Coconut Curry Chicken

We usually eat curry for dinner once a week in our house. Curry dishes are delicious and make the house smell great while the aromatics and spices cook together. Although this coconut curry chicken recipe is tasty as written, it is also, like many curry dishes, quite versatile.

Curry recipes are a great way to use up any of those vegetables lingering in the crisper in your fridge—carrots, bell peppers, green beans or broccoli are excellent additions. No fresh veg on hand? Use frozen (they’ll cook in the simmering broth). You can also use leftover chicken or another cooked protein when you need dinner on the table in a hurry.

The highlight of this coconut chicken curry dish is the chicken simmered in an aromatic sauce made with red curry, ginger, garlic, onion and sweet, creamy coconut milk. This flavorful dish will surely be a hit with your whole family, just as it is with mine.

Ingredients for Coconut Curry Chicken

• Olive oil: Olive oil is the fat used to cook the aromatics and spices. For additional flavor, you could use ghee or clarified butter.
• Onion: The best type of onion for this chicken coconut curry recipe is a yellow or white onion.
• Gingerroot: Fresh minced ginger adds a little zing to the curry. Don’t let that fresh ginger languish in the fridge—here are tasty ways to use any leftover ginger.
• Garlic: Fresh minced garlic will add a pungent flavor to this dish, but you can also use store-bought minced garlic if necessary.
• Red curry paste: Red curry paste is a delicious mix of red chili peppers, garlic, ginger, lemongrass and other aromatic spices. It adds a bold, sweet, spicy and lightly sour flavor to this chicken curry with coconut milk.
• Seasonings: This coconut chicken curry also uses curry powder, ground coriander, salt, pepper and cayenne pepper.
• Chicken thighs: Boneless skinless chicken thighs add the most flavor, but you can use boneless skinless chicken breast for a leaner option.
• Chicken broth: Use a reduced-sodium chicken broth brand to control the salt level, or make chicken stock from scratch.
• Coconut milk: Coconut milk adds a rich and creamy flavor to the coconut chicken curry. For a richer taste and texture, use full-fat coconut milk.
• Cornstarch: Cornstarch helps thicken the sauce.
• Lime juice: Fresh lime juice adds a bright flavor to the chicken coconut curry.
• Cooked rice: This curry dish is best with rice. Jasmine rice, a type of long-grain rice, is an excellent choice because of its slightly sweet flavor and floral fragrance.
• Garnishes: Top servings of coconut chicken curry with chopped peanuts and cilantro.

Directions

Step 1: Saute the aromatics

TASTE OF HOME

Heat the olive oil in a Dutch oven over medium heat. Add the onion and saute for four to five minutes or until golden and soft.

TASTE OF HOME

Stir in the ginger and garlic. Cook for 30 to 60 seconds or until fragrant. Stir in the red curry paste, curry powder, coriander, salt, pepper and cayenne.

Step 2: Add the chicken and simmer

TASTE OF HOME

Add the chicken and chicken broth.

TASTE OF HOME

Cover and simmer over medium-low heat until the chicken easily falls apart, 25 to 30 minutes.

TASTE OF HOME

Shred the chicken with two forks.

Step 3: Thicken the sauce

TASTE OF HOME

In a small bowl, whisk together the coconut milk and cornstarch until smooth.

TASTE OF HOME

Stir into the cooking juices along with the fresh lime juice. Simmer another five minutes.

Step 4: Garnish and serve

Serve over hot cooked rice and, if desired, top with chopped peanuts and cilantro.

TASTE OF HOME

Coconut Curry Chicken Variations

• Skip the chicken: To make a vegetarian coconut curry, replace the chicken broth with vegetable broth and use lentils, chickpeas or crispy baked tofu instead of chicken.
• Spice it up: For a spicier curry, sprinkle crushed red pepper flakes or stir in another tablespoon of red curry paste.
• Pile on the veggies: Adding more veggies is an easy way to increase the nutrition and flavor of chicken curry with coconut milk. Sliced red or green bell peppers are a great place to start. Fresh mushrooms and diced yellow or sweet potatoes would also be flavorful additions. You could even stir in fresh spinach at the end to add a pop of green to this savory and sweet dish.

How to Store Coconut Curry Chicken

After allowing it to cool, store leftover coconut chicken curry in an airtight container in the refrigerator. It will last up to four days.

Can you freeze coconut curry chicken?

To freeze coconut curry chicken, first allow it to cool completely. Transfer it to an airtight freezer-safe storage container and freeze it for up to three months. Let the curry thaw overnight in the refrigerator before reheating.

How do you reheat coconut curry chicken?

The simplest way to reheat coconut curry chicken is in the microwave. Transfer leftovers to a microwave-safe dish, cover and microwave for two minutes, then stir. Continue cooking at 20-second intervals until heated through.

You can also reheat coconut curry chicken on the stovetop. Transfer the curry to a large saucepan and cook over medium-low heat until hot, stirring occasionally. Add a splash of chicken broth to thin out the sauce if needed.

Coconut Curry Chicken Tips

TASTE OF HOME

Can you make coconut curry chicken with other types of chicken?

This recipe is perfect for using any type of leftover chicken. One of our favorite dinnertime shortcuts is using a grocery store rotisserie chicken, and this recipe is no exception. Simply shred the cooked chicken and add it to the curry, simmering until heated.

How do you make coconut curry chicken in an Instant Pot?

This recipe is easily adaptable to make in a pressure cooker. To make coconut curry chicken in your Instant Pot, follow the general instructions for our Instant Pot chicken curry. After allowing the pressure to release, add the coconut milk, cornstarch and lime juice. Then simmer until thickened, uncovered, for five minutes.

What can you serve with coconut curry chicken?

Make a full Southeast Asian-inspired meal by serving fresh spring rolls, Thai salad with peanut dressing or tofu salad. An Indian flatbread like naan or chapati would be perfect for serving on the side to sop up any leftover coconut curry sauce.