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Dinner tonight? Curry? Yes!


Super simple Coconut Chicken Curry. Lets call it the Monday night curry.

Oh, Monday. You came way too fast. Why does this always happen?

After last nights Superbowl feast I am betting you all want something not laden with cheese, buffalo sauce, or anything fried. Maybe, just maybe, you want something with a little green. You know for good measure.


If you can believe it, we actually had no Superbowl food. Like nothing, notta, zip, zap, zero! I know, what the?!?

Honestly, we did not even watch the game live! I know, please do not hate me.

See, I know nothing about football and the people who love it and know everything were not around. My mom and younger brother had to catch a flight to Europe (my brother is competing in the European Open for snowboarding), which meant my dad had to drive them down to Denver. So he taped the game and we watched it about two hours behind, fast forwarded through the commercials and watched just a little bit of Beyonce.


Then to top it off, we ate Curry. On Superbowl Sunday. I know. What the heck is wrong with us?

In our defense this curry is really good. It is healthy Indian comfort food and it easy and quick which is just pretty freaking awesome. It is creamy, spicy, healthy and delicious. See, Monday does not have to be all bad!


Simple Coconut Chicken Curry

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Calories Per Serving: 361 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 2 pound boneless skinless chicken breast cut into small bite size pieces, about 1
  • 1 tablespoon curry powder
  • 1 tablespoon peanut oil
  • 2 pieces heads broccoli separated into bit size
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 can coconut milk (I used regular but lite works great)
  • 3 tablespoons red curry paste
  • ½ tablespoon cornstarch dissolved in 2 tablespoons cold water


  • In a medium size pan over medium-high heat add peanut peanut oil. Toss the chicken with the curry powder and saute until cooked, about 5-8 minutes. Remove from pan and set aside.
  • In the same pan add more oil if needed and saute the broccoli, garlic and ginger. After a few minutes, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be tender-crisp.Add the curry paste to the pan and stir it until it combines with the coconut milk. Slide back in the chicken and any juices. Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly (about another 2 to three minutes). Sauce will thicken as the mixture cools. Watch it closely, you do not want it to get to thick!
  • Serve over white or brown rice.
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Shared with: Inside BruCru LifeLil LunaChef In TrainingBuns In my Oven, Foodie Friday Friends, Tidy MomTaste and TellCheerios and LattesSomewhat SimpleMom and TimeoutI Heart Nap Time, Fine Craft Guide

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  1. 5 stars
    I know this recipe is several years old but I wanted to stop in and say it is one of the most frequently used and requested recipes in our household! My fiancé loves it. 🙂

    I follow the recipe basically to the letter and serve with brown rice. Sometimes I throw in some extra chili oil for a little more kick but that’s it!

    Thanks for the recipe staple!

    1. Hey Caitlin,
      I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan

  2. I only have green curry right now. Do you think it would make a significant difference or do you recommend I get red curry paste? 🙂

    1. HI! I am curry green curry will be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. HI! Add everything to the instant pot and cook on high pressure for 8 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. This will serve about 4. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s 🙂

  3. We made this for dinner last night, I replaced chicken with tofu and added soaked cashews for some extra textures. It’s pretty good but it tastes like something is missing. Added some salt and pepper but I think next time I’ll be experiencing with more spices to figure out what else should be added so it doesn’t taste so bland.

  4. This recipe is absolutely delicious! Followed it as directed, and it turned out quite amazing. My husband shared it could use a little heat, but it was the right amount for me.

  5. This basic curry is a wonderful base to explore different veggies and protein types. A hit with the husband. Thank you!

  6. I made the recipe just how it said but I found it to be really underseasoned and missing depth of flavor.

  7. I stumbled upon this pin today. Just made this recipe for dinner tonight, and we loved it! I try to make a good curry at least once a week and this one was a great, quick option. The broccoli was delicious. I subbed half a cup of Greek yogurt for the corn starch and it was liquidy but still delicious. I love your blog, I’ll be making more of your recipes very soon 🙂

  8. This was delicious! I added an extra tablespoon of curry paste and a hint of salt. DELISH. Was I supposed to use sweetened or unsweetened coconut milk? I used unsweetened.