Bowl of coconut curry chicken and rice

Coconut Curry Chicken

  • Author: Carla
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4-6 Servings 1x


This Coconut Curry Chicken comes together in 30 minutes. It’s loaded with lots of colorful and healthy ingredients.


  • 1 pkg Boneless Skinless Chicken Thighs
  • 1/4 Red Onion (diced)
  • 1 Can Chick Peas
  • 2 Cloves of Garlic (minced)
  • 1 T. Basil (chopped)
  • 1/2 C. Grape Tomatoes (quartered)
  • 1/2 Lime (juiced)
  • 1/4 C. Chicken Broth
  • 1 Red Pepper (diced)
  • 1 t. Turmeric
  • 1 Can Full Fat Coconut Milk
  • 1/4 C. Cilantro (chopped)
  • 2 Handfuls of Fresh Spinach
  • 1/2 t. Curry Powder (I like to use sweet curry)
  • 1 t. Fresh Ginger (minced)
  • 12 T. Coconut Oil


  1. In a large skillet, heat 1 T. of coconut oil. Add chicken and brown on both sides. Remove and set aside.
  2. Add onions, garlic and ginger and remaining tablespoon of coconut oil if needed. Cook until soft.
  3. Add turmeric and curry powder and stir to make a paste. Cook a couple of seconds and then add coconut milk and chicken stock.
  4. Stir in red pepper and chick peas. Add chicken back to pan and simmer for 15-20 minutes or until chicken is cooked through.
  5. Add tomatoes, lime juice, basil, cilantro and spinach. Stir until well combined.
  6. Salt to taste.

Instant Pot Option:

  1. On Sauté, melt coco oil and lightly brown chicken. Remove chicken and set aside.
  2. Add onions, garlic and ginger. Cook until soft. Add turmeric and curry.
  3. Cook a couple of seconds and add coconut milk and stock. Stir and add red pepper and beans.
  4. Place chicken on top and push down slightly to cover with liquid.
  5. Turn off and set to manual for 7 minutes.
  6. Release pressure, lift lid and add  tomatoes, spinach, herbs and lime juice


This Coconut Curry Chicken is great served over a bowl of steamed rice or quinoa. For a vegan option, omit the chicken. You already have the chick peas to serve as your protein.