This Quick Coconut and Chicken Curry cooks in just 20 minutes, and has very little prep time. Such a simple curry, but really big on flavour. Mild enough for the whole family to enjoy, and so many different ways to adapt it with added vegetables and different protein. This is the kind of curry that saves dinner when you want something hearty and full of flavour, but you don't have a lot of time.
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The method for this coconut chicken curry is so simple: soften onion with garlic and ginger paste, quickly cook small-diced chicken, add the curry powder, then pour in coconut milk and stock to make a silky sauce. Ten minutes of simmering later, you've got a curry that tastes like it took far longer than it did.
Such a great way to save yourself from ordering a takeaway. Serve it with brown rice, fresh coriander, a spoon of yogurt, and a little extra mango chutney on top.
Looking for more delicious curry recipes? Try our easy Halloumi Curry, delicious Cod Curry or our amazing Slow Cooker Beef Curry.
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Chicken - We used chicken breasts to keep this coconut chicken curry lean, but you could use boneless and skinless chicken thighs which would be extra juicy and have even more flavour.
- Onion - You can use shallots or frozen onion to save time.
- Garlic and ginger paste - If you make curries often, then I would really recommend buying a jar of combined garlic and ginger paste. You could just crush/chop these yourself if you prefer.
- Curry powder - You can use a mild or spicy one. You could even make your own.
- Stock - A good quality chicken stock. You could use vegetable stock, but it wouldn't have the same rich flavour.
- Tomato puree (tomato paste) - This adds a nice balance to the coconut flavour and helps to thicken it too.
- Coconut milk - For the best, creamiest, flavour, use full-fat coconut milk. But you could reduce the calories by using reduced fat.
- Mango chutney - This is always my (not so secret) secret ingredient in curries. It adds a lovely touch of sweetness.
- Coriander (cilantro) and yogurt - These are added when serving.
Variations
Extra spicy -This is pretty mild, and my kids (who like a bit of spice) enjoy this. But if you want it spicier, you can add ½ teaspoon of chilli flakes with the garlic and ginger. Finish with a squeeze of fresh lime juice to balance the heat if it's too much.
Vegetables - Use this quick coconut chicken curry recipe as a base, and then adapt it by adding different veggies to bulk it out and make it more nutritious. The easiest ones to add are spinach and frozen peas, because they are so quick to cook - add them in the final 2 minutes. But you could fry mushrooms, bell peppers or aubergine (eggplant) at the same time as the onions.
Protein - We have used chicken, but there are lots of different proteins that you can use in this. We also like tofu, king prawns and butter beans. Cooking times will vary.
Thai - If you love our Slow Cooker Thai Chicken Curry, then you can make a quick version of it by using this recipe. Swap the curry powder for 2 tablespoons of Thai curry paste.
How To Make a Quick Coconut Chicken Curry
- Step 1: Heat the oil in a large pan over medium heat. Add the diced onion and garlic and ginger paste and cook until softened and lightly golden, stirring often. This should take around 4-5 minutes.
- Step 2: Add the diced chicken. Cook for about 5 minutes, stirring so it cooks evenly and turns opaque on the outside.
- Step 3: Sprinkle in the curry powder and stir for 30 seconds so it toasts slightly. This almost wakes up the spices.
- Step 4: Stir in the tomato purée, then pour in the coconut milk and stock. Add the mango chutney.
- Step 5: Bring to a gentle boil, then reduce to a simmer for 10 minutes until the curry sauce thickens and the chicken is cooked through.
- Step 6: Serve over brown rice with fresh coriander, a spoon of yogurt, and a little extra mango chutney on top.
Coconut Chicken Curry Serving Suggestions
We served ours with some microwaveable brown rice (such a cupboard staple for quick and easy meals), some fresh coriander, Greek yogurt and extra mango chutney.
You could also make our Brown Rice and Quinoa or to keep with the coconut theme, make Coconut Rice.
For some bread to mop up all that delicious sauce, try our Easy Naan Bread or Homemade Flatbread.
Meal Prep and Storage
This coconut chicken curry is great for batch cooking as it stores really well and the flavours get even better over time.
Leftovers - You can store leftovers in an airtight container in the fridge for up to 3 days.
Freezer - Freeze in portions for up to 3 months. Coconut-based sauces generally freeze well, though the texture can look slightly separated when thawed. Stir well while reheating and it usually comes back together.
Reheat - Reheat in a saucepan over medium-low heat with a splash of stock or water, stirring until piping hot. Microwave reheating works too, but stir halfway through for even heating.
Meal prep - Cook and store the curry separately from the rice so the rice doesn't absorb all the sauce. Make rice fresh, or use microwave brown rice when serving.
Food safety note - Always reheat chicken until steaming hot all the way through, and don't leave cooked curry sitting out for long periods.
Dannii's Top Tips
- If you're serving with brown rice, get it on first because it takes longer than the curry. If you need everything done in 20 minutes total, use quick-cook brown rice, microwave brown rice, or serve with naan, couscous, or quinoa.
- Small-diced is everything. Keep the chicken pieces small and even so they cook fully in 10 minutes of simmering.
- To control the sauce thickness - If it's too thick, add a splash of stock or water. If it's too thin, simmer 2-3 minutes longer uncovered.
Frequently Asked Questions
Yes. Skip the 5-minute chicken-cooking step. Make the sauce first, then stir in cooked shredded chicken and simmer just long enough to heat through.
The pieces should be opaque all the way through with no pink in the centre. If you use a food thermometer, aim for 74°C/165°F in the thickest piece.
More Chicken Curry Recipes
If you've tried this chicken coconut curry recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Quick Coconut Chicken Curry
Ingredients
- 2 tablespoons of Olive oil
- 1 Onion - diced
- 1 tablespoon of Garlic paste
- 1 tablespoon of Ginger paste
- 500 g (1.1 lb) of Chicken breast - diced
- 3 tablespoons of Curry powder
- 2 tablespoons of Tomato puree
- 400 ml (1.66 cups) of Coconut milk
- 150 ml (0.66 cup) of Chicken stock
- 2 tablespoons of Mango chutney
Instructions
- Heat 2 tablespoons of Olive oil in a large pan over medium heat.
- Add 1 Onion, 1 tbsp of Garlic paste and 1 tbsp of Ginger paste and cook until softened and lightly golden, stirring often. This should take around 4-5 minutes.
- Add 500 g of Chicken breast (diced). Cook for about 5 minutes, stirring so it cooks evenly and turns opaque on the outside.
- Sprinkle in 3 tablespoons of Curry powder and stir for 30 seconds so it toasts slightly. This almost wakes up the spices.
- Stir in 2 tablespoons of Tomato puree, then pour in 400 ml of Coconut milk and 150 ml of Chicken stock. Add 2 tablespoons of Mango chutney.
- Bring to a gentle boil, then reduce to a simmer for 10 minutes until the sauce thickens and the chicken is cooked through.
- Serve over brown rice with fresh coriander, a spoon of yogurt, and a little extra mango chutney on top.
Recipe Video
Recipe Tips
- If you're serving with brown rice, get it on first because it takes longer than the curry. If you need everything done in 20 minutes total, use quick-cook brown rice, microwave brown rice, or serve with naan, couscous, or quinoa.
- Small-diced is everything. Keep the chicken pieces small and even so they cook fully in 10 minutes of simmering.
- To control the sauce thickness - If it's too thick, add a splash of stock or water. If it's too thin, simmer 2-3 minutes longer uncovered.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Emcmatt says
Easy to follow using mostly store cupboard ingredients. Really tasty and I shall definitely be adding this to my repertoire. I used medium curry powder as that’s what I had to hand and had a dollop of 0% fat Greek yoghurt on the side for extra protein.
Really yummy
Julie Forber says
Easy and quick to make, clean plates all round so will definitely be making again.
Kylie says
So quick and tasty! Everyone enjoyed this
Gloria says
I recently made this recipe as a last minute meal due to changing plans, couldn’t get garlic/ginger paste but used ground ginger & chopped garlic which I had. I also added a chopped bell pepper which worked well. Absolutely loved it however if anyone has a fat intolerance I would add a caution due to the Coconut milk so aim to try it again with a reduced fat version. So easy to cook and so tasty.
Rachel says
Really quick and easy to make, and so tasty. The whole family enjoyed it - even my hard to please child said ‘delicious’ without even being asked what he thought!
Tracey says
I'm going to make this at the weekend. I only have ginger powder, not paste. What quantity would you recommend please?
Dannii Martin says
I have never made it with ground ginger, and I wouldn't recommend it. You can just leave the ginger out.
Tracey says
Thank you.
Caroline Oliver says
Seriously tasty! Thank you
Emma says
Sooooo delicious and easy, we are obsessed and will be definitely making again!!!