Indian Coconut Chicken Curry (Quick and Easy Recipe!)
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This Indian Coconut Chicken Curry recipe is so flavorful, healthy, and easy to make. It makes an ideal dinner for busy weeknights, because it is ready to eat in just 30 minutes. Learn how to make homemade coconut chicken curry with this quick and simple recipe that is guaranteed to be a crowd-pleaser!
Why You’ll Love This Coconut Chicken Curry Recipe
You are going to adore this rich, creamy curry made with chicken, coconut milk, and fresh spinach. It is absolutely bursting with spicy and exotic flavor. Additionally, this chicken curry recipe is packed with protein and is delightfully easy to make. It makes an ideal weeknight dinner, because it delivers maximum flavor in minimal time.
I recommend serving this nutritious Indian coconut chicken curry with cooked basmati rice or warm naan bread for a balanced, satisfying meal. For a low-carb option, try serving it with cauliflower rice.
This recipe would be great for entertaining or taking along to a potluck. Since it is naturally paleo, Whole30, and gluten-free, it is suitable for many people following special diets. It is also perfect for meal prepping, so feel free to make a batch ahead of time to have on hand for the coming week.
Normally when you read Indian curry recipes, they include a large number of spices in the ingredient list that many people don’t readily have on hand. So, I developed a recipe that uses curry powder, which contains a variety of fragrant Indian spices that have been ground up and mixed together in one convenient package. Only a small amount of curry powder is used in this recipe. That way the chicken curry has just the slightest hint of warm Indian spices, without overpowering the rest of the flavors in the dish.
How to Make Indian Coconut Chicken Curry
This chicken curry with coconut milk is one of those recipes that tastes like you’ve simmered it gently for hours. Luckily, it takes less time to make than your favorite Indian restaurant takes to deliver. To make this homemade chicken curry with coconut milk recipe, simply:
- Make the flavor base: Cook the onion, garlic, ginger, and curry powder in a bit of coconut oil until fragrant.
- Cook the chicken: Saute the chicken until it is almost cooked through.
- Pour in the liquids: Add the crushed tomatoes and coconut milk, then simmer.
- Stir in the spinach: Season the curry sauce with S&P to taste, then add in the spinach.
- Serve: Garnish with fresh chopped cilantro, if desired, then serve with rice and/or naan bread.
And there you have it! This is truly a quick and easy Indian curry recipe that is seriously delicious. See the full recipe below for detailed ingredient amounts and complete instructions/directions.
Possible Recipe Variations
This coconut chicken curry recipe is incredibly flexible with regards to variations. For example, feel free to…
- Add more seasoning: For a more intense curry flavor, you can increase the amount of curry powder to your liking or add in some garam masala.
- Use different greens: Kale or collard greens would also be delicious in place of the spinach.
- Add some heat: To give the curry a more piquant flavor, you can add in a few pinches of cayenne powder or crushed red pepper flakes.
- Add extra veggies: Feel free to toss in any other mild curry-friendly veggies that you have on hand, such as bell peppers, zucchini, green beans, broccoli, cauliflower, or peas.
Those are just a few suggestions, so feel free to experiment with whatever ingredient swaps or additions that sound good to you. 🙂
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Can You Freeze Chicken Coconut Curry?
Absolutely, this curry recipe freezes beautifully. I recommend separating a batch/leftovers into smaller portions in freezer-safe containers and then placing the containers in the freezer. When ready to eat, thaw in the refrigerator or out on the counter for quick dinners during extra-busy weeknights.
More Coconut Curry Recipes
Craving more tasty coconut curry dishes? Here are some of my favorite recipes that I know you will really like as well:
- Coconut Lentil Curry Recipe
- Easy Thai Coconut Curry Rice
- Indian Coconut Chickpea Curry
- Shrimp Coconut Curry Recipe
- Curry Coconut Pumpkin Soup
If you make this easy Indian Coconut Chicken Curry recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡
Indian Coconut Chicken Curry (Quick and Easy Recipe!)
Ingredients
- 1 pound boneless skinless chicken breasts, cubed
- 2 tablespoons lemon juice
- 1 tablespoon curry powder
- 1 tablespoon coconut oil
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 (15-ounce) can crushed tomatoes
- 1 (14-ounce) can coconut milk
- 4 cups chopped packed fresh spinach
- Optional garnish: Chopped fresh cilantro
Instructions
- In a mixing bowl, combine chicken, lemon juice, and curry powder. Allow mixture to marinate for at least 30 minutes (prepare the rest of your ingredients in the meantime).
- Heat oil in a large saucepan over medium heat. When oil is hot, add the onion and cook for 4 minutes or until softened.
- Add the garlic and ginger to the pan. Sauté for 1 minute until fragrant.
- Add the marinated chicken. Cook for 3-4 minutes, until almost cooked through.
- Stir in the tomatoes and coconut milk. Increase heat to high and bring to a boil.
- Reduce heat to low and cover. Simmer for about 10 minutes, stirring occasionally, until the chicken is completely cooked through. Season with salt and pepper to taste.
- Stir in the spinach. Cook for 2-3 minutes, until the spinach is wilted.
- Serve warm, garnished with cilantro, if using.
Nutrition
Notes
- Serve your coconut chicken curry with rice or naan for a satisfying meal.
- If possible, I highly recommend using organic, pasture-raised chicken in this recipe for maximum health benefits.
- Leftovers will keep in the refrigerator for about a week or can be frozen for up to three months.
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OMG yum!!! This coconut curry recipe is calling my name!! I can’t wait to make it myself!
Hi Serena, thanks so much! I can’t wait for you to try it either! 🙂
I made this tonight and it was lovely. I only used one chicken breast and kept the remainder of the recipe as stated. It worked. I added the bottom half of asparagus finely chopped (saved the top half for breakfast eggs!), one bok choy thinly sliced, and some fresh greens from the garden. I added chilli flakes and a little extra curry powder. Well worth trying this one 🙂
Hi Virginia, thank you so much for letting me know! The additions you used in the curry sound delicious!!
I have a question! Is the nutrition information provided per serving or for the entire recipe?
Thank you!
Hi Allison! The nutrition information provided is per serving. 🙂
Confused, I used curry, ginger, onions, and garlic first as you put in your notes, simmered in coconut oil. Then in main directions says add lemon juice and curry to chicken and later simmer the garlic, onion, etc. Which is it? Add curry again to chicken? Overkill? Can you be a bit clearer on direction.
Hi Lynne, thanks for reaching out about this. First, you marinate the chicken in the lemon juice and curry powder in a bowl, and then you set it aside. Then, you heat the coconut oil in a pan, then add the onion, garlic, and ginger. Once they are softened and aromatic, that is when you add the marinated chicken to the pan and start cooking it. I hope that clears things up a bit for you. 🙂
What makes this recipe 5 stars for me is to blend the vegetables together after cooked, then add the meat. I also added 1/2 tbsp of tandoori masala seasoning to the curry while cooking, and salted to taste. Highly recommend!
Hi Liberty! Mmm that sounds delicious. 🙂 I’m very happy you enjoyed the recipe!
Looks delicious! Can I use curry paste instead of curry powder? I also have garam masala if you think that is a better substitute. Thanks!
Hi Morgan! I don’t recommend using curry paste or garam masala instead of curry powder in this recipe. However, if you search “butter chicken” on my blog, I have a butter chicken recipe that is made using butter chicken curry paste. I’m not sure what type of curry paste you have, but you should be able to use it in that recipe. It won’t taste like butter chicken if you use a different paste, but the curry will still taste good! If you still want to make this recipe though, I recommend just grabbing a small package of curry powder either from a grocery store or online for best results. I hope that helps – please let me know if you end up making either one of the recipes!
Hello! Should the coconut milk be sweetened or unsweetened? I will be trying this recipe this weekend! Thank you!
Hey Jennifer! The coconut milk should be unsweetened! Please let me know what you think of the recipe!
Sounds awesome! Will try ASAP! I don’t have any coconut milk – I wonder how 1% milk will work? I realize it might not taste quite right?!
Hi Jane! No, I do not recommend using 1% dairy milk in this recipe. For best results, use full-fat, canned coconut milk! 🙂