Skillet coconut chicken curry is a creamy weeknight dinner of bite sized chicken simmered in coconut milk with garlic, fresh ginger, curry powder, and tomato paste, plus a cup of vegetables. It takes fifteen minutes to prepare, cooks in twenty, and serves four with rice or naan.
The chicken browns first for flavor, the spices cook in the oil to bring out their aroma, and the coconut milk simmers into a smooth, golden sauce. Everything happens in one large skillet, so cleanup is short, and the curry is mild enough for family dinners but easy to adjust with hotter curry powder.
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What Makes Skillet Coconut Chicken Curry Work
One skillet and about thirty five minutes make a full dinner.
Tomato paste adds depth that a short simmer cannot build alone.
Any vegetables in the fridge can join the pan.
Ingredients for Skillet Coconut Chicken Curry
- The base is one pound of boneless chicken breast or thigh cut into pieces, two cloves of minced garlic, one tablespoon of grated ginger, and two tablespoons of oil.
- The sauce is two tablespoons of curry powder, two tablespoons of tomato paste, one can of coconut milk, half a teaspoon of salt, and one cup of chopped bell pepper, broccoli, or spinach.
Chicken. It is the protein and soaks up the sauce.
Curry powder. It brings warm, earthy spice.
Tomato paste. It adds depth and a rich color.
Coconut milk. It makes the sauce creamy.
Ginger and garlic. They give the sauce its base aroma.
How to Cook Skillet Coconut Chicken Curry
1. Prep. Cut the chicken into bite sized pieces and mince the garlic and ginger.
2. Brown the chicken. Heat the oil in a large skillet over medium heat and cook the chicken until golden on the outside.
3. Bloom the spices. Stir in the garlic, ginger, and curry powder for one minute, then add the tomato paste.
4. Simmer. Pour in the coconut milk and salt, add the vegetables, and simmer for ten minutes until the chicken reaches 165 degrees F.
5. Serve. Stir well and serve hot with rice or naan.
Pat the chicken dry before browning. Wet chicken steams in the pan and turns pale, while dry chicken takes color quickly and leaves browned bits that flavor the sauce. Do not crowd the skillet, and cook the pieces in two batches if they do not fit in a single layer.
Stir the coconut milk before opening the can, or shake it well, because the cream separates from the water. A smooth sauce needs both parts. Keep the simmer gentle, since a hard boil can make coconut milk split and look grainy. If the sauce thickens too much, add a splash of water.
Notes and Swaps for Skillet Coconut Chicken Curry
Flag the allergens. This curry contains coconut, which some people treat as a tree nut, and spice blends may contain mustard or celery, so check every label.
Do not rinse raw chicken. Do not rinse raw chicken, because the splashing spreads germs, and wash your hands and tools after touching it.
Check the doneness. The chicken must reach 165 degrees F in the thickest piece.
Taste the sauce. Wait until the end to taste and add salt or a squeeze of lime if it needs it.
Choose thighs. They stay juicier.
Adjust the heat. Use hot curry powder or a pinch of cayenne.
Add greens. Stir in spinach for the last minute.
Check trusted guidance. Read the FDA safe food handling guidance for handling raw chicken.
For a spicier dinner, add a sliced chili or half a teaspoon of cayenne with the curry powder. For a milder one, use less curry powder and add a spoonful of honey. A squeeze of lime juice and a handful of fresh cilantro at the end brighten the sauce and balance the richness.
You can make the curry with cubed pork, shrimp, or chickpeas by adjusting the cooking time. Shrimp needs only three or four minutes, and chickpeas just need to heat through. Pork cooks to 145 degrees F, so check the pieces before you serve them.
Storing and Reheating Skillet Coconut Chicken Curry
Cool the curry quickly and refrigerate it within two hours. Keep it in an airtight container for up to three days, or freeze it for up to three months and thaw it in the refrigerator overnight. Reheat on the stove over low heat with a splash of water until it reaches 165 degrees F.
What to Serve with Skillet Coconut Chicken Curry
Serve the curry over steamed rice, with warm naan, or beside a simple salad. For more rice and curry meals, try instant pot cilantro lime rice, skillet garlic naan bread, golden coconut chicken curry, or coconut lentil curry.
Questions About Skillet Coconut Chicken Curry
What goes in skillet coconut chicken curry?
Chicken, coconut milk, garlic, ginger, curry powder, and tomato paste.
Can you make skillet coconut chicken curry ahead of time?
Yes. It keeps for three days in the refrigerator.
Can you freeze skillet coconut chicken curry?
Yes, for up to three months.
Can I use light coconut milk?
Yes, but the sauce will be thinner.
Can I use chicken breast?
Yes. Do not overcook it.
Skillet Coconut Chicken Curry
Equipment
- Large skillet
- Wooden spoon
- Cutting board
Ingredients
Main Ingredients
- 1 lb boneless chicken cut into pieces
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp oil
- 2 tbsp curry powder
- 2 tbsp tomato paste
- 1 can coconut milk 13.5 ounce can
- ½ tsp salt
- 1 cup chopped bell pepper or broccoli
Instructions
Cooking
- Prep. Cut the chicken and mince the aromatics.
- Brown. Cook the chicken in hot oil until golden.
- Bloom. Stir in the garlic, ginger, curry powder, and tomato paste.
- Simmer. Add the coconut milk and vegetables and simmer 10 minutes.
- Serve. Serve hot with rice.
