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Creamy Coconut Chicken Curry Skillet

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This creamy coconut chicken curry skillet is a quick, one-pan dinner packed with juicy chicken, warm spices, and a rich coconut milk sauce. Perfect for busy weeknights, it’s easy to make, full of flavor, and sure to become a family favorite.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 2 tablespoons olive oil or coconut oil
  • 1 large onion, finely chopped (about 1 cup)
  • 3–4 cloves garlic, minced (about 1 tablespoon)
  • 1-inch piece fresh ginger, peeled and grated (about 1 tablespoon)
  • 2 tablespoons mild curry powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 can (13.5 oz) full-fat coconut milk (unsweetened)
  • 1/2 cup low-sodium chicken broth (or water)
  • 1 tablespoon fresh lime juice (or lemon juice)
  • 1 tablespoon honey or maple syrup (optional)
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Steamed rice or naan (for serving)
  • Lime wedges (optional, for serving)

Instructions

  1. Pat chicken thighs dry with paper towels and cut into bite-sized pieces (about 1.5-inch chunks). Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed) and sear until golden brown, about 3-4 minutes per side. Remove chicken and set aside.
  3. Lower heat to medium. Add chopped onion to the same skillet and cook, stirring, until translucent and just golden, about 4 minutes.
  4. Add minced garlic and grated ginger. Sauté for 1 minute until fragrant.
  5. Sprinkle in curry powder, turmeric, cumin, and red pepper flakes (if using). Stir constantly for 1 minute until spices are toasted and oil is golden.
  6. Pour in chicken broth and scrape up any browned bits. Add the seared chicken and any juices back to the skillet.
  7. Stir in coconut milk, honey or maple syrup (if using), lime juice, and a pinch of salt. Mix well to coat everything in the sauce.
  8. Bring to a gentle simmer. Reduce heat to low, cover, and cook for 10-12 minutes, or until chicken is cooked through (165°F internal temperature).
  9. Uncover, taste, and adjust seasoning with more salt, pepper, or lime juice as needed. If sauce is too thick, add a splash more broth.
  10. Serve curry over steamed rice or with warm naan. Garnish with fresh cilantro and lime wedges.

Notes

For a lighter version, use lite coconut milk, but the sauce will be less creamy. Add veggies like spinach, peas, or bell peppers in the last 5 minutes of simmering. For vegan, substitute tofu or chickpeas and use vegetable broth. Taste and adjust spices at the end, as curry powders vary. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: coconut chicken curry, one-pan dinner, easy curry, skillet chicken, creamy curry, weeknight dinner, gluten-free, dairy-free, Indian curry, coconut milk chicken

Find it online: https://pokirecipes.com/creamy-coconut-chicken-curry-skillet-easy-one-pan-dinner-recipe/