This coconut chicken tastes like your favorite takeaway and is easy to make at home. No heavy cream needed!
The ingredients you need
This one-pot recipe features tender chicken cooked in dairy-free sauce. It cooks the fastest when you use boneless, skinless chicken thighs. If you would rather use boneless, skinless chicken breasts, that will work, but you may need to cook for longer.
This coconut curry chicken is perfect for family-friendly with yellow onions and thinly sliced carrots. (My daughter always touches the kitchen and asks me what the *amazing* smell when I make this.)
If you are willing to use chili, sweet potato or broccoli, feel free to add other vegetables you like.
How to Make Coconut Chicken Curry
Drizzle olive oil in a large, deep skillet over medium heat. Saute 1 cup yellow onion and two carrots, peel and cut into bite-sized pieces. (I like the shape of half a month, but diced too.)
Saute for 5 minutes, or until the onions look transparent. Next, add 3 cloves of chopped garlic and 1 inch of fresh ginger. Distribute the taste evenly with a micro platform.
Add 4 tsp of curry powder (I simply use the organic brand) and 1 tsp of ground fennel. Stir briefly to bake the spices, about 1 minute.
Next, add a can of 15 ounces of crushed tomatoes, a can of 15 ounces of coconut milk and a teaspoon of fine sea salt. Stir well and place the chicken thighs in the pan. The chicken should be about dipped in the sauce.
Chicken tip
Feel free to use chicken breasts if you like. Cook them whole as directed here, or cut them into 1-inch pieces for faster cooking.
Bring the liquid to the immer, cover the pan with a lid, and cook until the chicken is tender about 15 to 20 minutes. You will know that the chicken is done when the instant read thermometer reaches the thickest part of the thigh.
After cooking the chicken, transfer it to the cutting board with tongs. Use two forks to chop it, or cut it into bite-sized pieces. Return the chicken to the sauce and add chopped cilantro, a tablespoon of maple syrup and fresh lime juice.
Tomato Notes
If you can’t find 15 ounces of crushed tomatoes, use the diced tomatoes with the juice. In this case, there will be large slices of tomatoes in the sauce. (Or, you can pour the whole diced tomato jar into a blender and quickly crush it into a thicker sauce.)
Season with extra salt if needed. Then, place this coconut chicken curry on a bed of cooked basmati rice or cauliflower rice. It is also perfect for dipping in Naan bread.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Looking for more curry recipes? Try salmon curry, chicken curry soup, sweet potato lentil curry or Thai chickpea curry.
- 1 spoon olive oil
- 1 Small Yellow onion chopped
- 2 carrot peeled and sliced ¼ inch thin
- 3 Garlic cloves chopped
- 1 inch Fresh ginger chopped
- 4 teaspoon Curry powder
- 1 teaspoon Ground cumin
- 15 Ounces can Broken tomatoes
- 15 Ounces can Whole fat coconut milk
- Fine sea salt
- 1¼ pound Boneless skin chicken thighs (See comments)
- 1 spoon Fresh lime juice
- 1 spoon Maple Syrup
- ½ cup Fresh coriander roughly chopped, clearing the large stems
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Preheat a large deep skillet and cover the stove over medium heat. Once the surface is hot, add olive oil and cook the onions and carrots until they start to soften for about 5 minutes. Then add the garlic, ginger, curry powder and cumin and stir for another minute until it smells fragrant.
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Pour the tomatoes crushed from the juice and coconut milk jar into the pot. Season with a teaspoon of salt and stir until the coconut solid melts. Place the chicken thighs in the liquid, sprinkle another teaspoon of salt on top, and bring the mixture to a boil.
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After the liquid has bubbled, reduce the heat to a mild low heat and cook, then cover the pan with a lid. Cook for 15 to 20 minutes, or until each chicken thigh reaches 165ºF in the thickest part according to the instant reading thermometer.
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Carefully transfer the chicken to the cutting board with tongs. Cut the chicken with two forks and return it to the pan. Season the sauce with sour sauce, maple syrup, coriander and other salt when needed. (I usually start with another teaspoon, but this will vary depending on the type of salt and taste buds you use.)
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If you prefer, place this coconut chicken curry on a cooked rice and garnish with extra cilantro.
Chicken Notes: I use chicken thighs for faster cooking, but you can swap chicken breasts if you prefer. Cooking the whole chicken breast may take longer, but you can cut them into 1-inch pieces to speed up cooking time.
Note for crushed tomatoes: I use unpickled crushed tomatoes. If you can marinate, season with less salt from the recipe for salt and then season. If you can’t find 15 ounces of crushed tomatoes, use diced tomatoes instead. (Pop them into a blender with the juice and crush them quickly to blend the texture.)
Calories: 491KCAL | carbohydrate: twenty oneg | protein: 32g | Fatty: 33g | Saturated fat: twenty twog | Polyunsaturated fat: 2g | Monounsaturated fat: 6g | Trans fat: 0.03g | cholesterol: 135mg | sodium: 306mg | Potassium: 1098mg | fiber: 4g | sugar: 10g | Vitamin A: 5521IU | Vitamin C: 17mg | calcium: 108mg | iron: 7mg
If you try this Coconut Curry Chicken Recipe, Please leave comments and star ratings below. Let me know you like it.
