Craving a cozy, aromatic meal that warms you from the inside out? You’re in the right place! Coconut curry chicken is the ultimate comfort food—creamy, flavorful, and endlessly versatile. Whether you need a quick weeknight dinner or a show-stopping dish for guests, we’ve gathered 23 delicious recipes to satisfy every craving. Get ready to spice up your kitchen and find your new favorite!
Classic Thai Coconut Curry Chicken
Just when you think you’ve tried every cozy dinner, this classic Thai coconut curry chicken comes along. It’s creamy, fragrant, and surprisingly simple to pull together on a busy weeknight—you’ll have a restaurant-worthy meal ready in no time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken breast – 1 lb, cut into 1-inch pieces
– Coconut milk – 1 (13.5 oz) can
– Red curry paste – 2 tbsp
– Fish sauce – 1 tbsp
– Brown sugar – 1 tbsp
– Vegetable oil – 1 tbsp
– Onion – 1 medium, thinly sliced
– Bell pepper – 1, sliced
– Lime – 1, juiced
– Fresh basil – ¼ cup, chopped
Instructions
1. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add the sliced onion and bell pepper to the skillet. Cook, stirring often, until the vegetables soften and start to brown slightly, about 5–7 minutes.
3. Push the vegetables to the side of the skillet. Add the chicken pieces in a single layer. Let them cook undisturbed for 2 minutes to get a good sear, then stir and cook until no longer pink, about 5–7 minutes total.
4. Stir in the red curry paste and cook for 1 minute, until fragrant—this toasts the spices and deepens the flavor.
5. Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine everything.
6. Bring the mixture to a gentle simmer. Reduce the heat to medium-low and let it cook uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly and the chicken is cooked through.
7. Remove the skillet from the heat. Stir in the lime juice and chopped fresh basil.
Unbelievably creamy and packed with sweet, savory, and tangy notes, this curry has a velvety texture that clings perfectly to rice. For a fun twist, try serving it over zucchini noodles or scooping it up with warm naan bread for a comforting meal that feels like a hug in a bowl.
Spicy Coconut Curry Chicken with Lemongrass
Dinner just got a whole lot more exciting with this cozy curry. You’ll love how the spicy coconut milk and fragrant lemongrass come together to make chicken taste incredible. It’s the perfect weeknight meal when you want something special without too much fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken thighs – 1.5 lbs
– Coconut milk – 1 (13.5 oz) can
– Lemongrass – 2 stalks
– Red curry paste – 3 tbsp
– Fish sauce – 1 tbsp
– Brown sugar – 1 tbsp
– Vegetable oil – 1 tbsp
– Lime – 1
– Jasmine rice – 1 cup
– Water – 2 cups
Instructions
1. Rinse 1 cup of jasmine rice under cold water until the water runs clear.
2. Combine the rinsed rice and 2 cups of water in a medium saucepan.
3. Bring the rice and water to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes.
4. While the rice cooks, cut 1.5 lbs of chicken thighs into 1-inch cubes.
5. Trim the tough ends from 2 stalks of lemongrass, remove the outer layer, and finely chop the tender inner part.
6. Heat 1 tbsp of vegetable oil in a large skillet or Dutch oven over medium-high heat.
7. Add the cubed chicken to the hot oil and cook for 5-7 minutes, stirring occasionally, until the pieces are browned on all sides.
8. Push the chicken to the side of the pan and add 3 tbsp of red curry paste to the empty space.
9. Cook the curry paste for 1 minute, stirring constantly, until it becomes fragrant. Tip: Toasting the paste deepens its flavor.
10. Stir the chicken into the toasted paste until well coated.
11. Pour in 1 can of coconut milk and stir to combine.
12. Add the chopped lemongrass, 1 tbsp of fish sauce, and 1 tbsp of brown sugar to the skillet.
13. Bring the mixture to a gentle simmer, then reduce the heat to medium-low.
14. Let the curry simmer uncovered for 15 minutes, stirring occasionally, until the sauce has thickened slightly and the chicken is cooked through. Tip: A gentle simmer prevents the coconut milk from separating.
15. Cut 1 lime in half and squeeze the juice from one half into the finished curry, stirring to combine.
16. Taste the curry and add a squeeze from the other lime half if you prefer more acidity. Tip: Always add lime juice off the heat to preserve its bright flavor.
But the best part is digging into that creamy, aromatic sauce over fluffy rice. The chicken stays wonderfully tender, and the lemongrass gives it a fresh, citrusy kick that balances the heat. Try serving it with extra lime wedges and a sprinkle of fresh cilantro for a restaurant-worthy finish right at your kitchen table.
Creamy Coconut Curry Chicken with Chickpeas
Feeling like you need a cozy, flavorful dinner that comes together without fuss? This creamy coconut curry chicken with chickpeas is your answer—it’s hearty, aromatic, and perfect for a busy weeknight. You’ll love how the spices meld with the coconut milk for a comforting bowl.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Boneless, skinless chicken breasts – 1 lb
– Chickpeas – 1 (15 oz) can
– Coconut milk – 1 (13.5 oz) can
– Yellow onion – 1 medium
– Garlic – 3 cloves
– Curry powder – 2 tbsp
– Vegetable oil – 1 tbsp
– Salt – 1 tsp
Instructions
1. Dice the onion into ½-inch pieces and mince the garlic.
2. Heat the vegetable oil in a large skillet over medium heat until it shimmers, about 1 minute.
3. Add the diced onion to the skillet and cook, stirring occasionally, until softened and translucent, about 5 minutes.
4. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Cut the chicken breasts into 1-inch cubes and add them to the skillet.
6. Cook the chicken, stirring occasionally, until no longer pink on the outside, about 5 minutes.
7. Sprinkle the curry powder and salt over the chicken and stir to coat evenly.
8. Drain and rinse the chickpeas, then add them to the skillet.
9. Pour in the coconut milk and stir to combine all ingredients.
10. Bring the mixture to a simmer, then reduce the heat to low.
11. Cover the skillet and let it simmer for 15 minutes, stirring once halfway through, until the chicken is cooked through and the sauce has thickened slightly.
12. Remove from heat and let it sit for 2 minutes before serving.
One of the best parts is the creamy, velvety texture from the coconut milk, which balances the warm spices of the curry. Serve it over steamed rice or with naan bread to soak up every bit of that rich sauce—it’s a dish that feels indulgent yet simple enough for any night.
Slow Cooker Coconut Curry Chicken Stew
Kick back and let your slow cooker do the heavy lifting with this cozy stew. You’ll love how the coconut milk and curry powder create a rich, aromatic broth that fills your kitchen with amazing smells. It’s the perfect hands-off dinner for busy weeknights.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– Boneless, skinless chicken thighs – 2 lbs
– Yellow onion – 1 large
– Garlic cloves – 4
– Red bell pepper – 1
– Chicken broth – 2 cups
– Full-fat coconut milk – 1 (13.5 oz) can
– Curry powder – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 1 tbsp
Instructions
1. Dice the yellow onion into ½-inch pieces.
2. Mince the garlic cloves finely.
3. Core and slice the red bell pepper into ¼-inch strips.
4. Pat the chicken thighs dry with paper towels to help them brown better.
5. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Add the chicken thighs to the skillet and cook for 4 minutes per side until golden brown.
7. Transfer the browned chicken to the slow cooker insert.
8. Add the diced onion, minced garlic, and sliced bell pepper to the same skillet.
9. Sauté the vegetables for 5 minutes, stirring occasionally, until softened.
10. Sprinkle the curry powder over the vegetables and cook for 1 minute to toast the spices.
11. Pour the chicken broth into the skillet and scrape up any browned bits from the bottom.
12. Transfer the vegetable mixture to the slow cooker with the chicken.
13. Pour the coconut milk over everything in the slow cooker.
14. Season with salt and black pepper.
15. Stir all ingredients gently to combine.
16. Cover the slow cooker and cook on HIGH for 4 hours.
17. After 4 hours, use two forks to shred the chicken directly in the slow cooker.
18. Stir the stew to incorporate the shredded chicken.
19. Taste and adjust seasoning if needed.
20. Serve hot.
Unbelievably tender chicken shreds effortlessly in the creamy, golden-hued broth. The curry powder adds warm depth without overwhelming heat, while the coconut milk lends a subtle sweetness. Try serving it over jasmine rice or with naan bread for soaking up every last drop.
Quick Coconut Curry Chicken Stir Fry
Rushing through your weeknight but craving something flavorful? You’re in luck. This quick coconut curry chicken stir fry comes together in a flash and delivers big, comforting taste with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Boneless, skinless chicken breasts – 1 lb
– Vegetable oil – 2 tbsp
– Onion – 1, chopped
– Garlic – 3 cloves, minced
– Red bell pepper – 1, sliced
– Coconut milk – 1 (13.5 oz) can
– Red curry paste – 2 tbsp
– Soy sauce – 1 tbsp
– Lime – 1, juiced
– Fresh cilantro – ¼ cup, chopped
– Cooked rice – 4 cups, for serving
Instructions
1. Cut the chicken breasts into 1-inch cubes.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
3. Add the chicken cubes to the hot oil. Cook for 5–7 minutes, stirring occasionally, until the chicken is browned on all sides and no longer pink inside.
4. Tip: Don’t overcrowd the pan—cook in batches if needed for better browning.
5. Add the chopped onion and minced garlic to the skillet. Cook for 2–3 minutes, stirring constantly, until the onion is softened and fragrant.
6. Stir in the sliced red bell pepper and cook for 2 more minutes until slightly tender.
7. Reduce the heat to medium. Pour in the coconut milk and add the red curry paste and soy sauce.
8. Stir everything together until the curry paste is fully dissolved into the sauce.
9. Let the mixture simmer gently for 3–4 minutes, stirring occasionally, until the sauce thickens slightly.
10. Tip: For a richer flavor, use full-fat coconut milk and let it simmer uncovered.
11. Remove the skillet from the heat. Stir in the lime juice and chopped cilantro.
12. Tip: Add the lime juice off the heat to preserve its bright, fresh acidity.
13. Serve the curry immediately over the cooked rice.
Just spoon this creamy, aromatic curry over fluffy rice for a satisfying meal. The tender chicken soaks up the rich coconut and tangy lime, while the bell peppers add a subtle crunch. Try it wrapped in lettuce leaves for a low-carb twist or with a side of naan to scoop up every last drop of sauce.
Baked Coconut Curry Chicken Thighs
Aren’t you tired of the same old chicken recipes? Let’s shake things up with something that’s both comforting and exciting. This dish brings together creamy coconut and warm curry spices for a meal that feels like a hug in a bowl.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– Chicken thighs – 2 lbs
– Coconut milk – 1 (13.5 oz) can
– Curry powder – 2 tbsp
– Garlic – 3 cloves, minced
– Salt – 1 tsp
– Vegetable oil – 1 tbsp
Instructions
1. Preheat your oven to 375°F.
2. Pat the chicken thighs dry with paper towels to help the skin crisp up later.
3. In a large bowl, combine the coconut milk, curry powder, minced garlic, and salt.
4. Add the chicken thighs to the bowl and toss until they’re fully coated in the marinade.
5. Let the chicken marinate at room temperature for 10 minutes to allow the flavors to penetrate.
6. Heat the vegetable oil in a large oven-safe skillet over medium-high heat.
7. Place the chicken thighs skin-side down in the hot skillet and sear for 5 minutes until the skin is golden brown and crispy.
8. Flip the chicken thighs over and pour the remaining marinade from the bowl into the skillet.
9. Transfer the skillet to the preheated oven and bake for 30 minutes.
10. Check that the chicken is fully cooked by inserting a meat thermometer into the thickest part of a thigh; it should read 165°F.
11. Remove the skillet from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Deliciously tender chicken with crispy skin sits in a rich, aromatic sauce. The coconut milk creates a creamy base that perfectly balances the warm curry spices. Try serving it over a bed of jasmine rice to soak up every last drop of that flavorful sauce.
Coconut Curry Chicken with Sweet Potatoes
Gosh, you know those nights when you want something cozy but don’t want to spend hours in the kitchen? This one-pot wonder is your answer—it’s creamy, comforting, and packed with flavor that’ll make your whole house smell amazing.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Chicken thighs – 1.5 lbs
– Sweet potatoes – 2 medium
– Onion – 1 large
– Garlic – 3 cloves
– Coconut oil – 2 tbsp
– Curry powder – 2 tbsp
– Coconut milk – 1 (13.5 oz) can
– Chicken broth – 1 cup
– Salt – 1 tsp
Instructions
1. Dice the onion and mince the garlic.
2. Peel the sweet potatoes and cut them into 1-inch cubes.
3. Cut the chicken thighs into bite-sized pieces.
4. Heat the coconut oil in a large pot or Dutch oven over medium heat until it shimmers, about 2 minutes.
5. Add the onion and garlic to the pot and sauté until the onion is translucent, about 5 minutes.
6. Stir in the curry powder and cook for 1 minute to toast the spices, which deepens their flavor.
7. Add the chicken pieces to the pot and cook until they are no longer pink on the outside, about 5 minutes.
8. Pour in the coconut milk and chicken broth, then add the sweet potato cubes and salt.
9. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
10. After 20 minutes, uncover and check if the sweet potatoes are tender by piercing one with a fork—it should slide in easily.
11. If the sauce is too thin, simmer uncovered for an additional 5-10 minutes to thicken it slightly.
12. Remove from heat and let it sit for 5 minutes before serving to allow the flavors to meld.
Absolutely creamy and rich, this curry has tender chicken and soft sweet potatoes that soak up all the spiced coconut goodness. Serve it over a bed of fluffy rice or with warm naan for dipping—it’s a meal that feels like a hug in a bowl.
Indian-Style Coconut Curry Chicken
Tired of the same old chicken dinners? This Indian-style coconut curry chicken is about to become your new favorite weeknight meal. It’s creamy, packed with flavor, and comes together in one pot with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Boneless, skinless chicken thighs – 1.5 lbs
– Vegetable oil – 2 tbsp
– Yellow onion – 1 large, diced
– Garlic – 4 cloves, minced
– Ginger – 1 tbsp, grated
– Curry powder – 2 tbsp
– Canned coconut milk – 1 (13.5 oz) can
– Chicken broth – 1 cup
– Salt – 1 tsp
– Fresh cilantro – ¼ cup, chopped
Instructions
1. Pat the chicken thighs completely dry with paper towels. 2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering. 3. Add the chicken thighs and cook for 5-6 minutes per side until golden brown, then transfer to a plate. 4. Add the diced onion to the pot and cook for 5 minutes, stirring occasionally, until softened. 5. Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant. 6. Add the curry powder and cook for 30 seconds, stirring constantly to toast the spices. 7. Pour in the coconut milk and chicken broth, scraping up any browned bits from the bottom of the pot. 8. Return the seared chicken thighs to the pot and bring the liquid to a simmer. 9. Reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes. 10. Remove the lid and stir in the salt. 11. Simmer uncovered for 5 more minutes to slightly thicken the sauce. 12. Remove the pot from the heat and stir in the chopped cilantro.
Nothing beats the silky, rich sauce clinging to tender chicken. Serve it over a mound of fluffy rice to soak up every last drop, or try it with warm naan for a truly comforting meal.
Peanut and Coconut Curry Chicken
Zesty and comforting, this peanut and coconut curry chicken is the perfect cozy weeknight dinner. You’ll love how the creamy coconut milk and rich peanut butter come together with tender chicken and warm spices. It’s a one-pot wonder that’s ready in about 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken breasts – 1 lb
– Vegetable oil – 1 tbsp
– Onion – 1 medium
– Garlic – 3 cloves
– Ginger – 1 tbsp
– Red curry paste – 2 tbsp
– Coconut milk – 1 can (13.5 oz)
– Peanut butter – ¼ cup
– Chicken broth – 1 cup
– Lime – 1
– Cilantro – ¼ cup
– Salt – ½ tsp
Instructions
1. Dice the chicken breasts into 1-inch cubes.
2. Heat the vegetable oil in a large pot over medium-high heat until it shimmers.
3. Add the chicken cubes and cook for 5–7 minutes, stirring occasionally, until browned on all sides. Tip: Don’t overcrowd the pot to ensure a good sear.
4. Remove the chicken from the pot and set it aside on a plate.
5. Dice the onion, mince the garlic, and grate the ginger.
6. In the same pot, add the onion and cook for 3–4 minutes until softened.
7. Add the garlic and ginger, cooking for 1 minute until fragrant.
8. Stir in the red curry paste and cook for 1 minute to toast the spices.
9. Pour in the coconut milk, peanut butter, and chicken broth, whisking until smooth.
10. Bring the mixture to a simmer over medium heat.
11. Return the chicken to the pot, reduce the heat to low, and simmer uncovered for 10–12 minutes until the chicken is cooked through. Tip: Simmer gently to prevent the coconut milk from separating.
12. Juice the lime and chop the cilantro.
13. Stir in the lime juice, cilantro, and salt.
14. Remove from heat and let it sit for 2 minutes to thicken slightly. Tip: Taste and adjust salt if needed, but avoid over-salting since the broth and curry paste add saltiness.
Mouthwatering and creamy, this curry has a velvety texture with a hint of tang from the lime. Serve it over steamed rice or with naan bread for a complete meal—it’s also great with extra veggies like bell peppers stirred in at the end.
Coconut Curry Chicken with Jasmine Rice
Unexpectedly craving something cozy and flavorful? You’re in luck—this coconut curry chicken is the perfect one-pot wonder to warm you up. It’s creamy, aromatic, and comes together with minimal fuss, making it ideal for a busy weeknight.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– Boneless, skinless chicken thighs – 1 lb
– Coconut oil – 1 tbsp
– Yellow onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Red curry paste – 2 tbsp
– Full-fat coconut milk – 1 (13.5 oz) can
– Chicken broth – 1 cup
– Fish sauce – 1 tbsp
– Brown sugar – 1 tsp
– Jasmine rice – 1 cup
– Water – 2 cups
– Lime – 1, juiced
– Cilantro – ¼ cup, chopped
Instructions
1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed rice and 2 cups of water.
3. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes.
4. Remove the saucepan from the heat and let it sit, covered, for 10 minutes to steam.
5. While the rice cooks, pat the chicken thighs dry with paper towels and cut them into 1-inch pieces.
6. Heat 1 tbsp of coconut oil in a large skillet or Dutch oven over medium-high heat.
7. Add the chicken pieces and cook for 5–7 minutes, stirring occasionally, until browned on all sides.
8. Transfer the browned chicken to a plate and set aside.
9. In the same skillet, add the diced onion and cook for 3–4 minutes, stirring frequently, until softened.
10. Add the minced garlic and grated ginger, and cook for 1 minute until fragrant.
11. Stir in 2 tbsp of red curry paste and cook for 1 minute to toast it slightly, which deepens the flavor.
12. Pour in the coconut milk and 1 cup of chicken broth, scraping up any browned bits from the bottom of the skillet.
13. Add 1 tbsp of fish sauce and 1 tsp of brown sugar, stirring to combine.
14. Return the browned chicken to the skillet and bring the mixture to a simmer.
15. Reduce the heat to medium-low, cover, and let it simmer for 15 minutes to allow the flavors to meld and the chicken to cook through.
16. After simmering, stir in the juice of 1 lime and ¼ cup of chopped cilantro.
17. Fluff the steamed jasmine rice with a fork.
18. Serve the coconut curry chicken over the jasmine rice.
This dish delivers a luscious, creamy sauce that clings beautifully to the tender chicken and fluffy rice. The balance of spicy, sweet, and tangy notes makes each bite irresistible—try topping it with extra cilantro or a sprinkle of crushed peanuts for added crunch.
Coconut Curry Chicken Noodle Soup
Just imagine a cozy bowl that’s part Thai curry, part chicken noodle soup, and totally comforting. You get creamy coconut milk, tender chicken, and slurpable noodles all in one pot. It’s the kind of meal that makes a dreary day feel instantly better.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Chicken breast – 1 lb
– Yellow curry paste – 3 tbsp
– Coconut milk – 1 (13.5 oz) can
– Chicken broth – 4 cups
– Rice noodles – 8 oz
– Lime – 1
– Cilantro – ¼ cup
– Vegetable oil – 1 tbsp
– Salt – 1 tsp
Instructions
1. Cut the chicken breast into 1-inch cubes.
2. Heat the vegetable oil in a large pot over medium-high heat until it shimmers, about 1 minute.
3. Add the chicken cubes to the pot and cook until they are no longer pink on the outside, about 5 minutes, stirring occasionally.
4. Stir in the yellow curry paste and cook for 1 minute until fragrant.
5. Pour in the coconut milk and chicken broth, then add the salt.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
7. While the soup simmers, soak the rice noodles in hot water for 5 minutes until pliable, then drain. Tip: Don’t overcook the noodles now—they’ll finish in the soup.
8. Add the drained noodles to the simmering soup and cook for 3 minutes until tender.
9. Turn off the heat and squeeze the juice from the lime directly into the pot. Tip: Fresh lime juice brightens the flavors, so avoid bottled if you can.
10. Chop the cilantro leaves.
11. Ladle the soup into bowls and top with the chopped cilantro. Tip: For extra crunch, sprinkle with crushed peanuts right before serving.
You’ll love the silky broth that’s rich from the coconut milk but still light enough to sip. The noodles soak up all that curry goodness, making every bite flavorful. Try serving it with a side of crusty bread to dunk in—it’s perfect for soaking up every last drop.
Fragrant Coconut Curry Chicken Skewers
Zesty and aromatic, these coconut curry chicken skewers are the perfect weeknight dinner solution when you want something flavorful without the fuss. You’ll love how the creamy coconut milk and warm curry spices come together in a marinade that makes the chicken incredibly tender and juicy. Just fire up the grill or broiler, and you’re minutes away from a delicious meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Boneless, skinless chicken breasts – 1.5 lbs
– Full-fat coconut milk – 1 cup
– Yellow curry powder – 2 tbsp
– Garlic – 3 cloves, minced
– Lime – 1, juiced
– Kosher salt – 1 tsp
– Bamboo skewers – 8, soaked in water for 30 minutes
Instructions
1. Cut the chicken breasts into 1-inch cubes.
2. In a large bowl, whisk together the coconut milk, curry powder, minced garlic, lime juice, and kosher salt until smooth.
3. Add the chicken cubes to the bowl, stirring to coat every piece evenly with the marinade.
4. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to penetrate the chicken.
5. While the chicken marinates, soak the bamboo skewers in water for 30 minutes to prevent burning during cooking.
6. Preheat a grill or broiler to medium-high heat, about 400°F.
7. Thread 4-5 chicken cubes onto each soaked skewer, leaving a small space between pieces for even cooking.
8. Place the skewers on the preheated grill or broiler pan, cooking for 4-5 minutes per side until the chicken reaches an internal temperature of 165°F and has visible grill marks.
9. Remove the skewers from the heat and let them rest for 3 minutes before serving.
You’ll notice the chicken is wonderfully moist with a subtle sweetness from the coconut and a warm, aromatic kick from the curry. Try serving these skewers over a bed of jasmine rice or with a side of crisp cucumber salad for a complete meal that’s sure to impress.
Conclusion
Mouthwatering coconut curry chicken recipes offer something for every taste and occasion. We hope you find a new favorite to try in your kitchen! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the curry love. Happy cooking!
