One-Pot Chicken and Vegetable Coconut Curry

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

A fragrant and creamy chicken curry simmered with fresh vegetables and coconut milk, perfect for a comforting weeknight dinner. This Indian-inspired curry recipe, ready in about 45 minutes, pairs boneless skinless chicken thighs, coconut milk, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 skinless chicken thighs
• 14 oz coconut milk
• 2 medium carrot
• 1 medium red bell pepper
• 1 medium yellow onion
• 3 garlic cloves
• 1 tbsp grated fresh ginger
• 2 tbsp curry powder
• 2 tbsp olive oil
• 1 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped cilantro leaves
• 1 (for juice) lime

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Dice 1 medium yellow onion and mince 3 garlic cloves. Heat 2 tbsp olive oil in a large pot over medium heat. Add onion and garlic, sauté for 3-4 minutes until fragrant and translucent.
2. Step 2: Grate 1 tbsp fresh ginger and add along with 2 tbsp curry powder, stirring for 1 minute until aromatic.
3. Step 3: Cut 1 lb boneless skinless chicken thighs into 1-inch pieces and add to the pot. Cook for 5 minutes, stirring occasionally, until chicken is lightly browned.
4. Step 4: Peel and slice 2 medium carrots into 1/4-inch rounds and dice 1 medium red bell pepper. Add vegetables to the pot and stir to combine.
5. Step 5: Pour in 14 oz coconut milk and 1 cup chicken broth. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer, reduce heat to low, and cook uncovered for 20 minutes until chicken is cooked through and vegetables are tender.
6. Step 6: Squeeze juice from 1 lime into the curry and stir in 1/4 cup chopped cilantro leaves. Taste and adjust seasoning if needed. Serve hot with steamed rice or flatbread.