Creamy Coconut Chicken Curry: A Flavorful One-Skillet Recipe
Creamy skillet creation blending bold spices with mango, lime, and a cashew topping.
Creamy Coconut Chicken Curry
Fragrant and comforting, coconut chicken curry stands out as a beloved restaurant favorite that is surprisingly simple to recreate at home. This recipe uses one skillet to develop deep flavor and tender textures, relying on a smart blend of spices and fresh ingredients. With coconut milk lending creaminess, vegetables for heartiness, and a playful finish with mango and lime, it’s a dish for every season—and especially when fall brings cooler nights.
Why You’ll Love This Curry
- One-pan simplicity: Cook everything in a single skillet to save time and reduce cleanup.
- Restaurant-worthy flavor: Layers of curry powder, ginger, garlic, and coconut milk create an aromatic and rich sauce.
- Customizable heat: Keep it mild for families or dial up the spice with jalapeño for extra zing.
- Bright, fresh finish: A final flourish of mango, lime, cashews, and cilantro brings color and freshness.
Ingredient Spotlight
| Ingredient | Role in the Dish | Substitutes & Tips |
|---|---|---|
| Chicken Thighs | Tender, juicy protein | Chicken breast, tofu (for vegetarian) |
| Coconut Milk (Canned) | Rich, creamy base | Do not use carton coconut milk; lacks richness |
| Curry Powder | Signature flavor & color | Garam masala, Thai curry paste |
| Fish Sauce | Umami and depth | Soy sauce for vegetarian/alternative |
| Fresh Mango | Sweet contrast and brightness | Pineapple, dried apricots |
What Makes This Coconut Chicken Curry Special?
Unlike some curries that require a long list of spices and hours of preparation, this recipe layers flavors quickly and efficiently. The creamy coconut base is enhanced by classic aromatic vegetables—onion, bell pepper, ginger, garlic—and finished with sweet mango and tangy lime. Each bite offers a contrast of savory, sweet, and bright pop, proving that homemade curry can be both sophisticated and accessible.
Frequently Asked Questions About Coconut Chicken Curry
What’s the difference between canned coconut milk and carton coconut milk?
Canned coconut milk contains natural fat and minimal water, giving the curry the velvety texture and mouthfeel that carton coconut milk cannot provide. Carton coconut milk is typically watered down and meant for drinking rather than cooking. Always choose unsweetened canned coconut milk for curries.
Can I substitute fish sauce?
Fish sauce contributes essential savory depth to the dish and is widely available in supermarkets—plus, it keeps well in the fridge. In a pinch, substitute with soy sauce, though expect a slight shift in flavor profile.
Is coconut chicken curry spicy?
The original recipe is intentionally mild to appeal to all eaters, including children. If you desire heat, sauté a chopped jalapeño with the vegetables in the second cooking step—this lets you tailor the spice to your preference.
Essential Ingredients List
- 2 Tbsp olive oil
- 1 lb boneless, skinless chicken thighs (cut into 1-inch pieces)
- 1 tsp kosher salt, plus more to taste
- 1 yellow onion (chopped)
- 1 red bell pepper (stemmed, seeded, chopped)
- 1-inch fresh ginger (finely chopped)
- 3 garlic cloves (minced)
- 1 Tbsp curry powder
- ½ tsp ground coriander
- 1 (13.66-oz.) can unsweetened coconut milk
- ½ cup frozen green peas
- 1 tsp fish sauce
- Accompaniments: Steamed white rice, lime wedges, chopped mango, cashews, cilantro
Step-by-Step Directions
- Sear the Chicken: Heat oil in a large skillet over medium-high. Add chicken, sprinkle with salt, and cook (stirring occasionally) until browned and cooked through—about 6 minutes. Remove chicken to a bowl with a slotted spoon; set aside.
- Sauté Veggies & Aromatics: Lower heat to medium. Add chopped onion and bell pepper, cooking until softened (5–6 minutes). Stir in ginger, garlic, curry powder, and coriander; cook until fragrant, 1 minute.
- Simmer the Curry: Add coconut milk, green peas, and reserved chicken. Bring to a gentle simmer; cook (stirring occasionally) until heated through and flavors meld—about 10 minutes. Stir in fish sauce and adjust seasoning with salt.
- Finish & Serve: Serve curry over rice; garnish plates with lime wedges, chopped mango, cashews, and cilantro.
What others are reading
Serving Suggestions
- Rice pairing: Steamed jasmine or basmati rice works best to soak up the creamy sauce.
- Crunch and freshness: Chopped cashews offer crunch, while cilantro and mango lend freshness.
- Acidic pop: Lime wedges elevate and balance the rich curry flavors.
Variations and Substitutions
- Protein swaps: Use chicken breast, shrimp, or tofu for a vegetarian twist.
- Extra veggies: Sliced carrots, baby corn, zucchini, or spinach can be added for more produce.
- Flavor boosters: Stir in a dash of chili flakes or Thai curry paste for intensified spice, or top with fresh Thai basil.
- Nuts: Swap cashews for almonds or peanuts for a different crunch.
Expert Tips for Success
- Prep ahead: Chop vegetables and chicken beforehand for quick assembly.
- Simmer gently: Don’t let coconut milk boil vigorously—it can split. Keep the simmer low and steady.
- Taste and adjust: Curry powder blends can vary; taste sauce before serving and balance with salt, acid, or sugar as desired.
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently over medium-low to preserve texture.
Frequently Asked Questions (FAQs)
Can you freeze coconut chicken curry?
Yes, most coconut-based curries freeze well. Cool completely, then portion into airtight containers. Defrost overnight and reheat gently, stirring to restore consistency.
What vegetables can I use in coconut curry?
Onion and red bell pepper are classic, but you can add almost any quick-cooking vegetable: snap peas, zucchini, spinach, or carrots.
What’s the best rice to serve with curry?
Steamed Jasmine or Basmati rice soak up sauce and complement flavors. Brown rice works for nuttier flavor and added fiber.
How long does leftover curry last?
Properly stored, coconut chicken curry lasts up to 3 days refrigerated. Always reheat until piping hot before serving.
About the Contributor: Sloane Layton
Sloane Layton is a professionally trained chef, avid bread baker, and regular recipe developer for The Pioneer Woman. When she’s not perfecting sourdough loaves, she travels widely in search of the world’s flakiest pastries and is passionate about bringing globally inspired, easy-to-make recipes to home cooks.
Tips for Making Curry Ahead
- Make in advance: You can prepare the curry up to two days ahead; flavors deepen overnight.
- Reheating: Warm gently on medium-low heat, adding a little extra coconut milk or water if thickened too much during storage.
- Leftovers: Try leftovers stuffed into wraps or atop baked potatoes for a twist.
Nutrition and Serving Size Table
| Component | Approximate Amount (per serving) |
|---|---|
| Calories | 350–425 kcal |
| Protein | 22–28g |
| Fat | 18–25g (mostly from coconut milk and olive oil) |
| Carbohydrates | 28–35g (with rice) |
| Fiber | 4–7g (with added vegetables) |
How to Make it Your Own
This coconut chicken curry is endlessly adaptable. Use whatever vegetables you have on hand, switch up the protein, or play with different curry powders and herbs. The foundation—a creamy coconut sauce and tender chicken—is sturdy enough for personalization while always yielding bold, comforting flavors.
Creative Topping Ideas
- Fresh herbs: Mint or basil for extra fragrance.
- Chopped nuts: Toasted pumpkin seeds for crunch.
- Yogurt swirl: A dollop of Greek yogurt or coconut yogurt for tang.
- Fruit: Pineapple chunks alongside mango for more sweetness.
Quick Table: Ingredient Swap Suggestions
| Original Ingredient | Substitute Options |
|---|---|
| Chicken Thighs | Chicken breast, turkey, tofu, tempeh |
| Red Bell Pepper | Green bell pepper, poblano, zucchini |
| Frozen Peas | Snap peas, green beans, spinach |
| Curry Powder | Garam masala, Thai red curry paste |
| Coconut Milk | Full-fat coconut cream |
Key Takeaways
- Coconut chicken curry is a fuss-free, flavorful dish ideal for busy weeknights.
- Use canned coconut milk—not the drinkable cartons—for best texture and taste.
- Add sweet, crunchy, and herbal garnishes for vibrant flavor in every bowl.
- Store and reheat leftovers for effortless future dinners.
References
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