Coconut Chicken Curry served over white rice topped with chopped parsley and red pepper flakes.

You’ve come to the right place if you’re looking for a delicious but easy Coconut Chicken Curry! If you’re a fan of bold, exotic flavors, you’re in for a real treat. This dish combines the creamy sweetness of coconut milk with the warm, comforting spices of curry powder to create a truly mouthwatering experience. Not only is it delicious, but it’s also incredibly easy to make. 

With just a few simple ingredients and a little bit of time, you can make this impressive meal right in your own kitchen. The tender chicken is cooked in a rich and fragrant sauce, making it a perfect choice for a cozy night in or even as a special dish to impress guests. One thing’s for sure, this dish is packed full of flavor, and it’s sure to become a favorite in your recipe collection. 

So, gather your ingredients and get ready for a culinary adventure that will take your taste buds on a journey to the exotic flavors of Guyana or the Far East.


Coconut Chicken Curry served a roti topped with chopped parsley and red pepper flakes.

Why boneless chicken thighs are more suitable than chicken breast? 

Boneless chicken thighs are a great option to use in Coconut Chicken Curry because they have a higher fat content than chicken breast. This means that they will be more flavorful and tender when cooked. They are a great option for a dish like Coconut Chicken Curry, which has a rich, flavorful sauce. Additionally, chicken thighs tend to be more forgiving when it comes to overcooking, so they are less likely to dry out or become tough during the cooking process. This makes them a great choice for recipes where you want to ensure that the chicken stays moist and tender.

Coconut Chicken Curry upclose shot topped with chopped parsley and red pepper flakes.

What does coconut milk do to curry?

Coconut milk adds a rich, creamy texture and a distinct coconut flavor to curry dishes. It also helps to balance out the heat and spices in the dish, providing a smooth and slightly sweet contrast to the savory and spicy flavors. Additionally, it can also help to thicken the sauce, making it more substantial and satisfying. By adding coconut milk, you will also get a good amount of fat to the curry, which makes it more delicious and richer in flavor. As it is high in caloric, it makes the dish more filling. 

Coconut Chicken Curry served roti topped with chopped parsley and red pepper flakes.

How to make homemade coconut milk?

Making homemade coconut milk is a simple process and that can be done using shredded coconut and warm water. To start, add equal parts shredded or chopped coconut and water to a blender and blend until smooth. Strain the mixture through a fine mesh strainer, then cheesecloth to remove any solid pieces of coconut. The resulting liquid is your homemade coconut milk, which can be used in a variety of recipes, including curries, soups, and desserts. It can also be refrigerated for up to 5 days.  Here are some dishes to make with any homemade coconut milk:

How to make green seasoning? 

Green seasoning recipes can vary depending on the specific household and country. Most versions include a mix of fresh herbs like cilantro, parsley, and scallions, as well as spices like garlic, onion, and hot peppers. To make the green seasoning, begin by finely chopping a bunch of fresh cilantro and parsley. Add to a blender jar with scallions, lots of garlic, 1/2 onion, 1/2 teaspoon of salt. For a little heat, add 1/2 of wiri wiri, a small habanero pepper or scotch bonnet pepper. Blend until smooth, then transfer the seasoning to an airtight container and store it in the refrigerator for up to 2-3 weeks. You can use the seasoning to marinate meats, soups, stews, and sauces for a burst of fresh, bright flavor.

Coconut Chicken Curry served roti topped with chopped parsley and red pepper flakes.

Can you freeze chicken curry with coconut milk?

Yes, it is possible to freeze Coconut Chicken Curry. When freezing curry with coconut milk, it is important to keep in mind that coconut milk can separate and change in texture when frozen and thawed. Here are a few tips to help ensure a successful freeze and thaw:

  • Cool the curry completely before freezing: Let the curry cool to room temperature before placing it in the freezer. This will help prevent the development of ice crystals, which can damage the texture of the coconut milk.
  • Use an airtight container: Use an airtight container to store the curry, this will prevent any freezer burn.
  • Avoid overfilling the container: Leave some headroom in the container to allow for expansion during freezing.
  • When thawing the curry, reheat it gently. Thaw the curry in the refrigerator and reheat it gently on the stovetop or in the microwave to prevent the coconut milk from separating.

It is also important to know that the curry will last for up to 3 months if kept frozen properly. It’s best to check for any signs of spoilage, like color or smell, before consuming it.

We hope you enjoy making and eating this recipe as much as we do! Don’t forget to share it with your friends and family.

Dishes to Enjoy with Coconut Chicken Curry

Get the Recipe Coconut Chicken Curry

Servings: 6
5 from 1 vote


  • 8 boneless chicken thighs, cut into 2-inch pieces 
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup green seasoning
  • 3 tbsp curry powder
  • 1/4 tsp cumin
  • 1/3 cup water
  • 2 tbsp vegetable oil
  • 1 tbsp crushed garlic
  • 1 tsp crushed ginger
  • 1/3 cup chopped onion
  • 2 cups homemade coconut milk or 1-13oz can coconut milk
  • 10 sprigs thyme
  • 1 chicken bouillon
  • 1 tbsp tomato ketchup or tomato paste + a pinch of sugar
  • parsley to garnish


  • Begin by seasoning the chicken with salt, black pepper, and green seasoning. 
  • In a separate bowl, combine curry powder and cumin with 3 tbsp of water to form a paste. 
  • Heat oil in a pan over medium heat. Once the oil is hot, add the curry paste and sauté for 2-3 minutes. 
  • Next, add minced garlic and ginger and sauté for an additional minute
  • Add the chicken and chopped onions to the pan and cook on medium heat until the chicken starts to release its juices, approximately 7-10 minutes. 
  • Then, pour in the coconut milk, and add thyme, bouillon, and ketchup. *If using canned coconut milk, add remaining water. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes or until the sauce has thickened. 
  • Finally, garnish with chopped parsley and serve over rice or with roti.


  • For best results, use full-fat coconut milk in this recipe. Light coconut milk will not give the same rich and creamy texture.
  • You can adjust the amount of curry powder to taste. If you prefer a milder curry, use less powder. If you prefer a spicier curry, use more.
  • If you’re looking for an added layer of flavor, you can add some cilantro, mint, or basil on top of the dish before serving.
  • Add your favorite vegetables to the dish for added texture and nutrition. Some great options include bell peppers, cauliflower, and snap peas.
Cuisine: Caribbean, Indian
Course: Main Dishes
Author: Jehan Powell