Island Spice Chicken Curry

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

A rich and fragrant Polynesian-inspired curry with tender chicken, coconut milk, and a medley of tropical fruits and spices. This general-inspired chicken ready in about 50 minutes pairs chicken thighs, (14 oz) coconut milk, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 15 min Cook: 35 min Serves 4 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp oil in a large pot over medium heat. Add 1 diced yellow onion, 4 minced garlic cloves, and 2 tbsp grated ginger. Sauté for 3-4 minutes until fragrant and golden.
  2. Step 2: Add 1.5 lbs chicken thighs, cut into 1-inch pieces, and cook for 5 minutes until browned on all sides. Stir in 1 tbsp tamarind paste and 1 tsp curry leaves. Cook for 1 minute.
  3. Step 3: Pour in 1 can (14 oz) coconut milk, 1/2 cup dried mango, and 1 cup diced pineapple. Bring to a boil, then reduce heat to low. Simmer for 25-30 minutes until chicken is tender and sauce thickens.
  4. Step 4: Serve over 1 cup cooked rice, garnished with additional pineapple and curry leaves.

Frequently asked questions

How long does Island Spice Chicken Curry take to make?

Total time is about 50 minutes (15 min prep + 35 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 Island Spice 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 chicken thighs from drying out.

Can I substitute ingredients in Island Spice 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 Island Spice 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 Island Spice Chicken Curry?

General 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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