What makes coconut chicken curry different from other curries?

Coconut chicken curry uses coconut milk as the base, creating a naturally creamy, mild curry that's less spicy than many traditional curries. The coconut milk mellows the spices and creates a rich, velvety texture that's perfect for families or anyone sensitive to heat. Unlike tomato-based or yogurt-based curries, coconut curry has a subtle sweetness that balances the savory spices beautifully.

Can I make coconut chicken curry less spicy for kids?

Absolutely! This recipe is already mild, but you can make it even gentler by omitting the cayenne pepper entirely and reducing the curry powder to 1 teaspoon. You can also add extra coconut milk to dilute any heat, or serve with plain Greek yogurt on the side for cooling. Start mild and let family members add hot sauce or red pepper flakes to their individual portions if they want more heat.

What's the best chicken to use for coconut chicken curry?

Chicken thighs work best because they stay tender and juicy during the longer cooking time, and they absorb the curry flavors beautifully. However, chicken breasts work too, just cut them smaller and reduce the cooking time by 5-10 minutes to prevent them from becoming dry. Bone-in chicken pieces create even more flavor, but they'll need about 10 minutes longer to cook through.

How long does coconut chicken curry last in the fridge?

Coconut chicken curry stays fresh in the refrigerator for up to 4 days in airtight containers. In fact, it often tastes even better the next day as the flavors continue to develop. It also freezes beautifully for up to 3 months, just thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of coconut milk if needed to restore the creamy texture.

Easy Coconut Chicken Curry Ready in 55 Minutes

Name: Coconut Chicken Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Indian-Inspired
Ingredients: 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 1 can (14 oz) full-fat coconut milk; 1 medium onion, diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons coconut oil or olive oil; 1 can (14.5 oz) diced tomatoes; 1 cup chicken broth; 2 teaspoons curry powder; 1 teaspoon ground cumin; 1 teaspoon turmeric; 1/2 teaspoon ground coriander; 1/4 teaspoon cinnamon; 1/4 teaspoon cayenne pepper (optional); Salt and black pepper to taste; 2 medium potatoes, cubed; 1 red bell pepper, sliced; 1 cup green beans, trimmed; 1 cup baby spinach; Cooked jasmine rice for serving; Fresh cilantro for garnish; Lime wedges for serving

Description

This creamy coconut chicken curry is a one-pot wonder that’s mild enough for kids but flavorful enough for adults. Tender chicken and vegetables simmered in rich coconut milk with warm spices create the perfect family comfort meal.

Ingredients

Scale

2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 can (14 oz) full-fat coconut milk
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons coconut oil or olive oil
1 can (14.5 oz) diced tomatoes
1 cup chicken broth
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
2 medium potatoes, cubed
1 red bell pepper, sliced
1 cup green beans, trimmed
1 cup baby spinach
Cooked jasmine rice for serving
Fresh cilantro for garnish
Lime wedges for serving

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Instructions

1. Prep ingredients: Cut chicken into uniform pieces, dice onion, mince garlic, and prepare all vegetables.
2. Build flavor base: Heat coconut oil in large Dutch oven over medium heat. Add onion and cook 4-5 minutes until softened.
3. Add aromatics: Stir in garlic and ginger. Cook 1 minute until fragrant.
4. Toast spices: Add curry powder, cumin, turmeric, coriander, and cinnamon. Stir constantly for 30-60 seconds until fragrant.
5. Add tomatoes: Pour in diced tomatoes with juice. Cook 3-4 minutes, breaking up slightly.
6. Create curry base: Add coconut milk and chicken broth, stirring to combine. Bring to gentle simmer.
7. Add chicken and potatoes: Add chicken and potatoes to pot. Cover and simmer 15 minutes, stirring occasionally.
8. Add remaining vegetables: Stir in bell pepper and green beans. Continue simmering covered 10-15 minutes until chicken is cooked and vegetables tender.
9. Final touches: Stir in spinach during last 2 minutes. Taste and adjust seasoning.
10. Serve: Ladle over rice and garnish with cilantro and lime wedges.

Notes

Start with mild spices and adjust heat to family preferences. Curry tastes even better next day. Can substitute chicken breasts (reduce cooking time by 5-10 minutes). Freezes well for up to 3 months. Add extra coconut milk if reheating and sauce seems thick.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dinner
Method: One-Pot
Cuisine: Indian-Inspired

Nutrition

Serving Size: 1 bowl (about 1.5 cups curry + rice)
Calories: 420 calories
Sugar: 8g
Sodium: 750mg
Fat: 22g
Saturated Fat: 16g
Unsaturated Fat: 6g
Carbohydrates: 28g
Fiber: 4g
Protein: 32g
Cholesterol: 95mg