An easy dinner idea you will make on repeat! It takes less than 30 minutes, requires simple ingredients, and is super delicious.
Published: March 2, 2026 by Pamela.
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The other day I was really craving chicken curry. My mom makes this one recipe that I absolutely love, but I still need to perfect it before I can share it with you. In the meantime, I made my own version! It is super easy to make and took me roughly 30 minutes. The sauce is coconut milk based and curry, of course; vegetables are easy (onions and carrots), the other seasonings are the most basic seasonings, and I just topped with peanuts and coriander with a side of basmati rice.
Ingredients to make Coconut milk chicken curry:
This recipe is best paired with basmati rice, I also added coriander on the top, garnished with salted peanuts, and a piece of lime. Otherwise, here are the ingredients you need to make this easy and quick dinner recipe:
- Chicken Breasts: I used breast for a leaner meal, but you can definitely use boneless thighs if you prefer a juicier texture.
- Carrots: I used 3 medium ones. You can use 2 or 3 depending on their size and how much crunch you want.
- Onion: I used 1 medium yellow onion. You can use other types like white or red onion.
- Grated garlic & Grated ginger: Using fresh makes a huge difference in the base flavor!
- Coconut milk: I used light because this is simply what I found, but regular will give you a much creamier, richer sauce.
- Curry powder: Of course!
- Basic spices: Salt, black pepper, garlic powder, onion powder, and paprika powder.
- Garnish: This is totally up to you! I used salted peanuts for crunch and fresh coriander for a pop of color.
[Measurements are posted in the recipe card below the instructions].
How to make coconut milk chicken curry in under 30 minutes:
1. Cut, season, and cook chicken:
Cut the chicken however you like; small cubes, medium pieces, or strips (whatever you prefer). Season the meat with salt, black pepper, onion powder, garlic powder, paprika powder, and curry powder.
On medium heat, heat a bit of butter or oil (whatever you prefer) in a non-stick pan. Cook the chicken until it’s done and has a beautiful color, then set it aside for later.
[During the end of this step, start cooking your basmati rice so it is ready on time]
2. Cook the vegetables and the sauce:
While the chicken is cooking, chop your carrots and onion, and grate the garlic and ginger. Once the chicken is set aside, use that same pan to add the onions and carrots. Cook them until they are nice and golden.
Add the grated ginger and garlic, and mix for no more than a minute (you don’t want to burn the garlic and make it bitter). Then, pour in the coconut milk and add half a teaspoon of curry powder (or more if you want).
3. Add chicken and garnish:
Add the cooked chicken back into the pan. Mix everything together, close the lid, and let it simmer for a few minutes on low to medium heat. If the sauce needs more salt and pepper, you can add them here.
NOTE: If you are using light coconut milk, the sauce might be a bit thin. You can mix 2 teaspoons of corn starch with 2 teaspoons of water in a small cup, add it to the sauce, and let it boil so it thickens up. Garnish with fresh coriander.
Serve with basmati rice and garnish with salted peanuts and more fresh coriander.
How to Serve
Serve the curry with some basmati rice. Top it with the salted peanuts and fresh coriander. I also added a lime wedge to squeeze over it; the acidity pairs super well with the coconut milk.
Storage and Reheating
You can keep any leftovers in an airtight container in the fridge for about 3 days. When you’re ready to eat, just reheat it in a pan or the microwave. If the sauce is too thick after sitting in the fridge, add a splash of water or more coconut milk to loosen it up.
FAQs:
What is the best chicken for curry?
I used chicken breast for this version, but boneless chicken thighs work great too if you want the meat to stay extra tender.
How do I thicken coconut milk curry sauce?
If your sauce is too thin (especially when using light coconut milk), just mix 2 teaspoons of cornstarch with 2 teaspoons of water (in a separate bowl) and stir it in while the sauce boils.
Is this chicken curry spicy?
This version is mild and kid-friendly since it uses basic curry powder and paprika. If you want a spicy chicken curry, you can add chili flakes or a hotter curry blend.
Can I make this dairy-free?
Yes! This recipe is naturally dairy-free because it uses a coconut milk base for the sauce instead of cream or butter. Just make sure you use oil to cook the chicken instead of butter.
🍛 If you tried this easy dinner recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Coconut Milk Chicken Curry
Ingredients
For the chicken
- 400 grams Chicken breasts
- ½ tsp Onion powder
- ½ tsp Garlic powder
- ½ tsp Curry powder
- ½ tsp Paprika powder
- Salt & black pepper (to taste)
For the sauce:
- 3 Carrots (medium)
- 1 Yellow onion (medium)
- 1 tsp Grated garlic
- ½ Tbsp Grated ginger
- ½ tsp Curry powder
- Salt & black pepper (to taste, if needed)
- 1 Can Coconut milk (400ml)
Garnish:
- Salted peanuts (optional)
- Fresh coriander (optional)
- Slice of lime (optional)
Instructions
Prep and cook the chicken
- Cut the chicken into small cubes, medium pieces, or strips. Season with salt, pepper, garlic powder, onion powder, curry powder, and paprika. Heat a bit of butter or oil in a non-stick pan over medium heat. Cook the chicken until golden and done, then set it aside.
Sauté the vegetables & make the sauce
- In the same pan, add the onions and carrots. Cook over medium heat until they start to turn golden. Add the grated ginger and garlic, mixing for about one minute, be careful not to burn the garlic or it will taste bitter.Pour in the coconut milk and add ½ teaspoon of curry powder (you can add a bit more if you like).
Combine and Garnish:
- Add the cooked chicken back into the pan and stir everything together. Close the lid and let it simmer for a few minutes on low to medium heat. If needed, you can add more salt and pepper here.
- Serve the curry with your basmati rice. Top it with salted peanuts, fresh coriander, and a squeeze of lime.
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
- Nutrition info is calculated without the rice.
Nutrition
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