Creamy Coconut Chicken Curry

Creamy Coconut Chicken Curry is a great one pot meal and packed with delicious flavors! This curry can be made in just 15 minutes with pantry ingredients. It's an easy to make, affordable weeknight dinner!

Jump to:

• 🩵 About This Recipe
• 🥘 Ingredients Needed
• 🔪 Instructions
• 👪 FAQs
• 💭 Top Tips
• 💡 More of my Favorite Curry Dishes
• 📋 Recipe Card
• Creamy Coconut Chicken Curry
• 💬 Reviews and Comments

🩵 About This Recipe

Creamy Coconut Chicken Curry is one of our go-to meals. I mean anything that Thing 2 (the hard-to-please child) gobbles up and asks for more? Yes, that becomes super popular in our house!

It will be super popular in your home too, because it only requires a handful of ingredients - all of which are in your pantry - plus it only takes minutes to make!

This complete meal comes together in a snap!

If you want even more curry recipes, try this Vegan Chickpea Curry, which can be made in one pot for easy prep and cleanup!

🥘 Ingredients Needed

• brown rice - I keep frozen rice on hand because it takes just minutes to make - I love this time-saving option! Make your own and freeze it, or buy a package at the grocery store.
• cooked chicken breast - using the oven roasted variety by Tyson is a great shortcut if you don't have any on-hand.
• yellow curry powder and salt - for tons of flavor.
• fresh or canned green beans - seriously? Canned vegetables? You bet - it's a great affordable time saver!
• coconut milk - low or full fat, your option!

🔪 Instructions

1. Add the chicken pieces to a skillet on medium heat.
2. Sprinkle with the curry powder and salt.
3. Sauté until all are combined and chicken is warmed through.
4. Add rice, green beans, and coconut milk.
5. Heat and stir for 2-3 minutes until hot.

👪 FAQs

MY FAVORITE THING about Creamy Coconut Chicken Curry is that I can keep all the ingredients on hand to use this as an emergency meal when my other plans fall through. Simply stock the following: Frozen cooked rice, frozen cooked chicken, frozen or canned green beans, canned coconut milk. All of those items, plus the salt and curry powder, keep for a long time so you can have them on hand to use at a moment's notice!

💭 Top Tips

• No fresh green beans? No worries! You can use canned green beans or just about any fresh, canned, or frozen vegetables. Just be sure to cook the vegetable prior to using, since the cook time for this recipe is not long enough to cook raw vegetables.
• Use white rice if you don't happen to have brown. I like to use brown rice because it's healthier than white rice.
• I recommend that you use the light coconut milk to cut down on fat and calories without compromising on flavor!
• If you like to spice things up, add a pinch of cayenne to the curry for a little heat.
• This recipe is great for using up leftover chicken and/or leftover green beans or other vegetables!
• Mix up the meal by adding a variety of vegetables. Canned carrots would be a great substitute. Many fresh vegetables would work in this meal - broccoli, summer squash or zucchini, cauliflower, fresh peas, etc. Frozen vegetable blends like an onion/bell pepper combos also work well. Use this recipe as a jump-off for future meals.
• Store leftovers in the fridge for 3 days or so. Leftovers taste even better since the flavors have a chance to really meld! Reheat in the microwave, or on the stove top. (You may need to add a little water if it seems a little dry.)
• Freeze in an airtight container for up to 3 months.

💡 More of my Favorite Curry Dishes

There is no shortage of great curry recipes on the blog. If you're looking for a casual meal for movie night, be sure to check out this pizza recipe. Perhaps you're looking to use up some of that zucchini from the garden, then this soup is right up your alley!

📋 Recipe Card