This curry is flavour-PACKED, especially considering that it’s fast. REALLY fast. It not only cooks quickly, but the 10-minute-only prep is a breeze on busy weeknights. You could say that this is most like a Malaysian curry, as it’s rich with turmeric, cumin, garlic and coconut milk. It’s made with simple, additive-free ingredients, which are all readily available at the supermarket – and you probably have a lot of them in your pantry already (especially if you love curries). If it wasn’t already delicious enough, the sides make it even better. I top the curry with mango chutney and creamy Greek yoghurt, which is a combo I just love. I then serve it with steamed basmati rice and naan bread, and sprinkle on some crispy fried shallots for crunch and coriander (cilantro) for fresh flavour.
In this gorgeous, family-friendly curry, chicken is simmered in a rich, coconut-based curry sauce, before being topped with yoghurt and mango chutney and served with naan bread.
You can serve this curry with just about anything, and I have provided ideas below. What’s also great is that this is a catch-all meal, where you can use whatever you have in the crisper drawer to bulk up the veggie power of this dish. It’s mild enough for kids to enjoy, but I’ve also suggested how you can spice it up if you prefer. And did I say it’s even more delicious the next day when the flavours have developed even further!
A flourish of chopped coriander (cilantro) to garnish is optional, but I highly recommend it as the freshness of the herb is delicious with this rich, creamy curry.
What is best to serve with Quick Coconut Chicken Curry?
We love serving this curry with basmati rice, naan bread (for soaking up all of that delicious gravy – rub the naan with a cut garlic clove for even more flavour), mango chutney, yoghurt and extra coriander (cilantro). I normally steam some greens (bok choy, green beans, sugar snap peas, broccolini/tenderstem broccoli or broccoli) to provide a contrast to the rich curry. I also love serving it with plain sliced cucumber, or my Pineapple and Coriander Salsa, which makes a fresh, vibrant accompaniment. Other suggestions include raita, papadums, Coconut Dal, coconut rice, pickled vegetables (such as carrot or onion), cauliflower rice or quinoa.
Is this curry spicy?
The spice level is mild (as the recipe uses mild curry powder). Choose a medium or hot curry powder if you would like more heat. If you don’t tolerate much spice at all, use only 1 tablespoon of mild curry powder in the recipe instead of 2½ tablespoons.
This curry is not only delicious, it’s freezer-friendly and the leftovers taste even better the next day … if that’s possible!
Can I make this curry spicier?
Absolutely! Use a hot curry powder or, if you prefer even more heat, you can add fresh sliced chilli at the same time as the onion.
Can I add vegetables to the curry?
This is a super saucy curry, which means you can add up to 2 cups of vegetables of choice and still have lots of sauce to drizzle over rice or to dip with naan bread. Here are some options:
Potato, pumpkin or sweet potato – Cut into small cubes (1.5 cm/½ inch) and add at the same time as the coconut milk. You may need to cook the curry a little longer (an additional 5–10 minutes), until the vegetables are completely cooked and tender.
Cauliflower, broccoli, broccolini (tenderstem broccoli), green beans or eggplant (aubergine) – Cut into florets/bite-sized pieces and add at the same time as the coconut milk (this includes freezer veggies!).
Baby spinach, frozen peas or canned chickpeas – Add in the last 2–3 minutes of the cooking time to warm through.
When the creamy coconut milk is added to the pan, it will separate to create ripples of oil. But this is what we want as it enhances the texture and means the flavours are melding together.
Watch how to make Quick Coconut Chicken Curry
Hot tips
Coconut milk – Use full-fat coconut milk for a richer and creamier sauce. Light coconut milk can be used but the sauce will be less creamy.
Spice adjustments – This recipe is mildly spiced to be kid-friendly, but you can adjust the spice levels by adding more or less of the curry powder, using a medium or hot curry powder, or including sliced fresh chillies for an extra kick. (Generally, the smaller the chilli, the hotter it is, and leaving the seeds in means the chillies retain more heat.)
Simmer gently uncovered – Let the curry simmer gently to allow the flavours to meld together beautifully. Keeping the curry uncovered during the cooking process, allows it to thicken.
Quick Coconut Chicken Curry
Author: Nicole
5 from 94 votes
“This is as the nicest coconut chicken curry I have EVER had at home, so easy and delicious.”
This Quick Coconut Chicken Curry recipe is comforting and flavourful, perfect for cosy family dinners any night of the week. Tender chicken pieces are simmered in a rich, coconut-based curry sauce, before being topped with yoghurt and mango chutney. It is freezer-friendly and is delicious served with basmati rice and naan bread.
Prep 10 minutesmins
Cook 20 minutesmins
Total 30 minutesmins
Servings: 4
Ingredients
2tbspolive oil, or any neutral-flavoured oil or ghee
1onion, finely chopped
1tbspfreshly minced garlic
1tbspfreshly grated ginger
500g(1lb)boneless, skinless chicken thighs, cut into bite-sized pieces (can be substituted with chicken breast)
2½tbspcurry powder, mild or medium, depending on preference (see note 1)
1tbspfreshly chopped coriander (cilantro), to garnish (optional)
Store-bought crispy fried shallots
Instructions
(keeps your screen active)
Cook the chicken – Heat the olive oil in a large, deep, heavy-based frying pan (see note 3) over medium heat. Add the onion, garlic and ginger to the pan and cook for 2–3 minutes until softened.
Add the chicken and cook for 3–4 minutes, stirring occasionally, until the chicken is browned on all sides.
Build the sauce – Add the curry powder, turmeric, cumin and salt. Cook, stirring, for 30 seconds.
Stir in the tomato paste, followed by the chicken stock, coconut milk and sugar. You might see the coconut milk separate, but that’s what we want (see note 4).
Simmer – Bring the mixture to a gentle simmer. Cook, uncovered, stirring occasionally, for 10–12 minutes, or until the chicken is cooked through and the sauce has thickened.
Serve – Add the coriander and stir it through (if using). Serve the curry heaped on basmati rice with a side of naan bread. Dollop some yoghurt and mango chutney on top. Sprinkle with extra coriander (if using) and crispy fried shallots. Serve immediately.
Nutrition information
Nutrition Facts
Quick Coconut Chicken Curry
Amount per Serving
Calories
539
% Daily Value*
Fat
40
g
62
%
Saturated Fat
24
g
150
%
Trans Fat
0.02
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
10
g
Cholesterol
121
mg
40
%
Sodium
603
mg
26
%
Potassium
913
mg
26
%
Carbohydrates
18
g
6
%
Fiber
5
g
21
%
Sugar
8
g
9
%
Protein
30
g
60
%
Vitamin A
282
IU
6
%
Vitamin C
9
mg
11
%
Calcium
75
mg
8
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Note 1 – You can use whatever curry powder you have on hand for this recipe. Look for curry powders made with all natural ingredients where possible. Less fillers = more flavour! I’ve used a regular, mild curry powder from the supermarket. Use a medium or hot curry powder if you prefer more heat.Note 2 – The amount of salt you need depends on how salty your curry powder is (some have no salt at all, so you may need to increase the salt to 1 teaspoon, or even a little more). Start with ½ teaspoon of salt and you can always add more at the end, to taste.Note 3 – Be sure to use a frying pan or a wide pan so the liquid will evaporate properly and not leave your sauce too watery.Note 4 – The oils from the coconut milk will separate to create ripples of oil – and that’s actually what we want! It’s a good thing. It enhances the texture and means the curry is cooking properly and the flavours are deepening/melding together.
Make Ahead
This curry can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw in the fridge overnight prior to reheating. Reheat gently on the stovetop or microwave, adding a splash of water or chicken stock to loosen the sauce if needed.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a bit of water or chicken stock to keep the sauce smooth.
Absolutely delicious. Made as per recipe but added some potatoes to bulk out.
Served with rice, naan, mango chutney and fried shallots.
Loved by all
Simple home edit featuring largely on our meal plans at the moment.
Can’t fault any recipe
Has been added to our family favourites list! I use stock powder so might reduce the liquid a bit as it still wasn’t coming together despite using my big cast iron pan. My 6 year old picky eater loves it, as does the rest of the family!
I love this recipe. I add baby potatoes cut up, carrots in big chunks and baby spinach for extra vegs. I also use coconut milk but in powdered form and reconstituted with warm water. Use chicken tenderloins and double batch always ! Last minute I add a little shredded coconut for texture. One of my favourite recipes and never any leftovers ! Thanks !
Hi Cara, I just love reading feedback about how the recipe was actually made in the kitchen … fantastic! So happy you love the curry. Thanks for the rating too. 🧡 Nic x
A super easy and absolutely delicious curry recipe. I have made this 3 times now and I find there is far too much liquid in it – if I aimed for long enough to reduce it down the chicken would disintegrate. I add dried lentils to absorb some of the excess moisture, but still end up thickening the sauce with cornflour. This time I even omitted all the stock, and the same happened. I use half and half of milk and medium curry powder, which suits my family well.
Hi Tina, happy you enjoyed the recipe. Here are some tips that might help you:
This one almost always comes down to the pan and heat level rather than the ingredients.
For the sauce:
– If you’re using a smaller or deeper pan, the sauce won’t reduce as quickly.
– A wider pan allows more evaporation, which is what helps it thicken quickly.
– A gentle simmer vs a steady bubble can also slow things down.
I cook this in a wide, heavy-based pan (cast-iron), which holds heat well and helps everything reduce and cook evenly.
A couple of tweaks for next time:
– Use a wider pan if you have one.
– Keep it at a steady simmer (not too low).
I hope this helps, Nic. Thanks for the rating! 😊
I’ve made this recipe multiple times and follow the quantities exactly. The flavour is absolutely delicious and very family friendly. My daughter loves it. I I find though that my curry doesn’t thicken near as quickly as the recipe suggests nor does my chicken fall apart as Nicole’s does on the video keen for some suggestions as I find that I’m cooking the curry for a good 45 minutes for the sauce to thicken and the chicken to go nice. Would love some suggestions
Hi EV, thank you so much – I’m so glad your daughter loves it. 🥹 This one almost always comes down to the pan and heat level rather than the ingredients.
For the sauce:
– If you’re using a smaller or deeper pan, the sauce won’t reduce as quickly.
– A wider pan allows more evaporation, which is what helps it thicken quickly.
– A gentle simmer vs a steady bubble can also slow things down.
For the chicken:
– This recipe uses chicken thighs, which become really tender and almost “fall-apart” as they cook.
– If you’re using chicken breast, it will stay firmer and won’t give that same result.
I cook this in a wide, heavy-based pan (cast-iron), which holds heat well and helps everything reduce and cook evenly.
A couple of tweaks for next time:
– Use a wider pan if you have one.
– Keep it at a steady simmer (not too low).
– Stick with chicken thighs for that soft, tender texture.
You’re very close – just a couple of small adjustments and it should come together much quicker! I hope that helps, Nic x 😊
Have made several times now. Daughter asked for recipe! I add any veg, floppy broccoli, leftover French beans, sweet potato, cauliflower. Very forgiving if do switches or leave things out. EG Pesto for tomato! And I serve chile jam for those who like more heat.
I only put 1 tablespoon of curry powder in but I could have used more as not enough flavour.
I also found the sauce was too runny and did not thicken at all. I will make it again and make some changes
For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.
Emma says:
Absolute winner this recipe! The kids also love it. This will be on repeat in our house from now on. Best wishes from the Netherlands
Nicole says:
Hi Emma! So glad you loved this and really happy it’s on repeat! 🙌🏻 Thanks for the rating too. 🧡 Nic x
Sezzy Richards says:
I made this tonight and it was delicious I added cauliflower broccoli and carrot.. it was so good I’m definitely keeping this recipe.. thank you!
Nicole says:
So great to hear, Sezzy! Love the sound of the additions. Nic x
Carla Elliott says:
Absolutely delicious. Made as per recipe but added some potatoes to bulk out.
Served with rice, naan, mango chutney and fried shallots.
Loved by all
Simple home edit featuring largely on our meal plans at the moment.
Can’t fault any recipe
Nicole says:
Aww, Carla, thanks so much for your lovely comments! 🥰 So happy you’re enjoying the recipes and loved hearing exactly how you made this. Nic x
Vanessa says:
Has been added to our family favourites list! I use stock powder so might reduce the liquid a bit as it still wasn’t coming together despite using my big cast iron pan. My 6 year old picky eater loves it, as does the rest of the family!
Nicole says:
Hi Vanessa, so glad this is a hit for you, especially your little eater. 🥰 Yep, I’d reduce the liquid for sure. Thanks for the rating too. 🧡 Nic x
Cara says:
I love this recipe. I add baby potatoes cut up, carrots in big chunks and baby spinach for extra vegs. I also use coconut milk but in powdered form and reconstituted with warm water. Use chicken tenderloins and double batch always ! Last minute I add a little shredded coconut for texture. One of my favourite recipes and never any leftovers ! Thanks !
Nicole says:
Hi Cara, I just love reading feedback about how the recipe was actually made in the kitchen … fantastic! So happy you love the curry. Thanks for the rating too. 🧡 Nic x
Tina W says:
A super easy and absolutely delicious curry recipe. I have made this 3 times now and I find there is far too much liquid in it – if I aimed for long enough to reduce it down the chicken would disintegrate. I add dried lentils to absorb some of the excess moisture, but still end up thickening the sauce with cornflour. This time I even omitted all the stock, and the same happened. I use half and half of milk and medium curry powder, which suits my family well.
Nicole says:
Hi Tina, happy you enjoyed the recipe. Here are some tips that might help you:
This one almost always comes down to the pan and heat level rather than the ingredients.
For the sauce:
– If you’re using a smaller or deeper pan, the sauce won’t reduce as quickly.
– A wider pan allows more evaporation, which is what helps it thicken quickly.
– A gentle simmer vs a steady bubble can also slow things down.
I cook this in a wide, heavy-based pan (cast-iron), which holds heat well and helps everything reduce and cook evenly.
A couple of tweaks for next time:
– Use a wider pan if you have one.
– Keep it at a steady simmer (not too low).
I hope this helps, Nic. Thanks for the rating! 😊
Ev says:
I’ve made this recipe multiple times and follow the quantities exactly. The flavour is absolutely delicious and very family friendly. My daughter loves it. I I find though that my curry doesn’t thicken near as quickly as the recipe suggests nor does my chicken fall apart as Nicole’s does on the video keen for some suggestions as I find that I’m cooking the curry for a good 45 minutes for the sauce to thicken and the chicken to go nice. Would love some suggestions
Nicole says:
Hi EV, thank you so much – I’m so glad your daughter loves it. 🥹 This one almost always comes down to the pan and heat level rather than the ingredients.
For the sauce:
– If you’re using a smaller or deeper pan, the sauce won’t reduce as quickly.
– A wider pan allows more evaporation, which is what helps it thicken quickly.
– A gentle simmer vs a steady bubble can also slow things down.
For the chicken:
– This recipe uses chicken thighs, which become really tender and almost “fall-apart” as they cook.
– If you’re using chicken breast, it will stay firmer and won’t give that same result.
I cook this in a wide, heavy-based pan (cast-iron), which holds heat well and helps everything reduce and cook evenly.
A couple of tweaks for next time:
– Use a wider pan if you have one.
– Keep it at a steady simmer (not too low).
– Stick with chicken thighs for that soft, tender texture.
You’re very close – just a couple of small adjustments and it should come together much quicker! I hope that helps, Nic x 😊
Carol says:
Absolutely delicious. The aroma while cooking is amazing and the flavour is gorgeous.
Nicole says:
So happy to hear you love this, Carol! 🧡 Nic x
Martha says:
Have made several times now. Daughter asked for recipe! I add any veg, floppy broccoli, leftover French beans, sweet potato, cauliflower. Very forgiving if do switches or leave things out. EG Pesto for tomato! And I serve chile jam for those who like more heat.
Nicole says:
Hi Martha, so glad you love this curry … and I love the sound of those additions! 👏🏻 Thanks so much for the rating. 🧡 Nic x
Karen says:
I only put 1 tablespoon of curry powder in but I could have used more as not enough flavour.
I also found the sauce was too runny and did not thicken at all. I will make it again and make some changes
Stef says:
The best at home curry you will ever make. It has become a family staple. Even my baby loves it! No notes.
Nicole says:
Oh wow, Stef, I’m so thrilled you enjoyed this … even your tiny eater! 🙌🏻🥰 Thanks also for the rating. 🧡 Nic x
Carley says:
Hello I made it and it wasn’t the best I think it was the brand of curry powder. What one would you recommend I try next as I’m not going to give up
Nicole says:
Hi Carley, I use Clive of India brand to make this. I’m happy that you’re going to give this another go! 🙌🏻 Nic x