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Whenever I make this chicken curry, my 8-year-old daughter runs into the kitchen asking what that “amazing smell” is.
Your kitchen can smell like this, too.
It took a few attempts to perfect this recipe, but it was worth the effort because you’ll end up with a restaurant-quality sauce using ingredients that you likely already have in your pantry. Just don’t skip the additions at the end, which round out the flavor.
It’s faster than delivery, and more affordable, but it tastes like you ordered take-out!
Chicken Curry Ingredients
Here’s what you’ll need:
- Chicken. This recipe cooks fastest when you use boneless, skinless chicken thighs. If you prefer to use chicken breasts, that will work too, but you may need to cook them for a slightly longer time. (I don’t love cutting raw chicken on a cutting board, so this recipe cooks them first. You can shred on the cutting board later!)
- Veggies. Yellow onion and carrots make this dish more family-friendly, but you can likely use other vegetables you have on hand, such as a red bell pepper or potatoes.
- Crushed tomatoes. I tested this recipe with both a can of crushed tomatoes and a can of diced tomatoes, and both worked. I prefer the crushed tomatoes because the sauce is more blended, rather than seeing chunks of tomato. Alternatively, you could toss a can of diced tomatoes into a blender to puree them quickly.
- Coconut milk. This adds a rich, creamy texture to the sauce. I always use full-fat coconut milk, but I imagine that light coconut milk would work here as well.
- Spices. Ground cumin and curry powder provide the classic flavor, without relying on store-bought curry paste. (Which can vary widely— see my Panang Curry recipe for paste reviews.) Some curry powders are spicier than others, so you can always start with less if you’re concerned about spice.
- Garlic + Ginger. This recipe will taste best when you use fresh garlic and ginger. I use a microplane to mince them finely into the pan. No extra chopping involved!
- Finishing touches. Maple syrup adds natural sweetness, lime juice adds a tangy boost, and the fresh cilantro stirred in at the end takes this recipe from regular homemade to “OMG, this tastes amazing.” Don’t skip the final add-ins!
If you have a different protein to use, I imagine this recipe could work with another option. Try chickpeas or crumbled tofu for a vegetarian variation.
How to Make Coconut Chicken Curry
Step 1:
Drizzle olive oil in a large, deep skillet over medium heat. Saute 1 cup of yellow onion and two carrots, peeled and cut into bite-sized pieces. (I like half-moon shapes, but diced will work, too.)
Saute for 5 minutes, or until the onion looks translucent. Next, add 3 cloves of finely minced garlic and 1-inch of fresh ginger. Mince both of these using a microplane to evenly distribute the flavor.
Step 2:
Add 4 teaspoons of curry powder (I use Simply Organic brand) and 1 teaspoon of ground cumin. Stir briefly to toast the spices, about 1 minute.
Next, add one 15-ounce can of crushed tomatoes, one 15-ounce can of coconut milk, and one teaspoon of fine sea salt. Stir well, then place the chicken thighs in the pan. The chicken should be about halfway submerged in the sauce.
Chicken Tip
Feel free to use chicken breasts if you prefer. Cook them whole, as directed here, or cut them into 1-inch pieces for faster cooking.
Step 3:
Bring the liquid to a simmer, then cover the pot with a lid and cook until the chicken is tender, about 15 to 20 minutes. You’ll know the chicken is done when an instant-read thermometer reaches 165ºF in the thickest part of the thigh.
When the chicken is cooked, use tongs to transfer it to a cutting board. Shred it with two forks, or cut it into bite-sized pieces. Return the chicken to the sauce and add chopped cilantro, a tablespoon of maple syrup, and fresh lime juice.
Tomato notes
If you can’t find a 15-ounce can of crushed tomatoes, use diced tomatoes with the juices instead. In this case, there will be visible chunks of tomatoes in the sauce. (Alternatively, you can pour the whole can of diced tomatoes into a blender and quickly pulverize them for a thicker sauce.)
Step 4:
Season with additional salt, if needed. Then, serve this coconut chicken curry warm over a bed of cooked basmati rice or cauliflower rice. It’s also perfect for dipping with naan bread.
Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion , chopped
- 2 carrots , peeled and sliced ¼-inch thin
- 3 garlic cloves , minced
- 1 inch fresh ginger , minced
- 4 teaspoons curry powder
- 1 teaspoon ground cumin
- 15 ounce can crushed tomatoes
- 15 ounce can full-fat coconut milk
- fine sea salt
- 1 ¼ pounds boneless skinless chicken thighs (see notes)
- 1 tablespoon fresh lime juice
- 1 tablespoon maple syrup
- ½ cup fresh cilantro , roughly chopped & large stems removed
Instructions
- Preheat a large, deep skillet with a lid over medium-high heat on the stovetop. Once the surface is hot, add the olive oil and cook the onion and carrots until they start to soften, about 5 minutes. Then add the garlic, ginger, curry powder, and cumin and stir for one more minute, just until they smell fragrant.
- Pour the can of crushed tomatoes with the juices and the can of coconut milk into the pan. Season with one teaspoon of salt, then stir until the coconut solids have melted. Place the chicken thighs in the liquid, sprinkle another teaspoon of salt over the tops, and bring the mixture to a boil.
- Once the liquid is bubbling, lower the heat to a gentle simmer and cover the pot with a lid. Cook for 15 to 20 minutes, or until each chicken thigh reaches 165ºF in the thickest part according to an instant-read thermometer.
- Use tongs to carefully transfer the chicken to a cutting board. Use two forks to shred the chicken, then return it to the pot. Season the sauce with lime juice, maple syrup, cilantro, and additional salt if needed. (I usually start with another ½ teaspoon, but this will vary based on the type of salt you use and your taste buds.)
- Serve this coconut chicken curry over a bed of cooked rice and garnish with extra cilantro, if you like.
Notes
Nutrition
More Recipes to Try
If you try this Coconut Curry Chicken recipe, please leave a comment and star rating below, letting me know how you like it.
I love the curry recipe from your instant pot cookbook but would like to try this one as well! Any recommendations for making this in the instant pot?