Quick Saucy Coconut Curry Chicken – the ultimate bowl of cozy comfort food. This simple curry comes together fast and tastes amazing! Inspired by Indian flavors, it’s made with chicken, spices, sweet potatoes, canned tomatoes, and creamy coconut milk. Everything simmers quickly on the stove before being served over rice with zesty cilantro, crunchy peanuts, and warm naan for dipping—so delicious!
When I first started cooking for my family, they all claimed they didn’t like curry. Back then, I had a household of pretty picky eaters. But now? Things couldn’t be more different!
Almost everyone in my family has totally come around. These days, they’ll eat just about anything—and the spicier and saucier, the better! My brothers are big curry fans now, and even my dad, who once swore he didn’t like it, loves the curry recipes I’ve made.
And this saucy coconut curry? It’s been a top favorite this month!
It’s a little different from other curries, at least for me. The sauce is a mix of spices, coconut milk, and canned tomatoes, loosely inspired by African curries. It’s super tasty and one of the easiest curry sauces to whip up!
Here’s what you’ll need:
Ingredients
- Chicken breasts, thighs, or a mix (I usually use similarly sized pieces)
- Yellow onions
- Garlic
- Ground ginger
- Chili powder
- Chipotle chili powder
- Ground turmeric
- Cumin
- Canned crushed tomatoes
- Coconut milk
- Fresh cilantro
- Lemon or lime juice (I use both, but lemon is more traditional)
- Roasted peanuts
- Rice (for serving!)
Special Tools
- I use a cast iron skillet and a wooden spoon—nice and simple!
Steps
Step 1: Start the chicken
Heat a skillet over medium-high and add butter, chicken, and yellow onion. Cook, then toss in garlic and all the spices—ginger, chili powder, chipotle chili powder, turmeric, and cumin. Season with salt and pepper. Keep cooking until the chicken gets a little seared and the spices smell amazing.
Step 2: Add the sweet potatoes and coconut milk
Throw in the sweet potatoes, followed by the canned tomatoes and coconut milk. Let everything simmer until the chicken is fully cooked and the sweet potatoes are tender.
Step 3: Finish the sauce
Stir in a couple pats of butter and a handful of cilantro. For an extra touch, I like to broil it in the oven to crisp up some of the chicken pieces in the sauce. (This step is optional, but it makes the quick sauce even tastier!)
Step 4: Serve
I love serving this curry over fluffy rice, topped with fresh cilantro, a squeeze of lemon, and roasted peanuts. And don’t forget warm naan on the side—perfect for scooping up that spiced coconut sauce. You’re gonna love it!
The Leftovers
The leftovers are seriously fantastic—the sauce gets even more flavorful!
