When Matthew and I made this recipe, we had been dabbling quite a bit in using coconut milk, and it’s grown to become a staple in our pantry! What we love about this Coconut Curry Chicken is the intense flavor of the curry mixed with the subtle sweetness of the coconut milk. The chicken absorbs all the flavors, so you get hints of coconut and curry in each bite! How amazing does that sound?!
Curry Recipe
The coconut curry is what makes this recipe incredible. The curry powder, coconut milk and hint of cinnamon are the perfect trio. The longer it all reduces down in the same pan, the more intense the flavors become! Not only does the chicken absorb all the flavors, but so will cauliflower rice. It’s the perfect bed for this Chicken Curry recipe!
Coconut Curry Chicken
This recipe has become a KetoConnect household favorite, especially on days we are craving something with spice. We always used to get thai and indian take-out, but with that out of the question (you never really know what goes into the dishes) we’ve resorted to perfecting the Coconut Curry recipe at home! We’ve perfected it to a tee! We prefer to keep it simple with big chunks of chicken, but feel free to add onions, carrots, peas, you name it! Anything coated in this coconut curry sauce will be too good to resist.
Coconut Milk Recipes
We highly recommend having a couple cans of coconut milk in your cupboard. However, be sure to check the labels before you buy them. While many are low in carbs, some can have added sugars! Additionally, once you purchase the coconut milk, be sure to use it to make our Keto Oatmeal and our Three-ingredient Coconut Fat Bombs. Just to sell you on this dish a little more, Matt’s sister had never had any sort of curry before trying this recipe and after her first bite, she instantly fell in love with Coconut Curry Chicken.
Nutrition
Search “KetoConnect –Coconut Curry Chicken” on MyFitnessPal
Coconut Curry Chicken
Ingredients:
- 5 raw Boneless/Skinless Chicken Thighs
- 1 can Coconut Milk
- 1 cup chicken broth
- 2 1/2 tbsp coconut oil
- 1 tbsp curry powder
- 3 cloves garlic
- 1 tsp grated ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp Pink Himalayan Salt
- 1/4 medium Red Onion
Instructions:
- Finely chop onion and garlic and grate ginger root. Chop chicken into 1 inch cubes.
- Add coconut oil to medium-high heat skillet or pot. (You will be simmering this for 30-60 minutes so you want a pot that can hold a good amount of liquid.)
- Add chicken and cook partially.
- Add onion, ginger, garlic, curry powder, and cinnamon to the pan with the chicken and cook for 2-3 minutes, careful not to burn the spices.
- Add coconut milk and broth and stir. Reduce for 40-60 minutes until desired consistency is achieved. The sauce should be thick as shown in the pictures. If your sauce is not thick enough, let it cook longer to reduce.
- Tip: If you refrigerate your coconut milk overnight you can easily separate the cream from the water before adding it to the skillet.
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Thank you for this recipe. It was my first time trying Indian– I was downright scared to try this. However, I`m happy to report that I quite enjoyed the recipe– the aromatic flavors were exquisite!
One question, though: is it normal for the sauce to separate upon refrigeration? I tried to stir the sauce after reheating it but the creaminess and light color the dish had after preparation was gone. the flavor was still good! But the texture suffered a bit :/ Any suggestions?
Thanks!!
Sorry, that must just be what happens after it refrigerates.
So the video used only the coconut cream and poured out the water but those instructions are not in the recipe. Does the nutritional info include the whole can of coconut milk or just the cream?
Just the cream! Thanks for letting us know – we added the tip.
I love your recipes and YouTube channel! I have learned so much and you are fun to watch. Your recipes are delicious!
Made this tonight! It’s so good. Thanks for sharing!
..oh. Forgot to ask if the Shan package seasoning for curry chicken can be used?
Is it low in carbs?
Love you guy!
Grateful for your EASY recipes. Love Thai and Indian curry so excited to make this.
Can I use the garlic ginger paste I have on hand for this recipe?
Thanks?
Yes, if it’s low in carbs!
Been making a regular curry like this for years, but with added ginger, cinnamon and cauliflower rice, this will be a top one for me too.
I love this way of eating. Thanx!
I absolutly love your site! I’ve made a few of your receipes and everything turned out great. Thank you! Eating the curry as I type…
Hey from Canada!
I made this recipe tonight and it was so delicious! When i was growing up my mom never used to cook with spices so I’m glad this recipe was easy, and it’s so filling too!
Thanks for the awesome recipes, you guys make Keto so fun!
I made this last night. What can I say…pure heaven. My house smelled incredible. My neighbor called to find out what I was cooking…lol. I added one ingredient, just a pinch of cayenne pepper. Absolutely delicious. Thank you for all you guys do.
I made this coconut curry chicken for dinner and this is a keeper. It is very tasty and quite easy to prepare. Since my husband is not doing keto, I made some rice on the side for him and he liked it very much too. I look forward to trying more of your recipes.
This turned out really very liquidy – even after an hour of reducing. Next time I’ll put the coconut milk in the fridge the day prior and then just skim off the cream.
Taste was bang on though Mehga – thanks!
Sorry about the watery outcome, but great idea on refrigerating! That will help a lot of people who see this comment 🙂
Hi is this common sense keto also. ? How many carbs in a serving ? Thanks
Thank you for sharing this chicken curry recipe. Its such a flavorsome dish with the aromatic spices which blend so well together with the richness of the coconut milk. I am sure this curry sauce can be used to make other meat curries as well.
yum! SO glad you loved it! It always makes our house smell so good
How would this be done in an Instant pot do you think?
Toss it all in, reduce on sautee until the sauce thickens, probably. maybe manual at 15 minutes to cook, manual release, reduce until sauce thikens with the lid off.
Give that a shot!
I can’t find this on Yummly like your other recipes. Any chance you could add it? I’ve already tried it once and really liked it 🙂 Thanks for all the recipes!!
Where does all the flavour come from? 🙂
I was expecting it to be tasty yet rather basic, but it actually is the bomb! Rich in tase, creamy in texture and soooo satisfying. I wonder what does the trick, but really it doesn’t even matter as it is so unbelievably good.
Thanks for that!
What weight of chicken thighs did you use?
Hey Katryna! Cooked, your thighs should render about 2-3oz of meat each. So 5 would render you about 15oz of chicken thigh! Look for 18oz or more in your package of thighs!
Ohh man, this recipie is amazeballs. Ive been Keto. For 7 weeks and was desperate for some flavour and spice. Thank you so much for sharing
What’s the weight of chicken used as “5 chicken thighs” can vary in size.
I’d say about 4-5oz uncooked, 3-4oz cooked, each!
Just a hint – I was taught how to make curry by an Indian friend.
If you switch the order you make this around you will get a better result from the curry.
Gently fry the onion, garlic and ginger together for a few minutes till soft, then stir in the curry powder and cook the curry for another couple of minutes – then add the chicken and coat with all the cooked curry mixture. This will be absorbed into the chicken and give a great flavour. Then add the wet ingredients.