Name: Quick Coconut Chicken Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian-inspired
Ingredients: 1 tbsp olive oil; 500g chicken breast, diced; 1 onion, finely diced; 3 garlic cloves, minced; 1 tbsp curry powder; 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp garam masala; 400ml can coconut milk; 1 tbsp tomato paste; 1 tsp salt; ½ tsp pepper; Fresh coriander, to serve (optional); Steamed rice, to serve

Why You’ll Love Quick Coconut Chicken Curry Recipe

It’s fast — only about 10 minutes of prep and 20 minutes of cooking.
The flavor is bold and well balanced with coconut, spices, and a hint of tomato.
It’s flexible — you can adjust the spice level or add vegetables.
It’s kid‑friendly in its mild form, yet can be made spicier if desired.
Leftovers taste even better the next day as flavors deepen.

Ingredients

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

2 tbsp olive oil (or neutral-flavored oil or ghee)
1 onion, finely chopped
1 tbsp freshly minced garlic
1 tbsp freshly grated ginger
500 g boneless, skinless chicken thighs, cut into bite-sized pieces (can substitute with breast)
2½ tbsp curry powder (mild or medium)
1 tsp ground turmeric
1 tsp ground cumin
½ tsp sea salt flakes
2 tbsp tomato paste
1 cup (≈ 250 ml) chicken stock
400 ml canned coconut milk
1 tsp sugar
2 tbsp freshly chopped coriander (cilantro) (optional)

Serving suggestions / extras:

Steamed basmati rice
Naan bread
Plain Greek yoghurt (omit for dairy-free)
Mango chutney
Extra coriander
Crispy fried shallots

Directions

Heat the olive oil in a large, deep, heavy-based frying pan over medium heat. Add the onion, garlic, and ginger and cook for 2–3 minutes until softened.
Add the chicken pieces and cook for 3–4 minutes, stirring occasionally, until the chicken is browned on all sides.
Add the curry powder, turmeric, cumin, and salt; stir and cook for about 30 seconds until aromatic.
Stir in tomato paste, then pour in chicken stock, coconut milk, and sugar. (You may see the coconut milk separate — that’s fine and expected.)
Bring to a gentle simmer. Cook uncovered, stirring occasionally, for 10–12 minutes, until the chicken is fully cooked and the sauce has thickened.
If using, stir in the chopped coriander.
Serve the curry over basmati rice, with naan on the side. Top with yoghurt, mango chutney, extra coriander, and crispy fried shallots if desired.

Servings and timing

Yield: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Spicier version: Use a medium or hot curry powder, or add sliced fresh chili when sautéing onions.
Vegetable boost: Add up to 2 cups of vegetables — potatoes, pumpkin, cauliflower, broccoli, green beans, or eggplant. Add firmer vegetables (e.g. potato) earlier; softer ones (spinach, peas) near the end.
Different protein: Use chicken breast, shrimp, tofu, or chickpeas instead of thighs.
Coconut cream substitution: You can use coconut cream instead of milk for a richer sauce, but thin with some water or stock if needed.
Lighter version: Use light coconut milk, though the sauce will be less creamy.
Herb substitution: Swap coriander (cilantro) for fresh parsley or basil if preferred.

Storage/Reheating

Store leftovers in an airtight container.

Refrigerator: Up to 3 days
Freezer: Up to 3 months (thaw overnight in fridge before reheating)
To reheat, gently warm on stovetop or microwave. If the sauce is too thick, add a splash of water or chicken stock to loosen it.

FAQs

What kind of curry powder should I use?

You can use whatever you have. A mild curry powder is recommended for a gentle flavor, while medium or hot varieties will add more heat.

Can I make this dairy‑free?

Yes — omit the Greek yoghurt topping, and use only coconut milk (not mixing in any dairy).

Why did the coconut milk separate?

It’s normal. The oil will float and form ripples; that’s part of the texture and flavor formation.

Can I use chicken breast instead of thighs?

Yes — breast works fine, just be careful not to overcook so it doesn’t become dry.

Can I add vegetables?

Absolutely. Add hard vegetables earlier (e.g. potatoes) and softer greens or peas near the end.

Can I make this ahead of time?

Yes — it actually tastes better the next day, since the flavors have more time to meld.

How do I freeze it?

Let it cool, then freeze in a freezer-safe container. Thaw overnight in the fridge before reheating.

How should I serve this curry?

Serve over steamed basmati rice, with naan bread, a dollop of yoghurt, mango chutney, and fresh coriander or fried shallots.

What if the sauce is too thick when reheating?

Stir in a little water or chicken stock to reach your desired consistency.

Is this recipe kid-friendly?

Yes — in its mild version it’s gentle on spice, and you can always adjust the heat level.

Conclusion

This quick coconut chicken curry delivers big flavor with very little effort. In just half an hour, you get a rich, comforting dish that’s flexible enough to suit your taste or pantry. Whether you serve it for a weeknight dinner or make extras for lunches later, it’s a reliable recipe that’s easy to adapt, store, and enjoy.