Coconut Chicken Curry with Warm Spices

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A rich and aromatic curry with tender chicken, coconut milk, and fragrant spices for a satisfying meal. This Indian recipe, ready in about 65 minutes, pairs chicken thighs, coconut milk, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1.5 lbs, boneless, skinless chicken thighs
• 1 can (14 oz) coconut milk
• 1 large, diced onion
• 3 cloves, minced garlic
• 1 tbsp, grated ginger
• 2 tbsp curry powder
• 1 tsp turmeric
• 2 tbsp coconut oil
• 1 tbsp lime juice
• 1/4 cup, chopped cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp coconut oil in a large skillet over medium heat. Add 1 large diced onion and sauté for 5-7 minutes until golden.
2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated ginger, stirring for 1 minute until fragrant. Stir in 2 tbsp curry powder and 1 tsp turmeric, cooking for 30 seconds until aromatic.
3. Step 3: Add 1.5 lbs chicken thighs and cook for 5-6 minutes per side until browned. Push the chicken to the sides of the pan and add 1 can (14 oz) coconut milk, stirring to deglaze the pan.
4. Step 4: Reduce heat to low, cover, and simmer for 20-25 minutes until the chicken is tender. Stir in 1 tbsp lime juice and 1/4 cup chopped cilantro. Serve immediately.