Go Back
–+ servings
A bowl of creamy coconut chicken curry with orange carrots, served next to white basmati rice and topped with crushed peanuts and fresh green coriander.

Coconut Milk Chicken Curry

An easy dinner idea you will make on repeat! It takes less than 30 minutes, requires simple ingredients, and is super delicious.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Other
Servings 4 Servings

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.
    Cubed chicken breast browning in a non-stick pan with spices
    • This is a good time to start cooking your basmati rice.

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).
    onions and carrots being cooked in a pan then adding coconut milk

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.
    adding cooked chicken to the sauce and then garnishing with fresh coriander
    • Note: If using light coconut milk and the sauce is too thin, mix 2 tsp of cornstarch with 2 tsp of water in a small cup. Stir this into the boiling sauce to thicken it up.
  • Serve the curry with your basmati rice. Top it with salted peanuts, fresh coriander, and a squeeze of lime.
    A close-up shot of a spoonful of chicken curry, showing the rich yellow sauce and a fresh lime wedge on the side of the plate.

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

Serving: 1ServingCalories: 315kcalCarbohydrates: 12gProtein: 26gFat: 17g
Keyword 30-Minute Chicken Curry, coconut milk chicken curry recipe, Coconut Milk Curry Recipe
Tried this recipe?Let us know how it was!
QR Code linking back to recipe