Chicken Coconut Curry
This healthy chicken coconut curry is one of my all-time favorite recipes. It is super flavorful, creamy and filled with veggies. It also freezes very well, so it is the perfect meal to make ahead.
Table of contents
Why We Love This Chicken Coconut Curry
This recipe for Chicken Coconut Curry is made with tender chunks of boneless skinless chicken breast, potatoes, carrots and sweet coconut sauce. It is hearty and healthy and will warm you from the inside out.
Serve this meal for a weeknight dinner or double the recipe for company. It can also make a lovely freezer meal for meal prep.
This recipe is one of my all-time favorite recipes I have developed for EatingWell. The onions, carrots, celery and potatoes are so hearty. And the chicken in the sauce is sublime. It hits the perfect balance of coconut creamy, sweet, sour and a little bit spicy.
I throw in frozen peas and cilantro toward the end to freshen it up. I hope you love it as much as I do!
Ingredients For This Coconut Curry
Curry Powder & Seasonings
For this mild curry, I like to use 2 tablespoons curry powder to season the chicken and sauce. In large supermarkets in the spice isle, you’ll find “Curry Powder” which is a British-style curry spice blend and works really well with the sweet coconut sauce.
Additionally, you’ll need salt and garlic for seasoning. Plus I like to add in fresh chopped cilantro and maple syrup for sweetness at the end. You can substitute brown sugar for the maple syrup if you prefer.
Chicken Breast
The protein of choice here is boneless, skinless chicken breast. You’ll want to cut it into bite-sized cubes before searing it. You can also use chicken thighs, or turkey breast instead for an equally yummy curry.
Note, if your chicken is frozen, here’s how to safely thaw it.
Chicken Broth, Coconut Milk and Coconut Oil
The main sauce for this curry is a combination of “lite” coconut milk and broth. You can certainly use homemade chicken stock or bone broth instead.
And for more coconut flavor, I opted for coconut oil as the cooking fat. Other options would be ghee or canola oil.
Vegetables
Around here we are always in favor of veggie-forward recipes, even those that include meat or poultry. So we have added an extra dose of veggies to this chicken curry. Here’s what you’ll need:
- 4 cups gold potatoes cut into 1-inch chunks, about 1 pound 4 ounces
- 1 cup sliced carrots
- ½ cup chopped celery
- ¾ cup frozen peas
- 1 large yellow onion, diced
Step-By-Step Instructions For This Chicken Coconut Curry
Step 1: Sear Chicken
Sprinkle 1 teaspoon curry spice powder and ¼ teaspoon salt over the chicken and toss to coat. Heat 1 tablespoon oil in a large Dutch oven or soup pot over medium-high heat. Add chicken and brown, stirring once or twice until mostly browned, 6 to 8 minutes. Transfer the chicken to a plate. It will continue cooking in a later step.
Step 2: Cook Aromatics
Heat the remaining 1 tablespoon oil in the pot and add the onion and garlic. Cook, stirring often until the onions are starting to soften, 3 to 4 minutes. Stir in the remaining 1 tablespoon plus 2 teaspoons curry and cook, stirring until fragrant but not browned, 30 seconds to 1 minute.
Step 3: Add Liquid and Vegetables
Add coconut milk, broth, potatoes, carrots, celery and the remaining ½ teaspoon salt and bring to a boil over high heat, stirring often. Reduce heat to medium-low to maintain a simmer and cook, stirring occasionally, until the potatoes and carrots are tender, 10 to 12 minutes.
Step4: Finish The Curry
Stir in the chicken and peas, increase heat to high, and continue cooking until the chicken is cooked through, about 5 minutes longer. Stir in cilantro and maple syrup. Serve hot over steamed rice or with Naan.
Expert Tips and FAQs for This Recipe
This combination of curry powder and coconut milk-based chicken curry is more British inspired than Indian. In fact, curry powder was invented by British Colonists who were trying to create a spice blend to mimic Indian cuisines, not an easy task considering the breadth of curries and spice blends.
Curry is a term used in many cultures and cuisines and has a variety of meanings. Generally, curry means a thick stew consisting of vegetables, sometimes meat, fish or poultry and a blend of spices. Often curry is spicy and usually layers most if not all of the five tastes: Sweet, sour, salty, bitter and umami. Some of the cultures that enjoy curry as part of their diet are India, Persia, Iran, Thailand, Japan, China and Afghan to name a few! As you can imagine, the spices and ingredients vary widely among them.
We like the sauce over steamed basmati rice or brown rice. You can also try warm Naan bread torn and used to dip into the sauce. For more vegetables serve sauteed spinach or another green such as Swiss Chard on the side. If you like you can add wedges of lime on the side for serving.
How to Freeze Chicken Coconut Curry
For best results, freeze individual portions of this healthy curry in 16-ounce containers. You’ll want to make sure to leave head-space because the curry will expand as it freezes. I recommend leaving the lids off until the stew is cold, and then seal the containers shut. I like these quart containers (that’s an affiliate link) because the lids screw on tight, and when it comes time to defrost the curry, you can pop it out by running hot water over the outside of the container.
I just pop it out into a large pyrex measuring cup and then microwave it to heat it back up. And don’t forget to make a label with the name of the recipe and the date on it — there’s nothing worse than having a freezer full of meals you can’t remember making!
More Recipes To Try
More Healthy Curry Recipes
If you love Curry Spice here are some of our favorite healthy recipes with curry spice.
- This Chicken and Swiss Chard Coconut Curry has dried currants in it for an unexpected pop of sweet-tart flavor.
- Our Yogurt Curry Chicken Thighs are marinated in a curry powder and yogurt blend then baked right in the marinade for a flavor-packed meal perfect for entertaining.
- This Curry Roasted Cabbage and our recipe for Curry Roasted Cauliflower are two simple sides to pair with grilled meats and fish.
- If you love curries with spinach try this Chicken Saag from Running to the Kitchen.
- This Vegan Instant Pot Veggie Curry also has sweetness from coconut milk.
More Freezer-friendly Meals
- Our veggie-packed recipe for Slow Cooker White Bean Stew with Chicken and Ham is a good one to freeze in individual portions for satisfying high-protein and high-fiber lunches. Just pop them into the microwave to heat up.
- This creamy and bright green 4 Ingredient Kale and Cheddar Soup re-heats surprisingly well. Just make sure to stir it as you heat if doing so on the stove-top.
- We love making a double batch of Carrot Ginger Soup for the freezer. (the Oregano Crotons will also freeze well, just pop them in a ziplock)
- You can actually freeze Moroccan Lamb Shanks too. Just remove the meat from the bone before freezing.
- Our non-tradtiional Healthy Beef Burgundy has a little maple syrup added in to balance the flavors. Try it!
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
PrintChicken Coconut Curry
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This healthy coconut chicken curry stew is one of my favorite chicken dinners! It’s made with light coconut milk, carrots and peas. I add in fresh cilantro and maple syrup at the end for a pop of fresh flavor.
Ingredients
- 2 tablespoons curry powder, divided
- 3/4 teaspoon salt, divided
- 1 ½ pounds boneless, skinless chicken breast, cut into bite-sized cubes
- 2 tablespoons coconut oil or avocado oil, divided
- 1 large yellow onion, chopped
- 1 tablespoon chopped garlic
- a 14-ounce can “lite” coconut milk
- a 14-ounce can reduced sodium chicken broth
- 4 cups gold potatoes cut into 1-inch chunks, about 1 pound 4 ounces
- 1 cup sliced carrots
- ½ cup chopped celery
- ¾ cup frozen peas
- ¼ cup chopped cilantro
- 1 tablespoon pure maple syrup, dark or amber
Instructions
- Sprinkle 1 teaspoon curry powder and ¼ teaspoon salt over the chicken and toss to coat. Heat 1 tablespoon oil in a large Dutch oven or Soup pot over medium high heat. Add chicken and brown, stirring once or twice until mostly browned, 6 to 8 minutes. Transfer the chicken to a plate. It will continue cooking in a later step.
- Heat the remaining 1 tablespoon oil in the pot and add the onion and garlic. Cook, stirring often until the onions are starting to soften, 3 to 4 minutes. Stir in the remaining 1 tablespoons plus 2 teaspoons curry and cook, stirring until fragrant but not browned, 30 seconds to 1 minute.
- Add coconut milk, broth, potatoes, carrots, celery and the remaining ½ teaspoon salt and bring to a boil over high heat, stirring often. Reduce heat to medium-low to maintain a simmer and cook, stirring occasionally, until the potatoes and carrots are tender, 10 to 12 minutes.
- Stir in the chicken and peas, increase heat to high, and continue cooking until the chicken is cooked through, about 5 minutes longer. Stir in cilantro and maple syrup.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 1/2 cup each
- Calories: 302
- Sugar: 7 g
- Sodium: 735 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 27 g
Keywords: chicken coconut curry, healthy curry recipe, how to make chicken curry
Made this last night. Had to eat some immediately (it smelled so good) but most of it went into frig to set one night. I followed recipe for the most part. Don’t like peas or cilantro so they were missing. Used brown sugar and added: slivered bell peppers, fresh lime juice (1), white pepper, extra curry and a bit more salt. I separated into 2 containers and added zucchini to one (I love zucchini). The zucchini one was a little more watery (obviously) but still delicious!!!!
I think when I make it again – and I definitely will – I’ll add some lemongrass. I think that may taste really good, but without it, it is a heavenly dish! Thank you for sharing this XO
★★★★★
This is the first curry dish I have tried. It turned out amazing! I am so happy with the results, and it was exactly what I have been craving! I used chicken thighs, sweet potatoes, carrots, red and orange bell peppers, no lime was needed, but I did add just a sprinkling of brown sugar. I will be eating this for the rest of the week! Thanks for a really delicious recipe!
★★★★★
Volumes of liquid I couldn’t find anywhere? Assume 1/2- 1 cup broth maybe full to 3/4 tin of 400ml Capacity? Though based on 1 breast and half the veges ?
You can use this jump link to find the full measurements and details in the recipe card at the bottom of the blog post. https://www.healthyseasonalrecipes.com/chicken-coconut-curry/#tasty-recipes-17416-jump-target (Just above this comment section.)
I just made this today, and loved it! The only change I made was to use sweet potatoes instead of white. And because the sauce is so lovely and flavorful, I served it with brown rice. It’s so wonderful on a cold and grey January day, so comforting. I really enjoy your recipes, thank you.
Followed the recipe and directions with just slight variation. Came out pretty good! I enjoyed it ALOT. It was flavorful and cooked thoroughly and just right. The 1/4 teaspoon of salt is not enough (imo) for the chicken or the broth. I had to add more to both. Didn’t have cilantro but used 2 dried bay leaves instead. Once I added back the chicken and let it simmer, the flavor came through. I’ve tried making this before and wasn’t successful. This was the best I’ve done coconut curry chicken. Thank you!
★★★★★
I am so glad to hear that this was the best one! Yay! I would say that was a success. Thanks for your feedback about the salt too. I always like to know if the seasoning tastes right for various palettes. Have a great weekend.
Just tried this meal last night and it turned out AMAZING…my husband told me 4 times after the meal how great it was! And the flavoring of the chicken really adds to the plate while the veggies give a tasty variety.
We will be making this more often – especially for this winter.
Wonderful dish, Katie. Thank you for sharing!
★★★★★
That is awesome! Thanks so much for letting me know. I appreciate it.
An aromatic, flavorful, and complete meal! I meal prepped it for nourishing and filling lunches all week! Highly, highly recommend.
★★★★★
I am thrilled you tried it and like it so much. Thank you!
Came together quickly for a comforting weeknight meal! Will defiantly make again
★★★★★
Thanks so much Alicia!
Hi Katie,
Can you please confirm whether you add brown sugar or lime at the end of the cooking time. I also see maple syrup mentioned in one version. Which is it? Thank you so much!
It is up to you which sweetener you use. Here on Healthy Seasonal Recipes, I tend to call for maple syrup for the main sweetener. But brown sugar is fine. I think the EW editors added the suggestion of a lime wedge for garnish. I don’t find that this coconut curry needs the acidity, but you could always serve each bowl with a wedge of lime on the side and let individuals decide for themselves if they want to add it.
I’ve been making this recipe since the February 2013 edition of Eating Well. I like it better the second day, so often I make it the day before. Warm flavors.
★★★★★
It was awesome!! Thanks for sharing!
I made extra for lunches!
★★★★★
Thank you so much for coming back to review. I really appreciate it. I love this recipe, and I am so glad you discovered it. Have a great day Valerie.
Has any one adapted this for the instapot? This is a long family favorite but it would be so great as an instapot receipt too.
Perfect warming flavors are enhanced with that sweet syrup!
★★★★★
This curry is terrific! And so good to know I can make extra and freeze it!
★★★★★
This is one of our favorite weeknight recipes!
★★★★★