Can I use chicken breast instead of thighs?

Yes, you can. Just know chicken breast cooks faster and can dry out. Cut it into chunks and start checking around 8–10 minutes .

Can I make Coconut Chicken Curry less sweet?

Absolutely. The 2 teaspoons sugar balances the tomato paste and curry powder, but you can reduce it to 1 teaspoon or skip it if you prefer.

How do I store leftovers?

Let it cool, then store in an airtight container in the fridge for 3–4 days . Reheat gently on the stove or in the microwave. Add a splash of chicken stock if it thickens up.

Can I freeze this curry?

Yes! Freeze in a sealed container for up to 2–3 months . Thaw overnight in the fridge and reheat slowly. Coconut milk sauces can change texture slightly after freezing, but it still tastes delicious.

Can I add veggies besides bell peppers?

Totally. Try sliced zucchini, spinach, peas, or mushrooms. Just add quick-cooking veggies near the end so they don’t turn to mush.

Coconut Chicken Curry: Comforting 30-Minute Magic

Description

This Coconut Chicken Curry is a creamy, comforting one-pot dinner made with tender chicken, coconut milk, curry spices, and colorful bell peppers. It comes together in about 30 minutes and is perfect for busy weeknights when you want something warm, flavorful, and satisfying. Serve it over fluffy rice to soak up the rich golden curry sauce.

Ingredients

Scale

3 tablespoons oil
1 large onion, chopped
2 tablespoons minced garlic (about 6 cloves)
3 tablespoons curry powder
⅓ cup tomato paste
1 (14-ounce) can coconut milk
2 cups chicken stock
2 teaspoons sugar
1½ pounds boneless skinless chicken thighs, cut into chunks
2 medium bell peppers, sliced (any color)
1–1½ teaspoons salt, to taste
Cooked rice, for serving

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Instructions

Heat the oil in a large pot over medium heat.
Add the chopped onion and minced garlic. Sauté for 4–5 minutes until softened and fragrant.
Stir in the curry powder and cook for about 30 seconds to release the flavor.
Add the tomato paste and cook for another 30 seconds, stirring continuously.
Pour in the coconut milk and chicken stock, then stir in the sugar.
Add the chicken pieces and bring the mixture to a boil.
Reduce the heat and let the curry simmer gently for 10–12 minutes, until the chicken is cooked through and the sauce slightly thickens.
Add the sliced bell peppers and cook for another 2 minutes until just tender.
Season with salt to taste.
Serve the coconut chicken curry hot over fluffy rice.

Notes

Chicken thighs stay juicy and tender, but chicken breast can also be used.

For extra vegetables, add spinach, peas, or zucchini near the end of cooking.

If you prefer a thicker sauce, let the curry simmer a few extra minutes.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 6 g
Sodium: 680 mg
Fat: 24 g
Saturated Fat: 14 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 3 g
Protein: 36 g
Cholesterol: 145 mg