This Coconut Curry Chicken recipe is one amazing Indian chicken curry recipe. The whole recipe only takes 35 minutes to make and is packed full of delicious, and fresh ingredients!
This Chicken curry recipe is an easy, stovetop version of the classic Indian dish, but with Thai characteristics.
For this rich and hearty meal, I use coconut milk, Thai basil, cilantro, jalapeños, corn and lime juice, for a sweet sauce with just a little bit of heat.
Curried chicken seems to be a recipe that many are intimidated to make at home. The honest truth is that and kind of curry can be challenging if you make your curry from scratch (highly recommended at least once in your life).
However, curry sauce can also come together quickly by using pre-made curry. For this curry sauce recipe, the prep work takes more time than the actual cooking, but believe me, it is worth it for this aromatic masterpiece.
Coconut Curry Chicken Ingredients
The ingredient list looks long, but most of these ingredients are easy to source and will be used in many other recipes. Including this one because I can guarantee you’ll be making it time and time again.
- Chicken breasts – I always opt to use boneless and skinless chicken breasts. It makes the prep simpler and easier. If you prefer dark meat, you could use chicken thighs instead.
- Salt and pepper – Fine sea salt and freshly ground black pepper are always great to use when cooking. I always have them on hand in my spice cabinet.
- Extra virgin olive oil – We use this to sauté both the chicken and the , but feel free to use coconut oil instead.
- Red onion – Not only does red onion give delicious flavor to this great recipe, but it also adds a beautiful color too.
- Garlic – I always opt to mince my own garlic cloves rather than used the pre-minced jarred variety. The flavor packs a better punch that way.
- Jalapeno – Make sure the stem and seeds are removed. Rather than dicing, cut your peppers into circles.
- Lime – We will use lime juice for this coconut curry chicken recipe, but you can also serve with lime wedges to amp up the lime flavor of the dish.
- Ginger – We will be using grated ginger for this recipe. As always, I prefer the flavor of freshly grated ginger, plus it hardly takes any extra time at all.
- Yellow curry powder – Rather than using a red curry paste that some curry dishes use, we use this instead. Pastes and powders vary in spice level, and this yellow powder is a bit more mild. You can substitute for yellow curry paste.
- Corn starch – We need something to help thicken and hold our curry together, and cornstarch will do just that.
- Coconut milk – I prefer to use light rather than full-fat coconut milk. It cuts down on calories and the flavor is a little less bold.
- Cilantro – Thai food uses a lot of cilantro. This will be chopped added to the curry sauce for added flavor and color. If you have an aversion to cilantro, simply omit it.
- Thai Basil – Cut your basil into strips. Again, this is both for flavor and color. If you can find Thai basil, use it, but if not, Italian sweet basil is fine.
- Corn – I like a little added crunch to my Indian food, and corn is a great way to do that. Use canned, frozen or cut straight from the cob.
How to Make Chicken Coconut Curry
- Season chicken. Season chicken breasts with fine sea salt and freshly ground black pepper.
- Sear chicken. Heat extra virgin olive oil in a skillet over medium heat then add seasoned chicken breasts, searing on both sides.
- Sauté onion, garlic and jalapeno. When browned, remove chicken breasts from pan and set aside. Add red onion, garlic and jalapeno and sauté.
- Add lime. Add fresh lime juice and scrape up any browned bits from the bottom of the pan. Allow mix to soften, coming to a sofrito consistency.
- Add seasonings. Add ginger, yellow curry powder and cornstarch. The mixture will be dry and pasty, allow to brown until the coconut curry chicken becomes fragrant.
- Add coconut milk and cilantro. Add light coconut milk and cilantro, stirring to combine. Bring to a low simmer.
- Combine with chicken, corn and basil. Place chicken breasts back into the sauce, adding corn and basil. Spoon sauce over chicken. Simmer on low, turning chicken half way.
- Serve and enjoy! Serve with cilantro-lime coconut rice or pita bread. Season with Maldon sea salt.
- Rice – Instead of using regular white rice, try using cauliflower rice instead to cut down on the carbs. Alternatively you could use brown rice, jasmine rice, or even quinoa if you prefer.
- Veggies – Looking to add more vegetables to your coconut curry chicken? Throw some in! Try using bell peppers (especially a red pepper,) sweet potatoes or even broccoli to make this a healthy dinner.
- Spice level – For additional heat, leave a few jalapeno seeds in or use two jalapenos or for less heat, leave it out all together.
Storage and Freezing
Store any leftover coconut curry chicken in an airtight container in the refrigerator for up to five days. You can also store it in the freezer for up to three months.
Reheat in a saucepan or in the microwave.
More Easy Dinner Recipes
Coconut Curry Chicken Recipe
- 2 chicken breasts boneless, skinless
- Fine sea salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 cup red onion chopped
- 4 cloves garlic minced
- 1 jalapeno , stem and seeds removed, cut into circles
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh ginger , grated
- 2 teaspoons yellow curry powder
- 2 tablespoons corn starch
- 14.5 ounces light coconut milk
- 1/4 cup cilantro chopped
- 1/4 cup Thai basil cut into strips
- 1/2 cup corn
- Maldon Salt , for serving, optional
- Cilantro-Lime Coconut Rice , for serving, optional
- Season the chicken breasts with fine sea salt and freshly ground black pepper.
- Heat the oil in a large skillet over medium heat. Add the chicken, searing on both sides until golden brown. Approximately 4 minutes each, however depending on size, times can vary.
- When browned, remove the chicken and set aside. Add the red onion, garlic and jalapeno, sauteing for 1 minute.
- Add the lime juice and scrape up any browned bits from the bottom of the pan. Allow the mix to soften, coming to a sofrito consistency, approximately 3 minutes.
- Add the ginger, yellow curry powder and cornstarch. The mixture will be dry and pasty, allow to brown for 1 minute or until the curry becomes fragrant.
- Stir in the coconut milk and cilantro. Bring to a low simmer.
- Place the chicken back into the sauce, adding the corn and basil. Spoon the sauce over the chicken. Simmer on low for 5 minutes, turning chicken half way.
- Serve with Cilantro-Lime Coconut Rice and a sprinkle of flake sea salt, such as Maldon.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.