Simple Curry Chicken

5 from 2 votes

Shredded chicken in a rich curry coconut sauce, served over rice. Can be made vegetarian style, and also gluten free. See recipe notes.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Indian

Keyword: coconut curry chicken, creamy chicken curry, thai chicken curry recipe

Servings: servings

Calories: 485kcal

Author: Erin

Cost: $4.40

3 tablespoon butter or olive oil
4 cloves garlic minced
½ medium onion diced
4 baked chicken breasts or rotisserie chicken (pulled into bite size pieces with fork; can substitute tofu or jackfruit)
4 cups chicken stock can substitute vegetable stock for vegetarian
15 oz coconut milk (about 2 cups, can sub whole milk)
1 tablespoon good curry powder
½ teaspoon cardamom
½ teaspoon ground coriander
1 teaspoon ground mustard powder
1 teaspoon turmeric
¼ cup flour to make gluten free, use ⅛ cup corn starch instead of ¼ cup flour
1 teaspoon salt
⅛ teaspoon crushed red pepper flake optional, for spice
1 large lime juice of (plus more for serving)
¼ cup chopped cilantro plus more for garnish
steamed white rice for serving, basmati or jasmine preferred

In a large, deep skillet heat olive oil, garlic and onion, and saute until translucent.
Add flour and spices, and saute for 2-3 minutes until spices darken and become fragrant.
Add stock, coconut milk(or whole milk), and juice of one lime. Bring to a simmer on medium high heat for 5-10 minutes.
Add chicken pieces, (and veggies if desired) and cook until heated through.
Remove from heat.
Serve with steamed rice, and cilantro for garnish. See notes for additional serving options.

Feel free to add veggies like carrots, peas, green beans, and peppers to the curry. If the vegetable is firm (like a carrot) add it with the onion and garlic to soften it. If it is soft (like a bean) add it at the end, with the chicken to avoid over cooking it.
Coriander can be substituted with extra cilantro; cardamom with extra lime. Curry powder usually contains all these seasonings, including turmeric, so these are just extra. But can be made with curry powder alone.
Curry can be served with rice, naan bread, or vegetables of choice.
Chicken can be swapped with beef or tofu.
Consider serving with fresh leafy greens like spinach.
Garnish with fresh cilantro (optional).
If you are choosing to make this vegetarian style, make sure to swap the chicken stock for vegetable stock.
To make gluten free, substitute corn starch for the flour, and use half the amount. (Corn starch requires only half the amount of flour to be used as a thickener.)