![['Close-up of a plate featuring juicy Coconut Curry Chicken garnished with herbs.', 'Side view of Coconut Curry Chicken served with lime and fresh herbs on a rustic table.', 'Vibrant Coconut Curry Chicken dish showcasing tender pieces of chicken in a rich curry sauce.', 'A colorful serving of Coconut Curry Chicken, topped with lime wedges and fresh cilantro.']](https://timetocooks.com/wp-content/uploads/2026/08/coconut-curry-chicken_1_U1-300x300.webp)
Coconut Curry Chicken
A flavorful and creamy coconut curry chicken dish perfect for a quick weeknight dinner, packed with aromatic spices and fresh herbs.
Ingredients
Vegetable Oil and Butter
- 1 tbsp. vegetable oil
- 1 tbsp. unsalted butter
Aromatics
- 1 medium red onion, chopped
- 2 large shallots, minced
- Kosher salt
- 2 garlic cloves garlic, finely chopped
- 1 tsp. finely chopped ginger
Spices and Paste
- 1 1/2 tbsp. curry powder
- 2 tbsp. tomato paste
Coconut Milk and Water
- 1 (13-oz.) can coconut milk
- 1/2 c. water
Chicken
- 1 1/2 lb. boneless, skinless chicken breast, cut into 1" pieces
- Freshly ground black pepper
- 1/2 lime juice of lime
For Serving
- Lime wedges, torn mint leaves, torn cilantro leaves, and cooked rice
Instructions
- Heat oil and butter in a large pot. Add onion and shallots; cook until tender, 6-8 minutes.
- Add garlic, ginger, and curry powder; cook until fragrant, 1 minute. Stir in tomato paste and cook 1-2 minutes. Add coconut milk and water; simmer.
- Season chicken with salt and pepper. Add to sauce; cook until chicken is done, 6-8 minutes. Adjust water for desired consistency.
- Stir in lime juice, season as needed. Garnish with mint and cilantro. Serve hot with rice.
Notes
For extra flavor, add a dash of fish sauce or soy sauce.