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Easy Coconut Chicken Curry

Easy Coconut Chicken Curry

Easy Coconut Chicken Curry- the ultimate comfort food packed with veggies and so much flavor from coconut cream and spices. It’s extremely easy to make and all you need is one pan!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4 servings


  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 2 tbsp tomato paste
  • 2 sliced red bell peppers
  • 1.2 medium red onion, sliced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 2 tsp curry powder
  • 1 13.5 oz can coconut cream
  • 1 cup vegetable broth
  • 1 tbsp coconut aminos or substitute low-sodium soy sauce
  • 1 tbsp arrowroot starch
  • 1/2 cup frozen green peas
  • 1 juiced lime
  • cilantro & green onion for garnish
  • rice & naan for serving, if desired


  • Heat a large braising pan over medium heat for a few minutes. Add a thin layer of cooking oil and continue to heat for another 30 seconds.
  • Add the cubed 1.5 lbs chicken breast to the skillet and sauté until lightly browned and partially cooked, about 5 minutes.
  • To the skillet, add the tomato paste and stir to coat the chicken. Add the sliced bell pepper and red onion and stir to combine.
  • Add the 1 tsp salt, ½ tsp black pepper, 1 tsp ground coriander, 1 tsp turmeric, 1 tsp garlic powder and 2 tsp curry powder. Stir to coat and cook the vegetables and spices for 3 minutes over medium heat.
  • To the skillet, add the entire can of coconut cream and fill the can halfway with vegetable broth (about 1 cup), add it to the skillet. Add the coconut aminos and stir to combine.
  • Simmer the Coconut Chicken Curry for about 15-20 minutes on low.
  • Pour in the ½ cup frozen green peas to the skillet. Add the 1 tbsp arrowroot starch to a small bowl and whisk with 1 tbsp cold water. Pour into the skillet and simmer for a few minutes, allowing the curry to thicken and the peas to cook.
  • Finish with the juice of 1 lime and serve with rice & naan flatbread. Garnish with cilantro and green onion, if desired.