Quick Chicken Curry with Coconut Milk
This easy Chicken Curry with Coconut Milk has been a favorite in my kitchen for over 10 years. This 30 minute meal uses tender chicken breast and colorful vegetables that simmer in coconut milk and a homemade curry spice blend. It’s perfect for meal prep or as a quick weeknight dinner when you want something warm and nourishing.
This Chicken Coconut Milk recipe became a favorite back when I used to do Whole30 challenges. You can use practically any vegetables in it so it’s a good way to use a bunch of unused veggies that have been sitting in your fridge.
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Why this Chicken Curry with Coconut Milk recipe works
- Easy weeknight meal.This chicken dinner comes together in about 30 minutes.
- Full of flavor. Just like this Bison Chili, Ground Chicken Chili, Cauliflower Chili, Chicken Wing Stew, Whole30 Beef Stew and Moroccan Beef Stew, this Chicken Curry with Coconut Milk is packed with aromatic spices and flavor.
- Dairy Free and Gluten Free. Similar to this Shrimp and Corn Chowder and Chicken and Potato Soup, this Chicken Curry is dairy free and gluten free.
- Versatile. Pair it with plain rice or Garlic Turmeric Rice, keep it Whole30 and enjoy it with side dish recipes like Whole30 Mashed Potatoes, Cumin Sweet Potatoes, Za’atar Roasted Potatoes or Dairy Free Root Vegetable Mash. Change up the protein and use beef or tofu or keep it all vegetables.
Ingredients you will need
- Chicken breast.
- Coconut oil.
- Vegetables. Red bell peppers, broccoli, carrots, zucchini, onion
- Coconut milk. Full fat.
- Curry Spice Blend. The spices are made up of paprika, coriander, cumin, turmeric, ground ginger, garlic powder, cinnamon and black pepper. This is basically my homemade Tandoori Spice Mix but with added ground ginger and bumping up the amount turmeric.
- Kosher salt.
- Fresh basil leaves. To be added in the end.
How to make Chicken Curry with Coconut Milk
Step One: In a large pot over medium heat, add the coconut oil. When ready, add the chicken breast to the pan and sear for 5 minutes, stirring gently.
Step Two: Add the veggies and stir to combine with the chicken. Let the veggies cook for about 5 minutes.
Step Three: Sprinkle the seasoning over the top and give it a stir and let cook for 1 minute.
Step Four: Pour in the coconut milk and stir gently to combine. Bring to a boil, cover and turn the heat down to low and let it simmer for 20 minutes. The carrots should be tender and the chicken breast will come apart easily with a fork.
Step Five: Remove from the heat and stir in the chopped basil. Adjust salt if needed. Let it cool for about 5 minutes before serving. Serve with rice.
Storing and reheating
Store in an airtight container for up to 2-3 days. Reheat over the stove top on low or in the microwave for about 1-2 minutes.
Helpful tips
- Making a day ahead will bring out the flavors.
- For easier prep, pre-chop all of the vegetables and chicken a couple of days before for a more dump and go type meal.
- Be sure to cover when it’s braising or the coconut milk will reduce down.
- Use full fat coconut milk for the best flavor.
- I’ve made this recipe multiple times with vegetables like cauliflower, potatoes, sweet potatoes, broccoli, onion, spinach and red bell peppers. Use what you have on hand.
Serving suggestions
Serve this Chicken Coconut Curry over fresh and fluffy jasmine rice, brown rice or basmati. To keep it low carb or Whole30, serve it with roasted vegetables, potatoes or cauliflower rice. Naan bread or pita is great too for dipping.
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Quick Chicken Curry with Coconut Milk
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Ingredients
- 1.5 pounds chicken breast large dice
- 1-2 tablespoon coconut oil
- 1 large large red bell pepper sliced
- 1.5 cups broccoli florets
- 3 small carrots peeled and cut into wedges
- 1 small small zucchini cut into wedges
- ½ large white onion medium dice
- 2 cans full fat coconut milk light coconut milk works too
- Fresh basil
- 1 teaspoon kosher salt
Curry Spice
- 1 teaspoon paprika
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- In a large pot over medium heat, add the coconut oil. When ready, add the chicken breast to the pan and sear for 5 minutes, stirring gently.
- Add the veggies and stir to combine with the chicken. Let the veggies cook for about 5 minutes.
- Sprinkle the seasoning over the top and give it a stir and let cook for 1 minute.
- Pour in the coconut milk and stir gently to combine. Bring to a boil, cover and turn the heat down to low and let it simmer for 20 minutes. The carrots should be tender and the chicken breast will come apart easily with a fork.
- Remove from the heat and stir in the chopped basil. Adjust salt if needed. Let it cool for about 5 minutes before serving. Serve with rice.
Notes
Store in an airtight container for up to 2-3 days. Reheat over the stove top on low or in the microwave for about 1-2 minutes. Helpful tips:
- Making a day ahead will bring out the flavors.
- For easier prep, pre-chop all of the vegetables and chicken a couple of days before for a more dump and go type meal.
- Be sure to cover when it’s braising or the coconut milk will reduce down.
- Use full fat coconut milk for the best flavor.
- I’ve made this recipe multiple times with vegetables like cauliflower, potatoes, sweet potatoes, broccoli, onion, spinach and red bell peppers. Use what you have on hand.
Nutrition
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