Creamy Tomato Coconut Chicken Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 20 min Cook: 25 min Serves 4 Indian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut chicken thighs into 1-inch pieces and season with 1/2 tsp salt.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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.

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