FREE 5-Ingredient Recipe EBook

• Why You Need My Chicken Curry Recipe
• Ingredients & Substitutions
• How To Make Chicken Curry
• Serving Ideas
• My Favorite Pan For This Recipe
• Coconut Chicken Curry Recipe card
• Recipe Reviews

Have you been missing your favorite Indian takeout meal? Then this easy chicken curry recipe is for you! It’s surprisingly simple to make at home. Chicken coconut curry is rich and warming, with a little spice and a whole lot of coconut cream curry flavor. If you like the flavors in my coconut curry soup or curry chicken salad , you’ll love this chicken dish that inspired both of those for me. Serve it over rice for a classic taste, but it would also be fantastic over cauliflower rice !

Why You Need My Chicken Curry Recipe

• Creamy coconut sauce with spicy curry flavor
• Juicy, tender chicken
• Natural, common ingredients found in any grocery store
• Made in one pan or pot, for easy cleanup
• Done in 30 minutes
• Naturally gluten-free and healthy

Ingredients & Substitutions

Here I explain the best ingredients for my Indian chicken curry recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Olive Oil – Used for sauteing. Any heat-safe cooking oil, such as avocado oil, also works.
• Onion – Traditional chicken curry recipes typically use red onions, but I used a white onion. Feel free to use red or yellow if that’s what you have on hand.
• Chicken – I used boneless skinless chicken breasts, but boneless skinless chicken thighs also work if you prefer dark meat. Cut into bite-sized pieces. If you only have bone-in chicken, you can cook it whole without cutting into pieces, but it will take longer to cook through. If you prefer a vegetarian version, I have a cauliflower curry recipe that’s very similar.
• Canned Diced Tomatoes – To prevent the curry coconut chicken from getting too watery, be sure to drain the diced tomatoes before adding them to the coconut chicken curry.
• Coconut Milk – You won’t need the entire can of coconut milk, just the cream part. Place the can in the fridge overnight — this will separate the coconut cream from the coconut water and you’ll be able to skim the cream from the top. Alternatively, you can just buy canned coconut cream, or Greek yogurt should also work.
• Chicken Broth – I use reduced-sodium store-bought or my homemade chicken broth . You could also use chicken bone broth as well.
• Garlic – Fresh garlic adds the best flavor, but you could use jarred minced garlic for convenience. If you don’t have any of either, you can substitute 1/2 teaspoon of garlic powder.
• Curry Powder – This spice blend of turmeric, chili powder, coriander, cayenne pepper, and other spices is a must for this dish! If yours doesn’t have cumin in it, add 1 teaspoon of cumin to the recipe.
• Other Spices – Ground ginger , paprika , and sea salt.

Some curry chicken recipes add sugar as well, but I don’t find this necessary. The tomatoes and coconut milk add a little natural sweetness on their own.

How To Make Chicken Curry

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Saute the onion. Heat oil in a large saute pan over medium heat. Add the onion and saute until translucent and browned.
2. Sear the chicken. Push onion to the side. Increase to medium-high heat. Add another tablespoon oil and add chicken in a single layer. Saute the chicken only to brown the outside.

1. Make the chicken curry sauce. Add diced tomatoes, coconut cream (skimmed from the top of canned coconut milk), chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Stir everything together.

TIP: Only use the cream portion of your canned coconut milk.

This is the important secret trick! If you want your curry to taste like it came from an Indian restaurant (which you do!), only use the cream. Most cans of coconut cream will have directions to shake the can before using. DON’T do this. Simply open the can and scoop out the thick cream portion. Thanks to my friend, Emily from My Everyday Table , for this tip!

1. Simmer. Bring the mixture to a boil, then reduce heat. Cover and simmer until the chicken is cooked through, sauce is thick, and flavors develop to your liking. Garnish with cilantro, if desired.

Serving Ideas

This is important… because you don’t want to lose any of the flavorful curry sauce! Here’s what I like to pair with this dish:

• Rice – Serve chicken curry over a bowl of basmati rice, or for lighter options, try cauliflower rice (shown in the photos above) or shirataki rice .
• Naan – Classic Indian curry dishes include a side of naan.
• Vegetables – A side of roasted cauliflower , sauteed broccoli , or garlic roasted bok choy pair well with Indian cuisines. You can also add Indian spices, such as curry powder, to roast potatoes .

My Favorite Pan For This Recipe

To make the best chicken curry recipe, be sure to use a nonstick saute pan like this . It will prevent the sauce from sticking to the bottom of the pan while it cooks.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 tbsp Olive oil (divided) ▢
• 1/2 large Onion (chopped) ▢
• 1 lb Boneless skinless chicken breast (cut into bite size pieces) ▢
• 1 14.5-oz can Diced tomatoes (drained) ▢
• 7 oz Coconut milk (only the cream part skimmed from the top of a 14-oz can) ▢
• 1/4 cup Chicken broth, reduced sodium ▢
• 4 cloves Garlic (minced) ▢
• 1 1/2 tbsp Curry powder (+1 tsp cumin if your curry powder doesn’t include it) ▢
• 1 tsp Ground ginger ▢
• 1 tsp Paprika ▢
• 1/2 tsp Sea salt (to taste) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat oil in a large saute pan over medium heat. Add the onion and saute for about 7 to 10 minutes , until translucent and browned.
2. Push the onion to the side. Increase heat to medium high. Add another tablespoon oil and the chicken in a single layer. Saute the chicken for just 1 to 2 minutes per side, only to brown the outside.
3. Add the diced tomatoes, coconut cream, chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Stir everything together. Adjust salt to taste.
4. Bring the mixture to a boil, then reduce heat, cover, and simmer for about 15 to 20 minutes , until the chicken is cooked through, sauce is thick, and flavors develop to your liking.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size : 3/4 cup

• Store: Let it cool, then keep in an airtight container in the fridge for up to 5 days. (Careful—curry stains plastic!)
• Meal prep: Tastes even better the next day! Just make it ahead and store.
• Reheat: Warm on the stove or in the microwave. Too thick? Add a splash of water, broth, or coconut cream.
• Freeze: Cool it first, then freeze in a container or a flat freezer bag to save space.

📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System , Healthy Ebook Bundle , and Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Coconut Chicken Curry Recipe

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Coconut Chicken Curry

This easy chicken curry recipe makes the best chicken coconut curry, with simple ingredients like chicken, coconut milk, tomatoes and spices.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/chicken-curry/

Ingredients

• 2 tbsp Olive oil (divided)
• 1/2 large Onion (chopped)
• 1 lb Boneless skinless chicken breast (cut into bite size pieces)
• 1 14.5-oz can Diced tomatoes (drained)
• 7 oz Coconut milk (only the cream part skimmed from the top of a 14-oz can)
• 1/4 cup Chicken broth, reduced sodium
• 4 cloves Garlic (minced)
• 1 1/2 tbsp Curry powder (+1 tsp cumin if your curry powder doesn’t include it)
• 1 tsp Ground ginger
• 1 tsp Paprika
• 1/2 tsp Sea salt (to taste)

Instructions

1. Heat oil in a large saute pan over medium heat. Add the onion and saute for about 7 to 10 minutes , until translucent and browned.
2. Push the onion to the side. Increase heat to medium high. Add another tablespoon oil and the chicken in a single layer. Saute the chicken for just 1 to 2 minutes per side, only to brown the outside.
3. Add the diced tomatoes, coconut cream, chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Stir everything together. Adjust salt to taste.
4. Bring the mixture to a boil, then reduce heat, cover, and simmer for about 15 to 20 minutes , until the chicken is cooked through, sauce is thick, and flavors develop to your liking.

Maya’s Recipe Notes

Serving size : 3/4 cup

• Store: Let it cool, then keep in an airtight container in the fridge for up to 5 days. (Careful—curry stains plastic!)
• Meal prep: Tastes even better the next day! Just make it ahead and store.
• Reheat: Warm on the stove or in the microwave. Too thick? Add a splash of water, broth, or coconut cream.
• Freeze: Cool it first, then freeze in a container or a flat freezer bag to save space.

📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System , Healthy Ebook Bundle , and Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• Why You Need My Chicken Curry Recipe
• Ingredients & Substitutions
• How To Make Chicken Curry
• Serving Ideas
• My Favorite Pan For This Recipe
• Coconut Chicken Curry Recipe card
• Recipe Reviews

Have you been missing your favorite Indian takeout meal? Then this easy chicken curry recipe is for you! It’s surprisingly simple to make at home. Chicken coconut curry is rich and warming, with a little spice and a whole lot of coconut cream curry flavor. If you like the flavors in my coconut curry soup or curry chicken salad , you’ll love this chicken dish that inspired both of those for me. Serve it over rice for a classic taste, but it would also be fantastic over cauliflower rice !

Why You Need My Chicken Curry Recipe

• Creamy coconut sauce with spicy curry flavor
• Juicy, tender chicken
• Natural, common ingredients found in any grocery store
• Made in one pan or pot, for easy cleanup
• Done in 30 minutes
• Naturally gluten-free and healthy

Ingredients & Substitutions

Here I explain the best ingredients for my Indian chicken curry recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Olive Oil – Used for sauteing. Any heat-safe cooking oil, such as avocado oil, also works.
• Onion – Traditional chicken curry recipes typically use red onions, but I used a white onion. Feel free to use red or yellow if that’s what you have on hand.
• Chicken – I used boneless skinless chicken breasts, but boneless skinless chicken thighs also work if you prefer dark meat. Cut into bite-sized pieces. If you only have bone-in chicken, you can cook it whole without cutting into pieces, but it will take longer to cook through. If you prefer a vegetarian version, I have a cauliflower curry recipe that’s very similar.
• Canned Diced Tomatoes – To prevent the curry coconut chicken from getting too watery, be sure to drain the diced tomatoes before adding them to the coconut chicken curry.
• Coconut Milk – You won’t need the entire can of coconut milk, just the cream part. Place the can in the fridge overnight — this will separate the coconut cream from the coconut water and you’ll be able to skim the cream from the top. Alternatively, you can just buy canned coconut cream, or Greek yogurt should also work.
• Chicken Broth – I use reduced-sodium store-bought or my homemade chicken broth . You could also use chicken bone broth as well.
• Garlic – Fresh garlic adds the best flavor, but you could use jarred minced garlic for convenience. If you don’t have any of either, you can substitute 1/2 teaspoon of garlic powder.
• Curry Powder – This spice blend of turmeric, chili powder, coriander, cayenne pepper, and other spices is a must for this dish! If yours doesn’t have cumin in it, add 1 teaspoon of cumin to the recipe.
• Other Spices – Ground ginger , paprika , and sea salt.

Some curry chicken recipes add sugar as well, but I don’t find this necessary. The tomatoes and coconut milk add a little natural sweetness on their own.

How To Make Chicken Curry

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Saute the onion. Heat oil in a large saute pan over medium heat. Add the onion and saute until translucent and browned.
2. Sear the chicken. Push onion to the side. Increase to medium-high heat. Add another tablespoon oil and add chicken in a single layer. Saute the chicken only to brown the outside.

1. Make the chicken curry sauce. Add diced tomatoes, coconut cream (skimmed from the top of canned coconut milk), chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Stir everything together.

TIP: Only use the cream portion of your canned coconut milk.

This is the important secret trick! If you want your curry to taste like it came from an Indian restaurant (which you do!), only use the cream. Most cans of coconut cream will have directions to shake the can before using. DON’T do this. Simply open the can and scoop out the thick cream portion. Thanks to my friend, Emily from My Everyday Table , for this tip!

1. Simmer. Bring the mixture to a boil, then reduce heat. Cover and simmer until the chicken is cooked through, sauce is thick, and flavors develop to your liking. Garnish with cilantro, if desired.

Serving Ideas

This is important… because you don’t want to lose any of the flavorful curry sauce! Here’s what I like to pair with this dish:

• Rice – Serve chicken curry over a bowl of basmati rice, or for lighter options, try cauliflower rice (shown in the photos above) or shirataki rice .
• Naan – Classic Indian curry dishes include a side of naan.
• Vegetables – A side of roasted cauliflower , sauteed broccoli , or garlic roasted bok choy pair well with Indian cuisines. You can also add Indian spices, such as curry powder, to roast potatoes .

My Favorite Pan For This Recipe

To make the best chicken curry recipe, be sure to use a nonstick saute pan like this . It will prevent the sauce from sticking to the bottom of the pan while it cooks.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 tbsp Olive oil (divided) ▢
• 1/2 large Onion (chopped) ▢
• 1 lb Boneless skinless chicken breast (cut into bite size pieces) ▢
• 1 14.5-oz can Diced tomatoes (drained) ▢
• 7 oz Coconut milk (only the cream part skimmed from the top of a 14-oz can) ▢
• 1/4 cup Chicken broth, reduced sodium ▢
• 4 cloves Garlic (minced) ▢
• 1 1/2 tbsp Curry powder (+1 tsp cumin if your curry powder doesn’t include it) ▢
• 1 tsp Ground ginger ▢
• 1 tsp Paprika ▢
• 1/2 tsp Sea salt (to taste) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat oil in a large saute pan over medium heat. Add the onion and saute for about 7 to 10 minutes , until translucent and browned.
2. Push the onion to the side. Increase heat to medium high. Add another tablespoon oil and the chicken in a single layer. Saute the chicken for just 1 to 2 minutes per side, only to brown the outside.
3. Add the diced tomatoes, coconut cream, chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Stir everything together. Adjust salt to taste.
4. Bring the mixture to a boil, then reduce heat, cover, and simmer for about 15 to 20 minutes , until the chicken is cooked through, sauce is thick, and flavors develop to your liking.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size : 3/4 cup

• Store: Let it cool, then keep in an airtight container in the fridge for up to 5 days. (Careful—curry stains plastic!)
• Meal prep: Tastes even better the next day! Just make it ahead and store.
• Reheat: Warm on the stove or in the microwave. Too thick? Add a splash of water, broth, or coconut cream.
• Freeze: Cool it first, then freeze in a container or a flat freezer bag to save space.

📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System , Healthy Ebook Bundle , and Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Coconut Chicken Curry Recipe

FREE 5-Ingredient Recipe EBook

• Why You Need My Chicken Curry Recipe
• Ingredients & Substitutions
• How To Make Chicken Curry
• Serving Ideas
• My Favorite Pan For This Recipe
• Coconut Chicken Curry Recipe card
• Recipe Reviews

Have you been missing your favorite Indian takeout meal? Then this easy chicken curry recipe is for you! It’s surprisingly simple to make at home. Chicken coconut curry is rich and warming, with a little spice and a whole lot of coconut cream curry flavor. If you like the flavors in my coconut curry soup or curry chicken salad , you’ll love this chicken dish that inspired both of those for me. Serve it over rice for a classic taste, but it would also be fantastic over cauliflower rice !

Why You Need My Chicken Curry Recipe

• Creamy coconut sauce with spicy curry flavor
• Juicy, tender chicken
• Natural, common ingredients found in any grocery store
• Made in one pan or pot, for easy cleanup
• Done in 30 minutes
• Naturally gluten-free and healthy

Ingredients & Substitutions

Here I explain the best ingredients for my Indian chicken curry recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Olive Oil – Used for sauteing. Any heat-safe cooking oil, such as avocado oil, also works.
• Onion – Traditional chicken curry recipes typically use red onions, but I used a white onion. Feel free to use red or yellow if that’s what you have on hand.
• Chicken – I used boneless skinless chicken breasts, but boneless skinless chicken thighs also work if you prefer dark meat. Cut into bite-sized pieces. If you only have bone-in chicken, you can cook it whole without cutting into pieces, but it will take longer to cook through. If you prefer a vegetarian version, I have a cauliflower curry recipe that’s very similar.
• Canned Diced Tomatoes – To prevent the curry coconut chicken from getting too watery, be sure to drain the diced tomatoes before adding them to the coconut chicken curry.
• Coconut Milk – You won’t need the entire can of coconut milk, just the cream part. Place the can in the fridge overnight — this will separate the coconut cream from the coconut water and you’ll be able to skim the cream from the top. Alternatively, you can just buy canned coconut cream, or Greek yogurt should also work.
• Chicken Broth – I use reduced-sodium store-bought or my homemade chicken broth . You could also use chicken bone broth as well.
• Garlic – Fresh garlic adds the best flavor, but you could use jarred minced garlic for convenience. If you don’t have any of either, you can substitute 1/2 teaspoon of garlic powder.
• Curry Powder – This spice blend of turmeric, chili powder, coriander, cayenne pepper, and other spices is a must for this dish! If yours doesn’t have cumin in it, add 1 teaspoon of cumin to the recipe.
• Other Spices – Ground ginger , paprika , and sea salt.

Some curry chicken recipes add sugar as well, but I don’t find this necessary. The tomatoes and coconut milk add a little natural sweetness on their own.

How To Make Chicken Curry

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Saute the onion. Heat oil in a large saute pan over medium heat. Add the onion and saute until translucent and browned.
2. Sear the chicken. Push onion to the side. Increase to medium-high heat. Add another tablespoon oil and add chicken in a single layer. Saute the chicken only to brown the outside.

1. Make the chicken curry sauce. Add diced tomatoes, coconut cream (skimmed from the top of canned coconut milk), chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Stir everything together.

TIP: Only use the cream portion of your canned coconut milk.

This is the important secret trick! If you want your curry to taste like it came from an Indian restaurant (which you do!), only use the cream. Most cans of coconut cream will have directions to shake the can before using. DON’T do this. Simply open the can and scoop out the thick cream portion. Thanks to my friend, Emily from My Everyday Table , for this tip!

1. Simmer. Bring the mixture to a boil, then reduce heat. Cover and simmer until the chicken is cooked through, sauce is thick, and flavors develop to your liking. Garnish with cilantro, if desired.

Serving Ideas

This is important… because you don’t want to lose any of the flavorful curry sauce! Here’s what I like to pair with this dish:

• Rice – Serve chicken curry over a bowl of basmati rice, or for lighter options, try cauliflower rice (shown in the photos above) or shirataki rice .
• Naan – Classic Indian curry dishes include a side of naan.
• Vegetables – A side of roasted cauliflower , sauteed broccoli , or garlic roasted bok choy pair well with Indian cuisines. You can also add Indian spices, such as curry powder, to roast potatoes .

My Favorite Pan For This Recipe

To make the best chicken curry recipe, be sure to use a nonstick saute pan like this . It will prevent the sauce from sticking to the bottom of the pan while it cooks.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 tbsp Olive oil (divided) ▢
• 1/2 large Onion (chopped) ▢
• 1 lb Boneless skinless chicken breast (cut into bite size pieces) ▢
• 1 14.5-oz can Diced tomatoes (drained) ▢
• 7 oz Coconut milk (only the cream part skimmed from the top of a 14-oz can) ▢
• 1/4 cup Chicken broth, reduced sodium ▢
• 4 cloves Garlic (minced) ▢
• 1 1/2 tbsp Curry powder (+1 tsp cumin if your curry powder doesn’t include it) ▢
• 1 tsp Ground ginger ▢
• 1 tsp Paprika ▢
• 1/2 tsp Sea salt (to taste) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat oil in a large saute pan over medium heat. Add the onion and saute for about 7 to 10 minutes , until translucent and browned.
2. Push the onion to the side. Increase heat to medium high. Add another tablespoon oil and the chicken in a single layer. Saute the chicken for just 1 to 2 minutes per side, only to brown the outside.
3. Add the diced tomatoes, coconut cream, chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Stir everything together. Adjust salt to taste.
4. Bring the mixture to a boil, then reduce heat, cover, and simmer for about 15 to 20 minutes , until the chicken is cooked through, sauce is thick, and flavors develop to your liking.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size : 3/4 cup

• Store: Let it cool, then keep in an airtight container in the fridge for up to 5 days. (Careful—curry stains plastic!)
• Meal prep: Tastes even better the next day! Just make it ahead and store.
• Reheat: Warm on the stove or in the microwave. Too thick? Add a splash of water, broth, or coconut cream.
• Freeze: Cool it first, then freeze in a container or a flat freezer bag to save space.

📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System , Healthy Ebook Bundle , and Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Coconut Chicken Curry Recipe

FREE 5-Ingredient Recipe EBook

• Why You Need My Chicken Curry Recipe
• Ingredients & Substitutions
• How To Make Chicken Curry
• Serving Ideas
• My Favorite Pan For This Recipe
• Coconut Chicken Curry Recipe card
• Recipe Reviews

Have you been missing your favorite Indian takeout meal? Then this easy chicken curry recipe is for you! It’s surprisingly simple to make at home. Chicken coconut curry is rich and warming, with a little spice and a whole lot of coconut cream curry flavor. If you like the flavors in my coconut curry soup or curry chicken salad , you’ll love this chicken dish that inspired both of those for me. Serve it over rice for a classic taste, but it would also be fantastic over cauliflower rice !

Why You Need My Chicken Curry Recipe

• Creamy coconut sauce with spicy curry flavor
• Juicy, tender chicken
• Natural, common ingredients found in any grocery store
• Made in one pan or pot, for easy cleanup
• Done in 30 minutes
• Naturally gluten-free and healthy

Ingredients & Substitutions

Here I explain the best ingredients for my Indian chicken curry recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Olive Oil – Used for sauteing. Any heat-safe cooking oil, such as avocado oil, also works.
• Onion – Traditional chicken curry recipes typically use red onions, but I used a white onion. Feel free to use red or yellow if that’s what you have on hand.
• Chicken – I used boneless skinless chicken breasts, but boneless skinless chicken thighs also work if you prefer dark meat. Cut into bite-sized pieces. If you only have bone-in chicken, you can cook it whole without cutting into pieces, but it will take longer to cook through. If you prefer a vegetarian version, I have a cauliflower curry recipe that’s very similar.
• Canned Diced Tomatoes – To prevent the curry coconut chicken from getting too watery, be sure to drain the diced tomatoes before adding them to the coconut chicken curry.
• Coconut Milk – You won’t need the entire can of coconut milk, just the cream part. Place the can in the fridge overnight — this will separate the coconut cream from the coconut water and you’ll be able to skim the cream from the top. Alternatively, you can just buy canned coconut cream, or Greek yogurt should also work.
• Chicken Broth – I use reduced-sodium store-bought or my homemade chicken broth . You could also use chicken bone broth as well.
• Garlic – Fresh garlic adds the best flavor, but you could use jarred minced garlic for convenience. If you don’t have any of either, you can substitute 1/2 teaspoon of garlic powder.
• Curry Powder – This spice blend of turmeric, chili powder, coriander, cayenne pepper, and other spices is a must for this dish! If yours doesn’t have cumin in it, add 1 teaspoon of cumin to the recipe.
• Other Spices – Ground ginger , paprika , and sea salt.

Some curry chicken recipes add sugar as well, but I don’t find this necessary. The tomatoes and coconut milk add a little natural sweetness on their own.

How To Make Chicken Curry

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Saute the onion. Heat oil in a large saute pan over medium heat. Add the onion and saute until translucent and browned.
2. Sear the chicken. Push onion to the side. Increase to medium-high heat. Add another tablespoon oil and add chicken in a single layer. Saute the chicken only to brown the outside.

1. Make the chicken curry sauce. Add diced tomatoes, coconut cream (skimmed from the top of canned coconut milk), chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Stir everything together.

TIP: Only use the cream portion of your canned coconut milk.

This is the important secret trick! If you want your curry to taste like it came from an Indian restaurant (which you do!), only use the cream. Most cans of coconut cream will have directions to shake the can before using. DON’T do this. Simply open the can and scoop out the thick cream portion. Thanks to my friend, Emily from My Everyday Table , for this tip!

1. Simmer. Bring the mixture to a boil, then reduce heat. Cover and simmer until the chicken is cooked through, sauce is thick, and flavors develop to your liking. Garnish with cilantro, if desired.

Serving Ideas

This is important… because you don’t want to lose any of the flavorful curry sauce! Here’s what I like to pair with this dish:

• Rice – Serve chicken curry over a bowl of basmati rice, or for lighter options, try cauliflower rice (shown in the photos above) or shirataki rice .
• Naan – Classic Indian curry dishes include a side of naan.
• Vegetables – A side of roasted cauliflower , sauteed broccoli , or garlic roasted bok choy pair well with Indian cuisines. You can also add Indian spices, such as curry powder, to roast potatoes .

My Favorite Pan For This Recipe

To make the best chicken curry recipe, be sure to use a nonstick saute pan like this . It will prevent the sauce from sticking to the bottom of the pan while it cooks.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 tbsp Olive oil (divided) ▢
• 1/2 large Onion (chopped) ▢
• 1 lb Boneless skinless chicken breast (cut into bite size pieces) ▢
• 1 14.5-oz can Diced tomatoes (drained) ▢
• 7 oz Coconut milk (only the cream part skimmed from the top of a 14-oz can) ▢
• 1/4 cup Chicken broth, reduced sodium ▢
• 4 cloves Garlic (minced) ▢
• 1 1/2 tbsp Curry powder (+1 tsp cumin if your curry powder doesn’t include it) ▢
• 1 tsp Ground ginger ▢
• 1 tsp Paprika ▢
• 1/2 tsp Sea salt (to taste) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat oil in a large saute pan over medium heat. Add the onion and saute for about 7 to 10 minutes , until translucent and browned.
2. Push the onion to the side. Increase heat to medium high. Add another tablespoon oil and the chicken in a single layer. Saute the chicken for just 1 to 2 minutes per side, only to brown the outside.
3. Add the diced tomatoes, coconut cream, chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Stir everything together. Adjust salt to taste.
4. Bring the mixture to a boil, then reduce heat, cover, and simmer for about 15 to 20 minutes , until the chicken is cooked through, sauce is thick, and flavors develop to your liking.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size : 3/4 cup

• Store: Let it cool, then keep in an airtight container in the fridge for up to 5 days. (Careful—curry stains plastic!)
• Meal prep: Tastes even better the next day! Just make it ahead and store.
• Reheat: Warm on the stove or in the microwave. Too thick? Add a splash of water, broth, or coconut cream.
• Freeze: Cool it first, then freeze in a container or a flat freezer bag to save space.

📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System , Healthy Ebook Bundle , and Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Coconut Chicken Curry Recipe