Chicken and Coconut Curry
A fragrant and spicy curry with tender chicken, coconut milk, and a blend of warming spices, served with rice or naan. This indian-inspired chicken ready in about 45 minutes pairs chicken thighs, coconut milk, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 500g chicken thighs
- 400ml coconut milk
- 1 large, diced onion
- 3 cloves, minced garlic
- 1 tbsp grated ginger
- 2 tbsp curry powder
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp oil in a large pot over medium heat. Add 1 large diced onion and cook for 5 minutes until softened. Add 3 minced garlic cloves and 1 tbsp grated ginger, sautéing for 2-3 minutes until fragrant.
- Step 2: Add 500g chicken thighs, cut into 2-inch pieces, and cook for 5 minutes until browned on all sides. Stir in 2 tbsp curry powder and cook for 1 minute until fragrant.
- Step 3: Pour in 400ml coconut milk, stir well, and bring to a simmer. Cook for 20-25 minutes until chicken is tender and sauce thickens. Season with salt and pepper before serving.
Frequently asked questions
How long does Chicken and Coconut Curry take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chicken and Coconut Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Chicken and Coconut Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chicken and Coconut Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chicken and Coconut Curry?
Indian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
