One-Pot Chicken and Vegetable Coconut Curry

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

A fragrant and creamy chicken curry simmered with fresh vegetables and coconut milk, perfect for a comforting weeknight dinner. This indian-inspired curry ready in about 45 minutes pairs boneless skinless chicken thighs, coconut milk, medium 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.

Prep: 15 min Cook: 30 min Serves 4 Indian cuisine 420 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does One-Pot Chicken and Vegetable Coconut Curry take to make?

Total time is about 45 minutes (15 min prep + 30 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 One-Pot Chicken and Vegetable Coconut 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 coconut milk from drying out.

Can I substitute ingredients in One-Pot Chicken and Vegetable Coconut 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 One-Pot Chicken and Vegetable Coconut 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 One-Pot Chicken and Vegetable Coconut Curry?

Indian curry 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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