply
  56. Alyssa Anders

    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!

    Reply
    1. tsaitina Post author

      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!

      Reply
      1. Alyssa

        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!

        Reply
  57. clare

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

    Reply
  58. hachi

    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?:(

    Reply
  59. Sonya

    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!!!

    Reply
  60. Sonny

    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!

    Reply
  61. Stacy

    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 :)

    Reply
  62. Katherina

    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!

    Reply
  63. siu

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

    Reply
  64. Raven

    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

    Reply
  65. Dawn Marie Lancaster

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

    Reply
  66. A

    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.

    Reply
  67. Someone

    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.

    Reply
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  69. Marilyn Sanchez Lavarez

    Yes! I am totally going to make it this on 2nd week during our fiesta celebration on september 10, 2014

    Reply
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  73. Lindsay

    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?

    Reply
    1. tsaitina Post author

      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!

      Reply
  74. Genie

    Wow! So good! I used butternut squash instead of potato and I added 2 tbl of ginger with a pinch of cayenne pepper.

    Reply
  75. Jacque Armendariz

    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.

    Reply
  76. Angela Brooks

    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.

    Reply
  77. Erin

    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!

    Reply
    1. tsaitina Post author

      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!

      Reply
  78. Jayne

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

    Reply
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  80. Alicia Jury

    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 :)

    Reply
    1. Latrice

      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.

      Reply
  81. Johnny

    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

    Reply
  82. Tenisha

    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!!!

    Reply
  83. Pingback: Coconut Milk Curry Chicken | Absolutely Tara

  84. Pat

    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

    Reply
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  86. Mamoyo

    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

    Reply
  87. Kate

    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.

    Reply
  88. James

    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.

    Reply
  89. Carly

    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!

    Reply
  90. Karen B

    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.

    Reply
  91. Gilda

    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,

    Reply
    1. jay

      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

      Reply
      1. tsaitina Post author

        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?

        Reply
  92. Lola

    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!!

    Reply
    1. tsaitina Post author

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

      Reply
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  94. Carlos

    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.

    Reply
  95. CHRIS

    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

    Reply
  96. Brittnee Foxworth

    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

    Reply
  97. laura

    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.

    Reply
  98. Mia

    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!

    Reply
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  100. julie

    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!

    Reply
  101. Angela Pellegrini

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

    Reply
  102. Judy

    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.

    Reply
  103. Jen

    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!

    Reply
    1. Tina Post author

      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 :)

      Reply
  104. Andy Deans

    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.

    Reply
    1. Tina Post author

      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.

      Reply

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