Creamy Tomato Coconut Chicken Curry
A fragrant, coconut-milk-based curry with tender chicken, plump tomatoes, and warming spices, perfect for cozy dinners. This indian-inspired chicken ready in about 45 minutes pairs boneless chicken thighs, (13.5 oz) coconut milk, (14 oz) diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 lb boneless chicken thighs
- 1 can (13.5 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 1 medium, finely diced onion
- 3 minced garlic cloves
- 1 tbsp minced fresh ginger
- 2 tsp curry powder
- 1 tsp turmeric
- 2 tbsp neutral oil
- 1 tbsp lime juice
- 2 tbsp chopped fresh cilantro
- 1/2 tsp salt
Instructions
- Step 1: Cut chicken thighs into 1-inch pieces and season with 1/2 tsp salt.
- Step 2: Heat 2 tbsp neutral oil in a large pot over medium heat; add diced onion and cook for 4-5 minutes until soft and translucent, then add 3 minced garlic cloves and 1 tbsp minced fresh ginger, sautéing for 1 minute until fragrant.
- Step 3: Stir in 2 tsp curry powder and 1 tsp turmeric, cooking for 30 seconds until deeply aromatic, then add chicken and cook for 3 minutes until lightly browned on all sides.
- Step 4: Pour in 1 can coconut milk and 1 can diced tomatoes, scraping up any browned bits from the pot. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15 minutes until chicken is tender.
- Step 5: Stir in 1 tbsp lime juice and 2 tbsp chopped cilantro, then taste and adjust salt if needed. Serve over rice with extra cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Tomato Coconut Chicken Curry take to make?
Total time is about 45 minutes (20 min prep + 25 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 Creamy Tomato Coconut Chicken 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 boneless chicken thighs from drying out.
Can I substitute ingredients in Creamy Tomato Coconut Chicken 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 Creamy Tomato Coconut Chicken 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 Creamy Tomato Coconut Chicken 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
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★★
This has become our go-to chicken dish. We make it weekly.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
