Coconut Curry Chicken

Coconut curry chicken has TONS of variations; from South India to Thailand, no two curries are exactly the same. Our Americanized version might be a bit untraditional, but trust us, it’s delicious. Be sure to reach for full-fat coconut milk for an ultra-velvety sauce.

And don’t forget to whip up some rice to soak up all that saucy goodness! Check out our step-to-step guide on how to cook rice for the fluffiest rice ever. 

Made it? Let us know how it went in the comment section below.

Editor’s Note: This introduction to this recipe was updated on 8/26/20 to include more information about the dish. YIELDS:5 SERVINGSPREP TIME:0 HOURS 15 MINSTOTAL TIME:0 HOURS 35 MINSINGREDIENTS1 tbsp. 

vegetable oil1 tbsp. 


medium red onion, chopped2 

large shallots, minced

Kosher salt2 

cloves garlic, minced1 tsp. 

freshly grated ginger1 1/2 tbsp. 

curry powder2 tbsp. 

tomato paste1 

(13-oz.) can coconut milk1/2 c. 

water1 1/2 lb. 

boneless, skinless chicken breast, cut into 1″ pieces

Juice of ½ lime

Lime wedges, for serving

Mint leaves, torn, for serving

Cilantro leaves, torn, for serving

Cooked rice, for servingDIRECTIONS

  1. In a large pot or high-sided skillet over medium heat, heat oil and butter. When butter is melted, add onion and shallots and cook until tender and translucent, 6 to 8 minutes.
  2. Add garlic, ginger, and curry powder and cook until fragrant, 1 minute more. Add tomato paste and cook until darkened slightly, 1 to 2 minutes more.
  3. Add coconut milk and water and bring to a simmer. Add chicken and cook, stirring occasionally, until chicken is cooked through, 6 to 8 minutes.
  4. Stir in lime juice and garnish with mint and cilantro. Serve hot with rice.
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