Boneless Chicken Curry Recipe with Coconut Milk

The first time I made chicken curry for entertaining was back in college, when my roommate Cynthia and I both loved to cook but lived in a dorm with no kitchen. We’d “borrow” a friend’s apartment kitchen, invite a few classmates, and cook dinner. We chose chicken curry because my mom often served it at parties, and I knew it was easy to prepare, always a hit, and felt special enough for guests. It quickly became one of my go-to dishes, and I’ve loved it ever since.

In recent years, I set out to create my own chicken curry, starting with my mom’s recipe and then drawing inspiration from other classics to refine the flavor and balance. The result is a dish that’s rich, layered, and as enjoyable to make as it is to serve.

Here’s why this recipe works:

• Balanced flavor. Just the right amount of curry powder and coconut milk gives the sauce depth without overpowering the chicken.
• Tender chicken. A light flour coating before browning helps seal in moisture and keeps the meat tender.
• Creamy yet light. Chicken broth and coconut milk create a silky sauce that doesn’t feel heavy.
• Creative condiments. A variety of toppings, from chutney and peanuts to currants and raisins soaked in port and brandy, adds layers of flavor, texture, and contrast.
• Easy to make. Store-bought curry powder and available ingredients keep the prep simple yet still flavorful.
• Make-ahead friendly. The sauce and condiments can be prepared in advance, perfect for stress-free entertaining.

Part of the fun of this homemade chicken curry is the array of colorful condiments served alongside. They add flavor, texture, and a touch of theater to the table. I like to offer a mix of sweet, salty, spicy, and crunchy options.

• Bacon – Cooked and crumbled for a crunchy, smoky note.
• Green onion – Adds freshness and color.
• Shredded coconut – Lightly sweet.
• Currants – Soaked in port for rich, wine-infused sweetness.
• Golden raisins – Soaked in brandy for warmth and depth.
• Mango chutney – Adds a tangy, fruity counterpoint to the curry. Sometimes referred to as Major Grey’s Chutney.
• Roasted peanuts – Bring satisfying crunch and saltiness.
• Banana – Adds a creamy sweetness that complements the spice.
• Fresh cilantro or parsley – A bright, herbal finish (can also be used as a garnish)

This delicious chicken curry with coconut milk recipe is flexible, so you can easily adapt it to what you have on hand or to suit your tastes.

• Boneless chicken breast – Skinless, boneless chicken thighs also work well.
• Apple – Any firm, slightly sweet apple will work.
• Coconut milk – You can use light coconut milk for a lower-fat version, though the sauce will be thinner.
• Lemon juice and zest – Can substitute lime juice and zest.
• Half-and-half – Substitute coconut cream to make this dish dairy-free.
• Condiments – Mix and match your favorites; try chopped almonds instead of peanuts, add 1/4 cup chopped jalapeno or serrano peppers for a bit of spice. Substitute raisins for the dried currants, and omit the brandy and port soak for a non-alcohol version.

Making this easy coconut milk chicken curry is a straightforward, step-by-step process that yields tender chicken and a smooth, flavorful sauce. You’ll love how approachable it is for both everyday dinners and entertaining!

1. Brown the chicken. Dredge chicken pieces in flour seasoned with salt, then brown in butter and oil until golden. Set aside.
2. Build the sauce. In the same pan, cook onion, garlic, and apple until soft. Stir in curry powder, then add tomatoes and flour. Gradually whisk in chicken stock and coconut milk. Simmer until thickened.
3. Combine and finish. Return the chicken to the pan, cover, and simmer until tender. Stir in lemon juice, zest, and half-and-half, then warm gently without boiling.
4. Serve and enjoy. Spoon over jasmine or basmati rice and top with a variety of condiments for color and crunch.