Golden Chicken Curry with Coconut Milk
A fragrant, creamy curry with tender chicken and aromatic spices, simmered in coconut milk for a comforting weeknight dinner. This indian-inspired chicken ready in about 40 minutes pairs coconut oil, large, finely chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 and skinless, cut into 1-inch pieces chicken thighs
- 2 tbsp coconut oil
- 1 large, finely chopped onion
- 3 cloves, minced garlic
- 1 tbsp, minced ginger
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 1 cup, frozen peas
- 1 tbsp cornstarch
- 2 tbsp water
- to taste salt
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large pot over medium-high heat. Add 1.5 lbs chicken pieces and cook for 5-6 minutes until browned on all sides, then set aside.
- Step 2: Add 1 chopped onion to the pot and cook for 5 minutes until soft. Stir in 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until fragrant.
- Step 3: Add 2 tbsp curry powder and 1 tsp turmeric, cooking for 1 minute to toast the spices.
- Step 4: Return chicken to pot, add 1 can coconut milk and 1 cup chicken broth. Simmer for 15 minutes.
- Step 5: Stir in 1 cup frozen peas and 1 tbsp cornstarch mixed with 2 tbsp water. Cook for 2-3 minutes until sauce thickens, then season with salt to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Golden Chicken Curry with Coconut Milk take to make?
Total time is about 40 minutes (15 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 Golden Chicken Curry with Coconut Milk?
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 coconut oil from drying out.
Can I substitute ingredients in Golden Chicken Curry with Coconut Milk?
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 Golden Chicken Curry with Coconut Milk 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 Golden Chicken Curry with Coconut Milk?
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
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
