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Creamy Coconut Curry Chicken Recipe Easy Homemade with Toasted Coconut Flakes

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A quick and comforting creamy coconut curry chicken made with simple pantry staples and topped with toasted coconut flakes for a delightful crunch and depth of flavor.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 700 grams)
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 2 tablespoons curry powder
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons vegetable oil or coconut oil
  • 1/2 cup (40 grams) toasted coconut flakes (unsweetened)
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (optional, for garnish)
  • Lime wedges (optional, for serving)

Instructions

  1. Chop the onion finely, mince the garlic, and grate the ginger. Cut the chicken breasts into 1-inch bite-sized pieces and set aside.
  2. Toast the coconut flakes in a dry skillet over medium heat, stirring frequently for 3-5 minutes until golden and fragrant. Remove from heat and set aside.
  3. Heat the vegetable or coconut oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer, season lightly with salt and pepper, and sear for about 3 minutes on each side until golden but not fully cooked. Remove chicken and set aside.
  4. Reduce heat to medium. Add the chopped onion to the same pan and cook for 4-5 minutes until soft and translucent. Add minced garlic and grated ginger, stirring for about 1 minute until fragrant.
  5. Sprinkle curry powder over the onion mixture and stir well, cooking for another minute to release the spices’ aroma.
  6. Pour in the full-fat coconut milk, stirring to combine and scraping the bottom of the pan to lift browned bits.
  7. Return the seared chicken pieces to the pan. Reduce heat to low and simmer gently for 10-12 minutes, stirring occasionally, until chicken is cooked through and sauce thickens slightly.
  8. Taste and adjust seasoning with salt and pepper. If sauce is too thick, add a splash of water or chicken broth to loosen.
  9. Serve the curry chicken in bowls, sprinkled generously with toasted coconut flakes. Garnish with fresh cilantro and lime wedges if desired.

Notes

Do not skip toasting the coconut flakes as it adds a deep nutty flavor and crunchy texture. Use full-fat coconut milk for a rich and creamy sauce. Sear chicken pieces first to lock in juices. Stir curry powder constantly and cook on low heat to avoid burning spices. Adjust sauce thickness with water or broth if needed. Fresh ginger and garlic enhance flavor significantly compared to powders.

Nutrition

Keywords: coconut curry chicken, creamy curry chicken, toasted coconut flakes, easy chicken curry, weeknight dinner, quick curry recipe, dairy-free curry, gluten-free curry

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