Coconut Curry Chicken (Printable)

Juicy chicken in creamy coconut sauce, infused with bold spices. An easy, comforting meal.

# Components:

→ Chicken

01 - 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

→ Marinade

02 - 1 teaspoon salt
03 - 0.5 teaspoon ground black pepper
04 - 1 tablespoon lemon juice

→ Vegetables and Aromatics

05 - 2 tablespoons vegetable oil
06 - 1 large onion, finely chopped
07 - 3 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1 red bell pepper, sliced
10 - 1 green chili, finely chopped (optional)

→ Spices

11 - 2 tablespoons curry powder
12 - 1 teaspoon ground turmeric
13 - 1 teaspoon ground cumin
14 - 0.5 teaspoon ground coriander

→ Sauce

15 - 1 can (14 ounce) full-fat coconut milk
16 - 0.5 cup chicken broth
17 - 1 tablespoon tomato paste
18 - 1 teaspoon sugar

→ Garnish

19 - Fresh cilantro, chopped
20 - Lime wedges

# Directions:

01 - Combine chicken pieces with salt, black pepper, and lemon juice in a bowl. Mix thoroughly and set aside to marinate for at least 10 minutes.
02 - Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add chopped onion and sauté until softened and golden brown, approximately 5 minutes.
03 - Add minced garlic, grated ginger, and chopped chili (if using). Cook for 1 minute until fragrant. Stir in curry powder, turmeric, cumin, and coriander. Toast spices for 30 seconds, stirring constantly.
04 - Add marinated chicken to the skillet and cook until lightly browned on all sides, about 4–5 minutes. Incorporate sliced red bell pepper and stir for an additional 2 minutes.
05 - Stir in tomato paste and sugar. Pour in coconut milk and chicken broth. Bring the mixture to a gentle simmer.
06 - Cover the skillet and cook for 15–20 minutes, or until the chicken is cooked through and the sauce has thickened.
07 - Taste and adjust seasoning as needed. Serve hot, garnished with fresh chopped cilantro and lime wedges. This dish pairs well with steamed rice or naan.

# Expert Advice:

01 -
  • Ready in just 45 minutes from start to finish
  • Uses pantry staples and common grocery store ingredients
  • Naturally gluten free and dairy free for dietary restrictions
  • Incredibly versatile and forgiving for substitutions
02 -
  • Freezes beautifully for up to 3 months in airtight containers
  • The flavor actually improves after sitting overnight in the refrigerator
  • Can be made ahead and reheated gently for entertaining
03 -
  • The secret to a silky smooth curry is patience with the onions. Take your time sautéing them until truly golden for the sweetest flavor foundation.
  • If you're sensitive to heat, remove the seeds from your green chili before chopping, or omit it entirely. The curry powder will still provide plenty of flavor without overwhelming spiciness.
  • Finally, don't skip that final garnish of fresh cilantro and lime juice—these bright, fresh elements transform the dish from good to exceptional by balancing the rich, creamy sauce.

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