Easy Coconut Chicken Curry (Ready in 30 Minutes)
Cristian
Home Cook & Father | 5+ Years Experience
Published: January 5, 2026 | Updated: January 5, 2026
✓ Family-Tested Recipe: This coconut chicken curry has been made countless times in my home kitchen. It is the recipe my family requests every week—and now I am sharing it with you.
A creamy, one-pot coconut chicken curry ready in just 30 minutes. Perfect weeknight dinner using pantry staples that the whole family will love.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 servings
Ingredients
- •500g chicken thighs, diced
- •1 tablespoon oil (coconut or vegetable)
- •1 onion, diced
- •1 tablespoon fresh ginger, grated
- •2 cloves garlic, minced
- •2 tablespoons curry powder
- •1 can (400ml) full-fat coconut milk
- •1 tablespoon tomato paste
- •Fresh cilantro for garnish
- •Cooked rice for serving
Instructions
- 1
Sauté aromatics
Heat oil in a large pan over medium heat. Sauté onion, ginger, and garlic until soft and fragrant, about 3-4 minutes.
- 2
Bloom the spices
Add curry powder and cook for 1 minute until fragrant. This blooming technique wakes up the essential oils in the spices.
- 3
Brown the chicken
Add diced chicken thighs to the pan and brown lightly on all sides, about 5 minutes.
- 4
Add coconut milk
Pour in full-fat coconut milk and tomato paste. Stir well to combine all ingredients.
- 5
Simmer until thickened
Simmer uncovered for 15-20 minutes until the sauce thickens and chicken is cooked through. The coconut milk may split slightly - this is normal and enhances flavor.
- 6
Serve
Serve hot over basmati rice with fresh cilantro garnish and a squeeze of lime juice.
Nutrition Information
Calories
420 calories
Protein
32g
Fat
26g
Carbs
12g
Fiber
3g
Frequently Asked Questions
Can I use chicken breast instead of chicken thighs?
Yes, you can use chicken breast instead of thighs. However, chicken thighs stay more tender and moist when simmered. If using chicken breast, be careful not to overcook it as it can dry out quickly. Cut the breast into bite-sized pieces and check for doneness after 15 minutes of simmering.
Can I make this curry vegetarian or vegan?
Absolutely! This sauce works beautifully with plant-based proteins. Swap the chicken for canned chickpeas, lentils, or firm tofu. For chickpeas or lentils, reduce simmering time to 10 minutes. For tofu, press it first to remove excess moisture, then pan-fry until golden before adding to the curry.
Why does my coconut milk separate in the curry?
When coconut milk separates or 'splits,' creating ripples of oil on the surface, this is actually a good sign! In traditional Southeast Asian cooking, this is often done intentionally. The separated coconut oil allows fat-soluble flavor compounds to release, creating deeper flavor. It enhances both texture and taste, proving your flavors are melding perfectly.
Can I make my own curry powder substitute?
Yes! If you're out of curry powder, make an emergency blend using: 2 parts turmeric (for color and earthiness), 2 parts coriander (for citrusy notes), 1 part cumin (for warmth), and 1 part garam masala (for fragrance). This quick DIY blend will give you similar results to store-bought curry powder.
How long does coconut chicken curry last in the fridge?
Store leftover coconut chicken curry in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight as they continue to develop. Reheat gently on the stovetop over medium-low heat. If the sauce has thickened too much, add a splash of water or chicken stock to loosen it.
Can you freeze coconut chicken curry?
Yes! This curry freezes beautifully for up to 3 months, making it perfect for meal prep. Let it cool completely before transferring to freezer-safe containers. Leave some headspace as the curry will expand when frozen. Thaw overnight in the refrigerator and reheat gently on the stovetop.