This recipe was originally published in April 2017 and updated in April 2020.
This easy one pan Coconut Chicken Curry is packed with flavor and ready in just 30 minutes!
Curry dishes are hearty, flavorful, and crowd-pleasing. If you’ve never cooked a curry dish before it might seem intimidating. Trust me on this – it could not be easier! This mildly spicy version is one of the best chicken curry recipes because it’s so quick but packs a huge flavor punch!
To create this creamy curry chicken dish, I cook up some of my favorite veggies like broccoli, carrots, and peppers in a little olive oil with minced garlic, and add pre-cooked shredded rotisserie chicken, curry sauce and coconut milk. The result is a light yet filling dish with lots of color and flavor.
Feel free to substitute any of the veggies in this recipe – I don’t think you could go wrong with just about anything! You can also adjust the heat level by adding more sriracha. I like to drizzle a bit more right on top before serving. This dish is even better the next day, so if you have a chance to make it and let it sit in the fridge overnight, I highly recommend it! If not, just know that your leftovers are going to be amazing.
Chicken Curry and Rice Ingredients
Like any recipe you’re going to find here at All the King’s Morsels, this curry dish is simple and fast. Here’s a look at the ingredients:
- Rotisserie chicken – I use a store bought rotisserie chicken and tear it into bite-sized pieces. I love using a rotisserie because it’s so easy and flavorful.
- Veggies – I like to use carrots, broccoli florets, and red bell pepper, but any combo will work!
- Spices and Flavors – you’ll need curry powder, curry paste, soy sauce, and sriracha
- Coconut milk – to make a perfectly creamy sauce
- Staples: garlic cloves, olive oil, salt, and pepper
How to Make Chicken Curry
This recipe is perfect for busy nights or even a filling lunch at home. Here are the step-by-step instructions:
- Begin by prepping your meat and veggies as indicated above. Use a vegetable peeler to make the carrot ribbons. I find it makes the carrots cook more easily, and it’s pretty.
- Add olive oil to a pan over medium heat and add carrots and broccoli. Cook a few minutes until they begin to soften.
- Add garlic and cook until fragrant.
- Add bell pepper and chicken and toss to combine.
- Add curry powder, curry paste, soy sauce, sriracha, salt, and pepper.
- Add coconut milk and stir to combine.
- Check spice/heat level and adjust to your taste.
- Cook until heated through and simmering.
- Add toppings and serve over basmati rice or grain of your choice.
What to Serve with Chicken Curry and Rice
This coconut curry is great paired with rice and naan bread. I like to use basmati rice but any rice you like would work, including cauliflower rice. I also love to pile on the toppings! Here are my favorites:
- Cilantro
- Chopped Peanuts
- Sesame Seeds
- Green Onions
- Sour Cream
- Lime Wedges
I hope you’ll give my curry chicken recipe a try and let me know what you think by tagging @allthekingsmorsels and #allthekingsmorsels!
Need more quick dinner ideas? Check out some of my other recipes:
- Taco Pizza
- Italian Chicken Sausage Pasta
- Garlic Butter Steak Bites
- Chicken Breast with Mushroom Sauce
- Pork Chops with Mushroom Gravy
- Apple Chicken Sausage Pasta
- Weeknight Chili
- Cheesy Sausage and Brussels Sprouts
Coconut Chicken Curry
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 cup carrots, cut into ribbons, loosely packed
- 2 cups broccoli florets
- 1 red bell pepper, cut into strips
- 3 cups rotisserie chicken, shredded (this is the average yield from a rotisserie)
- 1 tsp curry powder
- 1 tbsp curry paste
- 1/2 tbsp soy sauce
- 1 squirt sriracha (more for extra heat)
- 1 1/4 cup coconut milk
- salt and pepper, to taste
Instructions
- Begin by prepping your meat and veggies as indicated above. Use a vegetable peeler to make the carrot ribbons. I find it makes the carrots cook more easily, and it’s pretty.
- Add olive oil to a pan over medium heat and add carrots and broccoli. Cook a few minutes until they begin to soften.
- Add garlic and cook until fragrant.
- Add bell pepper and chicken and toss to combine.
- Add curry powder, curry paste, soy sauce, sriracha, salt, and pepper.
- Add coconut milk and stir to combine.
- Check spice/heat level and adjust to your taste.
- Cook until heated through and simmering.
- Add toppings and serve over basmati rice or grain of your choice.
Meridith says
Hi! I never comment on these things, but I have to say… the other night I went to my bookmarks to find this recipe and could not get to the website I originally found it on. I went ahead and tried to make the curry from memory and I was not at ALL pleased with the result.
I am so, so, so pleased I found this recipe again! This curry is delicious and by far my favorite of all the recipes I’ve tried. Thank you so much for sharing!
Kristen King says
Meridith thank you so much! So happy you love the recipe. And I’m sorry it was hard to locate. I rebranded in the summer and it created some major headaches!