One Pan Coconut Curry Chicken

Warming and satisfying, this one-pan coconut curry chicken is an easy 30-minute dinner!

Course Dinner

Cuisine Asian

Keyword chicken coconut curry, chicken curry with coconut milk, coconut chicken curry, coconut curry chicken

Prep Time 10

Cook Time 20

Total Time 30

Servings - 6 people

Calories 531kcal

Author Blair Lonergan

1 tablespoon olive oil
1 lb. boneless skinless chicken breast or thighs, diced into bite-sized pieces
2 cups fresh broccoli florets, cut into bite-sized pieces
1 large sweet onion, finely diced
3 cloves garlic, grated or finely minced (about 1 ½ teaspoons total)
1 tablespoon grated fresh ginger (or about 1 teaspoon ground dried ginger)
2 tablespoons Thai red curry paste, or more to taste
1 teaspoon curry powder (optional)
1 (13.5 ounce) can coconut milk
1 (15.5 ounce) can garbanzo beans (chickpeas), drained and rinsed
1 tablespoon light brown sugar
1 tablespoon freshly-squeezed lime juice
Kosher salt and ground black pepper, to taste
Optional for serving: cooked basmati rice (or cauliflower rice); Naan or pita bread; chopped fresh cilantro, parsley, or sliced green onion; chopped peanuts; crushed red pepper flakes; srirachi hot sauce

Heat olive oil in a large skillet or Dutch oven over medium-high heat.
When the oil shimmers, add the chicken to the skillet. Cook for 5 minutes, or just until browned on the outside. Don’t stir the chicken too frequently, since you want to give it time to sit in the skillet and get a nice brown exterior. The chicken doesn’t need to be cooked through at this point (since it will continue cooking with the rest of the ingredients), so you’re just looking for some color on the outside to add flavor.
Season the chicken with some salt and pepper, to taste.
Add the broccoli and onion to the skillet. Cook just until the onion starts to soften, about 4-5 more minutes, stirring occasionally and scraping up the bits from the bottom of the pan.
Add the garlic, ginger, red curry paste, and curry powder (if using). Cook for 1 minute.
Stir in the coconut milk; bring to a simmer.
Add the chickpeas and brown sugar, reduce the heat to low, and cook for 5-7 more minutes, or until the vegetables are tender and the chicken is cooked through.
Stir in the lime juice. Taste and season with additional salt and pepper, as needed.
Serve curry with rice and garnish with fresh cilantro, parsley, or sliced green onions.

Use canned full-fat coconut milk for the best flavor and texture. I don't recommend "lite" coconut milk, and you definitely do not want to use the refrigerated cartons of coconut milk, which have a much thinner consistency and a very different taste.
Adjust the amount of red curry paste to suit your tastebuds. The recommended 2 tablespoons gives the dish nice flavor, but doesn't make it too spicy. If you like a spicier, more flavorful dish, add extra curry paste to taste.
While both chicken breasts and chicken thighs will work, we prefer the dark meat thighs because they don't dry out as easily and they add a lot of great flavor to the curry.