Coconut Curry Chicken

5 from 6 votes

This creamy coconut curry chicken recipe checks all the weeknight dinner boxes because it's quick, healthy, and delicious. It makes for the perfect meal to add to your dinner rotation!

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Prep Time5

Cook Time15

Total Time20

Servings:

Author: Molly

INGREDIENTS

2 teaspoons ground coriander
1 1/2 teaspoons yellow curry powder
2 teaspoons cumin
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 pounds boneless skinless chicken breast cut into 1 inch cubes
3 Tablespoons coconut oil
1 small yellow onion diced
3 cloves garlic minced
1 Tablespoon fresh grated ginger
2-3 Tablespoons red curry paste
1 red bell pepper thinly sliced
1 (14.5 ounce) can full-fat canned coconut milk
1 Tablespoon lime juice (about 1/2 lime)
1 Tablespoon maple syrup
1 Tablespoon corn starch or tapioca flour
To serve: fresh chopped cilantro, brown rice, basmati rice, cauliflower rice, or naan bread

INSTRUCTIONS

Combine the coriander, curry powder, cumin, salt and pepper in a medium bowl. Add the cubed chicken and toss to coat.
2 teaspoons ground coriander, 1 1/2 teaspoons yellow curry powder, 2 teaspoons cumin, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 1/2 pounds boneless skinless chicken breast
Melt the coconut oil in a large skillet over medium-high heat. Cook the onion, stirring frequently, until soft and translucent, 3-4 minutes. Add the minced garlic, grated ginger and red curry paste and cook for another 1-2 minutes, until fragrant.
3 Tablespoons coconut oil, 1 small yellow onion, 3 cloves garlic, 1 Tablespoon fresh grated ginger, 2-3 Tablespoons red curry paste
Stir in the sliced bell pepper and cook for 1-2 minutes until the pepper starts to soften. Add the seasoned chicken and cook for 4-5 minutes, stirring frequently, until the chicken is browned on all sides. It does not need to be cooked all the way through.
1 red bell pepper
Stir in the coconut milk, lime juice and maple syrup and stir until the sauce thickens a bit and chicken is cooked all the way through, 3-5 minutes. It should reach an internal temperature of 165°F. Taste and add up to 2 more Tablespoons of curry paste to reach your desired heat level.
1 (14.5 ounce) can full-fat canned coconut milk, 1 Tablespoon lime juice, 1 Tablespoon maple syrup
For a thicker curry, combine the corn starch with 1 Tablespoon of water and stir it into the sauce. Cook over medium heat until thickened, 2-3 minutes. Garnish with fresh cilantro and serve warm.
1 Tablespoon corn starch

Notes

Coconut Milk. Full fat canned coconut milk is best. Do not use lite coconut milk because it will yield a thinner sauce and curdles more easily. You can use coconut cream, but it has a stronger coconut flavor. Do not use cream of coconut because it's too sweet (it's made to use in cocktails and drinks).

Rice. Fore more coconut flavor, serve it over stove top coconut rice.

*This recipe was written in 2019 and updated with new photos in 2025.

Nutrition

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