Chicken Coconut Curry
Whip up a delightful Chicken Coconut Curry in just 20 minutes with this one-pan wonder! Bursting with tender chicken, creamy coconut milk, and vibrant spices, this dish is a flavorful escape that will transport your taste buds to tropical paradise. Perfect for busy weeknights, it’s simple, satisfying, and sure to impress!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- garlic
- ginger (15 ml)
- onions
- shallots
🥩Meat & Seafood(1)
- boneless chicken thighs (454 g)
🫙Pantry Staples(2)
- coconut milk
- tomato paste (30 ml)
🧂Spices & Seasonings(5)
- bay leaves
- cumin
- curry powder
- garam masala
- salt
Nutrition (per serving)
Calories
554
Protein
40g
Carbs
18g
Fat
37g
👨🍳 Instructions
- 1
Cut the boneless chicken thighs into about an inch and a half pieces and season them.
- 2
Heat a pan over high heat, add some oil, and sear the chicken for 2 minutes on each side.
- 3
Remove the chicken from the pan.
- 4
Add cumin, bay leaves, onions, shallots, garlic, and ginger to the pan and cook for 2 minutes.
- 5
Mix in tomato paste, curry powder, and garam masala, and cook for another 2 minutes.
- 6
Add a full can of coconut milk and bring it to a simmer.
- 7
Add the chicken back into the pan, cover, and cook for 10 minutes.
- 8
Season with salt to taste.
💡 Pro Tips
- ✓Bloom your curry powder and garam masala in the oil for 2 minutes BEFORE adding coconut milk, as this allows fat-soluble flavor compounds (like curcumin) to fully dissolve and distribute, increasing perceived spice intensity by up to 40%.technique2 minutes blooming in fat
- ✓Use boneless chicken thighs cut to 1.5 inches (not breasts) because thighs reach optimal tenderness at 165°F and won't dry out during the 10-minute simmer, while their higher fat content (8-10% vs 1-2% in breasts) emulsifies the coconut milk into a silkier sauce.ingredient1.5 inch pieces, 165°F target
- ✓Sear chicken for exactly 2 minutes per side at high heat to develop fond (browned proteins) without cooking through, as the Maillard reaction creates savory depth that compounds will extract during simmering—extending beyond 2 minutes risks overcooking before braising begins.timing2 minutes per side
- ✓Add tomato paste to the aromatics BEFORE the spices so its acidity (pH 3.5-4.0) helps break down cell walls in onions/garlic, releasing more flavor molecules, while the subsequent spice bloom prevents the paste from scorching and turning bitter.techniqueTomato paste before spices
- ✓Maintain a gentle simmer (small bubbles every 1-2 seconds, not rolling boil) for the full 10 minutes because coconut milk can break and separate above 180°F, and the lower temperature allows connective tissue in thighs to convert to gelatin for body without curdling the sauce.timingGentle simmer, ~180°F max
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Chicken Coconut Curry
Whip up a delightful Chicken Coconut Curry in just 20 minutes with this one-pan wonder! Bursting with tender chicken, creamy coconut milk, and vibrant spices, this dish is a flavorful escape that will transport your taste buds to tropical paradise. Perfect for busy weeknights, it’s simple, satisfying, and sure to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- garlic
- ginger (15 ml)
- onions
- shallots
🥩Meat & Seafood(1)
- boneless chicken thighs (454 g)
🫙Pantry Staples(2)
- coconut milk
- tomato paste (30 ml)
🧂Spices & Seasonings(5)
- bay leaves
- cumin
- curry powder
- garam masala
- salt
Nutrition (per serving)
Calories
554
Protein
40g
Carbs
18g
Fat
37g
👨🍳 Instructions
- 1
Cut the boneless chicken thighs into about an inch and a half pieces and season them.
- 2
Heat a pan over high heat, add some oil, and sear the chicken for 2 minutes on each side.
- 3
Remove the chicken from the pan.
- 4
Add cumin, bay leaves, onions, shallots, garlic, and ginger to the pan and cook for 2 minutes.
- 5
Mix in tomato paste, curry powder, and garam masala, and cook for another 2 minutes.
- 6
Add a full can of coconut milk and bring it to a simmer.
- 7
Add the chicken back into the pan, cover, and cook for 10 minutes.
- 8
Season with salt to taste.
💡 Pro Tips
- ✓Bloom your curry powder and garam masala in the oil for 2 minutes BEFORE adding coconut milk, as this allows fat-soluble flavor compounds (like curcumin) to fully dissolve and distribute, increasing perceived spice intensity by up to 40%.technique2 minutes blooming in fat
- ✓Use boneless chicken thighs cut to 1.5 inches (not breasts) because thighs reach optimal tenderness at 165°F and won't dry out during the 10-minute simmer, while their higher fat content (8-10% vs 1-2% in breasts) emulsifies the coconut milk into a silkier sauce.ingredient1.5 inch pieces, 165°F target
- ✓Sear chicken for exactly 2 minutes per side at high heat to develop fond (browned proteins) without cooking through, as the Maillard reaction creates savory depth that compounds will extract during simmering—extending beyond 2 minutes risks overcooking before braising begins.timing2 minutes per side
- ✓Add tomato paste to the aromatics BEFORE the spices so its acidity (pH 3.5-4.0) helps break down cell walls in onions/garlic, releasing more flavor molecules, while the subsequent spice bloom prevents the paste from scorching and turning bitter.techniqueTomato paste before spices
- ✓Maintain a gentle simmer (small bubbles every 1-2 seconds, not rolling boil) for the full 10 minutes because coconut milk can break and separate above 180°F, and the lower temperature allows connective tissue in thighs to convert to gelatin for body without curdling the sauce.timingGentle simmer, ~180°F max