If there’s one dinner that always flavorful and cozy but still simple to make, it’s coconut curry chicken. This easy recipe features tender chicken drumsticks simmered in a creamy coconut curry sauce that’s fragrant, full of spice, and perfect spooned over fluffy white rice.
What Is Coconut Curry Chicken?
Coconut curry chicken is a dish made by simmering chicken in a sauce of coconut milk, warm spices, aromatics like garlic and ginger, and curry powder.
My version leans into comfort with drumsticks that cook until fall-off-the-bone tender and a sauce that’s rich without being heavy. It’s a classic coconut chicken curry that’s simple, satisfying, and packed with flavor.
Why You’ll Love This Coconut Curry Chicken
- Rich and comforting: The full-fat coconut milk creates a creamy sauce that coats every bite.
- Big flavor, simple steps: Pantry spices do most of the work here.
- Family-friendly: Warmly spiced, not overly spicy, and easy to adjust.
- Perfect for leftovers: Somehow leftovers are even better the next day.
Equipment You’ll Need
- Large skillet
- Cutting board
- Knife
- Measuring spoons and cups
- Wooden spoon
Ingredients
- Chicken drumsticks: Tender, juicy, and perfect for simmering until fall-off-the bone.
- Yellow onion
- Mushrooms
- Garlic
- Fresh ginger
- Full-fat coconut milk: Creates a creamy, rich curry sauce. Make sure to use full-fat version!
- Low-sodium chicken broth: Thins the sauce just enough without diluting flavor
- Ground coriander: Adds citrusy warmth
- Garam masala: Brings classic curry depth
- Curry powder: Key component of the dish!
- Sugar
- Lime juice
- Cilantro
Customizations
- Different chicken cuts: Swap in thighs or breasts but adjust cook time so they don’t dry out.
- More veggies: Red bell peppers, spinach, zucchini, or peas all work beautifully.
- Spicier curry: Add chili flakes or a spoon of chili paste for heat.
How to Make Coconut Curry Chicken
Brown the Chicken
Season the chicken drumsticks with salt and freshly cracked black pepper.
Heat one tablespoon of olive oil in a large pan over medium-high heat. Brown the drumsticks for a few minutes per side until lightly golden but not fully cooked through. Remove and set aside.
Build the Sauce
Add the remaining olive oil to the same pan. Cook the onion and mushrooms until softened, about 2-3 minutes.
Stir in the garlic and ginger and cook briefly until fragrant.
Simmer Everything Together
Pour in the coconut milk and chicken broth.
Stir in the coriander, garam masala, curry powder, sugar, salt, and black pepper. Bring to a gentle simmer, then return the chicken to the pan, making sure it’s nestled into the sauce.
Finish and Serve
Cover and simmer until the chicken is fully cooked and tender, about 15-18 minutes.
Stir in the lime juice, turn off the heat, and serve over white rice with chopped cilantro.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Tips to Make the Best Coconut Curry Chicken
- Brown but don’t cook through: This keeps the chicken juicy during simmering.
- Gentle simmer: Avoid boiling so the coconut milk stays creamy.
- Finish with acid: Lime juice wakes up all the flavors right at the end.
Frequently Asked Questions (FAQs)
Can I use other cuts of chicken?
Yes, chicken thighs or chicken breasts work well. Just reduce the simmer time so the chicken doesn’t overcook.
What other vegetables can I use?
Red bell peppers, spinach, snap peas, or even zucchini are great additions.
Can I make this coconut curry chicken ahead of time?
Absolutely! This coconut curry chicken recipe tastes even better after the flavors have time to meld.
Is this curry spicy?
It’s warmly spiced but not hot. You can easily add heat if you like.
Can I freeze coconut chicken curry?
Yes, let it cool completely and freeze for up to 2 months. Thaw overnight before reheating.
Related Recipes You’ll Love
- Thai Red Curry Poached Fish
- Thai Red Curry Wonton Soup
- Poached Chicken with Soy Chili Oil
- Poached Chicken with Shallot Oil Sauce
Coconut Curry Chicken
Ingredients
For the Chicken
- 2 pounds chicken drumsticks
- ½ teaspoon salt
- Freshly ground black pepper
Coconut Curry Sauce
- 2 tablespoon olive oil divided
- 1 yellow onion diced
- 4 oz. mushrooms thinly sliced
- 4 cloves garlic minced
- 1 tablespoon minced ginger
- 1 can full-fat coconut milk 13.5 oz. can
- 1 cup low-sodium chicken broth
- 1 teaspoon ground coriander
- 2.5 teaspoon garam masala
- 3 tablespoon curry powder
- 1 tablespoon granulated sugar
- ¾ teaspoon salt
- Freshly ground black pepper
- 2 tablespoon lime juice
For Serving
- White rice
- Chopped cilantro
Instructions
- Season the chicken drumsticks with salt and freshly cracked black pepper. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Pan-fry the drumsticks for a few minutes per side until lightly browned but not fully cooked through. Remove from the pan and set aside.2 pounds chicken drumsticks, ½ teaspoon salt, Freshly ground black pepper, 2 tablespoon olive oil
- In the same pan, add the remaining olive oil. Add the diced onion and sliced mushrooms and cook for 2–3 minutes, stirring occasionally, until softened. Add the garlic and ginger and cook for another 30 seconds until fragrant.2 tablespoon olive oil, 1 yellow onion, 4 oz. mushrooms, 4 cloves garlic, 1 tablespoon minced ginger
- Pour in the coconut milk and chicken broth. Add the ground coriander, garam masala, curry powder, sugar, salt, and freshly ground black pepper. Stir well to combine and bring to a gentle simmer.1 can full-fat coconut milk, 1 cup low-sodium chicken broth, 1 teaspoon ground coriander, 2.5 teaspoon garam masala, 3 tablespoon curry powder, 1 tablespoon granulated sugar, ¾ teaspoon salt, Freshly ground black pepper
- Return the chicken drumsticks to the pan, making sure they’re submerged in the sauce. Cover and simmer for about 15-18 minutes, or until the chicken is cooked through and tender, with meat beginning to fall off the bone.
- Add the lime juice, give the sauce a final stir, and turn off the heat. Serve over white rice and garnish with chopped cilantro.2 tablespoon lime juice, White rice, Chopped cilantro
Malynn says
Looks yummy delish!! Thank you!
Herman says
Thanks so much, enjoy!
Emily Corbett says
Amazing! Anyone would love this recipe
Herman says
Thank you! It's definitely one of my favs too!
Nicole says
Absolutely delicious!!
Malynn Merton says
This is easy to make but so delicious!! I love all Hernan’s recipes!
Thank you!
Herman says
Aw thank you so much for the support!
Sophie says
Made this curry for me an my daughter and we loved it!! Was delicious 😋
Herman says
It's one of my favorites too, so glad you liked it!