Hey y’all! If you’re craving something creamy, spicy, and ridiculously easy, this Coconut Curry Chicken recipe will be your new go-to favorite. It packs big flavor with minimal effort, making it absolutely perfect for last-minute dinners, meal prep, or impressing friends without breaking a sweat. Every bite is bursting with juicy chicken, rich coconut milk, and aromatic spices. Let’s get cooking!
Why You’ll Love This Ridiculously Easy Coconut Curry Chicken
- Ready in under 30 minutes, making it ideal for busy weeknights.
- Uses simple pantry staples with no complicated steps.
- Rich, creamy coconut sauce infuses the chicken with amazing flavor.
- Easily adaptable for different proteins or plant-based alternatives.
- Perfect for meal prepping—tastes even better the next day!
Ingredients for Ridiculously Easy Coconut Curry Chicken
- 1.5 lbs (680g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
- 2 tablespoons curry powder (mild or hot, to taste)
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili flakes (optional for extra heat)
- 1 (14 oz/400ml) can full-fat coconut milk
- 1/2 cup (120ml) chicken broth
- 1 tablespoon brown sugar (optional, for balance)
- 1 tablespoon fish sauce or soy sauce
- Salt and black pepper, to taste
- Juice of 1/2 lime (plus wedges for serving)
- Fresh cilantro or parsley, chopped (for garnish)
- Steamed rice or naan, for serving
How to Make Ridiculously Easy Coconut Curry Chicken
Step 1: Sauté Aromatics
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chopped onion and sauté for 2-3 minutes until soft and translucent. Stir in the minced garlic and ginger, sautéing for another minute until fragrant.
Step 2: Cook the Chicken
Add the chicken pieces to the pan. Season with salt and pepper. Cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides but not fully cooked through.
Step 3: Add Spices and Simmer
Sprinkle in the curry powder, turmeric, and chili flakes. Stir well to coat the chicken and onions in the spices, letting them toast for 1 minute to release their flavors. Pour in the coconut milk and chicken broth, then add brown sugar and fish sauce or soy sauce. Bring to a gentle simmer.
Step 4: Finish and Serve
Reduce heat to medium-low and let the curry simmer for 10-12 minutes, or until the chicken is cooked through and the sauce is thickened. Taste and adjust seasoning with more salt, pepper, or lime juice as desired. Garnish with fresh cilantro, and serve hot over steamed rice or with naan.
Notes for Perfect Ridiculously Easy Coconut Curry Chicken
- For extra creamy sauce, use full-fat coconut milk—learn more about coconut milk varieties here.
- Don’t skip the fresh lime juice—it brightens up the flavors beautifully.
- Adjust curry powder and chili to your spice preference—check out this homemade curry powder guide.
Ridiculously Easy Coconut Curry Chicken Variations
- Vegetarian: Swap chicken for chickpeas, tofu, or mixed vegetables.
- Seafood: Use peeled shrimp instead of chicken, reducing simmer time to 5 minutes.
- Low-Carb: Serve over cauliflower rice or spiralized zucchini noodles.
Required Equipment for Ridiculously Easy Coconut Curry Chicken
- Large skillet or Dutch oven
- Sharp knife and cutting board
- Wooden spoon or spatula
- Measuring spoons and cups
Storage Instructions for Ridiculously Easy Coconut Curry Chicken
Store cooled curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the sauce thickens too much. For longer storage, freeze in portions for up to 3 months, thawing overnight in the fridge before reheating.
Serving Suggestions & Pairings
- Fluffy steamed basmati or jasmine rice
- Warm naan or roti
- Fresh cucumber salad or sautéed greens
- Mango chutney or pickled onions for a zingy side
Pro Tips for Ridiculously Easy Coconut Curry Chicken
- Marinate the chicken in a little yogurt and curry powder for 30 minutes for extra tenderness (see more on marinating techniques here).
- Use freshly ground spices for the brightest, most aromatic curry flavor.
- Let the curry rest for 10 minutes off the heat before serving for deeper flavors.
FAQ: Ridiculously Easy Coconut Curry Chicken
- Can I use chicken breasts instead of thighs?
- Absolutely! Chicken breasts work just as well, but keep an eye on cooking time to avoid drying them out.
- How spicy is this coconut curry chicken?
- The spice level is easily adjustable—add more or less curry powder and chili flakes to suit your taste.
- Can I make this recipe dairy-free and gluten-free?
- Yes! It’s naturally dairy-free, and by using gluten-free soy sauce or coconut aminos, it’s gluten-free too.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 1 can (13.5 oz/400ml) coconut milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh cilantro, chopped (for garnish)
Instructions
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1Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
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2Add the minced garlic, curry powder, and ground ginger. Stir and cook for 1 minute until fragrant.
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3Add the chicken pieces to the skillet. Cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned.
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4Pour in the coconut milk, salt, and black pepper. Stir well to combine. Bring to a gentle simmer.
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5Simmer uncovered for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
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6Garnish with chopped cilantro and serve hot with rice or naan.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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