Real Coconut Chicken Curry

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant curry made with fresh coconut milk and hand-ground spices, embodying 'real' ingredients without substitutes. This Indian one-pot recipe, ready in about 45 minutes, pairs boneless chicken thighs, fresh coconut milk, and fresh ginger for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 (450g) boneless chicken thighs
• 1 can (13.5 oz/400ml) full-fat fresh coconut milk
• 1 tbsp grated fresh ginger
• 3 cloves minced garlic
• 2 tsp curry powder
• 1 medium red bell pepper, sliced
• 1 tbsp coconut oil
• 2 tbsp chopped fresh cilantro

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

Instructions

1. Step 1: Pat 1 lb boneless chicken thighs dry with paper towels. Heat 1 tbsp coconut oil in a large skillet over medium-high heat until shimmering. Add chicken and sear for 4 minutes per side until golden brown, then remove and set aside.
2. Step 2: In the same skillet, add 3 minced garlic cloves and 1 tbsp grated fresh ginger. Sauté for 1 minute until fragrant, then stir in 2 tsp curry powder and cook for 30 seconds until deeply aromatic.
3. Step 3: Pour in 13.5 oz fresh coconut milk and bring to a gentle simmer (do not boil). Add 1 sliced red bell pepper and return chicken to the skillet. Simmer uncovered for 20 minutes until chicken is cooked through and pepper is tender.
4. Step 4: Remove from heat and stir in 2 tbsp chopped fresh cilantro. Serve immediately with jasmine rice.