One-Pot Spicy Coconut Chicken Curry

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A rich and creamy chicken curry infused with aromatic spices and velvety coconut milk, cooked in a single pot for easy cleanup. This Indian-inspired Super Bowl recipe, ready in about 45 minutes, pairs chicken thighs, boneless and skinless, coconut milk, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 chicken thighs, boneless and skinless
• 14 oz coconut milk
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp red chili powder
• 1/2 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp cumin seeds
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/4 cup fresh cilantro, chopped
• 1/2 cup water

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

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat until shimmering. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
2. Step 2: Add 1 medium finely chopped onion and sauté for 5 minutes until translucent and golden at the edges.
3. Step 3: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
4. Step 4: Mix in 1 tsp ground coriander, 1/2 tsp ground turmeric, and 1 tsp red chili powder, stirring constantly for 30 seconds.
5. Step 5: Add 1 lb boneless, skinless chicken thighs cut into bite-size pieces, and cook for 5 minutes, stirring occasionally until the chicken begins to brown.
6. Step 6: Pour in 14 oz coconut milk and 1/2 cup water, season with 1 tsp salt, and bring to a gentle simmer.
7. Step 7: Cover and cook on low heat for 20 minutes until chicken is tender and sauce thickens slightly.
8. Step 8: Remove from heat and stir in 1/4 cup chopped fresh cilantro before serving.