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Coconut Curry Chicken

Coconut Curry Chicken

Author: Bobby Parrish • Sep 24, 2025

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This is my favorite recipe for coconut curry chicken! The chicken is roasted and I make this creamy coconut curry sauce that gets poured over the chicken.

This recipe is ,  with main ingredient 
Prep time

15 minutes

Cook time

1 hour

Ingredients

For the chicken:

For the curry sauce:

Instructions

  1. Pre-heat oven to 375 degrees F. Place chicken in a roasting pan and season the chicken with a generous amount of salt and a few cracks of fresh pepper. Roast for 45 minutes and then raise the oven temperature to 400 for the final 15 minutes.
  2. While the chicken is cooking, pre-heat a medium size sauce pan over medium heat with 2 tablespoons of oil. Add the onion and garlic along with 1/2 teaspoon of salt and cook for 5 minutes. Add the ginger and chilies and cook another 3-4 minutes until everything is soft and the onions are translucent. Add the coconut milk, bring to a simmer and reduce by half, about 7-10 minutes. Add the veggie stock and season with the zest and juice of half a lime, 1 tablespoon sugar, 1/2 teaspoon of salt. Bring the mixture to a simmer and let it cook for another 10 minutes or until it has a sauce like consistency. Turn heat down to low.
  3. This is the most important part, taste for seasoning. You want a good balance of sweet, salty, sour, and spicy, so you will almost certainly need more lime juice, sugar, or salt. Stir in the coconut cream and take off heat. If you want the sauce to be smooth and creamy strain it before you serve. Can be made 2 days ahead of time and reheated.
  4. Serve the chicken and pour over a generous amount of curry sauce. I usually make some rice so it can get soaked in the falvorful sauce. Below is a video on how to make the sauce. You can try it with the cauliflower, which is perfect for #MeatlessMonday.