Curried Coconut Chicken Recipe -
Curried Coconut Chicken Recipe
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Curried Coconut Chicken
See how to make quick-and-easy curried chicken. See more

Curried Coconut Chicken

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"Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 10 mins


  1. Season chicken pieces with salt and pepper.
  2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
  3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 11, 2007

This recipe is awesome! The only recommendation I would make (my mother was raised in India, so she taught me): the difference between a good curry & a great curry is what my aunt called the broth. The broth is what is made with the spices & the onion. The curry powder (paste is even better) should be cooked in the oil until it is ready - usually about 5 minutes. Then add the onion & spice - cook until the onion is translucent. This will take about 10 minutes, but it makes all the difference in the world. Add more oil as the onion is cooking, if necessary. Then add the tomato (fresh is even better - strained) and cook it for a little while. NOW you're ready to make the curry. This recipe was a HUGE hit with my family!

Most Helpful Critical Review
Jul 13, 2010

I did not care for this. It tasted like canned tomato soup with milk and curry. Leave out the can of tomato sauce! I had to add red curry paste, fish sauce and sweet chili sauce. This won't stay on my recipe list.

Nov 17, 2009

HELPFUL TIPS AFTER READING ALL THE REVIEWS: UPDATED If you've never had an Indian type cuisine, this is a GREAT one to start with because you can't screw it up! The hardest part is just finding these items at the store if it's your 1st time. Know you have to buy sweetened coconut milk, not the unsweetened kind & "lite coconut milk" for those weight watchers works well too! When I add the stewed tomatoes, I use my spatula and cut them into smaller pieces. Who wants a big chunk & who wants to end up w/nothing? I find cooking it uncovered is your best bet unless you want it simmering FOREVER. Uncovered at a steady med. will still takes 50-60 before the sauce thickens. Any rice goes well with this, so just choose the kind you like. I also only use 2 chicken breasts (1 pound), but keep all the other amounts since this is just for a family of 3. If I used 2lbs, I'd definitely have to use more sauce if cooking uncovered. Note: Expect your house to smell like curry 24hrs after you fix this (in case some of you have company coming over the next day). We have this regularly, so I know!!! ;) This is truly the best!

Nov 10, 2006

I didn't listen to the reviews when I decided to make this recipe with all the liquids listed in the ingredients. And I'm glad I did! It thickened up VERY well - but I did let it sit on the stove and simmer for a while (maybe an hour?). I just couldn't justify tossing out the water from the tomatoes, thinking I'd lose all those vitamins... I also only used 1 tsp of oil, light coconut milk, and extra curry. This was GREAT! It totally hit the spot! It's a great healthy recipe if you have veggies on the side (the coconut milk I used only had 6 grams fat per 1/2 cup!).

May 19, 2007

My husband said this recipe was restaurant quality...I used 1 TBS. of garlic, partially drained the tomatoes, added 2 cubed red potatoes and sprinkled in some red pepper flakes to make it more spicy. I'll make this one again!

May 14, 2007

Amazing!!!! When I saw how much curry powder I was putting in I have to admit I was a lil worried but the 1st time I make someone else's recipe I follow it to the T before making any changes. This is awesome just the way it is written!! Great flavor!!! My husband loved it and my mom asked for the recipe! Thank you!!!

Apr 11, 2007

Excellent every time I make it, at least once a month! Sometimes I use tomato paste if I don't have sauce and I often make it in the crockpot which combines all the flavors just perfectly! Serve with orange slices.

Jan 07, 2012

Usually I reduce the salt in recipes, but this dish needs most of the salt called for, and the pepper too. As written, you'll end up with a fairly runny sauce after simmering for 30-40 minutes. However, I simmer this much longer, uncovered and stirring frequently until it is thick and the tomatoes break down and blend into the sauce. (At least an hour depending on how much you let it bubble.) You could instead use less tomatoes, but I really like the recipe the way it's written, just simmered MUCH longer. Goes great with a Thai cucumber salad, zucchini, carrots, and/or cauliflower. I disagree with the other reviewer - unsweetened coconut milk is the way to go. EVERYONE loves this recipe - even those who've never tried curry.


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  • Calories
  • 375 kcal
  • 19%
  • Carbohydrates
  • 16.7 g
  • 5%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 20.9 g
  • 32%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 32.2 g
  • 64%
  • Sodium
  • 807 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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