This Creamy Coconut Curry Chicken is rich, comforting, and bursting with warm curry flavors. Tender chicken simmers in a silky coconut milk sauce with garlic, ginger, and aromatic spices, creating an easy one-pan dinner that’s better than takeout. Serve it over fluffy rice for a cozy meal the whole family will love.

Ingredients

• 1½ pounds boneless skinless chicken thighs, cut into pieces
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon paprika
• ½ teaspoon turmeric
• 1 can (14 ounces) full-fat coconut milk
• ½ cup chicken broth
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce
• 1 teaspoon honey
• Salt and black pepper to taste
• Fresh cilantro, chopped
• Cooked jasmine rice, for serving

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add chicken pieces and cook until lightly browned. Remove and set aside.
3. In the same pan, sauté onion for 3 minutes. Add garlic and ginger and cook for 30 seconds.
4. Stir in curry powder, paprika, and turmeric.
5. Add coconut milk, chicken broth, tomato paste, soy sauce, and honey. Whisk until smooth.
6. Return the chicken to the pan and simmer for 20–25 minutes until tender.
7. Season with salt and black pepper.
8. Garnish with fresh cilantro and serve over jasmine rice.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4