Coconut Chicken Curry (Quick & Easy)
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This Coconut Chicken Curry combines yellow curry powder, garam masala, and other fragrant spices for big flavor with very little effort. Simple aromatics such as onion, fresh ginger, garlic, and a touch of chili, create a cozy, fragrant sauce that tastes like it simmered for hours. While not a traditional Indian curry, the mix of spices gives you those bold, comforting flavors in a fraction of the time. Serve it spooned over fluffy rice with warm naan on the side, and you’ll see why it’s the curry I make on repeat.
Servings: 4
Ingredients
- 2 tablespoons neutral oil such as avocado oil (or ghee or extra-virgin olive oil)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon finely grated fresh ginger
- 1 1/2 - 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 2 -3 tablespoons curry powder (see notes)
- 1 teaspoon kosher salt, or more to taste
- 2 teaspoons coconut sugar or 1 teaspoon white sugar
- 1/2 cup tomato sauce (or crushed tomatoes)
- 1/2 cup low-sodium chicken broth
- 1 13.5-ounce can full-fat coconut milk
- 2 teaspoons garam masala
- 1 lime, cut into wedges, for serving
- ¼ cup roughly chopped fresh cilantro
- cooked rice and/or naan, for serving
Instructions
- In a large, deep, heavy-bottomed pan, heat the oil over medium heat. Add the onion and sauté for 3-4 minutes. Stir in the garlic and ginger and cook until fragrant, about 1 minute more.
- Add the chicken pieces to the pan along with the turmeric, cumin, curry powder, salt and sugar. Cook for 2-3 minutes, stirring often, until spices are toasted and chicken is lightly browned on all sides. (The chicken will not be fully cooked.)
- Pour in the coconut milk and bring the mixture to a simmer. Cook uncovered, stirring occasionally, until coconut milk has thickened, about 2-3 minutes. Add the tomato sauce and chicken broth and continue to simmer until the chicken is fully cooked and the sauce has thickened to a rich consistency, about 10 minutes.
- Top with fresh cilantro and serve the curry over fluffy rice with naan on the side, if desired.
Notes
- Curry powder: Some curry powders are a lot weaker in flavor than others, particularly if they are a little past their prime. If yours is on the weak side, add 3 tablespoons to your curry.
- Prep everything first. This curry cooks quickly, so measure your spices, chop your ginger, and cut your chicken before you start. Having everything ready makes the 10-minute prep feel effortless.
- Use fresh spices for the best flavor. This curry gets most of its complexity from ground spices, which can lose their aroma surprisingly fast. After six months or so, they start to taste flat. Garam masala especially is worth buying fresh so your sauce gets that beautiful, fragrant lift.
- Let it rest. If you have a few minutes after cooking, cover the curry and let it sit off the heat for 5–10 minutes. Flavors will continue to meld, making it even richer and more aromatic.