Easy Chicken Curry

February 22, 2016

Need a simple, delicious dinner idea? This Easy Chicken Curry with creamy coconut rice is for you! A tasty, healthy family-favorite!

This curry is hearty and comforting and has a bit of a kick!  If you want to tone down the kick, just reduce the chili paste (which you can find in the Asian section of the grocery store, or at the Asian market).  We are kind of wimpy about really spicy food, and we always use a full teaspoon.  And can we talk about the rice for just a sec?  I used to make it with coconut milk, but one day I made it with coconut cream and it was AMAZING.  One of my kids even asks me to make this rice so she can just eat a bowl of it for a snack.  It’s almost venturing into dessert territory.  It’s creamy and coconutty and it perfectly complements a variety of dishes.

Easy Chicken Curry 4

Easy Chicken Curry


  • 2 Tbsp coconut oil
  • 2 cups thickly julienned potatoes
  • 1 cup julienned carrots
  • 1 medium onion, diced (about 1 cup)
  • 1/4 tsp salt
  • 1 Tbsp curry powder
  • 1 tsp chili paste
  • 1 can (12-14 oz) unsweetened coconut milk
  • 1 can Rotel diced tomatoes with green chilies, drained
  • 2 Tbsp tomato paste
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes

Coconut Rice

  • 2 cups Jasmine rice
  • 1 can (12-14 oz) coconut cream
  • 2 cups water
  • 1 tsp salt
  1. Start the coconut rice by adding the rice, coconut cream, water and salt to a large saucepan or stockpot.  Bring to a boil, then reduce heat to low, cover with a lid for 15-20 minutes.
  2. Heat the oil in a large skillet over medium heat. Add the potatoes and carrots and cook for about 5 minutes.  Add the onion and salt and continue cooking for about 5 more minutes.  Add the curry powder and cook for one minute more.
  3. Stir in the coconut milk, tomatoes, and tomato paste. Continue cooking the mixture, stirring occasionally, for 5 minutes, or until the sauce thickens slightly.
  4. Add the chicken, stir well, and cook for 5-6 minutes, or until the meat is cooked through. Add more salt to taste.
  5. Serve warm, over coconut rice. Makes 4 large servings, or 5-6 smaller servings.
  • I gave a size range on the coconut cream because different brands contain different amounts.  It doesn’t really matter what you use, a 1 oz difference isn’t going to ruin your curry.
  • I like to buy my coconut milk and cream at my favorite Asian market.  It’s cheaper and there’s a better variety.  If you don’t have one nearby, you can always find it at Trader Joe’s or on Amazon!  Some grocery stores carry it in their Asian section, or even with the drink mixers, but I haven’t always had a lot of luck looking there.
  • After about a decade, I can’t remember where the original recipe came from.  This recipe is heavily modified, so it really doesn’t resemble the original recipe anyway, but I would normally link to the original source.

Click NEXT for the printable recipe!


By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!


  1. Reply

    We love Curry at our house, and this looks amazing! Yum!

    1. Reply

      Thanks Kirsten, we love this one! 🙂

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