Coconut Chicken Curry Recipe

coconut curry chicken served over rice in a white bowl.

Coconut Chicken Curry Recipe

Course: Main Course

Cuisine: Indian

Keyword: coconut chicken curry

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 491kcal

Author: Megan Gilmore

Looking for a recipe that will always impress your friends and family? This coconut chicken curry is it! It's made with simple pantry spices and tastes like you simmered it all day.

Print Recipe Add to Collection

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 information is for 1 of 4 servings. This information is automatically calculated and is just an estimate, not a guarantee.

Chicken Note: I use chicken thighs for faster cooking, but you can swap chicken breasts if you prefer. Cooking whole chicken breasts may take longer, but you can cut them into 1-inch pieces to speed up the cooking time.

Crushed Tomatoes Note: I use crushed tomatoes that are not salted. If the can you have is salted, start with less salt than this recipe calls for and season to taste. If you can't find a 15-ounce can of crushed tomatoes, use diced tomatoes instead. (Pour them into a blender along with their juices and quickly pulverize for a blended texture.)

Nutrition