The Ultimate Comfort Meal: Easy Chicken Coconut Curry
Spring may be in full swing, but let’s be honest—there’s never a bad time for a warm, comforting meal. Whether you’ve had a long day of chasing the kids, juggling work, or just need something simple yet satisfying, this Easy Chicken Coconut Curry is here to save the day. The best part? It’s a one-pot wonder that comes together in just 30 minutes!
Why You’ll Love This Recipe
Quick & Easy – Ready in half an hour, making it perfect for busy weeknights.
Dairy-Free & Paleo-Friendly – Made with creamy coconut milk for a rich and flavorful sauce.
Customizable Heat – Want it mild? Keep it as is. Craving some spice? Add extra cayenne!
Meal Prep Friendly – Tastes even better the next day, making it great for leftovers.
Ingredients (Serves 6)
1/2 cup cashews
2 tbsp coconut oil or ghee
1/2 onion, diced
3 tbsp curry powder
4 cloves garlic, minced
1/2 inch ginger, grated
1/2 tsp sea salt
1/2 tsp paprika
1/2 tsp ground black pepper
Optional: 1/8 tsp cayenne (or more, to taste)
14.5 oz can crushed tomatoes
1 cup full-fat coconut milk
3 cups diced cooked chicken
1 tbsp fish sauce
Juice from 1/2 lime
Cilantro, basil, or green onions for garnish
How to Cook the Chicken
If you don’t already have cooked chicken on hand, here’s a simple method to prepare it:
Heat 1 tablespoon of coconut oil or ghee in a large skillet over medium-high heat.
Add 3 boneless, skinless chicken breasts (or thighs for extra juiciness) and season with a pinch of salt and pepper.
Cook for about 6-7 minutes per side, or until fully cooked through (internal temperature of 165°F).
Remove from heat, let rest for a few minutes, then dice into bite-sized pieces.
How to Make It
Toast the Cashews – Heat a skillet over medium and toast cashews until fragrant, about 3-4 minutes. Chop and set aside.
Sauté the Aromatics – Heat oil in the skillet, add onions and curry powder, and cook until onions are translucent.
Add Spices – Stir in garlic, ginger, salt, paprika, black pepper, and cayenne (if using). Cook until fragrant.
Simmer the Sauce – Add crushed tomatoes, coconut milk, chicken, and fish sauce. Simmer uncovered for 15 minutes until thickened.
Finish & Serve – Stir in lime juice, garnish with toasted cashews and fresh herbs, and serve warm over rice or cauliflower rice!
Tips & Tricks for the Perfect Curry
🔥 Make it Spicier: Add more cayenne or a diced chili pepper for extra heat. 🥦 Boost the Veggies: Stir in spinach, bell peppers, or zucchini for added nutrition. 🍚 Serving Suggestions: Serve over fluffy jasmine rice or cauliflower rice for a low-carb option. 💡 Meal Prep Win: This curry tastes even better the next day! Store in an airtight container in the fridge for up to 4 days.
This Easy Chicken Coconut Curry is the kind of dish that warms your soul without taking up your whole evening. Give it a try and let me know—what’s your favorite way to enjoy a good curry?
