There is something truly magical about the aroma of a good curry simmering on the stove. It fills the house with a warmth that promises a delicious, satisfying dinner. This particular Coconut Curry Chicken recipe is one I’ve been perfecting for years. It was born from my attempt to recreate a stunning dish I tasted on a holiday to Thailand, and over time, it’s become a firm favourite in my own kitchen. What we have here is a beautifully balanced dish where tender chicken pieces are bathed in a rich, fragrant coconut sauce that’s both creamy and light.

The sauce is the real star. We build layers of flavour, starting with aromatic garlic and ginger, then toasting our spices to wake them up before adding creamy coconut milk and a touch of tomato. The result is a sauce that clings to every piece of chicken, with a gentle warmth that you can dial up or down to your liking. It’s the kind of meal that feels special enough for a Saturday night, yet it comes together so straightforwardly that it’s a brilliant option for a mid-week dinner.

This is a recipe for anyone who loves dishes with deep, developed flavour but doesn’t want to spend all evening cooking. It’s forgiving, customisable, and the kind of food that brings a little bit of comfort and joy to the dinner table. We’re not just making chicken; we’re creating a bowl of pure, aromatic delight that I’m certain you’ll return to again and again.

Recipe Overview

This Coconut Curry Chicken balances warmth, creaminess, and a hint of citrusy brightness. The chicken thighs remain wonderfully tender, while the sauce develops a lovely depth from toasted spices and a gentle simmer. During testing, I found that using full-fat coconut milk is non-negotiable; it creates that luxurious, velvety texture that light versions just can’t replicate.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Coconut Curry Chicken Recipe

• Genuine Flavour: The sauce is wonderfully rich from the full-fat coconut milk, with a deep warmth from fresh ginger, garlic, and toasted spices like turmeric and cumin. A final squeeze of lime juice cuts through the creaminess and brightens everything up beautifully.
• Ready in Under 45 Minutes: From chopping the onion to serving, this entire dish comes together in about 40 minutes, making it a fantastic choice for a nourishing weeknight meal.
• Flexible Recipe: This recipe is a great base for customisation. You can stir in a few large handfuls of fresh spinach at the end, add a tin of chickpeas for extra protein, or bulk it out with diced sweet potato.
• Great for a Cosy Night In: It works beautifully for those evenings when you want something comforting and delicious without a lot of fuss. It also always gets compliments when I make it for friends.
• Family Tested: My kids absolutely devour this every time I make it. They love scooping up the last bits of sauce with warm naan bread, and it’s one of my go-to dinners when I know I need a guaranteed empty-plate result.

Coconut Curry Chicken Recipe

⏱️ 15 min prep  •  🍳 35 min cook  •  👥 4 servings

📌 Pin This Recipe

Ingredients You’ll Need

For this recipe, we’re using simple, accessible ingredients to build a truly magnificent flavour profile. The quality of your coconut milk really matters here. I always reach for a brand like Aroy-D or Chaokoh, as they have a high coconut extract percentage and are consistently creamy without any additives. Using fresh aromatics is also key!

• 600g boneless, skinless chicken thighs, cut into 2.5cm (1-inch) chunks
• 1 tbsp vegetable or coconut oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2.5cm (1-inch) piece of fresh ginger, peeled and finely grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp mild chilli powder (or to taste)
• ½ tsp garam masala
• 400g tin chopped tomatoes
• 400ml can full-fat coconut milk
• 150ml chicken or vegetable stock
• 1 tsp brown sugar
• Juice of 1 lime
• Large handful of fresh coriander, chopped
• Salt and freshly ground black pepper, to taste

Sophia’s Tip: Don’t be tempted to use light coconut milk. The full-fat version is essential for creating that rich, luscious sauce that defines this dish. The lower fat content in light milk can also make it more likely to split when simmering.

How to Make Coconut Curry Chicken

The process for this curry is straightforward. We focus on building flavour in stages, starting with browning the chicken and ending with a final flourish of fresh herbs and lime. Taking the time to toast the spices is a small step that pays off handsomely in the final dish.

1. Sear the Chicken: Season the chicken thigh pieces with salt and pepper. Heat the oil in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Add the chicken and cook in a single layer (do this in batches if needed) for 3-4 minutes per side, until golden brown. You’re not cooking it through, just getting some colour on it. Remove the chicken from the pan and set it aside.
2. Sauté the Aromatics: Lower the heat to medium. Add the chopped onion to the same pan and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and grated ginger and cook for another minute until fragrant, being careful not to let them burn.
3. Bloom the Spices: Add the ground turmeric, cumin, coriander, and chilli powder to the pan. Stir constantly for about 1 minute until the spices are fragrant. This step is crucial as it toasts the spices and deepens their flavour.
4. Create the Sauce Base: Pour in the chopped tomatoes and the chicken stock. Use a wooden spoon to scrape up any browned bits from the bottom of the pan – this is where so much flavour is. Bring to a simmer and let it cook for 5 minutes, allowing the sauce to reduce and thicken slightly.
5. Simmer the Curry: Return the browned chicken pieces (and any juices) to the pan. Pour in the full-fat coconut milk and add the brown sugar. Stir everything together and season with salt and pepper.
6. Cook Through: Bring the curry to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15 minutes, or until the chicken is cooked through and tender. What works best for me is removing the lid for the final 5 minutes of cooking to allow the sauce to thicken to the perfect consistency.
7. Finish and Serve: Turn off the heat. Stir in the garam masala, the fresh lime juice, and most of the chopped fresh coriander (save a little for garnish). Taste the sauce and adjust the seasoning if needed with more salt, pepper, or a touch more lime juice. Serve immediately.

Tips From My Kitchen

• Temperature Control: Once you add the coconut milk, maintain a very gentle simmer. Boiling it vigorously can cause the milk to separate or ‘split’, which affects the texture of the final sauce. Low and slow is the way to go.
• The Secret Step: I learned that taking 60 seconds to “bloom” the dried spices in the hot oil with the onions makes a remarkable difference. It unlocks their aromatic compounds in a way that just stirring them into liquid can’t. You can learn more about the science behind this on sites like Serious Eats.
• Make-Ahead: You can prepare the base of the curry (steps 2-4) a day in advance. Store it in an airtight container in the fridge. When you’re ready to eat, simply heat the base, add the chicken and coconut milk, and continue from step 5.
• Storage: Leftover curry chicken can be stored in an airtight container in the refrigerator for up to 3 days. The flavours actually meld and become even better the next day! Reheat gently on the hob or in the microwave.

Equipment You’ll Need

You don’t need any specialist equipment for this recipe, just some basic kitchen essentials.

• Large frying pan or a shallow casserole dish with a lid
• Sharp knife and cutting board
• Measuring spoons and cups
• Wooden spoon or spatula

Common Mistakes to Avoid

• Overcrowding the pan: When browning the chicken, make sure it’s in a single layer with space between the pieces. If the pan is too crowded, the chicken will steam instead of sear, and you’ll miss out on the rich, browned flavour that forms the foundation of the dish. Work in batches if necessary.
• Using a high heat: While you need medium-high heat for searing the chicken, the rest of the cooking process requires a gentle, medium-low heat. Simmering the sauce too aggressively can make the chicken tough and cause the coconut milk to curdle.
• Skipping the finishing touches: The final squeeze of lime juice and handful of fresh coriander might seem small, but they are vital. The acidity from the lime cuts through the richness of the coconut, and the fresh herb adds a burst of freshness that lifts the entire dish. Don’t skip them!

Delicious Variations to Try

One of the best things about this curry is how easily you can adapt it to your taste or what you have in the cupboard.

• Spicy Version: For those who like more heat, add one or two finely sliced red bird’s eye chillies along with the garlic and ginger. You could also increase the amount of chilli powder or add a pinch of cayenne pepper.
• Vegetarian/Vegan Option: Swap the chicken for a tin of chickpeas (drained and rinsed) and about 400g of cubed butternut squash or sweet potato. Add the squash with the onions to give it time to soften, and stir in the chickpeas for the last 5-10 minutes of simmering. Use vegetable stock.
• Different Protein: This sauce works beautifully with other proteins. Try it with king prawns (add them for the last 3-4 minutes of cooking so they don’t overcook) or chunks of firm white fish like cod or haddock. For another great chicken idea for dinner, check out my Bang Bang Chicken Thighs.

What to Serve With Coconut Curry Chicken

This curry is a meal in itself, but a few accompaniments will turn it into a fantastic feast.

• Fluffy Basmati Rice: The classic pairing. It’s the perfect neutral canvas for soaking up every last drop of that incredible coconut curry sauce.
• Warm Naan Bread: An absolute must in our house for dipping and mopping the bowl clean. Garlic and coriander naan is particularly good here.
• Simple Green Vegetables: A side of steamed green beans or tenderstem broccoli, perhaps with a squeeze of lemon, provides a lovely, fresh contrast to the rich curry.
• Drink Pairing: A cold, crisp lager or a fruity, off-dry Riesling wine complements the gentle spice and creamy texture of the curry wonderfully.

Frequently Asked Questions

Coconut Curry Chicken Recipe

A rich and creamy coconut curry with tender chicken thighs, aromatic spices, and a hint of lime. A comforting and flavourful main course that's surprisingly easy to make.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Calories: 595

Ingredients Method Notes

Ingredients

  

• 600 g boneless skinless chicken thighs, cut into 2.5cm (1-inch) chunks
• 1 tbsp vegetable or coconut oil
• 1 large onion finely chopped
• 3 cloves garlic minced
• 2.5 cm 1-inch piece of fresh ginger, peeled and finely grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp mild chilli powder or to taste
• ½ tsp garam masala
• 400 g tin chopped tomatoes
• 400 ml can full-fat coconut milk
• 150 ml chicken or vegetable stock
• 1 tsp brown sugar
• Juice of 1 lime
• Large handful of fresh coriander chopped
• Salt and freshly ground black pepper to taste

Method

 

1. Sear the Chicken: Season the chicken thigh pieces with salt and pepper. Heat the oil in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Add the chicken and cook in a single layer (do this in batches if needed) for 3-4 minutes per side, until golden brown. You're not cooking it through, just getting some colour on it. Remove the chicken from the pan and set it aside.
2. Sauté the Aromatics: Lower the heat to medium. Add the chopped onion to the same pan and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and grated ginger and cook for another minute until fragrant, being careful not to let them burn.
3. Bloom the Spices: Add the ground turmeric, cumin, coriander, and chilli powder to the pan. Stir constantly for about 1 minute until the spices are fragrant. This step is crucial as it toasts the spices and deepens their flavour.
4. Create the Sauce Base: Pour in the chopped tomatoes and the chicken stock. Use a wooden spoon to scrape up any browned bits from the bottom of the pan – this is where so much flavour is. Bring to a simmer and let it cook for 5 minutes, allowing the sauce to reduce and thicken slightly.
5. Simmer the Curry: Return the browned chicken pieces (and any juices) to the pan. Pour in the full-fat coconut milk and add the brown sugar. Stir everything together and season with salt and pepper.
6. Cook Through: Bring the curry to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15 minutes, or until the chicken is cooked through and tender. What works best for me is removing the lid for the final 5 minutes of cooking to allow the sauce to thicken to the perfect consistency.
7. Finish and Serve: Turn off the heat. Stir in the garam masala, the fresh lime juice, and most of the chopped fresh coriander (save a little for garnish). Taste the sauce and adjust the seasoning if needed with more salt, pepper, or a touch more lime juice. Serve immediately.

Notes

Delicious served over fluffy basmati rice or with naan bread to soak up the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.

I truly hope this Coconut Curry Chicken recipe becomes a new favourite in your home. It’s a dish filled with warmth and flavour that always makes a regular weeknight feel a little more special. If you’re looking for a sweet treat to follow it up, my Peach Crumb Cheesecake would be a wonderful choice. Please let me know how you get on with the curry in the comments below – I love hearing from you!
Happy cooking,
Sophia