Chicken Curry With Coconut Milk

by Arman Liew

published on May 07, 2025

4 comments

5 from 39 votes
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This creamy, flavorful chicken curry with coconut milk is straight from my mom’s kitchen. It’s an easy, one-pot dinner that cooks in under 30 minutes, and multiple cooking methods are included.

chicken curry with coconut milk.

I love Indian takeout, but making it at home is actually very easy and tastes even better than store-bought. That’s where this coconut chicken curry recipe comes into play.

My recipe is so flavorful, and the sauce tastes like it’s been simmering for hours. Only you will know just how quickly it came together. The spice level is super pleasant, and even those who can’t handle heat will enjoy it. It’s one of my family’s favorite weeknight dinners, and the leftovers taste even better.

Table of Contents
  1. Why I love this recipe
  2. Key Ingredients
  3. How to make chicken curry with coconut milk
  4. Arman’s recipe tips
  5. Storage instructions
  6. More must-try Indian recipes
  7. Chicken Curry With Coconut Milk (Recipe Card)

Why I love this recipe

  • Homemade spice mix. I don’t mind using store-bought curry powder, but this homemade version is better. I like to make a big batch and store it to use at a moment’s notice.
  • Cooks in one skillet. So you have fewer dishes to clean up after!
  • There are multiple cooking methods. While I prefer it on the stovetop, I’ve included instructions for the Instant Pot and Slow Cooker, too. 
  • Great for meal prep. As good as it tastes on day one, it’s even better the next day. It reheats well and pairs effortlessly with a little basmati rice or my 2 ingredient naan. 

If you love Indian chicken curry recipes, try my butter chicken, chicken vindaloo, and chicken masala next.

★★★★★ REVIEW

“Another winner, Arman, delicious. I make this for my family quite regularly, as it’s one of the few curries my whole family can agree on. The spice level is perfect and I love how every bit of it is homemade.” – Deborah

Key Ingredients

  • Curry spice mix. I used a blend of ground coriander, cumin, ginger, pepper, salt, garlic powder, and ground mustard. 
  • Canned tomatoes. To form the base of the curry. For a flavorful punch, you can blend up fire roasted tomatoes.
  • Olive oil. For sautéeing. 
  • Onion, garlic, and ginger. Must have aromatics for any good curry.
  • Chicken broth. To thin out the broth. I suggest using a low-sodium chicken broth since salt can be added later. 
  • Chicken breasts. I prefer using chicken breasts as they’re leaner and balance out the curry’s richness. I tested this curry with boneless chicken thighs and chicken drumsticks, which also worked well.
  • Cornstarch. To thicken the curry.
  • Coconut milk. Full-fat and canned coconut milk. Please do not use light or reduced-fat coconut milk, as the curry will not thicken. Also, please don’t use milk from a bottle or carton.

How to make chicken curry with coconut milk

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

onion, garlic, and ginger sauteing in a pot.

Step 1- Add the onion to an oiled skillet and cook for several minutes. Add the garlic, ginger, curry spice blend and pan fry for 1-2 minutes.

blended tomatoes, curry spices, and chicken broth added to pot.

Step 2- Add the chicken broth and blended diced tomatoes. Bring to a boil, then reduce the heat to low and let everything simmer for 5 minutes.

adding raw chicken breast pieces to the pot.

Step 3- Add the chicken and simmer until fully cooked. 

bowl of coconut chicken curry with white rice.

Step 4- Stir the slurry into the curry until combined. Stir in the coconut milk, remove the pan from the heat, and serve.

Arman’s recipe tips

  • Cut the chicken into even pieces. So they all cook evenly. 
  • Mix the coconut milk. Before adding it to the curry, I mix it with a fork or whisk since there’s usually quite a bit of separation. 
  • To add more tomato flavor, mix in 1-2 tablespoons of tomato paste for a stronger, more pronounced flavor.
  • Use other cuts of chicken. I’ve made this recipe with chicken thighs and even leftover rotisserie chicken, and let me tell you, it tastes great no matter what!

Storage instructions

To store: Any leftover chicken curry can be stored in an airtight container and kept in the refrigerator for up to one week. 

To freeze: To keep your leftovers fresher for longer, allow them to cool completely, store them in a freezer-safe container, and freeze for up to 3 months. Let the curry thaw overnight in the fridge, or add more reheating time. 

To reheat: Microwave the curry until warm or reheat it in a skillet over medium heat, stirring frequently, until it reaches your desired temperature.

coconut milk chicken curry.

More must-try Indian recipes

If you try this Chicken Curry With Coconut Milk recipe or any other recipe on The Big Man’s World, then don’t forget to rate the recipe and leave a comment below!

chicken curry with coconut milk recipe.

Chicken Curry With Coconut Milk

5 from 39 votes
This authentic Indian chicken curry with coconut milk makes a fabulous one-pot dinner. It's ready in under 30 minutes and packed with flavor. Watch the video below to see how I make it in my kitchen!
Servings: 4 servings
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
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Video

Ingredients  

  • 2 teaspoons ground coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon ginger
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground mustard
  • 3/4 cup canned tomatoes
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tablespoon ginger minced
  • 1 cup chicken broth
  • 1 1/2 pounds chicken breast chopped into half inch chunks
  • 1 tablespoon cornstarch
  • 1/3 cup coconut milk canned

Instructions 

  • In a small bowl, mix together the ground coriander, cumin, ginger, pepper, salt, garlic powder, and ground mustard. 
  • Add the canned diced tomatoes into a blender and blend until silky smooth. 
  • In a large skillet, add the olive oil. Once hot, add the onion and cook for several minutes. Add the garlic, ginger, and curry spice blend and pan fry for 1-2 minutes.
  • Add the chicken broth and blended diced tomatoes and bring to a boil. Once boiling, reduce to low, cover, and let everything simmer for 5 minutes. Add the chicken and simmer until cooked through.
  • If the curry isn’t thick enough, stir through the cornstarch very well, ensuring it is fully mixed in. Stir through the coconut milk and remove the pan off the heat. Serve immediately.

Notes

Instant pot method- Make the curry powder and blend the tomatoes. Set the instant pot to sauté mode. Add oil and sauté the onion, garlic, ginger, and curry blend as described. Add the broth, tomatoes, and chicken to the pot. Cook on Manual/Pressure Cook mode for 8 minutes, then natural pressure release for 5 minutes. Stir in the coconut milk and cornstarch slurry. 
Slow cooker method- Make the curry powder and blend the tomatoes. In a skillet, sauté the onion, garlic, ginger, and curry blend. Add this mixture, along with the broth, tomatoes, and chicken, to the slow cooker. Cover and cook on low for 6-8 hours or high for 2-3 hours, then remove the lid and add the coconut milk and cornstarch slurry. 
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to one week. 
TO FREEZE: Place the cooked and cooled curry in an airtight container and store it in the freezer for up to six months.
TO REHEAT: Microwave the curry for 30-40 seconds or in a non-stick saucepan.
Recipe variations
  • Add vegetables. I kept this curry simple so the chicken stands out, but you can easily incorporate all sorts of veggies into the curry. My favorites to add are cauliflower, spinach, carrots, and sliced red bell peppers.
  • Make it spicy. If you’re a spice fiend like I am, add a dash (or two) of red chili flakes or cayenne pepper. 
 
 

Nutrition

Serving: 1servingCalories: 295kcalCarbohydrates: 10gProtein: 38gFat: 12gSodium: 769mgPotassium: 844mgFiber: 2gSugar: 4gVitamin A: 158IUVitamin C: 8mgCalcium: 56mgIron: 2mgNET CARBS: 8g
Course: Main Course
Cuisine: Indian
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published March 2022, updated February 2024, and republished May 2025

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 39 votes (38 ratings without comment)

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Comments

  2. Yes, average… 🙂 would that be about 3 1/2 t like the combined ingredients in the recipe? I’ve only made curry a couple times, so I’m not real familiar with using it. Thanks!!

    Reply

  3. Sounds so good. I’ve found I really like curry and plan to make this when I visit my daughter’s family in a couple weeks. Question, about how much regular curry spice would you suggest…average, not too hot, not weak? Thanks!

    Reply