This creamy chicken curry with coconut milk is a lush dinner recipe. Served with rice or naan it's total comfort food.
It takes a few minutes to simmer, but it's totally worth it - the chicken becomes incredibly tender, and the sauce reduces to creamy deliciousness.
Chicken Curry Ingredients
To make this one-pot recipe, you'll need a few fresh ingredients and some pantry ingredients.
You can use either chicken breasts or chicken thighs for this recipe. You'll also need a yellow onion, a few garlic cloves, a can of coconut milk, a neutral oil, curry powder, paprika, turmeric, salt, and pepper.
What is Curry Powder?
Curry powder tends to be a blend of turmeric, ginger, cumin, garlic, and sometimes chili powder. Here's how to make your own homemade curry powder.
Spice blends similar to curry have been used in the Indian subcontinent for over 4000 years, however, curry powder is actually a British invention created to mimic the flavors of Indian cooking.
Curry blends are often similar in flavor to garam masala, a spice blend often used in Indian cooking. Curry, as a word, can mean both a spice blend and a term used to refer to a South Asian sauce or gravy dish.
How to Make a One-Pot Chicken Curry
To make this recipe, here's what you'll need to do.
- Brown the chicken. Toss the chicken with paprika, turmeric, half the salt, and pepper. Heat half the oil and brown the chicken on both sides. Remove and set aside.
- Cook the vegetables. Heat the rest of the oil and cook the onions for 10 minutes. Then add the garlic and stir continuously for 30 seconds. Return the chicken to the pot and add in the coconut milk. Stir to combine.
- Simmer. Bring to a low boil and then reduce to a simmer and cook for 30 minutes.
- Garnish and serve. Stir in the curry powder and lime juice. If time permits, allow the curry to rest for 10 minutes before serving. This will bring the sauce together. Then top with cilantro and serve with rice or naan.
More Easy Chicken Dinners
If you like this recipe, check out some of our other favorite chicken recipes.
- Berbere Spiced Chicken - is wonderfully rich and full of flavors. It requires relatively few ingredients and makes a very hearty meal. It’s based on a recipe called Doro Wat, an Ethiopian spicy chicken stew.
- Chicken Corn Chowder - rich, delicious, and creamy. You can make it with either fresh or frozen corn and it’s a wonderfully tasty recipe.
- Lemon Chicken with Orzo - a zingy dish with preserved lemon, tomatoes, chicken thighs, and orzo.
- White Bean Soup with Chicken - a tasty blend of white beans, shredded chicken, and vegetables.
Tips for Making this Recipe
- You can make your own curry spice blend - our blend is highly flavorful but not too spicy.
- If time permits, allow the curry to sit for 10 to 15 minutes after you make it. This will help the sauce continue to thicken. If you need to get dinner on the table, though, serve it right away (it will still taste great)!
- Save leftovers in the refrigerator for up to 3 days. It just gets better with time, too - making it a great meal prep recipe!
Chicken Curry Recipe
This creamy chicken curry with coconut milk is a lush dinner recipe. Served with rice or naan it's total comfort food.
Ingredients
- 1 ½ pounds chicken breasts
- 1 teaspoon ground paprika
- ½ teaspoon turmeric powder
- 2 teaspoons kosher salt, divided
- 1 teaspoon ground black pepper
- 3 tablespoons canola oil, divided
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (13.5 ounces) coconut milk
- 2 teaspoons curry powder
- 1 tablespoon freshly squeezed lime juice
- optional - 2 tablespoons chopped fresh cilantro
- serve with - naan or steamed rice
Instructions
- Cut the chicken into ½ inch chunks. Sprinkle the chicken with paprika, turmeric, 1 teaspoon of salt, and black pepper. Toss to coat.
- Heat 2 tablespoons of canola oil in a large pot or dutch oven over medium-high heat. When the oil is hot, add the chicken and brown it for 3 to 4 minutes, stirring occasionally to make sure it doesn’t stick.
- Remove the chicken and set it aside.
- Add the remaining oil and once it’s hot, add the onion and sauté for 10 minutes, stirring occasionally. Then add the garlic and stir continuously for 30 seconds.
- Add the chicken back into the pot, along with the coconut milk, and the remaining teaspoon of salt. Stir to combine and increase the heat so the curry comes to a low boil. When it’s gently bubbling, reduce the heat to a simmer and allow to cook for 30 minutes, stirring every 10 minutes.
- Turn off the heat and stir in the curry powder and lime juice. If time permits, allow the curry to sit for 10 minutes before serving - this will continue to thicken the sauce.
- Serve with optional rice or naan and top with fresh cilantro.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 425Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 149mgSodium: 1218mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 56g
Kelly O says
I made this last night and it was amazing! I used coconut oil instead of canola oil and also added a crown of broccoli and an orange bell pepper. There wasn't enough liquid after adding in the veggies, so I added an additional can of coconut milk and a little extra curry powder and turmeric. I added in a generous amount of cilantro after letting it sit and thicken for a few minutes. Served it on top of brown rice made with pork stock. Delicious! I am definitely saving this recipe.
Chip says
Love quick Dutch oven curries, thanks! Added a green pepper and doubled down on the curry powder, some like it hot! Also added a tablespoon of brown sugar and the dish was delicious. Just keep sponging up the sauce with naan. Awesome sauce.
Emily says
Sounds like some fantastic additions!!
Ethan says
great basic recipe. better the second day when all the flavors have a chance to 'settle'.