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.
wait how? I thought 1g of curry powder = 1g of carbs.
I didn’t like the butter chicken although nothing seems like anything I won’t like in this recipe(thought I said the same thing for the butter chicken).
How similar is this recipe to the butter chicken one? Which one is better?
Can we substitute low fat/no fat coconut milk?
We enjoyed this quick curry dish (I usually cook it in the crock pot all day).
We are also inspired by your YouTube reviews, recipes and tips. Keep up the good work & thank you!
I am new to keto this beginning of year but watched your youtube so much before starting. Your recipes make it look so doable. I really want to make this recipe as i think it will b a family fav. My 1 question is on the nutrition facts per serving, how much would the serving be?? Weight wise or spoon wise??
Hi Viv – we don’t weigh out serving sizes, but the full recipe will make 5 portions.
This recipe is dynamite! Can’t believe how easy everything came together, and WOW the flavor!! It’s incredible!! Another recipe going into regular-rotation in my home. Thank you Megha!!
Would this work if I subbed tofu for the chicken?
Thank you for a wonderful site/recipes. I would like to sub out the chicken for a meat alternative. At risk of sounding a bit silly…to work out carbs etc, do I work out what I can find online for 4oz chicken nutrition breakdown- then adjust for nutrition that relates to my meat alternative?
Loved the flavour and the ingredients of this dish. My only disappointment was that it indicated 5 servings. It ended up being in total 2.5 cups. My husband and I carefully divided up what was there! …1.25 cups each! It was delicious, but when I got looking at the recipe it calls for just 5 chicken thighs. Chicken thighs are a very small portion of chicken. I would definitely double the meat next time.
the article was really an amazing one keep it up
I was wondering if we use the entire can of coconut milk or just the solids. I saw the tip at the bottom of the recipe on how to separate the solids. Is there a reason to do this for this recipe if we’re adding the whole can? Thanks a bunch. Can’t wait to make this!:)
Just the solids which is the coconut cream. You want the recipe as thick and creamy as possible, so we like to drain out the coconut water from the can.
This was great, my family loved this. Love you guys
WOW… This is seriously delicious! Made it last night for the first time and man is it tasty!! Thanks guys 🙂
Ok so I’ve made lots of curry chicken in my lifetime because I’m pretty much hooked on anything curry, and this was the best curry I’ve made so far. My oldest son also told me he thinks this was the best curry I’ve made. Out of necessity I made a few changes, though. I tripled the recipe because I have 5 kids and a hubby to feed, and used 3 pounds of chicken breasts. I threw in some sliced onions and bell peppers after the chicken had cooked a little. I had some red curry paste in my fridge that needed to be used up so I added that (probably about 2 tbsp). Also, because I tripled the recipe, I didn’t have enough coconut milk so I subbed some of it with heavy cream. Oh, and I served it over cauliflower fried rice. This recipe was so yummy, it will definitely be a staple in my house.
If you separate the can of Coconut Milk in the fridge, do you only add the milk and not the water? Do you need a complete can of the milk (ie more than one can to separate the milk from the water?
You would only add the thick coconut cream, not the water. You only need one can of coconut milk for this.