Easy Creamy Chicken Curry with Coconut Milk
Easy Creamy Chicken Curry with Coconut Milk is a quick, comforting dinner that’s better than takeout. After making this many times, I’ve discovered the secret to a rich, creamy sauce without heavy cream. Keep reading for my best tips, or jump to the recipe. If you love recipes like this, you’ll also enjoy Easy Korean Spicy Chicken Stir Fry and Easy Italian Sausage and Rice Skillet.
Why This Easy Creamy Chicken Curry with Coconut Milk Is Pure Comfort
- It's ready in just 30 minutes
- The creamy coconut milk sauce is irresistible
- It's packed with flavor from aromatic spices
- It's a one-pan meal that's easy to clean up
What You'll Need for Easy Creamy Chicken Curry with Coconut Milk
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Coconut milk
- Onion
- Garlic
- Ginger
- Curry powder
- Tomato paste
- Salt
- Pepper
- Curry powder
- Garlic
- Ginger
- Tomato paste
- Salt
- Pepper
- Optional: Fresh cilantro
- Optional: Green onions
- Optional: Lime wedges
📝 Ingredient Notes
- Chicken breasts: You can also use boneless, skinless chicken thighs.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and energy → See on Amazon
- Immersion blender — Makes the sauce smooth and creamy → See on Amazon
How to Make Easy Creamy Chicken Curry with Coconut Milk
- Step 1: Season the chicken with salt, pepper, and 1 tablespoon of curry powder. Heat oil in a large skillet over medium-high heat and cook the chicken until browned, about 5 minutes per side. Remove the chicken and set it aside.
- Step 2: In the same skillet, add the onion, garlic, and ginger. Cook until the onion is translucent, about 3 minutes. Stir in the tomato paste and the remaining curry powder. Cook for 1 minute.
- Step 3: Add the coconut milk to the skillet and stir well to combine. Return the chicken to the skillet and spoon the sauce over the top. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover and let it cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
- Step 4: Use an immersion blender to blend the sauce until it's smooth and creamy. If you don't have an immersion blender, you can transfer the sauce to a blender and blend until smooth, then return it to the skillet.
- Step 5: Serve the chicken curry hot, garnished with fresh cilantro, green onions, and lime wedges. Enjoy!
Cook's Tips for Perfect Easy Creamy Chicken Curry with Coconut Milk
- Common mistake and fix: Don't overcook the chicken or it will become dry. The sauce will continue to cook the chicken even after you've removed it from the heat.
- Pro tip: For a spicier curry, add a pinch of cayenne pepper or a diced jalapeño to the skillet with the onion.
- Pro tip: To make this dish even creamier, stir in a tablespoon of cornstarch mixed with a tablespoon of water before blending the sauce.
Storing & Reheating Easy Creamy Chicken Curry with Coconut Milk
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can make the chicken and sauce up to 2 days ahead. Store in the fridge and reheat in the oven or microwave.
Freezing Easy Creamy Chicken Curry with Coconut Milk
Freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through.
Recipe Notes
- Chef tip: To make this dish gluten-free, ensure your curry powder is gluten-free and use tamari instead of soy sauce.
- Best substitution: You can substitute the chicken with shrimp or tofu for a different protein.
- Make-ahead: This dish can be made ahead and reheated, but the sauce may separate. Stir it well before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the sauce is too thin, simmer it uncovered until it thickens. If it's too thick, thin it out with a little water or chicken broth.
Want to level up this recipe?
High-quality curry powder — Makes a big difference in the flavor of the dish → Check price on Amazon
Easy Creamy Chicken Curry with Coconut Milk
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Coconut milk
- Onion
- Garlic
- Ginger
- Curry powder
- Tomato paste
- Salt
- Pepper
Seasonings
- Curry powder
- Garlic
- Ginger
- Tomato paste
- Salt
- Pepper
Optional Toppings
- Fresh cilantro
- Green onions
- Lime wedges
Instructions
- Step 1: Season the chicken with salt, pepper, and 1 tablespoon of curry powder. Heat oil in a large skillet over medium-high heat and cook the chicken until browned, about 5 minutes per side. Remove the chicken and set it aside.
- Step 2: In the same skillet, add the onion, garlic, and ginger. Cook until the onion is translucent, about 3 minutes. Stir in the tomato paste and the remaining curry powder. Cook for 1 minute.
- Step 3: Add the coconut milk to the skillet and stir well to combine. Return the chicken to the skillet and spoon the sauce over the top. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover and let it cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
- Step 4: Use an immersion blender to blend the sauce until it's smooth and creamy. If you don't have an immersion blender, you can transfer the sauce to a blender and blend until smooth, then return it to the skillet.
- Step 5: Serve the chicken curry hot, garnished with fresh cilantro, green onions, and lime wedges. Enjoy!
Notes
- Chef tip: To make this dish gluten-free, ensure your curry powder is gluten-free and use tamari instead of soy sauce.
- Best substitution: You can substitute the chicken with shrimp or tofu for a different protein.
- Make-ahead: This dish can be made ahead and reheated, but the sauce may separate. Stir it well before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the sauce is too thin, simmer it uncovered until it thickens. If it's too thick, thin it out with a little water or chicken broth.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a 350°F oven for 15-20 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through.
- Make ahead: You can make the chicken and sauce up to 2 days ahead. Store in the fridge and reheat in the oven or microwave.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 18g
- Carbs: 12g
- Fiber: 2g
- Sugar: 5g
- Sodium: 700mg
- Cholesterol: 75mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Creamy Chicken Curry with Coconut Milk FAQs
Yes, you can make the chicken and sauce up to 2 days ahead. Store in the fridge and reheat in the oven or microwave.
The chicken may have been overcooked. To prevent this, remove the chicken from the heat when it's still slightly pink in the middle. It will continue to cook in the sauce.
Yes, you can freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, you can make this in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
This dish goes well with steamed rice, naan bread, or a side salad.
A Warm Final Note
I can’t wait for you to try Easy Creamy Chicken Curry with Coconut Milk and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
