Creamy Coconut Chicken Curry

Golden Creamy Coconut Chicken Curry in a beige bowl with fresh cilantro on marble surface — Creamy Coconut Chicken Curry served in a round beige bowl—rich, golden, and topped with fresh cilantro for the perfect cozy dinner.

Creamy Coconut Chicken Curry is the warm, flavor-packed dinner you’ll want to make again and again. With tender chicken thighs simmered in a silky coconut milk sauce, every bite melts with comforting spice and richness. Best of all? It’s surprisingly easy—ready in about 30 minutes and made with pantry-friendly ingredients.

This dish is bold and creamy, with aromatic spices like turmeric and cumin shining through, yet balanced by the sweetness of coconut milk and a zing of fresh lime juice. Whether you serve it over basmati rice or warm naan, it’s a deeply satisfying meal that never fails to impress.

Fun fact: Curry isn’t a single dish—it’s a culinary concept! The word “curry” comes from the Tamil word kari, meaning sauce. Over time, it evolved into countless regional variations across South Asia and beyond. This version leans into comfort while staying true to its vibrant roots.

So the next time you’re craving a cozy, fragrant meal that feels both luxurious and easy? Make this Creamy Coconut Chicken Curry—it’s a weeknight win with weekend flavor.

Recipe Yield: 4 servings

INGREDIENTS

1 ½ lb boneless skinless chicken thighs, cut into bite-size pieces
1 small yellow onion, finely diced
4 garlic cloves, minced
1 tbsp olive oil
1 tbsp unsalted butter
1 tbsp freshly grated ginger
2 tbsp curry powder
1 tsp ground cumin
½ tsp ground turmeric
¼ tsp cayenne pepper (optional)
¾ tsp kosher salt
½ tsp freshly ground black pepper
1 tbsp tomato paste
1 cup full-fat coconut milk (well-shaken)
½ cup low-sodium chicken broth
1 tbsp fresh lime juice
2 tbsp chopped fresh cilantro (plus more for garnish)

INSTRUCTIONS

1. Sear the chicken:
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces in a single layer (work in batches if needed) and cook 3–4 minutes per side until golden brown but not fully cooked through. Transfer to a plate.

2. Sauté aromatics:
Reduce heat to medium. Add butter to the same pan, then stir in diced onion. Sauté 3–4 minutes until translucent. Add garlic and ginger and cook 1 minute more until fragrant.

3. Build the spice base:
Stir in curry powder, cumin, turmeric, cayenne (if using), salt, and pepper. Toast spices for 30 seconds. Add tomato paste and stir until everything forms a thick paste.

4. Simmer with coconut milk:
Pour in coconut milk and chicken broth. Stir to deglaze the pan and bring the mixture to a low simmer.

5. Return the chicken:
Add browned chicken and any juices back to the skillet. Simmer uncovered for 10–12 minutes, stirring occasionally, until chicken is fully cooked and sauce thickens slightly.

6. Finish and garnish:
Stir in fresh lime juice and chopped cilantro. Taste and adjust seasoning if needed. Serve hot with basmati rice or naan.

Helpful Tips to Perfect This Recipe

Use Full-Fat Coconut Milk for maximum creaminess and depth. Light coconut milk will thin the sauce and dull flavor.
Toast Your Spices First to bring out their essential oils—this deepens the flavor and gives your curry that warm, aromatic base.
Simmer Slowly, Don’t Rush—gentle bubbling allows flavors to meld and sauce to thicken naturally, giving the curry its signature richness.

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