If you’re craving a comforting, rich, and vibrant dish that feels like a warm hug on a plate, this Coconut Cream Chicken Curry Skillet Recipe is the answer. With tender chicken thighs swimming in a luscious coconut cream sauce infused with fragrant spices like turmeric, cumin, and curry powder, every bite bursts with flavor and creaminess. It’s the perfect weeknight meal that feels indulgent but comes together effortlessly in one skillet, making both cooking and cleanup a breeze. Trust me, this recipe will quickly become a beloved staple in your dinner rotation.
Ingredients You’ll Need
These ingredients are simple yet essential, each bringing a unique touch that balances warmth, creaminess, and a hint of tang to the final dish.
- Boneless, skinless chicken thighs: Choose thighs for juicy, tender meat that soaks up the curry sauce wonderfully.
- Coconut oil: Adds a subtle tropical aroma and helps brown the chicken perfectly.
- Medium onion: Provides a sweet, savory base when sautéed.
- Garlic cloves: Infuse the dish with rich aromatic flavor.
- Fresh ginger: Adds a fresh zing that brightens the curry.
- Curry powder: The star spice blend responsible for that signature warm curry flavor.
- Ground turmeric: Offers earthiness and a golden hue to the sauce.
- Ground cumin: Adds a smoky, nutty depth.
- Paprika: Provides subtle smoky sweetness and vibrant color.
- Coconut cream: Creates a luxuriously creamy, dairy-free sauce that’s rich without heaviness.
- Chicken broth: Balances the sauce, keeping it light and flavorful.
- Tomato paste: Offers a tangy depth and rich color.
- Lime juice: Adds a fresh, zesty finish that lifts all the flavors.
- Salt and black pepper: Essential seasonings to taste.
- Fresh cilantro (optional): A bright, herbal garnish that adds freshness at the end.
How to Make Coconut Cream Chicken Curry Skillet Recipe
Step 1: Brown the Chicken
Start by heating coconut oil in a large skillet over medium-high heat. Add the bite-sized chicken thighs and cook them for about 5 to 7 minutes until they’re beautifully browned on the outside and mostly cooked through. This step locks in the juices and creates a delicious flavor base. Once browned, remove the chicken and set it aside; this moment marks the start of building those rich layers of flavor.
Step 2: Sauté Aromatics
Using the same skillet, add diced onions, minced garlic, and freshly grated ginger. Stir and sauté for 3 to 4 minutes until the onions soften and the mixture becomes fragrant, releasing those beautiful aromas that hint at the dish’s complexity to come. This step ensures your curry has a deep, soulful beginning.
Step 3: Add Spices and Tomato Paste
Sprinkle in the curry powder, turmeric, cumin, and paprika. Cooking these spices for about a minute unlocks their full potential and creates a warm, vibrant foundation. Next, stir in the tomato paste and cook for another minute, allowing its slight tartness and richness to meld beautifully with the spices before adding any liquid.
Step 4: Pour in Coconut Cream and Broth
Pour in the creamy coconut cream along with the chicken broth, stirring thoroughly to combine everything into a silky sauce. This harmonious blend is what makes the Coconut Cream Chicken Curry Skillet Recipe so irresistibly creamy and comforting without any dairy. The sauce color changes to a golden, inviting hue, promising a delightfully smooth finish.
Step 5: Simmer Chicken in Sauce
Return the browned chicken to the skillet. Reduce the heat to low, cover, and let everything simmer gently for 15 to 20 minutes so the chicken cooks through fully and the sauce thickens just right. This slow simmer allows the flavors to deepen and the meat to soak up all the curry goodness.
Step 6: Finish with Lime Juice and Seasoning
Uncover the skillet and stir in fresh lime juice, followed by salt and black pepper to taste. Cooking for an additional 2 to 3 minutes uncovered helps the sauce reduce slightly and balance out the richness with a crisp, zesty brightness. This final step ties together all the flavors of your Coconut Cream Chicken Curry Skillet Recipe perfectly.
How to Serve Coconut Cream Chicken Curry Skillet Recipe
Garnishes
Fresh cilantro is the classic topper for this dish, offering a fresh, herbaceous contrast to the rich, creamy curry sauce. You can also add a sprinkle of toasted coconut flakes or sliced green chilies for a little extra crunch and heat if you like an adventurous touch.
Side Dishes
This curry pairs beautifully over a bed of fluffy basmati rice or fragrant jasmine rice, soaking up that luscious sauce. For a low-carb twist, serve it alongside cauliflower rice or even warm quinoa to add a nutty texture that complements the creamy curry.
Creative Ways to Present
For a fun presentation, try serving the curry in individual bowls garnished with cilantro and a lime wedge for squeezing. You could also stuff the curry into warm naan pockets or flatbreads to make handheld curry wraps — perfect for a casual meal that still feels special.
Make Ahead and Storage
Storing Leftovers
Any leftover Coconut Cream Chicken Curry Skillet Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your next meal even better.
Freezing
If you want to make this dish ahead of time, freezing is a great option. Freeze the curry in a sealed container for up to 2 months. Thaw it overnight in the fridge for best results before reheating.
Reheating
Reheat gently on the stove over low heat, stirring occasionally, until warmed through. You can add a splash of chicken broth or water if the sauce has thickened too much in the fridge. Avoid microwaving to preserve the smooth texture of the coconut cream sauce.
FAQs
Can I use chicken breasts instead of thighs?
Yes, absolutely! Chicken breasts can be used for a leaner option, but cook them a little less to keep them juicy and tender. Thighs, however, are best for this curry’s rich sauce because they stay moist and absorb flavors better.
Is this recipe gluten-free and dairy-free?
Yes, this Coconut Cream Chicken Curry Skillet Recipe is naturally gluten-free and dairy-free, thanks to the use of coconut cream instead of dairy and no wheat ingredients. It’s a great choice for those with dietary restrictions.
Can I add vegetables to this curry?
Definitely! Adding spinach, bell peppers, or peas during the simmering stage not only boosts nutrition but also adds vibrant color and texture to your curry.
What can I substitute for coconut cream?
If you don’t have coconut cream, you can use full-fat coconut milk, but the sauce may be a bit thinner and less rich. Another alternative is a creamy dairy-free yogurt to keep it dairy-free but creamy.
How spicy is this curry?
This recipe has mild to moderate warmth. If you prefer it spicier, consider adding cayenne pepper or chopped fresh chilies. Adjust the heat to your taste for the perfect balance.
Final Thoughts
I can’t recommend this Coconut Cream Chicken Curry Skillet Recipe enough if you want a comforting, creamy, and flavorful meal that’s straightforward to make. The vibrant spices, creamy coconut sauce, and tender chicken come together in perfect harmony. It’s a real crowd-pleaser that feels special enough for guests but simple enough for any day of the week. Give it a try, and watch it quickly become a favorite in your kitchen!
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Coconut Cream Chicken Curry Skillet Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Gluten Free
Description
This Coconut Cream Chicken Curry Skillet is a rich and flavorful Indian-inspired dish featuring tender chicken thighs simmered in a creamy coconut sauce infused with aromatic spices. Perfect for a comforting weeknight meal, it’s dairy-free, gluten-free, and packs a satisfying balance of savory and tangy flavors, garnished with fresh cilantro.
Ingredients
Chicken and Oil
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon coconut oil
Aromatics and Spices
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon paprika
Liquids and Seasonings
- 1 (13.5-ounce) can coconut cream
- ½ cup chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon lime juice
- 1 teaspoon salt
- ½ teaspoon black pepper
Garnish
- Chopped fresh cilantro (optional)
Instructions
- Brown the Chicken: Heat the coconut oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5–7 minutes until browned and mostly cooked through. Remove the chicken and set aside.
- Sauté Aromatics: In the same skillet, add the diced onion, minced garlic, and grated ginger. Sauté for 3–4 minutes until softened and fragrant, creating a flavorful base for the curry.
- Add Spices: Stir in the curry powder, ground turmeric, cumin, and paprika, cooking for about 1 minute to toast the spices and enhance their flavors.
- Incorporate Tomato Paste: Add the tomato paste and cook for another minute, allowing it to meld with the spices and aromatics.
- Add Liquids: Pour in the coconut cream and chicken broth. Stir well to combine all ingredients into a rich sauce.
- Simmer the Curry: Return the browned chicken to the skillet. Reduce heat to low, cover, and simmer for 15–20 minutes until the chicken is fully cooked and the sauce thickens beautifully.
- Finish and Season: Stir in the lime juice, then season with salt and black pepper. Cook uncovered for an additional 2–3 minutes to let the sauce reduce slightly and flavors meld.
- Garnish and Serve: Garnish with chopped fresh cilantro, if desired, and serve hot over rice, quinoa, or cauliflower rice for a complete meal.
Notes
- Serve over rice, quinoa, or cauliflower rice for a low-carb option.
- You can substitute chicken breasts for thighs, but reduce cooking time slightly to prevent drying out.
- Adding chopped spinach or bell peppers is a great way to incorporate extra vegetables.
