Chicken curry with coconut milk is deliciously creamy and packed with flavor. This recipe comes together quickly since it uses pre-cooked chicken. It is the perfect healthy meal for any busy night.
This chicken curry recipe is one of my go-to’s for when I need to get lunch or dinner on the table fast!
The use of pre-cooked chicken, such as my shredded chicken made in an instant pot or leftover roasted chicken, is what lets the dish come together in less than 30 minutes.
Just because the dish is quick to make, does not mean it lacks flavor! With a healthy dose of curry powder, it is sure to make your tastebuds happy!
Chicken curry pairs well with many veggies. This means you can serve it with whatever your family loves most. For a super simple way to cook the veggies check out my Instant Pot steamed vegetable method.
Rice also goes really well with this dish because it soaks up the robust sauce! I make sure the rice is easily digested and not stripping your body of nutrients, soak it in a slightly acidic liquid for at least 7 hours before cooking. Check out this blog post to learn how.
Chicken Curry Ingredients
- Pre-cooked Chicken: using pre-cooked chicken helps this dish come together really quickly!
- Coconut oil: avocado oil or ghee would work too.
- Onion
- Red bell pepper: feel free to sub out yellow or orange bell pepper.
- Garlic
- Arrowroot Powder: this helps to create a slightly thicker sauce.
- Full-fat coconut milk: this creates a creamy and delicious sauce.
- Bone broth: gives added flavor and depth to the sauce. It also provides some additional nutrients.
- Curry Powder: you can use any curry powder you want. I really like Thrive Market’s curry powder. You can find some good ones in the supermarket too. Use organic when possible to avoid unwanted pesticides and toxins.
- Lime Juice: adds a lovely brightness to the dish.
- Unrefined Salt: My favorite salt to use in cooking is Redmond’s Real Salt because it contains many trace minerals that the body needs and is free from any additives.1
- Cayenne Pepper: this is optional. It adds a bit of heat to the dish when used.
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Equipment
This is a one-pot dish! I recommend using a large stainless steel skillet to make chicken curry with coconut milk. An enameled dutch oven would work just fine.
Other kitchen tools needed for this curry dish include:
- A sharp knife
- Measuring cups
- Measuring spoons
- Spoon or spatula
How to make chicken curry with coconut milk
- Heat the skillet over medium heat. Once the skillet is hot, melt the coconut oil.
- Add the onions, bell pepper, and garlic. Cook until the veggies begin to soften, about 5 minutes.
- Add the arrowroot and stir to coat the veggies.
- Add in broth, coconut milk, curry powder, and cayenne (if using), whisking to combine and to ensure no clumps form. Bring to a simmer and allow to cook until the sauce begins to thicken, whisking frequently.
- Add the precooked chicken and bring it to a simmer once again. Turn off the heat.
- Add the salt and lime juice. Stir thoroughly. Taste test, adding more salt if needed.
- Serve over rice with your favorite vegetable and enjoy!
Meal Prep Tips
For meal prepping, I suggest chopping all onion, pepper, and garlic. Store them in the fridge in an airtight container.
For the chicken, cook a chicken or purchase a rotisserie chicken(without any seed oils or other poor ingredients). Chop or shred it, portion out 4 cups, and store in the refrigerator.
Additionally, you can measure out the coconut milk, broth, and spices and mix them together. Store them in a mason jar in the refrigerator.
Do not add the lime juice until you have cooked the dish.
On the day you are ready to make the dish, pull everything out and cook per instructions.
Bonus tip: Chop and store the veggies you want to serve alongside the chicken curry so they are ready to go too!
Storage and Reheating Tips
Store any leftover chicken curry with coconut milk in an airtight container in the fridge for up to 4 days.
To reheat the curry, place it in a saucepan over medium-low heat until warm, stirring occasionally.
FAQ’s
There are so many veggies that you can pair with curry! My favorites are broccoli, carrots, and snap or snow peas. You could also enjoy more bell peppers. I think some lightly sauteed zucchini or yellow squash would be really good too.
Typically, 1-2 tablespoons of curry powder is used to make curry. The great thing is, you can adjust the amount to fit your taste. Keep in mind that if you try different curry powders you may want to use varying amounts for each one.
Final Thoughts for Making Chicken Curry with Coconut Milk
I really love how quickly this recipe comes together. And the fact that everyone in my family, including my 1-year-old, will eat it. I know you will love it for those reasons and because it is so good!
I would really appreciate a rating of this recipe if you love it too! To leave a rating, click on the stars on the recipe card below.
Chicken Curry with Coconut Milk
Ingredients
- 2 tbsp coconut oil*
- 1 medium onion, diced, about 1 cup
- 1 red bell pepper, dice
- 3 cloves garlic, roughly minced
- 1 tbsp arrowroot flour
- 1 1/2 cup full-fat coconut milk
- 1/2 cup bone broth
- 2 tbsp curry powder**
- 4 cups precooked chicken***
- 2 tbsp lime juice
- 1/2 - 1 tsp unrefined salt (to taste)
- pinch cayenne pepper (optional)
Instructions
- Heat a stainless steel skillet over medium heat. Once hot, melt the coconut oil.
- Add onions, bell pepper, and garlic to the skillet. Cook until the vegetables start to soften, about 5 minutes.
- Add the arrowroot flour, stirring to coat the vegetables.
- Add the broth, coconut milk, curry powder, and optional cayenne, whisking well to ensure no clumps form. Bring to a simmer and allow to cook until the sauce begins to thicken, whisking frequently.
- Add chicken, and stir to combine. Bring to a simmer, then turn off the heat.
- Add the salt and lime juice. Stir thoroughly. Taste test, adding more salt if needed.
- Serve with rice or cauliflower rice and preferred vegetables for a complete and nourishing meal.
Notes
*For the cooking fat: Avocado oil or ghee will work if you do not have coconut oil.
**For the curry powder: Feel free to adjust the amount of curry powder to your taste.
***For the pre-cooked chicken: You can use a store bought rotisserie chicken, leftover roasted chicken, or make my Easy Shredded Chicken(on my blog).
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 390Total Fat: 29gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 85mgSodium: 309mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 25g
All nutritional information is estimated.
