If you’re craving a dish that brings together creamy, vibrant flavors with fragrant spices, the Coconut Cream Chicken Curry Skillet Recipe is your new best friend in the kitchen. This recipe embraces tender chicken pieces bathed in a luscious coconut cream curry sauce that’s perfectly balanced with aromatic turmeric, curry powder, and a subtle hint of sweetness. It’s all cooked right in one skillet, making it not only bursting with flavor but also a practical, weeknight-friendly wonder. Whether you’re a curry lover or just eager to try something comforting and satisfying, this dish will wrap you up in its warm, exotic embrace from the very first bite.
Ingredients You’ll Need
The magic of this Coconut Cream Chicken Curry Skillet Recipe lies in its simple yet essential ingredients, each playing a crucial role in building the rich flavor, creamy texture, and inviting color. From aromatics like fresh ginger and garlic to the golden warmth of turmeric and curry spices, every component is here to elevate the dish.
- 1 1/2 pounds boneless, skinless chicken thighs or breasts: Choose dark meat for extra juiciness or white meat for a leaner dish; cut into bite-sized pieces for quick, even cooking.
- 1 tablespoon coconut oil or vegetable oil: Coconut oil complements the curry’s tropical vibe, but vegetable oil works well if preferred or unavailable.
- 1 small yellow onion (diced): Adds sweetness and depth to the curry base.
- 3 cloves garlic (minced): For a pungent, savory kick that wakes up the palate.
- 1 tablespoon fresh ginger (grated): Brightens the curry with a fresh, zesty note.
- 2 tablespoons curry powder: The heart of the flavor, bringing warmth and complexity.
- 1/2 teaspoon ground turmeric: Gives the curry its golden color and earthy undertone.
- 1/2 teaspoon paprika: Adds subtle smokiness and enhances the vibrant hue.
- 1 (13.5 oz) can full-fat coconut milk: Creates that rich, creamy sauce that makes this curry irresistible.
- 1/4 cup tomato sauce or crushed tomatoes: Brings brightness and balances the richness.
- 1 tablespoon brown sugar: A touch of sweetness to round out the spices.
- 1 tablespoon lime juice: Provides a fresh tang that lifts the entire dish.
- Salt and pepper to taste: Essential seasonings to enhance all the flavors.
- Fresh cilantro for garnish (optional): Adds a fresh, herbal finish and a pop of green color.
How to Make Coconut Cream Chicken Curry Skillet Recipe
Step 1: Brown the Chicken
Begin by heating the coconut oil in a large skillet over medium-high heat. Toss the bite-sized chicken pieces in and cook them just until they get a nice golden-brown exterior—this takes about 4 to 5 minutes. You want them lightly browned but not cooked through because they’ll finish cooking in the sauce. Once browned, remove the chicken from the skillet and set it aside for the next step.
Step 2: Sauté Onions, Garlic, and Ginger
Lower the heat to medium, then add the diced onion to the same skillet. Sauté for 3 to 4 minutes until the onions soften and become translucent—it’s here the base of the curry truly develops. Next, stir in the minced garlic and freshly grated ginger, cooking for an extra minute to release their fragrant oils.
Step 3: Bloom the Spices
Now comes the magic: sprinkle in the curry powder, turmeric, and paprika. Stir constantly for about 30 seconds to toast the spices, which helps unlock their deep, complex flavors and fills your kitchen with that irresistible aroma.
Step 4: Build the Sauce and Simmer
Pour in the full-fat coconut milk, tomato sauce, and brown sugar. Stir everything thoroughly to combine all those bold flavors evenly. Return the browned chicken pieces back into the skillet, stirring to coat them in the luscious sauce. Reduce the heat to low, cover the skillet, and let it gently simmer for 15 to 20 minutes. During this time, the chicken cooks through and the sauce thickens perfectly, becoming velvety and rich.
Step 5: Final Seasoning
To finish, stir in the lime juice for a bright, fresh note. Taste your curry and season with salt and pepper to your liking—this last step ties the entire dish together beautifully.
How to Serve Coconut Cream Chicken Curry Skillet Recipe
Garnishes
A sprinkle of fresh cilantro on top adds a vibrant burst of color and a herby freshness that contrasts wonderfully with the creamy curry sauce. If you like a bit of extra heat, you can also add thinly sliced fresh chili or a pinch of cayenne pepper.
Side Dishes
This curry pairs perfectly with steamed basmati rice or fluffy naan bread to soak up all that delicious sauce. You could also try it with cauliflower rice or warm flatbreads if you prefer a low-carb option. Either way, the sides complement the creamy coconut curry without overpowering it.
Creative Ways to Present
For a fun twist, serve your Coconut Cream Chicken Curry Skillet Recipe in individual bowls layered over fragrant jasmine rice, then garnish with toasted coconut flakes and chopped peanuts for added texture. A wedge of lime on the side invites your guests to squeeze in extra tang. You can also serve it over cooked quinoa or a bed of sautéed greens to turn it into a full, nutrient-packed meal.
Make Ahead and Storage
Storing Leftovers
Place any leftover Coconut Cream Chicken Curry Skillet Recipe in an airtight container and refrigerate for up to three days. The flavors actually strengthen after resting, making your next meal even better than the first.
Freezing
For longer storage, freeze the curry in a freezer-safe container for up to 2 months. Just be sure to cool it completely before freezing, and leave some room at the top for expansion. When thawed, the texture remains creamy and delicious.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent sticking and to restore that silky sauce consistency. You can also microwave leftovers in short increments, stirring in between to heat evenly without drying out the chicken.
FAQs
Can I use chicken breasts instead of thighs in this recipe?
Absolutely! While chicken thighs add more richness and stay juicier, chicken breasts are a great leaner option—just be careful not to overcook them to keep the meat tender.
Is it possible to make this recipe dairy-free?
Yes, this Coconut Cream Chicken Curry Skillet Recipe is naturally dairy-free thanks to the creamy coconut milk base, making it perfect if you’re avoiding dairy altogether.
Can I adjust the spice level?
Definitely! You can add more cayenne pepper or chili to bring up the heat, or keep it mild by skipping the extra spicy elements. The curry powder itself usually has a gentle warmth, so you have full control.
What alternatives do I have if I don’t have coconut milk?
If coconut milk isn’t available, you can use heavy cream or plain yogurt for creaminess, but keep in mind the flavor profile will shift away from the classic coconut taste.
Can this recipe be made vegetarian or vegan?
Yes! Swap the chicken with firm tofu or hearty vegetables like cauliflower and chickpeas. Just adjust the cooking time to ensure everything cooks through properly.
Final Thoughts
Give this Coconut Cream Chicken Curry Skillet Recipe a try—you’ll find it’s a wonderful blend of ease and exotic flair that can quickly become a weekly favorite. Its simple ingredients come together effortlessly to create a dish that feels like a warm hug on a plate. Once you make it, sharing it with friends and family will be your next favorite part of the experience!
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Coconut Cream Chicken Curry Skillet Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Gluten Free
Description
This Coconut Cream Chicken Curry Skillet is a rich and flavorful Indian-inspired dish made with tender chicken thighs simmered in a creamy coconut milk sauce infused with curry powder, turmeric, and paprika. Perfectly balanced with a hint of lime and a touch of sweetness from brown sugar, it’s a comforting one-pan meal that comes together quickly on the stovetop and pairs beautifully with steamed rice or naan.
Ingredients
Chicken and Aromatics
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon coconut oil or vegetable oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices and Sauce
- 2 tablespoons curry powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1 (13.5 oz) can full-fat coconut milk
- 1/4 cup tomato sauce or crushed tomatoes
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Salt and pepper to taste
Garnish
- Fresh cilantro, for garnish (optional)
Instructions
- Brown the chicken: Heat the coconut oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 4–5 minutes until lightly browned but not fully cooked through. Remove the chicken and set aside.
- Sauté aromatics: In the same skillet, reduce heat to medium and add the diced onion. Sauté for 3–4 minutes until softened, then stir in the garlic and ginger. Cook for another minute until fragrant.
- Bloom the spices: Add the curry powder, ground turmeric, and paprika to the skillet. Stir constantly for about 30 seconds to bloom the spices and enhance their flavors.
- Combine sauce ingredients: Pour in the coconut milk, tomato sauce, and brown sugar. Stir well to combine all the ingredients together.
- Simmer the chicken: Return the browned chicken pieces to the skillet. Reduce heat to low, cover the skillet, and simmer gently for 15–20 minutes until the chicken is cooked through and the sauce has thickened slightly.
- Finish and season: Stir in the lime juice, then season with salt and pepper to taste. Remove from heat.
- Serve: Serve the curry hot over steamed rice or with naan bread. Garnish with fresh cilantro if desired.
Notes
- For a spicier version, add 1/2 teaspoon cayenne pepper or a chopped fresh chili pepper when adding spices.
- This dish can easily be adapted using shrimp or tofu instead of chicken for variations.
- Leftovers keep well and the flavors intensify, making the curry taste even better the next day.
