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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
