Quick and Easy Coconut Chicken Curry in 30 Minutes
Coconut chicken curry wraps tender chicken in velvety coconut sauce with warming spices—make this cozy, gluten-free dinner in under 30 minutes.
Ingredients
- 1 lb 450g boneless skinless chicken breast or thighs, cut into bite-size pieces
- 1 tablespoon oil vegetable or coconut
- 1 small onion diced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons curry powder or paste
- ½ teaspoon turmeric
- 1 13.5 oz can full-fat coconut milk
- ½ cup chicken broth or water
- Salt and pepper to taste
- Optional: fresh cilantro lime wedges, cooked rice for serving
Instructions
- Heat oil in a large skillet over medium heat.
- Add diced onion and sauté until soft, about 3–4 minutes.
- Stir in garlic and ginger; cook for 1 minute.
- Add curry powder and turmeric; stir to coat the aromatics.
- Add chicken and cook until lightly browned, 4–5 minutes.
- Pour in coconut milk and broth, stirring to combine.
- Simmer uncovered for 10–15 minutes until the sauce thickens and the chicken is fully cooked.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve with rice or naan.