One-Pot Creamy Coconut Curry Chicken

You will definintely need extra rice for the One-Pot Creamy Coconut Curry Chicken. This curry dish has a rich, creamy coconut curry sauce that’s topped with a crispy, savory curry-rubbed pan-fried chicken thigh. Sounds deliciously complex, but it’s super convenient thanks to pantry ingredients like Japanese curry cubes! If you’re looking for an extra flavorful meal that doesn’t actually take extra work, try this one pot recipe in under 30 minutes!

Extra Flavorful Coconut Curry Chicken

I love chicken curry, but today I really wanted a crispy chicken instead of the classic melt-in-your-mouth chicken bites of Japanese Chicken Curry. So I made this fusion Coconut Curry Chicken recipe, which combine techniques from both cooking Indian-inspired and Japanese curry for double the curry flavor! This curry dish combines a crispy, pan-fried curry chicken thighs on top of creamy coconut curry sauce. This way, that complex mix of curry spices stacks on top of each other for the ultimate curry chicken dinner.

This creamy coconut curry chicken is rich, comforting, and made entirely in one pan. You have to serve it over hot rice with your favourite vegetables for an easy weeknight dinner. It’s ready in under 30 minutes, and is definitely better the next day, so make a big pot!

Ingredients For Coconut Curry with Chicken

Pan Seared Curry Chicken Thighs

Instead of slowly simmering the chicken in the curry sauce, I’m topping the curry with a pan-fried marinated chicken to an extra crisp. I’m using boneless, skin-on chicken thighs. You can use skinless chicken thighs or chicken breast, but you may have to adjust the cooking time for this step. To get an even deeper curry flavor, I’m marinating the chicken thighs first in a curry spice rub of paprika, garlic powder, curry powder, turmeric, salt, black pepper, and olive oil. This way, you get flavorful, savory chicken in every single bite.

Coconut Curry Sauce

To make this coconut curry sauce quickly and easily, we’re using Japanese Curry Cubes. You literally just add them to a base liquid, and it turns into that fragrant, rich sauce we all love. To make it extra rich and flavorful, I start the sauce with sautéing diced onions with the rendered chicken fat from the curry chicken thighs. This gives the curry extra flavor and richness that just takes it to the next level. Then you add in the Japanese Curry Cube and Coconut Milk. Coconut milk makes it super creamy and thick, and adds a light, fruity nuttiness into your curry.

Instructions To Coconut Chicken Curry

1. Add the chicken thighs to a bowl and season with the paprika, garlic powder, curry powder, turmeric, salt, black pepper, and olive oil. Massage the seasonings into the chicken until evenly coated.
2. Heat a large pan over medium-high heat. Place the chicken skin-side down and cook for 6–7 minutes per side, or until golden brown and fully cooked through. Remove the chicken from the pan and set aside to rest.
3. In the same pan, using the rendered chicken fat, add the chopped onion and minced garlic. Sauté for 2–3 minutes, or until the onion has softened.
4. Pour in the coconut milk and add the Japanese curry cubes. Stir continuously until the curry cubes have completely dissolved and the sauce is smooth.
5. Lower the heat and simmer the curry sauce for 1–2 minutes, or until slightly thickened.
6. Slice the chicken and serve it over hot rice. Spoon the creamy coconut curry sauce on top, then garnish with chopped green onion and red pepper flakes, if desired.

Add Veggies To Your Coconut Chicken Curry Meal

I like to blanch some broccoli or another vegetable while the chicken is cooking, then serve it alongside the curry for an easy, balanced meal. But, I also love adding these yummy veggie side dishes!