This Indian Coconut Chicken Curry recipe is paleo, Whole30, and gluten-free! It is absolutely bursting with flavor and is so healthy, creamy, 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.
Coconut Chicken Curry: A Healthy & Easy Indian Dinner Recipe
You are going to adore this rich, creamy curry made with chicken, coconut milk, and fresh spinach. It is packed with protein, is dairy-free, and is delightfully easy to make. It is also an ideal weeknight dinner recipe, 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. 🙂
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.
For this Indian Coconut Chicken Curry recipe, I recommend:
Here are a some pantry staples that I suggest using to ensure this coconut chicken curry recipe turns out perfect. All of these ingredients can be ordered online from Thrive Market, which is an online retailer that sells healthy, organic food at wholesale prices. I like to think of it like Amazon (online marketplace) meets Costco (wholesale prices) meets Whole Foods (all wholesome, junk-free foods).
- Thrive Market Curry Powder – This is the curry powder I use! The quality is excellent and it gives a rich, fragrant, and well-rounded flavor to soups and curries.
- Organic Coconut Milk – I love the richness and consistency of this full-fat coconut milk. It adds so much body and richness to curries and soups.
- Nutiva Coconut Oil – I always use this unrefined, virgin, and organic coconut oil for optimal flavor and health benefits.
If you’re interested in purchasing any of the above items, you’ll need to get a Thrive Market membership. However, if you’re a reader of my website, you will get an exclusive bonus when you sign up:
More Coconut Curry Recipes to try
Craving more coconut curry? Here are some of my favorite recipes on the blog:
- Coconut Lentil Curry
- Thai Coconut Curry Rice
- Indian Coconut Chickpea Curry
- Coconut Curry Shrimp and Rice
- Curried 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 (Whole30, Paleo, GF)
- 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
- 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 and sauté for 1 minute until fragrant.
- Add the marinated chicken and 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 spinach. Cook for 2-3 minutes, until spinach is wilted. Serve warm, garnished with cilantro if using.
- Serve your coconut chicken curry with rice or naan for a satisfying meal.
- Leftovers will keep in the refrigerator for about a week or can be frozen for up to three months.
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