This Coconut Curry Chicken is bursting with bold flavor and comes together easily in one skillet. Made with tender chicken, creamy coconut milk, and vibrant veggies, it’s a wholesome and comforting weeknight dinner everyone will love.
Equipment
- Large skillet (oven-safe if possible)
- Measuring cups and spoons
- Knife and cutting board
- Spatula or cooking spoon
- Tongs
Ingredients
(Serves 4 – double or triple as needed)
For the Curry:
- 2 large chicken breasts, cut into bite-sized pieces
- 3 tablespoons extra-virgin olive oil
- Salt and pepper, to taste
- 1 yellow onion, diced
- 2 cups baby spinach
- 2 cups frozen peas
- 2 cups diced tomatoes (fresh or canned)
- 1 cup low-sodium chicken broth
- ½ cup canned creamy coconut milk
- 2 tablespoons curry powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
For Serving:
- 4 cups cooked jasmine or basmati rice
Instructions
Cook the Chicken:
Heat olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook for 6–8 minutes until golden brown and fully cooked through. Use tongs to transfer the chicken to a plate and set aside.
Sauté the Vegetables:
In the same skillet, add the diced onion and cook for 2 minutes until fragrant and translucent. Add the diced tomatoes and cook for 3–5 minutes, stirring occasionally, until they soften.
Add the Greens and Peas:
Stir in the spinach and peas, cooking for another 3–5 minutes until the spinach wilts and the peas are tender.
Build the Sauce:
Pour in the chicken broth and coconut milk. Add the curry powder, cumin, and garlic powder. Stir well and bring the mixture to a gentle simmer.
Combine and Simmer:
Return the cooked chicken to the skillet. Stir to coat in the sauce, cover, and let simmer on low heat for 30 minutes—or transfer to the oven at 350°F for 30 minutes—to allow the flavors to meld beautifully.
Serve:
Spoon the coconut curry chicken over a warm bed of jasmine or basmati rice. Garnish with fresh cilantro or a squeeze of lime if desired.
Why This Recipe Is in Paul’s Corner
This Coconut Curry Chicken is one of Paul’s go-to dinners! It’s hearty, packed with protein, and perfectly balanced with creamy coconut and warming curry spices. Since it features meat, it lives in Paul’s Corner—a cozy corner of my kitchen (and blog!) dedicated to his favorite savory, animal-based, family-style meals.
Frequently Asked Questions
Yes! This recipe is naturally dairy-free thanks to coconut milk, and it’s gluten-free as long as you use certified gluten-free chicken broth and rice.
Yes! Great question and the answer is definitely. To make this dish plant-based, I would recommend using tofu in place of chicken and cooking it exactly the same.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave. It also freezes beautifully—just thaw overnight before reheating.
Yes! Click here for our vegan coconut curry!
Coconut Curry Chicken
Equipment
- 1 large skillet preferably oven-safe
- measuring cups
- knife and cutting board
- spatula/cooking spoon
- tongs
Ingredients
Coconut Curry Chicken Ingredients
- 2 large chicken breasts
- 3 tablespoon extra virgin olive oil
- salt and pepper
- 1 yellow onion, diced
- 2 cups spinach
- 2 cups frozen peas
- 2 cups diced tomatoes
- 1 cup chicken broth
- ½ cup creamy coconut milk we use canned
- 2 tablespoon curry powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
For Your Side
- 4 cups cooked jasmine or basmati rice
Instructions
Coconut Curry Chicken
- Begin by bringing your large skillet with olive oil to medium heat. Slice your chicken breasts into bite sized pieces and carefully place them into the skillet. Season with salt and pepper and cook until they are golden on the outside and completely cooked through the center.
- Use your tongs to remove the chicken from the skillet and set it onto a plate. Add your diced onion to the skillet and cook for 1-2 minutes, stirring, until the onions are fragrant, tender, and beautifully golden.
- Add the diced tomatoes and cook those for 3-5 minutes until they are tender and juicy, add the spinach and peas and cooke for another 3-5 minutes until your peas are tender. Add the broth, coconut milk, and spices. Stir and bring the entire contents of the pan to a simmer.
- Add the chicken into the skillet. Cover and allow this to simmer on low heat for 30 minutes or place it in your oven set to 350 for 30 minutes. This step allows the flavors to meld.
- While you wait on the curry, prepare your rice. Once the curry is done, serve it over a warm bed of rice and enjoy!
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