Introduction

This easy coconut curry chicken is a flavorful, comforting dish that’s perfect for weeknight dinners. Tender chicken thighs simmer in a fragrant coconut curry sauce, enhanced with warming spices and fresh aromatics. It’s simple to make and pairs beautifully with rice or cauliflower rice for a satisfying meal.

A white bowl filled with two main layers: the bottom layer is white steamed rice, soft and fluffy, covering about half the bowl, and the top layer is a rich yellow curry with pieces of chicken and green peas, covered in a creamy sauce. Two bright green lime wedges rest on the edge of the bowl above the curry. Fresh chopped green herbs, likely cilantro, are sprinkled over the curry, adding a fresh touch. A silver fork with a black handle rests inside the bowl, partially inside the curry. Next to the bowl is a small white bowl filled with more chopped green herbs placed on a white marbled surface with a striped white and black cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp coconut oil (divided)

2 lb boneless skinless chicken thighs (diced into 1” pieces)

1 tsp kosher salt

½ tsp ground pepper

3 tbsp curry powder

2 tsp cumin

1 tsp turmeric powder

1 medium sweet onion (diced to ½”)

2 tsp fresh grated ginger

2 cloves garlic (minced)

2 tbsp tomato paste

1 cup chicken broth

1 cup coconut milk

1 tbsp cornstarch (or arrowroot powder)

1 cup frozen peas

Lime juice (to taste)

Cilantro (to taste)

Instructions

Step 1: Heat a 12” skillet over medium heat. Add 2 tablespoons of coconut oil and heat until shimmering. Add the diced chicken, season with salt and pepper, and cook, stirring occasionally, until no longer pink. Scrape the chicken and released juices into a bowl and set aside.

Step 2: Add the remaining 1 tablespoon of coconut oil to the skillet and heat until it shimmers. Add the curry powder, cumin, and turmeric. Stir continuously with a spatula to toast the spices until very fragrant, about 1-2 minutes.

Step 3: Add the diced onions, tossing to coat in the spices. Sauté until the onions soften, adding a tablespoon of chicken broth if the pan becomes too dry to prevent scorching.

Step 4: Stir in the minced garlic and grated ginger, cooking continuously for 1 minute.

Step 5: Add the tomato paste and work it into the onions. Cook until the tomato paste deepens in color, about 1-2 minutes.

Step 6: Pour in the chicken broth to deglaze the pan, stirring and scraping up any browned bits from the bottom.

Step 7: In a separate bowl, whisk together the coconut milk and cornstarch until smooth. Pour the mixture into the skillet and stir until the sauce is smooth. Bring to a simmer and cook for 3-4 minutes, or until the sauce has thickened.

Step 8: Return the cooked chicken to the pan along with the frozen peas. Toss everything in the sauce and simmer until the chicken is fully cooked and the peas are defrosted, about 4-5 minutes.

Step 9: Finish by seasoning with lime juice and fresh cilantro to taste. Serve immediately over steamed white rice or cauliflower rice.

Tips & Variations

Use boneless skinless chicken breasts if preferred, but adjust cooking time to avoid drying out the meat.

For extra richness, add a splash of heavy cream or yogurt just before serving.

Add chopped vegetables like bell peppers or carrots with the onions for more texture and nutrition.

Substitute frozen peas with fresh peas or green beans for a different twist.

FAQs

Can I make this curry ahead of time?

Yes, this curry can be made a day in advance. The flavors often deepen overnight, making it taste even better. Just store it properly in the fridge and reheat before serving.

Is this dish spicy?

This recipe is mildly spiced thanks to the curry powder and warm spices, but it’s not hot. You can add a pinch of cayenne pepper or some chopped fresh chili to increase the heat if you like.