This easy coconut curry chicken is a one-pot meal packed with tender chicken, creamy coconut milk and bold curry spices. It’s ready in 30 minutes, and perfect for serving over rice with naan to soak up every last drop of that delicious sauce.
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Best Coconut Curry Chicken (Easy & Mild!)
Calling all curry lovers! If you love the bold, rich flavors of Indian-inspired curry recipes but don’t want to spend hours in the kitchen, this coconut curry chicken is about to become your new go-to.
I haven’t always had an adventurous palate. I used to be the kid dining on plain white rice any time my parents took (and by took, I mean dragged) me to dinner at their favorite Indian restaurant. But the more I was exposed to different cuisines, the more adventurous I became—and I realized that not all curry dishes are fiery hot. Some, like this chicken curry, are rich, creamy, packed with flavor and mild enough for the whole family to enjoy.
Curry can mean different things depending on where you are in the world—spice-laden tomato-based curries in India, fragrant coconut curries in Thailand, or any saucy, spice-filled dish we call “curry” in Western kitchens. This version takes inspiration from those warm, complex flavors but keeps things simple and weeknight-friendly. Juicy chicken simmers in a simple coconut curry sauce that’s warm, slightly sweet and just a little bit spicy (but not too much!). It’s an easy, approachable way to enjoy homemade curry any night of the week.
- Chicken: You can use either chicken thighs or chicken breasts. I prefer chicken thighs because they’re nearly impossible to overcook so they stay moist and tender.
- Coconut milk: Unsweetened full-fat canned coconut milk works best for the curry sauce. It’s thicker and has a higher fat content, making it ideal for cooking. Avoid carton coconut milk—it’s much thinner and won’t give you the same creamy texture.
- Red curry paste: This ingredient is typically a blend of dried chilies, garlic, lemongrass, shallots, ginger and various spices, which adds a bold, aromatic base to curry dishes. It adds depth and a hint of spice without overpowering the dish. You’ll find it in small jars or cans in the international aisle of most grocery stores.
- Yellow curry powder: This spice blend is generally milder and often includes turmeric, cumin, coriander, fenugreek, mustard and sometimes cinnamon. It provides a warm, earthier flavor and a lovely golden color to the curry.
- Onion & garlic: Essential aromatics that build a flavorful foundation. I use yellow onion for its balance of sweetness and sharpness. Fresh garlic is a must—mince it yourself for the best flavor.
- Veggies: I kept this curry recipe simple with sliced red bell pepper and frozen peas. No need to thaw the peas—just toss them in straight from the freezer. See below for more veggies you can add to customize your curry!
- Lime: Freshly squeezed lime juice enhances the flavors by introducing a tangy acidity that balances the richness of the creamy curry and the spiciness of the dish.
- Olive oil: I use extra-virgin olive oil to sauté the aromatics and chicken, but any neutral oil (like avocado or coconut oil) will work.
See the recipe card for full information on ingredients and quantities.
- Sauté the aromatics. Heat oil in a large skillet over medium heat. Once hot, add the diced onion, minced garlic and sliced bell pepper. Cook until the onion turns translucent, about 3 minutes.
- Toast the spices. Stir in the red curry paste and curry powder. Let them cook for about 2 minutes, stirring constantly. This step helps bring out their deep, aromatic flavors.
- Brown the chicken. Push the veggies to one side of the pan, increase the heat to medium-high, and add the remaining tablespoon of oil. Add the chicken pieces with a pinch of salt and cook until browned on all sides, about 5 minutes. The chicken doesn’t need to be fully cooked at this stage.
- Simmer with coconut milk. Pour in the canned coconut milk and add the frozen peas; stir everything together. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, or until the chicken is cooked through and the curry sauce thickens slightly.
- Finish with lime juice. Remove the pan from heat and stir in the fresh lime juice. Taste and season with salt as needed.
I love spooning this rich, flavorful chicken curry over basmati rice (my creamy coconut rice recipe would be amazing here!) and pairing it with warm naan to soak up all that delicious golden curry sauce. Garnish with chopped fresh cilantro or Thai basil for an extra pop of flavor.
Variations & Add-Ins
This curry is super versatile, and you can easily customize it to suit your taste (or whatever you have in your fridge). Here are a few ideas:
- Veggies: Add sliced carrots, baby spinach, cauliflower florets or cubed sweet potatoes. For firmer veggies (like carrots or sweet potatoes), add them early so they have time to soften. Leafy greens (like spinach or kale) should be stirred in at the end so they just wilt into the sauce.
- Spice level: This curry is mild, but if you love heat, add a diced Thai chili or a pinch of red pepper flakes.
- Protein swaps: Swap the chicken for shrimp (add it at the end so it doesn’t overcook), tofu (for a plant-based option) or chickpeas for extra heartiness.
Storing Leftovers & Meal Prep Tips
Leftovers should be stored in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, making the curry even more delicious the next day! Store rice separately from the curry to keep it from absorbing too much moisture.
- Freezing: Let the coconut chicken curry cool completely, then transfer it to a freezer-safe container or resealable bag. It will keep for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stove over medium-low heat, stirring occasionally. If the sauce thickens too much, add a splash of coconut milk or water. You can also microwave it in 30-second bursts, stirring in between.
- Meal prep tip: This curry makes a great meal prep option! Divide portions of curry and rice into meal prep containers for quick, flavorful lunches throughout the week.
Ingredients
- 3 Tablespoon extra-virgin olive oil, divided
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, cut into strips
- 3 Tablespoons red curry paste
- 1 Tablespoon yellow curry powder
- 2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 (14-oz.) can unsweetened coconut milk
- 1 cup frozen peas
- 1 Tablespoon lime juice
- Cooked white rice, for serving
Instructions
- Add 2 tablespoons oil to a large skillet set over medium heat. Once the oil is hot, add the onions, garlic and red peppers. Cook, stirring constantly, until the onions are translucent, about 3 minutes. Add the curry paste and curry powder and cook, stirring constantly, an additional 2 minutes.
- Push the vegetables to one side of the pan then increase the heat to medium-high.
- Add the remaining 1 tablespoon oil then add the chicken and a pinch of salt and cook, stirring occasionally, until it is browned on all sides, about 5 minutes. (It does not have to be fully cooked at this point.)
- Stir in the coconut milk and peas then bring the curry to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 5 minutes.
- Remove the curry from the heat then stir in the lime juice. Taste and season with salt then serve over rice.
Kelly’s Notes
- You can use either chicken thighs or chicken breasts. I prefer chicken thighs because they’re nearly impossible to overcook so they stay moist and tender.
- I love spooning this curry over basmati rice (my creamy coconut rice recipe would be amazing here!) and pairing it with warm naan to soak up all that delicious golden sauce. Garnish with fresh cilantro for an extra pop of flavor.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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This was simple and delicious. We all love this recipe, Thank You
You are so welcome, Mike! I’m thrilled you enjoyed the recipe!
loved this recipe
So thrilled to hear this, Mike!
If curry is on the menu, I’m ordering it. So I decided to take the plunge and make it at home. It was way easier than I expected and the flavors were great. Will be adding this into my weekly rotation!
Woohoo! I’m so glad you enjoyed the recipe, Patti, and thank you so much for rating it!
This recipe lacked the depth of flavor you normally get with curries. It was pretty bland and needed more salt, sriracha and still wasn’t packed with flavor. It could have to do with chicken breast (instead of thighs), lite coconut milk (instead of full fat) and limited spices.
I know this may sound like a dumb question, but I can just double all the ingredients for 4 servings, correct? I’m afraid too much coconut milk may make it too thin.
Yes, that will work, Nicole! :)
This dish is DELISH!!! I have shared it with many people and continue to do so. I add about a 1/4 tsp of salt to the dish and find this REALLY brings all the flavors together. I also eat it with tamarind sauce on the side; SUPERB!!!
Awesome! So glad you’re enjoying it, Melissa :)
for the yellow, add turmeric to it. easy.
Wow! This is amazing. I just made it and I can’t wait to eat it!!
This looks amazing! Where do you get your spices? What kind of curry powder do you use? Anything special?