Chicken Curry With Coconut Milk
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This creamy coconut chicken curry is inspired by my mom’s recipe and has become one of my favorite weeknight dinners. It cooks in one pot in under 30 minutes, but the rich coconut milk sauce tastes like it’s been simmering all day.
My mom’s chicken curry with coconut milk is a dinnertime staple
I love Indian takeout, but some of my favorite curries actually came from my mom’s kitchen. This chicken curry with coconut milk is one I grew up eating, and it’s still one of my go-to weeknight dinners.
The coconut milk creates a rich, creamy sauce that tastes as if it’s been simmering for hours, even though it takes only about 30 minutes. I purposely keep the spice level mild enough for the whole family, but it’s easy to turn up the heat if you prefer. Here’s why I love it:
- A homemade curry spice blend. I make a big batch and keep it in the pantry because it’s so much more fragrant than store-bought curry powder (and cheaper!).
- One pot, minimal cleanup. Everything cooks in the same pan, making it perfect for busy weeknights.
- Three coking methods. I usually make it on the stovetop, but I’ve also included Instant Pot and slow cooker instructions.
- Perfect for meal prep. I almost always make extra because the flavors are even better the next day.
★★★★★ 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
Table of Contents
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 sautéing.
- 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.
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.
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.
Step 3- Add the chicken and simmer until fully cooked.
Step 4- Stir the slurry into the curry until combined. Stir in the coconut milk, remove the pan from the heat, and serve.
Alternative cooking methods
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.
Arman’s tips for the best texture and flavor
- Cut the chicken into even pieces. I aim for 1-inch pieces so they cook evenly and stay juicy.
- Whisk the coconut milk first. Coconut milk often separates in the can, so I always give it a quick whisk before adding it to the curry for a smooth, creamy sauce.
- Want a richer tomato flavor? Stir in 1-2 tablespoons of tomato paste with the onions and spices before adding the coconut milk.
More Indian chicken recipes
Chicken Curry With Coconut Milk
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
Nutrition
Originally published March 2022
Do you strain the tomatoes before blending them? The flavors were good and mild enough for my kids to enjoy. My husband added more spice for his bowl, but he loves spice. We cooked it on high in the slow cooker for 2 hours and it tuned out perfectly cooked.
Hi Amy! I don’t strain them- just blend them 🙂 It cooks down even more when cooked into the curry, so you’ll be fine to not strain them 🙂 Glad it was a good heat level for your kids- I’m like your husband, I add cayenne or some red pepper flakes 🙂
My hubby and I really enjoyed the flavour of this curry. I would have liked mine to thicken up a bit more, maybe I didn’t stir the cornstarch through properly. Will definitely be making this again.
Please do, Kelly!
Another winner Arman, delicious. I added broccoli
Thanks for sharing
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!!
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!
I recommend average as you can always add more spice after 🙂