If you’re on the lookout for a vibrant, comforting dish that’s bursting with flavor and comes together in just one pan, then the Coconut Cream Chicken Curry Skillet Recipe is your new best friend. This recipe perfectly balances creamy coconut milk with fragrant spices, tender chicken, and a touch of zingy lime juice to create a dish that’s as satisfying as it is easy to make. It’s the kind of meal that warms you up from the inside out and fills your kitchen with inviting aromas, making it perfect for weeknight dinners or when you want to impress with minimal fuss.
Ingredients You’ll Need
These ingredients are simple but essential, each bringing its own magic to the Coconut Cream Chicken Curry Skillet Recipe. From the rich coconut milk that lends luscious creaminess to the punchy curry powder and fresh ginger that build layers of flavor, every element has a role in shaping the dish’s irresistible character.
- Coconut oil or olive oil: Helps brown the chicken beautifully and adds subtle richness to the skillet.
- Boneless skinless chicken thighs or breasts: Bite-sized pieces that become tender and soak up all the curry goodness.
- Salt and black pepper: Simple seasonings to enhance the natural flavors of your chicken and spices.
- Medium yellow onion: Adds sweetness and a soft texture base when sautéed.
- Garlic cloves: Minced for a punch of aromatic depth in every bite.
- Fresh ginger: Grated to bring bright, spicy warmth.
- Curry powder: The star spice blend that gives the dish its unmistakable Indian-inspired flair.
- Ground turmeric: For earthiness and that beautiful golden hue.
- Paprika: Adds mild smoky undertones and color.
- Full-fat coconut milk: The creamy base that makes this chicken curry comforting and dairy-free.
- Chicken broth: Adds depth and balances the richness of coconut milk.
- Tomato paste: Imparts subtle acidity and deepens the sauce’s flavor.
- Brown sugar (optional): A touch of sweetness to bring harmony to the curry’s robust spices.
- Juice of half a lime: Adds brightness and an irresistible tangy finish.
- Chopped fresh cilantro: A fresh, herbaceous garnish that makes every serving pop.
How to Make Coconut Cream Chicken Curry Skillet Recipe
Step 1: Brown the Chicken
Start by heating your coconut or olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces generously with salt and pepper. Once the oil shimmers, add the chicken to the pan. Cook for 4 to 5 minutes, turning occasionally until the chicken is lightly browned on all sides but not fully cooked through. This step locks in the juices and builds a flavorful base for your curry. Remove the chicken from the skillet and set it aside to rest while you work on the sauce.
Step 2: Sauté Onions, Garlic, and Ginger
Reduce the skillet heat to medium and add your diced yellow onion. Sauté for 3 to 4 minutes until the onion becomes soft and translucent, releasing natural sweetness that balances spice perfectly. Next, toss in the minced garlic and grated ginger, cooking for about a minute until their aromatic flavors fill the kitchen. This creates a vibrant flavor foundation that sets your Coconut Cream Chicken Curry Skillet Recipe apart.
Step 3: Toast the Spices
Now, sprinkle in the curry powder, ground turmeric, and paprika, stirring continuously to toast the spices gently for around 30 seconds. Toasting spices here is a little secret weapon that awakens their full flavor profile, giving your curry a gorgeous depth and warmth that’s far from ordinary.
Step 4: Build the Curry Sauce
Pour in the full-fat coconut milk and chicken broth, then spoon in the tomato paste. If you want a hint of sweetness to round out the flavors, stir in the brown sugar at this point. Mix everything well to combine, immersing all those spices, aromatics, and tomato paste into a creamy, luscious curry sauce that smells like paradise in a skillet.
Step 5: Simmer and Finish Cooking the Chicken
Return the browned chicken to the skillet and gently nestle it into the sauce. Let everything simmer uncovered for 10 to 15 minutes, allowing the chicken to finish cooking through and giving the sauce a chance to thicken and intensify. Keep an eye on it, stirring occasionally so nothing sticks, and your kitchen will be bursting with cozy, spicy fragrance in no time.
Step 6: Brighten it Up
Once the chicken is tender and the sauce perfectly thickened, stir in the juice of half a lime to add a bright, zesty contrast to the creamy curry. Adjust salt and pepper to taste, because a perfectly balanced dish is always worth that last tweak. Your Coconut Cream Chicken Curry Skillet Recipe is now ready to delight!
How to Serve Coconut Cream Chicken Curry Skillet Recipe
Garnishes
The fresh chopped cilantro sprinkled on top is not just for looks — it adds a fresh, herbaceous punch that lifts the rich flavors of the curry. You might also consider a few extra lime wedges on the side for those who love an extra citrus zing.
Side Dishes
This curry pairs beautifully with steaming hot rice or fluffy quinoa, which soak up the creamy sauce wonderfully. Warm naan bread is another fantastic option for mopping up every last bit of the delicious curry, making your meal even more indulgent and satisfying.
Creative Ways to Present
Try serving your Coconut Cream Chicken Curry Skillet Recipe over cauliflower rice for a low-carb twist or with a side of roasted vegetables to add vibrant color and texture. For a fun presentation, dish the curry into individual bowls and garnish with chili flakes or toasted coconut flakes for that extra wow factor.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers into airtight containers and store them in the refrigerator. The flavors actually meld even more overnight, making it a perfect make-ahead meal for busy days. Consume within 3 to 4 days for best taste and quality.
Freezing
You can freeze the Coconut Cream Chicken Curry Skillet Recipe in freezer-safe containers for up to 2 months. Be sure to leave some headspace in the container as the sauce may expand when frozen. Thaw overnight in the fridge before reheating to maintain the creamy texture.
Reheating
Reheat gently over medium-low heat on the stove, stirring occasionally until warmed through. Adding a splash of water or chicken broth can help loosen the sauce if it thickens too much after refrigeration. Avoid microwaving at high power to preserve the smooth texture and flavor.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs stay juicier and more tender, chicken breasts can work well too—just be mindful not to overcook them, as they tend to dry out faster.
Is this recipe dairy-free?
Yes, it is! The coconut milk provides all the creamy richness without any dairy, making this a perfect dish for those who are lactose intolerant or avoiding dairy.
Can I add vegetables to the curry?
Definitely! Spinach, bell peppers, or peas are great options to stir in towards the end of cooking, adding color, nutrition, and extra flavor.
How spicy is this curry?
This Curry Skillet Recipe has a mild to medium heat thanks to the curry powder and paprika, but you can easily adjust the spiciness by adding chili flakes or fresh chilies as desired.
What can I serve instead of rice?
Quinoa, cauliflower rice, or warm naan bread all make excellent alternatives that complement the sauce and create a satisfying meal.
Final Thoughts
You really can’t go wrong with this Coconut Cream Chicken Curry Skillet Recipe—it’s a beautiful balance of creamy, tangy, and spicy flavors that come together effortlessly. Whether you’re cooking for yourself or feeding a hungry crowd, it’s sure to become a beloved staple in your recipe collection. Give it a try and cozy up to one of the tastiest skillet meals you’ll ever make!
Print
Coconut Cream Chicken Curry Skillet Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Gluten Free
Description
A rich and creamy Coconut Cream Chicken Curry Skillet that combines tender chicken pieces simmered in a fragrant sauce made with coconut milk, curry spices, and fresh ginger. This quick and easy one-pan meal is perfect for weeknight dinners, delivering bold Indian-inspired flavors without the fuss.
Ingredients
Chicken and Spices
- 1 tablespoon coconut oil or olive oil
- 1 ½ pounds boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- Salt and black pepper to taste
- 2 tablespoons curry powder
- ½ teaspoon ground turmeric
- ½ teaspoon paprika
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Liquids and Finishing Ingredients
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon brown sugar (optional)
- Juice of ½ lime
- Chopped fresh cilantro for garnish
Instructions
- Brown the Chicken: Heat the oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add them to the skillet and cook for 4–5 minutes, turning occasionally, until lightly browned but not fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: Reduce the heat to medium and add the diced onion to the same skillet. Sauté for 3–4 minutes until the onion becomes soft and translucent. Then add the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
- Add Spices: Stir in the curry powder, ground turmeric, and paprika into the skillet with the aromatics. Toast the spices for about 30 seconds to release their flavors.
- Create the Sauce: Pour in the full-fat coconut milk and chicken broth. Add the tomato paste and brown sugar if using. Stir everything well to combine, making sure the tomato paste dissolves evenly.
- Simmer the Curry: Return the browned chicken pieces to the skillet. Allow the curry to simmer uncovered for 10–15 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened to your liking.
- Finish and Serve: Stir in the lime juice and adjust the seasoning with salt and pepper as needed. Garnish with chopped fresh cilantro and serve the curry hot over rice, quinoa, or with warm naan.
Notes
- Serve over rice, quinoa, or with warm naan bread for a complete meal.
- Add vegetables such as spinach, bell peppers, or peas to increase the nutritional value and add freshness.
- For extra heat, include a pinch of chili flakes or a chopped fresh chili when sautéing the aromatics.
