Simple Coconut Chicken Curry.

There’s comfort in a single pot that fills the kitchen with warm spice and creamy coconut aroma. This Simple Coconut Chicken Curry is one of those go-to dinners that’s easy enough for a weeknight but flavorful enough to feel special. Tender cubes of chicken simmer in a rich coconut sauce, brightened with fresh ginger, garlic, and cilantro, and anchored by a combination of curry powder and red curry paste. Broccoli adds a quick hit of color and texture, and a touch of tomato paste deepens the sauce. The whole thing comes together quickly and pairs beautifully with steamed rice or warm flatbreads.

Why you’ll love this Simple Coconut Chicken Curry

This recipe hits a few sweet spots: it’s fast, forgiving, and made with pantry-friendly staples. You don’t need to marinate for hours or hunt for unusual ingredients. The coconut milk gives it a silky mouthfeel, while the red curry paste and curry powder layer in complex savory heat. Butter and a little oil help develop a fragrant base with garlic and ginger, and a finishing shower of cilantro lifts the whole dish. Minimal hands-on time, maximum comfort.

Ingredients

2 tablespoons	sesame oil
2 pounds	boneless skinless chicken breast, cubed
2 tablespoons	regular or spicy curry powder
3-4 tablespoons	red curry paste
1 tablespoon	tomato paste
2 tablespoons	salted butter
2	garlic, chopped
1 tablespoon	chopped fresh ginger
2 cups	chopped broccoli florets
2 1/2 cups	canned coconut milk
1/2 cup	fresh chopped cilantro

Equipment

• Large skillet or sauté pan
• Spoon or spatula
• Sharp knife and cutting board
• Measuring spoons and cups

Prep tips before you start

• Cube the chicken into roughly 1-inch pieces so they cook evenly and stay tender.
• Chop the garlic and freshly grate or finely chop the ginger — fresh is best for brightness.
• Open the canned coconut milk and gently stir it to recombine any separated cream.
• Have the broccoli cut into bite-sized florets so they’ll finish cooking quickly in the final simmer.

Step-by-step Instructions

Follow these steps in order for the best results. The directions are written to match the ingredient list exactly while keeping each action clear and easy to follow.

1. Heat the pan: Place a large skillet or sauté pan over medium-high heat and add 2 tablespoons of sesame oil. Let the oil warm for about 30 seconds so it shimmers but doesn’t smoke.
2. Brown the chicken: Add the 2 pounds of cubed boneless skinless chicken breast to the hot oil in a single layer if possible. Cook, stirring occasionally, until the pieces are lightly browned on most sides, about 4–6 minutes. You do not need to fully cook the chicken through at this stage because it will finish cooking in the sauce. Remove the chicken to a plate and set aside.
3. Create the spice base: Lower the heat to medium. Add 2 tablespoons of salted butter to the same pan. Once the butter has melted, add the 2 chopped garlic cloves and 1 tablespoon of chopped fresh ginger. Sauté, stirring constantly, for about 30–60 seconds until fragrant but not browned.
4. Add curry seasonings: Stir in 2 tablespoons of regular or spicy curry powder, then add 3–4 tablespoons of red curry paste depending on how fiery you want the curry. Cook and stir for about 1 minute to bloom the spices—this helps release their flavor into the butter and aromatics.
5. Blend in tomato paste: Add 1 tablespoon of tomato paste and stir to combine. Let the paste cook for 30–45 seconds with the spices to reduce any raw tomato flavor.
6. Return chicken to the pan: Pour the browned chicken pieces back into the skillet and stir so each piece is coated with the spiced paste mixture.
7. Add coconut milk: Pour in 2 1/2 cups of canned coconut milk, scraping any browned bits off the bottom of the pan with your spoon. Stir everything together until the sauce is smooth and starts to come to a gentle simmer.
8. Simmer until nearly cooked through: Bring the sauce to a low simmer and let it cook for about 8–10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has slightly thickened. Taste and adjust the heat by adding another tablespoon of red curry paste if you want more intensity.
9. Add broccoli: Stir in 2 cups of chopped broccoli florets and continue to simmer for an additional 3–5 minutes, until the broccoli is tender-crisp and the sauce has reached your preferred thickness. The broccoli should be bright green and still have some bite.
10. Final seasoning and finish: Give the curry a taste and, if needed, add a pinch of salt or a small splash of water to loosen the sauce. Remove the pan from the heat and stir in 1/2 cup fresh chopped cilantro for a bright, herbaceous finish.
11. Serve: Spoon the Simple Coconut Chicken Curry over steamed rice, quinoa, or alongside warm flatbreads. Garnish with extra cilantro if desired and serve immediately while hot.

Flavor variations and add-ins

This Simple Coconut Chicken Curry is a fantastic base for experimentation. Add red bell pepper or sliced carrots with the broccoli for more color and crunch. If you like it tangy, a squeeze of lime over each portion brightens the curry. For a nuttier finish, sprinkle toasted cashews on top just before serving. If you prefer deeper umami, stir in a teaspoon of soy sauce or tamari toward the end of cooking.

Make-ahead and storage

You can make this curry a day in advance—the flavors often improve after an overnight rest in the refrigerator. Store cooled curry in an airtight container for up to 3 days. Reheat gently on the stove over low heat, stirring and adding a splash of water or coconut milk if the sauce has thickened too much. This recipe also freezes well; cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Serving suggestions

• Steamed basmati or jasmine rice to soak up the sauce.
• Warm naan or roti for scooping.
• A simple cucumber and tomato salad to add a crisp, cooling contrast.
• Lightly steamed greens or a side of pickled vegetables for extra brightness.

Common troubleshooting

• If the sauce is too thin: Simmer a few extra minutes uncovered to reduce and thicken. Alternatively, stir a small slurry of cornstarch and water into the simmering sauce and cook until thickened.
• If the curry is too salty: Add a small splash of coconut milk or a quarter cup of water and simmer briefly to dilute the saltiness.
• If it’s not spicy enough: Stir in more red curry paste, a pinch of cayenne, or serve with a drizzle of hot chili oil.
• If the chicken is dry: Make sure the chicken pieces are not overcooked when browning; they should finish in the sauce so they stay tender.

Nutritional notes

This dish balances protein with healthy fats from coconut milk. Using regular or spicy curry powder and red curry paste provides rich flavor without relying on heavy creams. If you want to cut calories, reduce the amount of coconut milk slightly and add low-sodium chicken broth to stretch the sauce while keeping it creamy. For a dairy-free version, replace the 2 tablespoons of salted butter with an extra 2 tablespoons of sesame oil or a neutral oil of your choice.

Final thoughts

Simple Coconut Chicken Curry is a dependable recipe that delivers bright aromatics, warming spice, and comforting creaminess with minimal fuss. It’s an excellent weeknight meal when you want something nourishing and flavorful without spending hours in the kitchen. Keep the pantry staples stocked—curry powder, red curry paste, tomato paste, and canned coconut milk—and this dish becomes a fast, satisfying option any time you crave cozy, curry-forward comfort food.

Enjoy this Simple Coconut Chicken Curry with your favorite sides and tweak the spice level to suit your family. It’s a flexible, flavorful recipe that will likely become a regular in your rotation.