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Coconut Chicken Curry

Written by Louise Hendon on April 21
Coconut Chicken Curry #paleo #recipes #gluten-free

This curry was so amazing I could have kept eating it until my stomach burst – luckily for me this time, I didn’t make enough for that to happen, but I definitely finished off every last drop!

The inspiration for this recipe came from Tyler Florence’s Spicy Chicken Coconut Curry (but I changed up the ingredients and cooking method a bit and made it not spicy so that I could drink every last drop comfortably!).

And what’s surprising about this curry recipe is that it’s really easy to make (unlike real Indian curries, which can take practically a day)!

If you love curries, then also check out my Paleo beef curry recipe and my Paleo fish curry recipe.

Click Here To Download This Recipe As A Printable PDF


Coconut Chicken Curry Infographic – Please Pin

Coconut Chicken Curry #paleo #recipes #gluten-free CHICKEN
Start with some chicken breast and cut it up into cubes.
Paleo Coconut Chicken Curry

Saute the chicken breast in some ghee (ghee is a traditional Indian cooking fat – it’s basically butter without the milk solids). If you don’t have ghee handy, you can use butter or coconut oil to cook the chicken pieces.

Paleo Coconut Chicken Curry

Once the chicken has turned white on the outside, add in the coconut cream (this is the solid stuff from the top of a can of coconut milk – place the can of coconut milk in the fridge overnight and the cream should form on the top in a thick layer) and the chicken broth.

Paleo Coconut Chicken CurryTHE VEGETABLES
Chop up some vegetables – I used some celery, carrots, and tomatoes – and add them into the curry.

Paleo Coconut Chicken Curry

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Then add in some grated ginger and the curry powder. I used pre-blended garam masala powder that I had bought in the store, but you can also use regular curry powder.

Paleo Coconut Chicken CurryPaleo Coconut Chicken Curry

Stir everything so that it mixes and then cook on a medium heat with the lid on for 40 minutes. Once the carrots are tender, add in the cilantro and minced garlic. Cook for 5 more minutes and then serve. Garnish with some fresh cilantro on top.

Paleo Coconut Chicken Curry

And don’t forget to check out my Paleo beef curry recipe and my Paleo fish curry recipe.

Click Here To Download This Recipe As A Printable PDF


5.0 from 3 reviews
Coconut Chicken Curry
Prep time
Cook time
Total time
Recipe type: entree
Serves: 2 servings
  • 3 chicken breasts, cut into chunks
  • 1 tablespoon of ghee or butter or coconut oil
  • 1 cup of coconut cream (skim from the top of 1 refrigerated can (13.5oz) of coconut milk)
  • 1 cup chicken broth or stock
  • 2 cup diced carrots
  • 1 cup chopped celery
  • 2 tomatoes, diced
  • 1½ tablespoons curry powder or garam masala
  • 1 tablespoon grated ginger
  • ¼ cup cilantro, roughly chopped
  • 6 cloves garlic, minced
  • salt to taste
  1. Saute the chicken in the ghee, butter, or coconut oil in a medium-sized saucepan.
  2. When the outside of the chicken has all turned white, add in the coconut cream and the chicken broth and mix well.
  3. Add in the carrots, celery, and tomatoes.
  4. Add in the ginger and curry powder (or garam masala).
  5. Cook on medium heat with the lid on for 40 minutes (stirring occasionally).
  6. Add in the minced garlic and cilantro and salt to taste. Cook for another 5 minutes and serve.
Nutrition Information
Serving size: 1 large bowl
Michelle - August 24

Oh my gosh. I made this tonight. Eating it now actually. It is soooo good! Thank you so much for the recipe. It’s AMAZING!

Kate - August 25

Did you use green or red curry?? It looks like a red but I hear red is hot and you said you don’t like spicy (Me neither!) so just wondering so I know what to use. Thx!

    Louise Hendon - August 25

    I didn’t use a curry paste – just either curry powder or garam masala (you can find curry powder in the spice section of most grocery stores and you can find garam masala at some ethnic stores or on Amazon).

Liane R - September 10

I made this last night and it is wonderful! I also added fresh green beans because I had some in the frig that needed to be eaten. I’m having it for lunch today and it is even better! Thanks for the wonderful recipe!

Jessica B - September 19

Hi! I would love to make this ASAP, I have a question…can I use a can of Trader Joes “coconut cream”, its a full can of the creamy coconut stuff similar to what forms on the top of a refrigerated coconut milk can. If I am using a can of coconut milk, do I just use the layer of cream on top and not the rest? I can’t wait!

    Louise Hendon - September 19

    Hi Jessica, you can use it instead of taking the top from a normal can of refrigerated coconut milk, but the ingredients in the Trade Joes coconut cream aren’t that great (coconut extracted, sodium carboxy methyl Cellulose, xanthan gum, water). I’m not quite sure what coconut extracted is exactly, and the second and third ingredients are just thickeners (not great on Paleo as they can irritate the gut). I prefer the Natural Value Coconut Milk (ingredients are: Pure coconut extract, water) and then just refrigerating it.

Pam Alderson - October 11

This was delicious! I added a handful of chopped baby spinach to this and it was great! I can’t wait for the leftovers tomorrow!

Chris burne - November 5

I own a restaurant and am a chef of 20 years I was not Im pressed with this curry and would not use this recipe again

    Louise Hendon - November 6

    Hi Chris – I would love to hear what you disliked about the curry so that I can make it even better in the future.

Traci - February 19

I made this delicious soup tonight for me and my husband. It’s easy and has so much flavor. I’m from the Bay Area, and we felt that this was just as good as any we have had in a restaurant! So, “sour grapes” to that one negative comment.

lisa - March 8

Brilliant easy healthy recipe! glad i stumbled across it! will make again, maybe slightly spicer! thank you xx

Jen - March 12

Delicious! I actually made it with beef as that is all I had and it turned out great. Added in a bit of tumeric too.

Ellie - April 15

I would like this tonight but minus the chicken. So a vegetable curry with lots of different veggies. I dont have coconut milk so I was going to make my own. Would it be ok to add my own coconut milk instead? Excited to try it tonight!

    Louise Hendon - April 15

    Yes – I’ve definitely made this with vegetables instead of chicken, and yes it will work with your own coconut milk (it might not be as creamy depending on how you make it).

Ross - May 5

I made this tonight as my first paleo mean, and it was AMAZING!! I added a little green onion, and it pleased even the non-paleo guest. Great recipe!

Kristie - May 14

Just made this.
Totally delicious. I’m so lucky to have some for lunch tomorrow too!

Dennis - June 19

What do you do with the remainder of the tin of coconut milk? Can you just put the whole tin in?

    Louise Hendon - June 21

    Sure – you can put everything in (it’ll just water it down a bit). Generally what’s left in the tin is mostly water, so I throw it out.

      Kevin - August 16

      I did this and made it creamy still by removing the cover 15 minutes till done to allow for the excess liquid to cook up.

Kevin - August 16

This was very tasty, however If you don’t like spicy food I would leave out the pepper all together and possibly use 3/4 the amount of curry

Bethany - August 25

I’m looling forward to trying this, but the chicken chunks don’t dry out after simmering for 40 minutes? Dry chicken is baaaaadddd….. :-)

    Louise Hendon - August 26

    Keep the lid on – the chicken is in the liquid so it won’t dry out as long as there’s still some liquid in there.

Denise Sonnenberg - October 5

I love this recipe! I made a larger batch and added some chopped kale at the end…..delicious! Hubby likes it too!

sarah - November 6

So I just made this soup and the flavor is to die for. The only problem is all the broth is gone…. should I add more broth ?

    Louise Hendon - November 9

    You can add in more broth or I would just keep the lid on when cooking it (it prevents the broth from evaporating too fast).

Becky - November 10

I put this over rice and used the leftover coconut water to cook the rice in, rather than regular water for extra flavor. Delicious recipe!

Kristie - January 9

Hello! I’m low carbing and my daughter wanted coconut curry with chicken – so off I went to search. I had some Garam Marsala in my spice cabinet. The only thing I didn’t have was cilantro and I used ‘tube’ ginger in the fridge section of the grocer as ginger replacement. THIS was a HIT with everyone! Since I’m low carbing I used shredded cabbage sauteed in garlic and coconut oil instead of rice. I also added some green bell pepper. I used a whole can of the coconut and it worked great as the sauce over rice or cabbage cooked down with a little chicken broth!
Thanks so much! It’s a keeper!

Reannan - January 12

Trying this recipe tonight and might use cauliflour rice and add a bit of tumeric, can’t wait yum yum :)

nikki p - January 16

Absoloutly gorgeous thanks so much for the receipe

Melissa Pate - January 23

Incredible, easy and delicious!
I used spinach, asparagus and kale and added a little fish sauce and tumeric along with curry and garam masala! Yummy!
Thank you for the awesome recipe can’t wait to try it with shrimp too!

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