Skip the takeout tonight and make my from-scratch chicken curry with coconut milk! This Indian-inspired recipe is loaded with coconut milk, coriander, curry powder, fresh ginger, and more. With just 10 ingredients, this coconut chicken curry recipe couldn’t be simpler!

How to Store and Reheat

Store leftover chicken curry with coconut milk in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat until warmed through.

How to Make Chicken Curry with Coconut Milk Step by Step

Sear the Chicken: Heat 2 tablespoons of coconut oil in a skillet set over medium-high heat. Add 2 pounds of boneless, skinless chicken breasts cut into bite-sized pieces and season with salt and pepper. Cook, stirring occasionally, until golden and no longer pink. Remove from the skillet and set aside. Sauté the Onion and Garlic: Add 1 diced yellow onion and sauté until translucent, about 5 minutes. Stir in 6 cloves of rough-chopped garlic, 1 tablespoon of minced ginger, 2 tablespoons of curry powder, 1 tablespoon of ground cumin, and 2 teaspoons of ground coriander; cook until fragrant, about 60 seconds. Add the Coconut Milk: Stir in 3 chopped tomatoes, and season with salt and pepper. Cook until the tomatoes are softened and juicy, about 3 minutes. Pour in 15 ounces (1 can) of coconut milk and bring to a simmer. Stir in the chicken and cook until warmed through. Garnish with cilantro and serve over rice.

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