Coconut Curry Chicken is a beautifully aromatic dish that combines the richness of coconut milk with the vibrant flavors of red curry, garlic, and garam masala. Each bite delivers a warm blend of creaminess and spice, balanced by the refreshing citrus notes of lemongrass. This dish transforms simple ingredients into something deeply comforting yet exciting, perfect for cozy weeknights or whenever you crave something bold, flavorful, and satisfying. The result is a curry that’s both hearty and fragrant, with layers of spice that unfold gently with every spoonful.

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Ingredient Breakdown

Chicken thighs form the heart of this curry, providing juicy, tender meat that absorbs every drop of flavor from the spices and coconut milk. Their higher fat content compared to chicken breasts ensures a rich texture that holds up beautifully during simmering.

The flavor base starts with onions, garlic, and jalapeños. These aromatics lay the foundation for depth and heat, softening slowly to release their natural sweetness and aroma. Jalapeños bring a pleasant warmth that enhances the curry’s vibrancy without overwhelming it, while garlic adds a comforting undertone that ties the whole dish together.

The spice blend — red curry paste, curry powder, and garam masala — builds the body of the dish. The curry paste infuses the sauce with complexity and color, the curry powder adds depth and warmth, and the garam masala brings a touch of earthiness that lingers. Each plays a role in balancing the creamy sweetness of the coconut milk.

The coconut milk itself is what makes this curry velvety and indulgent. It melds the spices into a silky sauce that coats the chicken perfectly, while a touch of chicken broth ensures the consistency remains light yet full of flavor. Lemongrass adds a subtle, citrusy brightness that cuts through the richness, making each spoonful fresh and well-rounded. A final seasoning of salt and pepper refines the balance of flavors.

Step-by-Step Preparation Guide

The foundation of this dish begins with the aromatics. Heating olive oil in a large pan allows the onions and jalapeños to soften and release their sweetness. Garlic follows shortly after, cooking just long enough to become fragrant without burning. This early stage is where the curry starts to build its depth of flavor.

Once the aromatics are ready, the chicken pieces are added to the pan. Browning the chicken on all sides locks in moisture and creates a flavorful base. As the chicken takes on color, the pan begins to fill with a rich aroma of caramelized onions and spice.

Next comes the heart of the dish — the spice blend. Red curry paste, curry powder, and garam masala are stirred in, coating each piece of chicken. Allowing these spices to cook briefly “blooms” their flavors, unlocking the full potential of their aroma and complexity.

The sauce then comes together as coconut milk and chicken broth are poured into the pan, blending with the spices to create a creamy, fragrant curry. The addition of lemongrass adds an elegant hint of citrus that balances the heat from the peppers. The dish is then covered and left to simmer gently, allowing the chicken to tenderize and the sauce to thicken slightly.

As the curry finishes, the lid is removed for a few final minutes of simmering, letting the sauce reduce and intensify. The result is a glossy, rich curry with perfectly cooked chicken and a beautifully balanced flavor profile. Once the lemongrass stalk is removed, it’s ready to serve — vibrant, aromatic, and irresistible.

Recipe Tips & Frequently Asked Questions

Choosing the right curry paste for your preferred spice level:
Thai red curry paste tends to be bold and aromatic, while milder varieties offer less heat but equal depth. Adjust the amount based on your spice preference.

How to adjust the heat — mild, medium, or fiery:
Reduce or remove the jalapeño seeds for a gentler spice or add extra curry powder and chili flakes for a stronger kick.

Substituting coconut milk with light or full-fat options:
Full-fat coconut milk produces a richer, creamier sauce, while light coconut milk gives a thinner, more delicate consistency.

Removing the lemongrass at the perfect time for subtle citrus flavor:
Take it out just before serving; this ensures the curry retains brightness without turning overly tangy.

How to store, reheat, and thicken leftover curry for the next day:
Store in an airtight container for up to three days. Reheat gently on the stove and simmer uncovered if you’d like to thicken the sauce.

Can I use chicken breast instead of thighs?
Yes, though thighs remain juicier and less likely to dry out.

How can I make this recipe vegetarian or vegan?
Substitute the chicken with tofu, chickpeas, or hearty vegetables like cauliflower.

What can I substitute for lemongrass if I don’t have any?
Use lime zest or a splash of lime juice for a similar bright note.

Can I make the curry ahead of time?
Absolutely — the flavors deepen beautifully when made a day in advance.

How long does it last in the fridge or freezer?
It keeps for 3 days refrigerated or up to 3 months in the freezer.

What to Serve With This Recipe

This dish pairs perfectly with a variety of sides that complement its richness. Jasmine or basmati rice are classic choices, soaking up the flavorful curry sauce and adding a touch of fragrance to each bite. For a slightly different texture, rice noodles make a great alternative, creating a silky base for the creamy sauce.

To balance the warmth of the curry, serve it with a fresh cucumber salad or lightly pickled vegetables. Their crispness and acidity offer a refreshing contrast. If you prefer something heartier, naan or roti bread makes an excellent companion, ideal for scooping up every last bit of sauce.
For beverages, chilled white wine such as Riesling or Sauvignon Blanc pairs wonderfully, while iced tea or coconut water enhances the tropical undertones of the dish.

Creative Variations

This curry can easily adapt to your taste or what’s in your pantry. Add bell peppers, spinach, or peas for more color and nutrition, or swap the chicken for shrimp, tofu, or chickpeas for a different protein profile. Try experimenting with different curry pastes — green for a brighter, herbal twist or yellow for a milder, earthy flavor.

To finish, a squeeze of lime juice or a sprinkle of fresh cilantro can add a burst of freshness. For an extra touch of indulgence, drizzle a little coconut cream on top before serving. Each variation brings new personality to the dish while maintaining its creamy, comforting essence.

Coconut Curry Chicken is a meal that perfectly balances richness and spice, offering both comfort and complexity in one bowl. The velvety coconut sauce, fragrant spices, and tender chicken come together in harmony, making it a dish that feels both exotic and familiar. Whether enjoyed with rice, noodles, or warm bread, this curry brings the warmth of global flavors right to your kitchen — a wholesome, satisfying experience that never disappoints.

Ingredients

1.5 pounds boneless, skinless chicken thighs, chopped into bite-sized pieces
1 medium onion, finely chopped
2 jalapeño peppers, chopped (remove seeds for milder heat)
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon red curry paste
1 tablespoon curry powder (use 2 tablespoons for extra spice)
1 tablespoon garam masala
1 (14-ounce) can coconut milk
1 cup chicken broth or water
1 stalk lemongrass, lightly crushed
Salt and freshly ground black pepper, to taste
Fresh chopped parsley, for garnish
Spicy chili flakes, for garnish
Steamed rice or rice noodles, for serving

Instructions

Heat a large skillet or deep pan over medium-high heat. Add the olive oil and allow it to warm until shimmering. Toss in the chopped onion and jalapeño peppers, cooking for about 5 minutes until they begin to soften and release their aroma. Add the minced garlic and stir for another minute, ensuring it doesn’t burn.

Add the chopped chicken thighs to the pan and cook for about 5 minutes, stirring occasionally until the meat is lightly browned on the edges. Stir in the red curry paste, curry powder, and garam masala, coating the chicken evenly with the spices. Cook for another minute to bloom the flavors and intensify the aroma.

Pour in the coconut milk and chicken broth (or water), stirring to combine. Add the lemongrass stalk for a subtle citrus note. Season with salt and pepper to taste, then reduce the heat to low. Cover the pan and let it simmer gently for 10 to 15 minutes, until the chicken is fully cooked and the sauce thickens slightly. For a deeper flavor, allow it to simmer a few minutes longer uncovered to reduce the sauce.

Remove the lemongrass stalk before serving. Spoon the coconut curry chicken over warm rice or noodles, and garnish with fresh parsley and a sprinkle of spicy chili flakes. Serve immediately for a fragrant, flavorful meal with just the right balance of heat and creaminess.