Coconut milk adds a rich, velvety texture to any dish, and when combined with the warm, aromatic spices of curry, it’s a match made in heaven. Whether you’re craving the bold flavors of Thai cuisine or the comforting warmth of Indian cooking, coconut milk is a versatile ingredient that can elevate your chicken dishes to new heights. In this article, we’ll be exploring 18 creamy curry chicken recipes featuring coconut milk as the star of the show. From spicy curries to mild and creamy sauces, there’s something for everyone in this diverse collection.
Stay tuned for the full list of recipes, including international inspirations like Jamaican Coconut Curry Chicken and Malaysian Coconut Curry Chicken, as well as comforting twists on classic dishes like Spicy Coconut Curry Chicken and Slow Cooker Coconut Curry Chicken. Whether you’re a seasoned cook or just starting out, these recipes are sure to become new favorites in your kitchen.
Thai Coconut Curry Chicken
Thai Coconut Curry Chicken Recipe
Savor the flavors of Thailand with this creamy and aromatic dish that combines tender chicken, coconut milk, and a blend of spices.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon red pepper flakes (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion, garlic, and ginger; cook until onion is translucent.
3. Add chicken and cook until browned, about 5 minutes.
4. Stir in cumin, curry powder, turmeric, and red pepper flakes (if using). Cook for 1 minute.
5. Pour in coconut milk and stir to combine.
6. Reduce heat to medium-low; simmer, uncovered, for 15-20 minutes or until chicken is cooked through.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Jamaican Coconut Curry Chicken
Experience the bold flavors of Jamaica with this aromatic curry dish, featuring tender chicken cooked in a rich coconut milk sauce.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon Jamaican curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– 1/4 cup chicken broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, ginger, curry powder, cumin, turmeric, and cayenne pepper; cook for 1 minute.
4. Add chicken and cook until browned, about 5-6 minutes.
5. Pour in coconut milk and chicken broth; bring to a simmer.
6. Reduce heat to low and let sauce thicken, about 10-12 minutes.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves.
Cooking Time: 20-22 minutes
Indian Coconut Milk Chicken Curry
Experience the rich flavors of India with this comforting chicken curry recipe infused with coconut milk and aromatic spices.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onions, garlic, and ginger; cook until onions are translucent.
2. Add chicken, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook until chicken is browned.
3. Pour in coconut milk and bring to a simmer.
4. Reduce heat to low and let curry simmer for 20-25 minutes or until the chicken is cooked through and the sauce has thickened slightly.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves.
Cooking Time: 30-40 minutes
Green Curry Chicken with Coconut Milk
A flavorful and aromatic Thai-inspired dish that combines the creamy richness of coconut milk with the spicy kick of green curry paste.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons green curry paste
– 1 can (14 oz) coconut milk
– 1 cup mixed bell peppers (green, red, yellow)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5-6 minutes. Remove from pan and set aside.
3. Add garlic and ginger; cook for 1 minute.
4. Stir in green curry paste; cook for an additional 30 seconds.
5. Pour in coconut milk and bring to a simmer.
6. Add bell peppers and cooked chicken back into the skillet.
7. Season with salt and pepper to taste.
8. Simmer for 10-12 minutes or until chicken is cooked through and sauce has thickened slightly.
9. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 20-22 minutes
Red Curry Chicken with Coconut Milk
Experience the bold flavors of Thailand with this aromatic and creamy curry dish.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons red curry paste
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– 1/4 teaspoon salt
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion, garlic, and ginger; cook until the onion is translucent.
3. Add the curry paste and cook for 1 minute, stirring constantly.
4. Add the chicken and cook until browned, about 5-7 minutes.
5. Pour in coconut milk and chicken broth; stir to combine.
6. Reduce heat to low and simmer, covered, for 20-25 minutes or until the chicken is cooked through.
7. Season with salt to taste.
8. Garnish with cilantro leaves before serving.
Cooking Time: 25-30 minutes
Yellow Coconut Curry Chicken
A flavorful and aromatic curry dish that combines the richness of coconut milk with the warmth of yellow curry powder, all wrapped up in tender chicken.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon yellow curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat 2 tablespoons of oil in a large skillet over medium-high heat.
2. Add the onions, garlic, and ginger; cook until the onions are translucent, about 5 minutes.
3. Add the chicken, curry powder, cumin, turmeric, salt, and pepper. Cook for 5-7 minutes or until the chicken is cooked through.
4. Stir in the coconut milk and bring to a simmer.
5. Reduce heat to low and let cook for an additional 10-15 minutes, stirring occasionally.
6. Taste and adjust seasoning as needed.
7. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 25-30 minutes
Coconut Milk Chicken Curry with Potatoes
A flavorful and aromatic curry that combines the richness of coconut milk with the comfort of potatoes, perfect for a cozy evening meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium-sized potatoes, peeled and diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onion, garlic, and ginger; cook until softened.
2. Add chicken and cook until browned, about 5 minutes.
3. Add potatoes, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Pour in coconut milk and stir to combine. Bring to a simmer.
5. Reduce heat to low and let curry cook, uncovered, for 20-25 minutes or until chicken is cooked through and potatoes are tender.
6. Season with salt and pepper to taste. Garnish with fresh cilantro leaves.
Cooking Time: 30-35 minutes
Spicy Coconut Curry Chicken
Savor the flavors of India with this spicy coconut curry chicken recipe, perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– 1/4 cup curry powder
– 1/4 cup chili flakes
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions, garlic, and ginger; cook until onions are translucent.
3. Add chicken; cook until browned on all sides.
4. Stir in curry powder, chili flakes, salt, and pepper.
5. Pour in coconut milk and chicken broth; bring to a simmer.
6. Reduce heat to low; let it cook for 20-25 minutes or until chicken is cooked through.
7. Garnish with fresh cilantro leaves.
8. Serve hot over rice or with naan bread.
Cooking Time: 30-40 minutes
Slow Cooker Coconut Curry Chicken
A flavorful and aromatic twist on traditional chicken recipes, this slow cooker dish combines the richness of coconut milk with the warmth of curry spices.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp turmeric
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In the slow cooker, combine chicken, diced tomatoes, coconut milk, curry powder, cumin, turmeric, salt, and pepper.
2. Stir until everything is well coated with the curry mixture.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. About 30 minutes before serving, stir in any accumulated juices to ensure the chicken stays moist.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
One-Pot Coconut Curry Chicken
Experience the warm flavors of Indian cuisine with this one-pot wonder! This recipe combines juicy chicken, aromatic spices, and creamy coconut milk for a deliciously easy meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat a large Dutch oven or pot over medium-high heat.
2. Add the onions, garlic, and ginger; cook until the onions are translucent.
3. Add the chicken, cumin, curry powder, turmeric, and cayenne pepper (if using); cook until browned on all sides.
4. Pour in the coconut milk and chicken broth; stir to combine.
5. Bring to a simmer, then reduce heat to medium-low and let cook for 20-25 minutes or until the chicken is cooked through and the sauce has thickened slightly.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Coconut Curry Chicken with Chickpeas
Experience the rich flavors of Indian cuisine with this simple and aromatic recipe that combines tender chicken, creamy coconut milk, and nutritious chickpeas. This dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 can (14 oz) diced tomatoes
– 1/2 cup coconut milk
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper (optional)
– 1 can (15 oz) chickpeas, drained and rinsed
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together curry powder, cumin, turmeric, and cayenne pepper (if using). Add the chicken and toss to coat.
3. Heat 2 tbsp of oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes per side or until cooked through.
4. Transfer the chicken to a baking dish and add the coconut milk, diced tomatoes, and chickpeas. Season with salt and pepper to taste.
5. Bake for 20-25 minutes or until the sauce has thickened and the flavors have melded together.
6. Garnish with cilantro leaves and serve hot over rice or with naan bread.
Cooking Time: 35-40 minutes
Korma-Style Coconut Curry Chicken
A rich and creamy Indian-inspired curry dish that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1/2 cup plain Greek yogurt
– 2 tablespoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions, garlic, and ginger; cook until onions are translucent, about 5 minutes.
3. Add chicken; cook until browned, about 5-7 minutes.
4. Stir in curry powder, cumin, coriander, turmeric, salt, and pepper. Cook for 1 minute.
5. Pour in coconut milk and yogurt; bring to a simmer.
6. Reduce heat to low and let simmer for 10-15 minutes or until chicken is cooked through.
7. Garnish with cilantro leaves and serve over basmati rice or naan bread.
Cooking Time: 20-25 minutes
Coconut Curry Chicken with Spinach
Transform your weeknight dinner into a flavorful getaway with this Coconut Curry Chicken with Spinach recipe. Rich and creamy, this dish is perfect for a quick yet impressive meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– 1 cup fresh spinach leaves
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions, garlic, and ginger; cook until onions are translucent.
3. Add chicken; cook until browned on all sides, about 5-7 minutes.
4. Stir in curry powder, turmeric, and cayenne pepper (if using); cook for 1 minute.
5. Pour in coconut milk; bring to a simmer.
6. Reduce heat to medium-low; let simmer for 10-12 minutes or until chicken is cooked through.
7. Stir in spinach; cook until wilted.
8. Season with salt and pepper to taste.
Cooking Time: 20-22 minutes
Panang Curry Chicken with Coconut Milk
A rich and creamy Thai-inspired curry that’s perfect for a weeknight dinner or special occasion. This recipe combines the bold flavors of panang curry paste with succulent chicken, coconut milk, and aromatic spices.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tablespoons Panang curry paste
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 cup water
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5-6 minutes. Remove from pan.
3. In the same pan, add onion and garlic; cook until softened, about 3-4 minutes.
4. Stir in curry paste and ginger; cook for 1 minute.
5. Add coconut milk and water; stir to combine.
6. Return chicken to the pan; season with salt and pepper.
7. Simmer, uncovered, for 15-20 minutes or until chicken is cooked through.
Cooking Time: 25-30 minutes
Malaysian Coconut Curry Chicken
Discover the rich flavors of Southeast Asia with this aromatic and creamy Malaysian-inspired curry dish, featuring juicy chicken cooked in a velvety coconut milk sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onions, garlic, and ginger; cook until onions are translucent.
3. Add cumin, curry powder, turmeric, and cayenne pepper (if using); cook 1 minute.
4. Add chicken; cook until browned on all sides.
5. Pour in coconut milk and broth; stir to combine.
6. Simmer, uncovered, for 20-25 minutes or until chicken is cooked through.
7. Season with salt and black pepper to taste.
8. Garnish with cilantro leaves; serve over rice or noodles.
Cooking Time: 25 minutes
Vegan Coconut Curry Chicken (Mock Chicken)
Discover a flavorful twist on traditional chicken curry with this vegan-friendly recipe that replaces chicken with tender mock chicken.
Ingredients:
– 1 package of extra-firm tofu, drained and cut into small cubes (mock chicken)
– 2 tablespoons coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 cup curry powder blend
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the coconut oil in a large skillet over medium-high heat.
2. Add the onion, garlic, and ginger; cook until the onion is translucent.
3. Add the mock chicken cubes; cook until browned on all sides.
4. Stir in the curry powder blend, cumin, turmeric, salt, and pepper.
5. Pour in the coconut milk; bring to a simmer.
6. Reduce heat to low and let curry sauce simmer for 10-15 minutes or until thickened slightly.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Coconut Curry Chicken Soup
This creamy and aromatic soup is a perfect blend of Indian and Caribbean flavors. A comforting bowl of chicken, coconut milk, and fragrant spices that will warm your heart and soul.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– 4 cups chicken broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onions, garlic, and ginger; cook until onions are translucent.
3. Add cumin, curry powder, turmeric, and cayenne pepper (if using); cook 1 minute.
4. Add chicken; cook until browned on all sides.
5. Pour in coconut milk and chicken broth; bring to a simmer.
6. Reduce heat to low and let cook for 20-25 minutes or until the chicken is cooked through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Coconut Curry Chicken Skewers
Coconut Curry Chicken Skewers: A flavorful and aromatic twist on traditional skewers!
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1/2 cup plain Greek yogurt
– 2 tablespoons curry powder
– 1 teaspoon grated fresh ginger
– 1/4 cup shredded coconut
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– Salt and pepper to taste
– 10-12 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. In a large bowl, whisk together yogurt, curry powder, ginger, coconut, cilantro, and garlic.
2. Add chicken pieces to the marinade and mix until coated. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat grill to medium-high heat. Thread marinated chicken onto skewers, leaving a small space between each piece.
4. Grill skewers for 8-10 minutes per side, or until chicken is cooked through and slightly charred.
5. Serve hot with your favorite sides, such as basmati rice or naan bread.
Cooking Time: 16-20 minutes
Summary
the content
Leave a Reply