Go Back
Homemade 30-Minute Coconut Curry Chicken photo

30-Minute Coconut Curry Chicken

This 30-Minute Coconut Curry Chicken is SO EASY! Tender chicken simmered in creamy coconut curry sauce with fresh veggies for a quick, flavorful dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Chicken Breast diced into bite-sized pieces
  • 1 tablespoon Coconut Oil
  • 1 Onion chopped
  • 2 cloves Garlic minced
  • 1 tablespoon Fresh Ginger minced
  • 2 tablespoons Curry Powder
  • 1 can Coconut Milk 14 ounces, full-fat canned
  • 1 cup Chicken Broth
  • 1 cup Bell Peppers sliced, mixed colors
  • 1 cup Broccoli Florets
  • Salt and Pepper to taste
  • Fresh Cilantro for garnish

Equipment

  • Large skillet or sauté pan
  • Sharp knife
  • Cutting board
  • Wooden spoon or silicone spatula
  • Measuring spoons and cups

Method
 

30-Minute Coconut Curry Chicken Cooking Guide
  1. Start by dicing the chicken breast into bite-sized pieces, chopping the onion, slicing the bell peppers, and mincing the garlic and ginger. Having everything ready before you heat the pan will make the cooking process smooth and stress-free.
  2. Heat the coconut oil in your large skillet over medium-high heat. Add the chopped onion and sauté for about 3 minutes until softened. Stir in the garlic and ginger, cooking for another minute until fragrant. Add the diced chicken, season with salt and pepper, and cook until the chicken is lightly browned but not fully cooked through, about 5 minutes.
  3. Sprinkle the curry powder over the chicken and aromatics. Stir well to coat everything evenly, letting the spices toast for about a minute. This step is crucial for unlocking the rich flavors of the curry powder.
  4. Pour the can of coconut milk followed by the chicken broth into the pan. Stir to combine and bring the mixture to a gentle simmer. This will create the luscious curry sauce that envelops the chicken and veggies.
  5. Toss in the sliced bell peppers and broccoli florets. Stir everything together and let it simmer uncovered for about 7-10 minutes, or until the chicken is fully cooked and the vegetables are tender but still vibrant.
  6. Give your curry a taste and add extra salt, pepper, or curry powder if needed. The sauce should be creamy, flavorful, and slightly thickened.
  7. Sprinkle freshly chopped cilantro over the top, adding a burst of herbal freshness. Serve this curry over steamed rice or alongside your favorite grain for a complete meal.

Notes

  • Use chicken thighs instead of breasts for a juicier texture.
  • Swap coconut oil for olive oil for a milder flavor.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.