A rich, creamy coconut curry with tender seared chicken and soft bell peppers in a fragrant turmeric- and curry-spiced sauce, brightened with lime and cilantro. Serve spooned over steamed rice or cauliflower rice for a comforting weeknight meal.
One-Skillet Coconut Curry for Busy Weeknights
A creamy, dairy-free curry that builds big flavor from simple steps—sear, soften, bloom the spices, then let coconut milk and lime do the rest.
This skillet curry is the kind of weeknight winner that answers the same question every evening: what’s quick, comforting, and worth the clean-up? Using bite-sized pieces of seared chicken thighs means you get browned, juicy morsels without babysitting the pan. The whole meal comes together in one skillet so you can move from stovetop to table fast and still end up with a sauce that tastes like you took your time.
The sauce is where the dish sings: full-fat coconut milk gives a silky, dairy-free base while curry powder and turmeric lend warm, aromatic depth. A spoonful of tomato paste adds a savory backbone and a touch of color, and fresh ginger and garlic cut through the richness with bright, peppery notes. Red bell pepper softens into sweet ribbons that contrast the tender chicken, and a squeeze of lime and a scatter of cilantro at the end lift the whole pan into something fresh and lively.
Practical choices make this reliable. Pat the thighs dry and cut them into roughly 1-inch pieces so they brown evenly; seasoning them lightly before searing builds flavor fast. After the chicken gets a quick crust, finish it in the simmering coconut-curry sauce so it stays tender. Bloom the spices briefly with tomato paste to coax out their aroma, and use a little chicken broth if you want a thinner sauce for spooning over rice or cauliflower rice.
This curry stores and reheats beautifully—cool, refrigerate, then gently warm on the stovetop; the flavors meld even more after a day. It feeds four comfortably (prep about 15 minutes, cook about 25), and it’s an easy switch from rice to cauliflower rice for a lighter plate. Grab a wedge of lime and a handful of cilantro at the end, and you’ve got a fast, comforting dinner that still feels a little special.
Ingredients
How to Make Coconut Curry Chicken Skillet
- Pat the chicken thighs dry and cut into 1-inch pieces; season with 1/2 teaspoon of the salt and the black pepper.
- Heat the neutral oil in a large skillet over medium-high heat, then add the chicken in a single layer and sear until browned on all sides, about 4–6 minutes; transfer the chicken to a plate (it will finish cooking in the sauce).
- Reduce heat to medium, add the chopped onion and sliced red bell pepper to the skillet and sauté until softened, about 4 minutes; add the minced garlic and grated ginger and cook 30–45 seconds until fragrant.
- Stir in the curry powder, turmeric, and tomato paste and cook for 1 minute to bloom the spices, stirring constantly so nothing burns.
- Pour in the coconut milk and chicken broth, scraping up any browned bits from the pan, then bring the sauce to a gentle simmer.
- Return the seared chicken and any juices to the skillet, reduce heat to medium-low, and simmer uncovered for 8–10 minutes until the chicken is cooked through and the sauce has thickened; taste and add the remaining 1/2 teaspoon salt if needed.
- Remove from heat, squeeze the lime over the curry and stir in the chopped cilantro; let rest 1–2 minutes before serving so flavors meld.
- Serve the coconut curry chicken hot over steamed rice, quinoa, or cauliflower rice and finish with extra cilantro or lime wedges if desired.
Recipe Card
Coconut Curry Chicken Skillet
A rich, creamy coconut curry with tender seared chicken and soft bell peppers in a fragrant turmeric- and curry-spiced sauce, brightened with lime and cilantro. Serve spooned over steamed rice or cauliflower rice for a comforting weeknight meal.
- Prep
- 15 min
- Cook
- 25 min
- Servings
- 4
Ingredients
Instructions
- Pat the chicken thighs dry and cut into 1-inch pieces; season with 1/2 teaspoon of the salt and the black pepper.
- Heat the neutral oil in a large skillet over medium-high heat, then add the chicken in a single layer and sear until browned on all sides, about 4–6 minutes; transfer the chicken to a plate (it will finish cooking in the sauce).
- Reduce heat to medium, add the chopped onion and sliced red bell pepper to the skillet and sauté until softened, about 4 minutes; add the minced garlic and grated ginger and cook 30–45 seconds until fragrant.
- Stir in the curry powder, turmeric, and tomato paste and cook for 1 minute to bloom the spices, stirring constantly so nothing burns.
- Pour in the coconut milk and chicken broth, scraping up any browned bits from the pan, then bring the sauce to a gentle simmer.
- Return the seared chicken and any juices to the skillet, reduce heat to medium-low, and simmer uncovered for 8–10 minutes until the chicken is cooked through and the sauce has thickened; taste and add the remaining 1/2 teaspoon salt if needed.
- Remove from heat, squeeze the lime over the curry and stir in the chopped cilantro; let rest 1–2 minutes before serving so flavors meld.
- Serve the coconut curry chicken hot over steamed rice, quinoa, or cauliflower rice and finish with extra cilantro or lime wedges if desired.
Nutrition
- Carbohydrates
- 9
- Saturated Fat
- 15
- Sodium
- 680
- Fiber
- 2.5
- Unsaturated Fat
- 17
- Protein
- 31
- Fat
- 32
- Cholesterol
- 110
- Trans Fat
- 0
- Calories
- 480
- Sugar
- 5