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

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.

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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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