Saucy Coconut Chicken Curry

Saucy coconut chicken curry made in one skillet with tender chicken, full fat coconut milk, curry powder, ginger, garlic, and broccoli. This easy chicken curry recipe is ready in about 30 minutes and pairs well with rice for a simple weeknight dinner. A creamy dairy free curry with bold flavor, simple ingredients, and quick preparation.

This saucy coconut chicken curry is a quick and flavorful skillet meal made with tender chicken, creamy coconut milk, warm curry spices, and crisp broccoli. Ready in about 30 minutes, it’s a simple weeknight dinner that pairs perfectly with fluffy white rice.

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Ingredients

• 2 tablespoons coconut oil, divided
• 2 chicken breasts (about 1 lb), cut into bite-sized pieces
• Salt and white pepper, to taste
• 1 tablespoon + 1 teaspoon curry powder, divided
• 1 shallot, finely chopped
• 1 teaspoon freshly grated ginger
• 2 cloves garlic, minced or pressed
• 1 (14 oz) can full-fat coconut milk
• 2 teaspoons coconut sugar (or white sugar or honey)
• 1/2 teaspoon ground turmeric
• 2 cups broccoli florets
• 1 lime, cut into wedges
• Chopped fresh cilantro, for garnish
• Cooked white rice, for serving

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Instructions

1. Heat 1 tablespoon coconut oil in a large skillet over medium-high heat. Add the chicken and season with salt, white pepper, and 1 teaspoon curry powder. Sauté until the chicken is fully cooked and lightly golden. Transfer to a plate and set aside.
2. Reduce heat to medium and add the remaining 1 tablespoon coconut oil to the skillet. Add the shallot and sauté for 2–3 minutes until soft.
3. Stir in the ginger and garlic and cook for about 1 minute until fragrant.
4. Add the coconut milk, coconut sugar, turmeric, remaining curry powder, salt, and white pepper. Whisk until smooth.
5. Increase heat to bring the sauce to a gentle simmer. Add the broccoli, cover, and cook over medium heat for 2 minutes.
6. Remove the lid, return the cooked chicken to the skillet, and simmer for 1–2 minutes until the broccoli is crisp-tender and the sauce thickens slightly.
7. Squeeze in fresh lime juice to taste and adjust seasoning if needed.
8. Serve hot over cooked rice, topped with chopped cilantro and extra lime wedges.

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Tips

• Cut the chicken into evenly sized pieces for consistent cooking.
• Use full-fat coconut milk for the creamiest sauce.
• Adjust curry powder to taste, as blends vary in strength.

Variations and Substitutions

• Vegetable swaps: Use bell peppers, green beans, or snap peas instead of broccoli.
• Protein options: Substitute chicken with shrimp or tofu.
• Spicy version: Add chili flakes or a spoonful of chili paste.
• Low-carb: Serve over cauliflower rice.

FAQs

Can I make this ahead of time?
Yes, store in an airtight container in the refrigerator for up to 3 days.

Can I freeze coconut chicken curry?
Yes, freeze for up to 2 months. Thaw and reheat gently.

What curry powder works best?
A mild yellow curry powder works well, but any preferred blend can be used.

Serving Suggestions

• Serve with jasmine or basmati rice.
• Add naan or flatbread on the side.
• Top with extra cilantro and a squeeze of lime before serving.

Why You’ll Love This Recipe

• One-pan meal with easy cleanup
• Creamy coconut sauce with balanced spices
• Ready in about 30 minutes
• Flexible and easy to customize