Easy One Pot Creamy Coconut Chicken Curry

Short Description

This Easy One Pot Creamy Coconut Chicken Curry is a rich, flavorful dish that comes together in just one pot! With tender chicken, aromatic spices, and a velvety coconut milk base, this curry will quickly become a family favorite. It’s the perfect comfort food for any day of the week.

Why You’ll Love This Recipe

• One pot means easy cleanup
• Creamy, rich flavor from coconut milk
• Quick and easy, ready in under 30 minutes
• Packed with delicious spices and tender chicken
• Versatile: serve with rice, naan, or over veggies

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts
• Coconut milk
• Onion, diced
• Garlic, minced
• Fresh ginger, minced
• Curry powder
• Ground turmeric
• Ground cumin
• Ground coriander
• Chili powder (optional)
• Tomato paste
• Chicken broth
• Olive oil or cooking oil
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan, for serving

Directions

1. Prepare the Ingredients – Dice the chicken into bite-sized pieces. Chop the onion, garlic, and ginger.
2. Sauté Aromatics – In a large pot, heat olive oil over medium heat. Add the onion, garlic, and ginger, sautéing for 3-4 minutes until fragrant and softened.
3. Cook the Chicken – Add the diced chicken to the pot and cook until browned on all sides, about 5-6 minutes.
4. Add the Spices – Stir in curry powder, turmeric, cumin, coriander, and chili powder (if using). Cook for another 1-2 minutes, letting the spices bloom.
5. Add Liquids – Pour in the coconut milk, chicken broth, and tomato paste. Stir well to combine, and bring the mixture to a simmer.
6. Simmer – Let the curry simmer uncovered for 15-20 minutes, or until the chicken is fully cooked and the sauce has thickened.
7. Season and Serve – Taste the curry and adjust the seasoning with salt and pepper as needed. Garnish with fresh cilantro and serve over rice or with naan.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Vegetarian Version: Use tofu, chickpeas, or paneer in place of chicken.
• Extra Spice: Add a sliced jalapeño or extra chili powder for more heat.
• Sweet Version: Stir in a tablespoon of brown sugar or honey for a touch of sweetness.
• Add Veggies: Toss in vegetables like spinach, bell peppers, or peas for extra nutrition.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a pot over medium heat, adding a splash of water or coconut milk if it thickens too much. You can also microwave in 30-second intervals.
• Freezing: The curry freezes well for up to 3 months. Let it cool completely before freezing, and reheat thoroughly when ready to serve.

FAQs

Can I use coconut cream instead of coconut milk?

Yes, coconut cream will make the curry even richer and creamier, but it will be thicker, so you may need to add extra broth.

What type of chicken should I use?

Boneless, skinless chicken breasts or thighs work best for this recipe. Thighs are juicier, but breasts are leaner.

Can I make this dish ahead of time?

Yes! You can make this curry ahead of time and store it in the fridge for up to 3 days.

What can I serve this curry with?

Serve it with rice, naan, or steamed vegetables for a complete meal.

Is this curry spicy?

This curry is mildly spiced. For extra heat, add chili powder or fresh chilies.

How do I thicken the curry?

Let the curry simmer uncovered to reduce and thicken naturally. If it’s still too thin, add a cornstarch slurry (cornstarch mixed with water) to help thicken it.

Can I make this curry in a slow cooker?

Yes, you can make this in a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours.

Can I use different spices?

Absolutely! You can adjust the spice mix based on what you have on hand or your personal preference.

How can I make this curry sweeter?

You can add a tablespoon of brown sugar, honey, or maple syrup to balance out the spices.

Can I use frozen chicken?

Yes, you can use frozen chicken. Just make sure to cook it for a bit longer until fully thawed and cooked through.

Conclusion

This One Pot Creamy Coconut Chicken Curry is a comforting and satisfying dish that’s as easy to make as it is delicious. With a rich coconut base, vibrant spices, and tender chicken, it’s a go-to weeknight meal that will impress the whole family.

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