Creamy Coconut Chicken (One-Pot Dinner)
Who doesn’t love one-pot dinners?
Easy and delicious CREAMY Coconut Chicken is one of my favorite lazy weeknight dinners from my student days!
The chicken is tender and coated in a creamy mushroom coconut curry sauce and will have you eating bowls and bowls of rice.
This Coconut Chicken also tastes fantastic the next day, perfect for meal prepping!
Give this creamy coconut chicken a try, and I promise you will also be making it every week.
When I was a student, I made my Creamy Coconut Chicken at least once a week!
Affordable, accessible, and the best part – made in just one simple pot!
I love that this recipe contains both protein and vegetables, plus all the ingredients taste amazing the next day.
Using chicken thigh today, you can use any chicken part of your choices, such as drumsticks or breasts.
Coconut Chicken may seem intimidating to make because of its complex flavor, but it is super easy.
You need coconut milk, curry powder, tomato paste, garlic, onion, garam masala, and turmeric.
The coconut milk makes the sauce super creamy and rich, while the tomato paste provides acidity.
There are many curry powders; depending on your spice level, you can choose the curry powder suited to you.
If you are a student or busy bee looking for an affordable and easy one-pot dinner such as my coconut chicken, I have a few recipes that you will LOVE!
- Chicken Adobo is a perfect weeknight dinner as the ingredients are easy to find, fast to make, and the best part … it is done in ONE POT!! A classic Filipino dish that I promise you will LOVE
- Taiwanese Sweet and Sour Garlic Short Ribs are hands down one of my favorite recipes from my mom. Super tender short ribs coated with a sticky glaze, this Taiwanese Sweet and Sour Garlic Short Ribs is a must-try recipe!
- Are you looking for easy weeknight dinner ideas? What about my One-Pot EXTRA CREAMY Japanese Chicken Curry that you can make in less than 1 hour!
Ingredients
- 6 chicken thigh (bone-in and skin-on)
- Salt and Pepper
- 0.5 tbsp of Tumeric
0.5 tbsp of Paprika - 1 tbsp of Garlic Powder
- 1 Can of Coconut Milk (~14 ounces)
- 2 tbsp of Tomato Paste
- 1.5 tbsp of minced Garlic
- 1 large onion (sliced)
- 10-15 Mushroom (sliced)
- 2 tbsp of Curry Powder
- 0.5 tbsp of Garam Masala
SHOP THE INGREDIENTS
- Season the chicken thigh with salt and pepper, turmeric, paprika, and garlic powder.
- Drizzle in around 1 tbsp of oil in a pan, and turn the heat up to medium-high. Once the pan is hot, add the chicken skin side facing down and pan-fry for 3 minutes on each side. Remove and set aside.
- In the same pan, saute sliced onion and mushroom in the chicken oil for 2-3 minutes.
- Next, add minced garlic, curry powder, tomato paste, and garam masala. Saute and mix.
- Add the chicken skin side facing up, and pour in coconut milk. Make sure the chicken is fully coated in the sauce.
- Put the lid on and let it cook on medium heat for 10 minutes. Enjoy with hot rice!
Creamy Coconut Chicken
By Tiffy Cooks
Ingredients
- 6 chicken thigh bone-in and skin-on
- Salt and Pepper
- 0.5 tbsp Tumeric
- 0.5 tbsp Paprika
- 1 tbsp Garlic Powder
- 1 can Coconut Milk ~14 ounces
- 2 tbsp Tomato Paste
- 1.5 tbsp Garlic minced
- 1 onion large, sliced
- 10-15 Mushroom sliced
- 2 tbsp Curry Powder
- 0.5 tbsp Garam Masala
Instructions
- Season the chicken thigh with salt and pepper, turmeric, paprika, and garlic powder.
- Drizzle in around 1 tbsp of oil in a pan, and turn the heat up to medium-high. Once the pan is hot, add the chicken skin side facing down and pan-fry for 3 minutes on each side. Remove and set aside.
- In the same pan, saute sliced onion and mushroom in the chicken oil for 2-3 minutes.
- Next, add minced garlic, curry powder, tomato paste, and garam masala. Saute and mix.
- Add the chicken skin side facing up, and pour in coconut milk. Make sure the chicken is fully coated in the sauce.
- Put the lid on and let it cook on medium heat for 10 minutes. Enjoy with hot rice!
What kind of rice do you like making with this dish? Thanks!
Hi Elaine, I love a jasmine white rice, but I also sometimes enjoy pairing it with my healthy purple multigrain rice.
Tiffy
This is so good and easy to make!! Used 3lbs of boneless and skinless chicken breasts- just had to cook it for a little longer at the end!!
This is one of my FAVORITE go-to dinners now! I’ve made this so many times that I now season this with my heart instead of the exact measurements, and it tastes just as delicious as the first time! I alternate between chicken thighs and chicken breasts (like tenderloins) and cube them up. With the cubed chicken, I shave off a minute or two from the cooking time (the first time and when adding it back into the pot).
Tiffy’s right–I want to make this every week!
Why does this recipe require both minced and powdered garlic?
Hi John, I really love a strong, garlic flavor. I use the powdered garlic in the chicken seasoning because it penetrates the chicken much better than seasoning with minced fresh garlic. Then, I add the minced fresh garlic, which releases tons of flavor when heated in the pan. It melts into the sauce and gives it an extra punch of garlic flavor that’s still feels quite natural.
You’re free to use one or the other based on personal preference, but for me, using both really gets me that strong garlic flavor I love that melds really well with the other spices and the warm coconut flavors.
Thanks for asking!
Tiffy
This recipe is so good! And it’s quick and easy. I like it as is or without the garam masala. Either way it’s a great meal! Thank you for this recipe!
Love it I added A twist to it with soy and red curry paste. Just lovely. My new favorite dish and quick.
I made this with chicken fillets and without mushrooms (didn’t have any!) and red onion (only red in the pantry!) but it still turned out delicious!! Will definitely be making this again! Thanks
This is delicious! My teenager could not get enough! This will be often repeated in our house!! Thanks!
Sounds amazing, except we are a hard no on mushrooms in our house. Do you have a good substitute?
Hi Stephanie, you can try other veggies that are great in curry-type dishes like cauliflower, carrots, potatoes, peas, or eggplant.
Tiffy
Really really good! I only had chicken breasts and it still turned out great. Will make again.
So delicious! I didn’t have tomato paste so I cut up a container of cherry tomatoes. No mushrooms so I threw in some spinach at the end. This was so delicious and I know I’ll be making it again. Quick, easy, and flavorful!
This is so good!! I’m typing this while eating the leftovers from last night & it’s even better tonight. I used a rotisserie chicken because I was super short on time (heated shredded chicken w/ spices and it worked great). I was out of mushrooms and had to swap in other veggies, but the spices are so amazing any veg will still be delicious. I love that it was quick, healthy, and easy. I can’t wait to try it with mushrooms.
Can you make this with chicken legs too?
Hi Sarah, Yes, chicken legs absolutely work!
Tiffy
Can I use chicken breast? And drumstick… i dislike thighs…
Hi Maria! Yes , you can use chicken breast and drumsticks instead.
Tiffy
How much salt do you add in total to this dish?
What a delicious curry base ! Enjoyed for supper and look forward to having the rest at the weekend. Thank you for sharing this recipe Tiffany !
Thank you Sally! So glad you enjoyed it!
Tiffy