This easy Weeknight Chicken Coconut Milk Curry is the meeting of quick and delicious! Starts with boneless chicken breasts.
At my house, when it comes to quick, easy and delicious weeknight meals, my motto is “when in doubt … curry!”. And one of my favourites, is this Indian-style, easy Weeknight Chicken Coconut Milk Curry.
This chicken curry starts with just two boneless chicken breasts and then pretty basic pantry items. It cooks up quickly in one pot on the stovetop and is ready about the time your rice is cooked.
The plentiful sauce is great with rice (and Naan bread!). Add a veg or salad and you’re good to go.
Cook’s Notes for Weeknight Chicken Coconut Milk Curry
Everyone has different spice and heat tolerance, so feel free to adjust the spicing up or down to suit. If you’re not sure, hold back a bit of the spice mix, then taste at the end and add more if you like. You can always add more spice but you can’t take it out :)
Salt is critical to bring all the flavours of this curry together. Be sure to taste at the end and add salt as needed.
As noted in the recipe, you can use either a fresh tomato, diced or a small can of drained diced tomatoes.
While I love the flavour coconut milk brings to this curry, if you don’t have any one hand, you can substitute yogurt here.
Turmeric is a wonderful spice, but it also stains terribly (hands, counters, dishes, dish clothes, clothing!). You’ll want to keep it well contained when measuring etc. It is used in Indian curries more for its colour than its flavour, so if you don’t have any, don’t worry. Simply omit.
Don’t stress if you don’t have all the other spices listed in the ingredient list! Garam Masala is a spice mix that generally contains cumin and coriander (among other spices). So if you are missing one or two, simply increase the amount of Garam Masala.
Weeknight Chicken Coconut Milk Curry
Ingredients
- 2 boneless/skinless chicken breasts cut into bite-size pieces
- 2 Tbsp vegetable oil or coconut oil
- 1/2 red or yellow onion thinly sliced
- 1 Tbsp ginger paste or 2 tsp minced fresh
- 1 tsp minced garlic
- 1 large tomato diced or small can diced tomatoes, drained
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/8 tsp red pepper flakes
- 1 Tbsp tomato paste optional
- Salt and freshly ground pepper to taste
- 1/2 cup water
- 2/3 cup stirred coconut milk *see notes
- Fresh cilantro leaves for garnish
Instructions
- Start rice cooking, if using.
- In a small bowl, stir together the turmeric, garam masala, cumin, coriander and red pepper flakes. Set aside.
- In a large pot (preferably with a lid), heat oil over medium heat. Add onions and cook, stirring until golden brown. Add the ginger and garlic and cook, stirring for one minute. Add your spice mix and cook, stirring, for about 30 seconds more. Add the diced tomatoes and cook, stirring, 1 minute more. Add the cut up chicken to the pot, along with a sprinkling of salt. Mix well. Let cook, uncovered, stirring occasionally, for about 5 minutes.
- Add 1/2 cup water to the pot, cover with a lid (or a sheet of aluminum foil), reduce heat slightly and let cook 20-25 minutes, until chicken is cooked and tender.
- Remove lid. Add coconut milk and cook, stirring occasionally, about 5 minutes more. Taste and add salt as needed. You can also add more of spices if you feel it needs it.
Irene says
Made this receipe recently & it was yummy! Followed instructions & found the seasoning “spot on”. Served with rice & fresh green veggie. Easy weeknight meal that will be repeated.
Jennifer says
So glad! Thanks :)
Kristina Salko says
Well your blog has a new fan! This was easy to make and so delicious! I doubled the recipe (because we love leftovers) and added some red peppers to it with the onion and roasted potatoes at the end. Suggestions for your next recipe I should try?!?
Jennifer says
So glad to hear, Kristina! What should you try next? Well, only knowing that you enjoy a curry, I’d head you towards my Red Thai Chicken Curry, which is in regular rotation here. A bit lighter and fresher than this curry, but just as easy and delicious! I also have a Shrimp and Asparagus Green Curry. Heck, just search “curry” on my site (search is in the top black bar) and you’ll find a lot of them :)
Tanya says
Hi! I may have overlooked this, but when do you add the peppers? :)
Jennifer says
Hi Tanya, do you mean the red pepper flakes? They are combined with the spice mix in Step 2.
Laura | Tutti Dolci says
Such a cozy and delicious weeknight dinner idea!
Jennifer says
Thanks so much, Laura :)
Mary Ann | The Beach House Kitchen says
Such a cozy fall and winter meal Jennifer! Temps are dipping here, so this one will be perfect!
Jennifer says
Thanks so much, Mary Ann :)
Sherry says
I made this tonight and we all loved it, even my 2 kids! I skipped the red pepper flakes because of my girls, but this dish will definitely be one that I’ll keep making. So quick and easy. thank you!
Jennifer says
So glad to hear, Sherry :) Thanks!
Milena says
I am in complete agreement with your moto! This is one good looking curry. I bet you never run out of coconut milk cans in your pantry:)
Jennifer says
Thanks Milena and yes, coconut milk is a pantry must-have here :)
Tricia @ Saving Room for Dessert says
Chris is right Jennifer, this curry looks fantastic! I love how easy it is to put together. I didn’t know you can freeze coconut milk – going to try that, and this recipe ;) I always need a flavorful weekend recipe. Love it!
Jennifer says
Thanks Tricia and yes, so handy to freeze so no waste :)
Dawn - Girl Heart Food says
It’s meals like this that I can eat every single day. I’d need lots of rice or naan or something to soak up all that yummy sauce. So much better than take out!
Jennifer says
Thanks Dawn and yes, Naan for sure!
Chris Scheuer says
I never get tired of curry and I love how they’re also so different. Can’t wait to try this one. It looks fanatastic!
Jennifer says
Thanks Chris and yes, I love curry in all the different ways. Never tire of them either :)