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Ultimate Coconut Chicken Curry Recipe – A Flavorful One-Pot Wonder

Chicken Curry recipe
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This one-pot Coconut Curry Chicken is packed with rich, creamy flavors and comes together in 30 minutes or less, making it the perfect weeknight dinner! The combination of aromatic spices, creamy coconut milk, and tender chicken makes this dish a family favorite. Serve it over basmati rice or with warm naan bread for a complete meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • 3 cloves garlic, minced
  • 2 tbsp fresh ginger, finely minced
  • 2 tsp ground coriander
  • 2 tsp yellow curry powder
  • 3 tbsp red curry paste (adjust for spice)
  • 1 tbsp lime juice
  • 3 tbsp coconut oil, divided
  • 1 large red bell pepper, thinly sliced
  • 1 can (13.5 oz) full-fat coconut milk
  • ½ medium yellow onion, diced
  • 1–2 tbsp brown sugar (to taste)
  • 2 tsp fish sauce (optional)
  • ¼ cup fresh cilantro or basil, chopped
  • Salt & pepper to taste

For Serving:

  • Cooked basmati rice
  • Naan bread
  • Lime wedges
  • Chopped peanuts or cashews (optional)

Instructions

1. Prep Ingredients:

  • Mince garlic and ginger. Dice the onion and thinly slice the bell pepper.

2. Sauté Aromatics:

  • Heat 2 tbsp coconut oil in a large skillet over medium-high heat.
  • Add onion and sauté for 3-5 minutes until softened.
  • Add ginger & garlic, stir for 30 seconds until fragrant.
  • Reduce heat to low, then add red curry paste, curry powder, and coriander. Toast for 2-3 minutes, stirring frequently.

3. Cook Chicken & Peppers:

  • Increase heat to medium-high, add remaining 1 tbsp coconut oil.
  • Add bell pepper and sauté for 2 minutes.
  • Add chicken, season with salt & pepper, and cook for 4-5 minutes until lightly browned (not fully cooked).

4. Simmer Curry:

  • Pour in coconut milk, brown sugar, lime juice, and fish sauce (if using).
  • Stir well and simmer for 5-7 minutes until chicken is cooked through (165°F) and sauce thickens slightly.

5. Serve & Garnish:

  • Serve over rice or with naan.
  • Top with cilantro, basil, peanuts, or lime wedges.

Notes

  • Adjust the spice level by increasing or reducing the red curry paste.
  • For extra creaminess, use full-fat coconut milk (not lite).
  • If the sauce is too thin, thicken it with a cornstarch slurry (see notes).
  • Fresh herbs like cilantro and basil add a bright, fresh finish.

Nutrition

Find it online: https://recipes.gernarb.com/ultimate-coconut-chicken-curry-recipe-a-flavorful-one-pot-wonder/