There are some dishes that just feel like a warm hug in a bowl, and for me, this creamy coconut curry chicken is exactly that. It’s the meal I turn to on a drizzly Tuesday evening when I need a bit of a lift, and it’s also the one I confidently serve when friends come over for a relaxed weekend dinner. The magic is in its balance: the rich, velvety sauce from the coconut milk, the gentle warmth from the spices, and the tender, juicy chicken that soaks it all up. Friends always ask me for this recipe after trying it at dinner parties.

What makes this coconut curry chicken recipe stand out is its depth of flavour, which we build from simple, accessible ingredients. We’re not using a pre-made paste here; instead, we’re creating a beautifully aromatic base with fresh ginger, garlic, and a blend of spices that you likely already have in your cupboard. This approach gives you complete control and results in a curry that tastes vibrant and authentic. The sauce clings perfectly to each piece of chicken and every grain of rice, making each mouthful genuinely satisfying.

This is a recipe for anyone who loves comforting, flavourful food but doesn’t want to spend hours in the kitchen. It works beautifully for a quick midweek family meal but is special enough for a casual get-together. It’s a dish that brings people together, fills the kitchen with the most incredible smells, and always gets rave reviews. Let’s get cooking.

Recipe Overview

This coconut curry chicken recipe delivers a wonderfully creamy and aromatic dish that comes together in one pan. The flavour profile is rich and comforting, with the sweetness of coconut milk balanced by warm spices like turmeric and cumin, a fresh kick from ginger, and a final zesty lift from lime. I’ve found that letting it simmer for a good 20 minutes is the key to letting the sauce thicken to that perfect, luscious consistency.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Coconut Curry Chicken Recipe

• Genuine Flavour: We build the taste from scratch, creating a beautiful harmony between the creamy coconut, pungent fresh ginger and garlic, earthy turmeric, and a bright squeeze of fresh lime at the end. It’s a truly well-rounded and satisfying taste.
• Ready in Under 45 Minutes: From chopping the onion to serving, this entire meal is on the table in about 40 minutes, making it ideal for those busy weeknights when you still want something delicious.
• Flexible Recipe: This recipe is wonderfully adaptable. You can stir in a few large handfuls of fresh spinach at the end, add a tin of chickpeas for extra protein and texture, or throw in some diced sweet potato with the chicken.
• Great for a Relaxed Dinner: It’s substantial enough to be the star of the show for a Saturday night dinner with friends, but it’s also straightforward enough that you won’t be stuck in the kitchen all evening. It’s the kind of meal everyone seems to love.
• Family Tested: My kids, who can be notoriously fussy about spices, absolutely adore this curry. The creaminess of the coconut milk makes it mild and accessible for all palates. It’s a regular on our family menu, right up there with our favourite Easy Ground Beef Tacos.

Coconut Curry Chicken Recipe

⏱️ 15 min prep  •  🍳 35 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this curry, using good quality full-fat coconut milk is essential for getting that luxurious, creamy sauce. I always reach for the Chaokoh brand if I can find it, as it’s consistently thick and rich. Avoid the ‘light’ versions, as they can result in a thin, disappointing sauce.

• 1 tbsp coconut oil (or vegetable oil)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 cm piece of fresh ginger, peeled and grated
• 600g boneless, skinless chicken thighs, cut into 2-3 cm chunks
• 1 tbsp medium curry powder
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional, adjust to your taste)
• 400ml can full-fat coconut milk
• 150ml chicken or vegetable stock
• 1 tbsp tomato purée
• 1 tsp caster sugar
• Salt and freshly ground black pepper, to taste
• Juice of 1/2 lime
• A large handful of fresh coriander, chopped, for garnish

Marcus’s Tip: Don’t be tempted to use ginger and garlic from a jar. The fresh stuff makes a world of difference here, providing a clean, vibrant aroma that you just can’t replicate. A microplane grater is your best friend for getting them into a fine paste.

How to Make Coconut Curry Chicken

The process for this curry chicken is wonderfully straightforward. We start by building our aromatic base, then we brown the chicken and let everything simmer together until the flavours have melded beautifully and the sauce is perfectly creamy.

1. Sauté the Aromatics: Heat the coconut oil in a large, heavy-based pan or Dutch oven over a medium heat. Add the chopped onion and cook gently for 5-7 minutes, until soft and translucent but not browned. Add the minced garlic and grated ginger and cook for another minute, stirring constantly, until fragrant.
2. Bloom the Spices: Add the curry powder, turmeric, cumin, and cayenne pepper (if using) to the pan. Stir continuously for about 60 seconds. This step, known as blooming the spices, is crucial as it toasts them in the oil, deepening their flavour and aroma. I find this makes a huge difference to the final result.
3. Sear the Chicken: Turn the heat up slightly and add the chicken chunks to the pan. Season with a little salt and pepper. Cook for 4-5 minutes, stirring occasionally, until the chicken is sealed and lightly golden on all sides. It doesn’t need to be cooked through at this stage.
4. Create the Sauce: Pour in the coconut milk and chicken stock, then stir in the tomato purée and caster sugar. Scrape any browned bits from the bottom of the pan – that’s where so much flavour is hiding!
5. Simmer to Perfection: Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pan with a lid and let it cook for 15-20 minutes, or until the chicken is cooked through and tender, and the sauce has thickened slightly.
6. Finish and Serve: Remove the pan from the heat. Stir in the fresh lime juice – this brightens everything up wonderfully. Taste the sauce and adjust the seasoning with more salt and pepper if needed. Ladle the curry into bowls, garnish generously with fresh coriander, and serve immediately.

Tips From My Kitchen

• Temperature Control: Once you’ve added the coconut milk, be careful not to let the curry boil vigorously. A gentle simmer is all you need. Boiling can cause the coconut milk to separate or “split,” which affects the texture of the final sauce.
• The Secret Step: Don’t skip blooming the spices. I learned that frying the ground spices in oil for a minute before adding any liquid is a game-changer. It unlocks their essential oils and makes the curry taste so much richer and more complex.
• Make-Ahead: You can chop your onion, garlic, and ginger and cube the chicken a day in advance. Store them in separate airtight containers in the fridge. This makes assembly on the day even faster. The finished curry also tastes fantastic, if not better, the next day as the flavours have more time to meld.
• Storage: Allow the curry to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Thaw it overnight in the fridge and reheat gently on the hob.

Delicious Variations to Try

One of the best things about this recipe is how easily you can adapt it. Feel free to experiment based on what you have in the fridge or your personal preference.

• Spicy Version: For those who like more heat, add one or two finely chopped red bird’s eye chillies along with the garlic and ginger. You can also increase the amount of cayenne pepper or add a pinch of dried chilli flakes.
• Vegetarian/Vegan Option: This works beautifully as a vegetarian dish. Swap the chicken for a tin of chickpeas (drained and rinsed) and some cubed sweet potato or butternut squash. Add them after blooming the spices and use vegetable stock. Let it simmer until the vegetables are tender.
• Different Protein: Try this with king prawns or chunks of a firm white fish like cod or haddock. Add them in the last 5-7 minutes of simmering, as they cook much more quickly than chicken.

What to Serve With Coconut Curry Chicken

The creamy, aromatic sauce is just begging to be soaked up. Here are my favourite pairings for this coconut curry chicken.

• Fluffy Basmati Rice: The classic choice for a reason. Its light, separate grains are the perfect vehicle for the rich sauce.
• Warm Naan Bread: Ideal for mopping up every last drop of that delicious curry sauce from your bowl. Garlic naan is particularly good here.
• A Simple Side Salad: A refreshing salad of cucumber, tomato, and red onion with a squeeze of lemon juice provides a lovely, crisp contrast to the richness of the curry. It’s a simple side that completes many of our meals, much like it does with my Creamy Chicken and Rice Recipe.

Frequently Asked Questions

Coconut Curry Chicken

A rich and aromatic curry featuring tender chicken simmered in a creamy coconut milk sauce with a blend of classic spices. This comforting dish is quick to make and perfect for a weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Thai-inspired

Calories: 495

Ingredients Method Notes

Ingredients

  

• 1 tbsp coconut oil or vegetable oil
• 1 large onion finely chopped
• 2 cloves garlic minced
• 2 cm piece of fresh ginger peeled and grated
• 600 g boneless skinless chicken thighs, cut into 2-3 cm chunks
• 1 tbsp medium curry powder
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper optional, adjust to your taste
• 400 ml can full-fat coconut milk
• 150 ml chicken or vegetable stock
• 1 tbsp tomato purée
• 1 tsp caster sugar
• Salt and freshly ground black pepper to taste
• Juice of 1/2 lime
• A large handful of fresh coriander chopped, for garnish

Method

 

1. Sauté the Aromatics: Heat the coconut oil in a large, heavy-based pan or Dutch oven over a medium heat. Add the chopped onion and cook gently for 5-7 minutes, until soft and translucent but not browned. Add the minced garlic and grated ginger and cook for another minute, stirring constantly, until fragrant.
2. Bloom the Spices: Add the curry powder, turmeric, cumin, and cayenne pepper (if using) to the pan. Stir continuously for about 60 seconds. This step, known as blooming the spices, is crucial as it toasts them in the oil, deepening their flavour and aroma. I find this makes a huge difference to the final result.
3. Sear the Chicken: Turn the heat up slightly and add the chicken chunks to the pan. Season with a little salt and pepper. Cook for 4-5 minutes, stirring occasionally, until the chicken is sealed and lightly golden on all sides. It doesn't need to be cooked through at this stage.
4. Create the Sauce: Pour in the coconut milk and chicken stock, then stir in the tomato purée and caster sugar. Scrape any browned bits from the bottom of the pan – that's where so much flavour is hiding!
5. Simmer to Perfection: Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pan with a lid and let it cook for 15-20 minutes, or until the chicken is cooked through and tender, and the sauce has thickened slightly.
6. Finish and Serve: Remove the pan from the heat. Stir in the fresh lime juice – this brightens everything up wonderfully. Taste the sauce and adjust the seasoning with more salt and pepper if needed. Ladle the curry into bowls, garnish generously with fresh coriander, and serve immediately.

Notes

Delicious served over fluffy basmati rice or with warm naan bread for dipping. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

I really hope you give this coconut curry chicken recipe a try. It’s a true staple in my kitchen, one that I stumbled upon by accident, and it’s been a hit ever since. It’s comforting, full of flavour, and brings a little bit of warmth to any dinner table. If you do make it, please drop a comment below and let me know how it turned out. I’d love to hear from you! Happy cooking. —Marcus