Creamy Chicken Coconut Curry

This creamy chicken coconut curry is an easy one-pan dinner made with tender chicken, full-fat coconut milk, garlic, ginger, curry powder, coriander, and shredded carrots. It’s rich, flavorful, dairy-free, and ready in about 30 minutes, perfect for busy weeknights.

Course dinner

Cuisine American

Keyword Creamy Chicken Coconut Curry

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 195kcal

Author Ioana

Ingredients

2 tablespoons coconut oil
1 yellow onion medium, finely diced
1 ½ pounds chicken breast or chicken thighs cut into bite-sized pieces
3 garlic cloves minced
1 tablespoon fresh ginger finely grated
2–3 tbsp curry powder adjust to taste
1 can full-fat coconut milk 13 ounces / 400 ml
1 cup shredded carrots
1 teaspoon fine sea salt plus more to taste
¼ teaspoon black pepper plus more to taste
1 tablespoon fresh lime juice
¼ cup fresh cilantro chopped

US Customary - Metric

Instructions

Heat the coconut oil in a large skillet over medium heat. Add the diced onion and shredded carrots. Cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.
Add the chicken pieces and cook for 6–8 minutes, stirring occasionally, until lightly browned and mostly cooked through.
Stir in the garlic, ginger, pepper and curry powder. Cook for about 1 minute, until fragrant.
Pour in the coconut milk and stir well and bring to a gentle simmer.
Reduce the heat to medium-low and simmer for 5–7 minutes, stirring occasionally, until the chicken is fully cooked and the sauce slightly thickens.
Stir in the lime juice, then taste and adjust with more salt, pepper, or curry powder if needed.
Sprinkle with fresh cilantro and serve warm over rice, cauliflower rice, quinoa, or with warm naan.

Nutrition