Home > Dinner > Coconut Curry Chicken Coconut Curry Chicken June 2, 2019 | 169 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This coconut curry chicken can be made in one pot and is packed with delicious flavors! This curry can be made in 30 minutes or less making it the perfect weeknight dinner. Pair this coconut curry with rice and/or naan bread. A side of roasted carrots or roasted sweet potatoes would also pair nicely. When you’re not sure what to make for dinner, this creamy coconut curry chicken always comes through. It’s fast, flavorful, and healthy! This is one of my husband’s all time favorite meals, and while I tend to prefer veggies over meat (hiiii butternut squash curry), this is one of my favorites as well. Coconut curry flavor Today we’re using red curry in this dish alongside yellow curry powder and a good amount of coriander. If you’re wondering what coconut curry tastes like, it’s a bit sweet, but mostly savory with hints of spice from the red curry. Red curry is typically made from crushed red chilies, garlic, lemongrass, shallots, ginger, and fish paste. We amp up those flavors with additional garlic, ginger, and onions. So as far as spiciness: I would rate this dish as mild, but it does depend on the brand of red curry you use. I’ve found Thai Kitchen is generally quite mild. Coconut curry chicken flavor FAQs continued… What makes curry sweet? Cooking the onions slowly and for a longer period causes the onions to brown and develop a sweeter flavor Coconut milk makes this curry sweeter than regular cream We add a little bit of brown sugar (optional) for sweetness Coriander is naturally a sweeter spice. Curry powder tends to be on the sweeter side as well (more on this below) What does curry powder taste like? Curry powder has a unique flavor with both savory and sweet spices. Cumin, turmeric, and bay leaf give curry powder a deep, earthy, and savory flavor while the sweet spices such as cinnamon and cloves add brightness and sweetness. With all of the various coconut products, it’s hard to know what will work best in your coconut curry chicken. To help, I’m breaking it down below. Coconut milk vs coconut cream Coconut milk has the liquid consistency of cow’s milk. It’s the basis of most Thai curries and is made by simmering 1 part shredded coconut to 1 part water. Cream of coconut is a sweetened version of coconut cream. It’s generally used in drinks or desserts. With all the added sugar, it’s not a great substitute for coconut cream. Coconut cream has a much thicker and richer consistency than coconut milk. Coconut cream is made from simmering 4 parts shredded coconut to 1 part water. Can I use coconut cream in curry? In this coconut curry chicken, we use full fat coconut milk. Lite coconut milk won’t thicken and give you a rich full flavor like regular coconut milk. Cream of coconut is far too sweet and coconut cream tends to be too thick (and overpoweringly coconut flavored) for this coconut curry chicken. Coconut curry chicken additions With just a few ingredients, this creamy coconut curry chicken goes from good to WOW. Our must have additions: fresh lime juice, finely chopped cilantro (or basil!), a little bit of brown sugar. Other great additions: chopped peanuts or cashews, fish sauce Variations Coconut curry chicken and vegetables: this curry has some red pepper in it, but feel free to increase the veggies! You can add some carrot sticks (add along with red pepper) and spinach (stir in at the very end — residual heat will cook it down) Coconut curry chicken thighs: thigh meat will work great instead of breast meat (grab boneless skinless and adjust for cooking time). Chicken curry with coconut milk and potatoes: try adding baby yukon gold potatoes (to do this, I microwave full potatoes for 5-8 minutes or until tender; cut them into quarters, and add them in alongside the red pepper (this is to slightly crisp them and flavor them with spices not to cook them because the microwave should do that!]). Coconut chicken curry slow cooker recipe: try this recipe! More delicious chicken dinners Easy, One Pot Pesto Chicken Tortellini Mango Chicken Chicken Ramen Cilantro Lime Chicken Teriyaki Chicken over Coconut Rice How to make coconut curry chicken: FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Coconut Chicken Curry 4.98 from 67 votes - Review this recipe This coconut chicken curry is packed with delicious flavors and an easy one pot meal. This curry can be made in 30 minutes or less making it the perfect weeknight dinner! SAVE TO RECIPE BOX Print Recipe Coconut Chicken Curry 4.98 from 67 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This coconut chicken curry is packed with delicious flavors and an easy one pot meal. This curry can be made in 30 minutes or less making it the perfect weeknight dinner! Course Dinner Cuisine Indian, Thai Keyword coconut chicken curry Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings 4 servings Calories 411kcal Author Chelsea Ingredients3 tablespoons coconut oil, separated1/2 medium yellow onion, diced (~1/2 cup)3 cloves minced garlic (~1 and 1/2 teaspoons)2 tablespoons finely minced ginger (from a 1 and 1/2 inch piece)2 teaspoons yellow curry powder3 tablespoons red curry paste (I use Thai Kitchen; reduce or increase as desired for spice levels)2 teaspoons ground coriander1 large red bell pepper1 pound boneless skinless chicken breast or thighs, cut into 1 inch piecesFine sea salt and freshly cracked pepper1 can full fat coconut milk (NOT lite)1 tablespoon lime juice1-2 tablespoons brown sugar2 teaspoons fish sauce, optional1/4 cup cilantro and/or basil, dicedServe over/with: cooked basmati rice and naan bread with additional lime wedgesOptional: chopped peanuts or cashews InstructionsStart by prepping ingredients: dice the onion, mince the garlic, and mince the ginger. I peel the ginger with a spoon or vegetable peeler and then finely mince it. Thinly slice the red bell pepper into long vertical strips and then cut those strips in half horizontally. Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until onions are beginning to get golden. Add the garlic and ginger. Stir to coat everything with the oil. Lower the heat to low and add in the curry powder, red curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.Return the heat to medium high. Add in the remaining 1 tablespoon coconut oil and the red pepper. Stir for 1-2 minutes and then add in the bite-sized pieces of chicken. Sprinkle on salt and pepper to taste (I add 1 teaspoon fine sea salt and 1/2 teaspoon pepper). Cook, stirring often for about 4-5 minutes or until the chicken is browned on both sides, but not cooked through.Pour in the coconut milk, lime juice, and brown sugar (to taste; I start with just 1 tablespoon). Stir until chicken is cooked through (juices run clear and it is cooked to 165 degrees F) and curry is slightly thickened (Note 1). If desired, stir in the fish sauce.Serve over rice and/or with naan bread. Garnish individual plates with cilantro, basil, and/or crushed peanuts/cashews. Serve additional lime wedges by the side if desired. Video Recipe NotesNote 1: If you want a thicker sauce, you can remove 1-2 tablespoons of the sauce to a small bowl and (with a fork) whisk in 1 tablespoon cornstarch until smooth. Whisk this mixture into the curry. Nutrition FactsCalories: 411kcal DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Love all that coconut that you added to this curry, I made something similar a few weeks ago, I must add toasted coconut too! Reply
Great recipe! I tweaked it a bit based on what I had on hand: I used 1 whole 4oz jar of green curry paste by thai kitchen and tripled the rest of the recipe for 3lb of chicken. I added 5 serrano chiles and I also also subbed lakantao monkfruit sweetener (Golden) 2 Tbsp for the brown sugar. Plus alll the salt. No fish sauce needed. Came out restaurant quality! Reply
Thank you so much for sharing this, I can never seem to make it to my favorite Thai place, and I have a great recipe for pad thai, but not chicken curry. Pinned! Reply
Hope Grey had an amazing birthday! Everything looked so adorable! I love coconut curry and yours looks perfect for dinner tonight! Reply
Made this tonight as a last minute thing… IMMEDIATELY saved it to my favourites recipe folder. SOOOOOOO very very good. Thank you for this recipe! Reply
If this doesn’t scream comfort food to me, I don’t even know what does! I’m always up for a weeknight curry! 🙂 Reply
We’re super into coconut flavors this summer and have been embracing coconut water, coconut chips, and coconut milk! What better way to keep our affair with coconut going than this recipe. Especially love that the coconut sauce isn’t super creamy or taking over the chicken. We are so excited to try, and will definitely be topping with Dang Coconut Chips! Reply
This curry looks amazing! I have been eating curry pretty much every week for the past few months, but it has always been the same kind. This looks like a great recipe to add to my regular rotation! Reply
I will be the first to actually review this recipe! It was delicious and so easy. I started with 2 TBsp. of red curry paste and found I could go to 3 without it being too hot. I did use the full amount of brown sugar and again did not find it overpowering. This recipe is a keeper! Reply
I love these Thai dish additions! I’m not Thai or even Asian but I love Thai food. Here are a few optional substitution ideas to try if you are feeling it: 1. Adding fresh THAI BASILl to a delicious curry dish like this one adds a nice Thai flavor! I use 1 full cup of fresh in mine. 2. PALM SUGAR is another ingredient that also provides a nice Thai flavor & is less sweet than sugar. If your grocer doesn’t carry it, you can find it on Amazon. 🙂 Reply
Honestly I’d wait til you have it; it’s a big part of the flavor in this recipe! (Technically you can substitute more curry powder, but I do think the red curry makes this dish so much better!) Reply
I have made this last week for the first time, doubled all the ingredients for 12 guests for my birthday. Risky??? Maybe!!! But, there was nothing left at the end of the evening! I am making this again today for my daughter who arrived from France where she has been studying for the past 4 years. I search a lot the Internet for good recipes. This is a GREAT recipe that I will make again and again. Chelsea you have become my favourite cook outside of Europe where my family and I live (we live on the beautiful island of Cyprus). Keep up the excellent work! Reply
I am seriously SOOO happy to hear this!! And seriously so flattered. Thank you so much for your sweet comment and I’m sooo happy you all enjoyed this dish! Cyprus looks like quite the destination!! Reply
Excellent. I have made many different versions of coconut curry and this is the best one hands down. I’m on Keto so I used brown swerve instead of brown sugar but other than that I followed the recipe exact. Delicious Reply
I really loved this recipe. It was easy to make, and I had every item in my pantry. I was slightly concerned about a curry recipe without any tomato, but I found that the addition of lime juice and brown sugar brought the right balance of acid and sweetness that tomatoes would have had. The addition of fish sauce brought a savory umami to the dish. Perfect! Reply
After my wife had a disappointing chicken curry dish at a local restaurant, I searched for a recipe online and came upon yours. I cooked it yesterday for lunch and it was bursting with flavors! Quite delicious! About the only thing I would tweak would be the heat level. I used 3 Tbsp of red curry paste, according to the recipe, so maybe I will just dial that down a bit next time as my wife doesn’t like her dish too spicy. Two thumbs way up! Reply
Really delicious! Made for dinner, omitted the brown sugar (forgot about it) recipe was incredible. Will make again. Thank you! Reply
Absolutely love this recipe – thanks so much for posting it Chelsea. Is it possible to freeze the left overs? Reply
Hey Jackie! I’m soo glad you enjoyed this! I haven’t personally frozen this dish before but I would imagine the curry would freeze well. Let me know if you try it! Thanks for your comment! 🙂 Reply
Excellent recipe! Except for one thing – you should marinate the chicken pieces in 1 c. yoghurt, 2 cl. garlic, S&P and citrus (2 med lemons – juice and zest) first. The sauce was great, but the meat was not juicy. Trying to duplicate our fave Indian restaurant, Sugharth. Hard! Reply
I tried chicken curry for the first time this summer and I was instantly hooked. I looked around for a recipe to make it myself and I’m so glad I chose this one. For a first attempt at dealing with these flavors, it came out so well. This will definitely be put in my rotation for weeknight meals. Thank you for posting, it was seriously so good! Reply
My husband and I made this for dinner last night and OMG was it amazing. We love Indian food but I’ve never been able to find a recipe that compares to what you get at the restaurant but this was even better than what we get in the restaurants! It had a tiny bit of heat but wasn’t overpowering, there was a subtle sweetness to it but again not overpowering. Everything about this dish was perfect. Reply
Possibly the best coconut curry I’ve ever made. Will definitely make this often. Followed the recipe exactly except did not use fish sauce. Thank you! Reply
This was SO GOOD!!! I will definitely make it again. One question regarding the nutritional information… Does the carb count reflect the full amount of brown sugar(2T)? Also, does it include the rice/naan serving suggestion or just the dish itself? Thanks! Reply
So glad you enjoyed! 🙂 It does include the brown sugar, but not the rice or naan since that will greatly vary depending on brands and how much 🙂 Reply
I have to admit this didn’t really work for me. I recommend people marinate the chicken before cooking it, at least in some spices because I found it didn’t really absorb the flavours of the (good tasting) sauce. Also I’m not sure if this was just my coconut milk brand but I found it to be pretty runny and a lot more pale-coloured than in the photos here. Reply
Sorry to hear this wasn’t for you! Sounds like the coconut milk could definitely be part of the problem if your sauce was runny and pale; I’d try a different brand next time (Chaokoh is amazing!) Reply
This was delicious ? I was nervous about making this, it’s my boyfriends favorite, but it turned out so incredibly good, I added some cubed cooked sweet potatoes, zucchini mushrooms and sugar snap peas Reply
You can definitely add another tablespoon or so of the paste and some red pepper flakes for next time if you’d like 🙂 Glad you loved it! Reply
I’ve never posted a response, but felt I had to with this one. I’m always looking for different recipes and have tried a different chicken curry which I wasn’t fond of. Made this for my husband, my picky 95 year old grandmother and myself. It was delicious! Followed recipe exactly and loved it! Thank you so much, will definitely make again as we all enjoyed it and finished our plates! Reply
Three thumbs up!?? I followed the recipe, added potatoes, and used fish sauce. Delicious! I did at the end add plenty more curry powder, curry paste, salt, pepper, and lime juice. ??? Reply
This is the best red curry I’ve ever had/made. The yellow curry powder was an absolute game changer Reply
Hi.. your recipe seems tummy. I want to try it out. I am.just cant figure out what is yellow curry powder? Any substitute? Please get back to me. Thanks Reply
You can find it with typical spices; here’s an image to help: https://thrivemarket.com/p/simply-organic-curry-powder?utm_source=google&utm_medium=pla_smart&utm_campaign=Shopping_Engagement_Smart_Members&utm_content=089836187635&utm_term=na&gclid=CjwKCAiA__HvBRACEiwAbViuUzpN9Yg0Ny2GlJ42B6uDivLorO0u4c6u-jDGwuZzuigrLlu4GO8qthoCvs4QAvD_BwE Reply
Good recipe. Highly recommend it. I made it at dinner yesterday. Everyone like it a lot. Thanks a lot for posting such delicious recipe! Reply
I made this for the first time for my in-laws and they absolutely LOVED it. Honestly, I think this recipe is better than going to a Thai restaurant. I am planning on making this again for Christmas with my parents. =) Thank you for sharing! I highly recommend this recipe if you are wanting to impress your guests! Reply
Wow what a compliment!! SO thrilled this recipe was such a hit and better than a restaurant 🙂 Thanks so much for the comment and review 🙂 Reply
Any idea if Yellow Curry Paste would work instead of Red Curry Paste? We have yellow but not red 🙂 Thanks! Reply
This recipe is absolutely delicious! The flavors are perfect. My husband said it’s easily one of his favorite dishes I’ve ever made. Thanks so much! Reply
Made this recipe and it was as easy and delicious as mentioned above! Definitely going to make it again in the near future. Reply
Amazing! Better than any restaurant or jarred curry! This was my first attempt ever making a chicken curry. I shortened my cooking time by using rotisserie chicken, no fish oil or peppers, and doubled yellow curry since I missed the red curry purchase at the store. This delicious combination over white basmati rice and fresh cilantro is a must to try! Thank you for sharing! Reply
This looks delicious. I’m planning on making it tomorrow. I was just wondering if you’ve ever made it in a crockpot or instant pot? Reply
I made it in the crock pot today and it was amazing. I put the onions and garlic in, put the chicken on top of them then put the ginger on top of the chicken. I mixed the coconut milk and all the seasonings together. Used honey instead of brown sugar. Then I Poured the mix on top of the chicken ???? I added the bell pepper in towards the end so it still had a slight crunch. Shredded the chicken and put it over brown rice???? So good! Thank you for sharing such a yummy recipe, would highly recommend! Reply
So happy to hear this was a hit! 🙂 And thanks for sharing how you made this in the crockpot; so helpful! Reply
Made this last week and my whole family loved it, so much so that it was requested tonight. Excellent recipe, beats take out by far! Reply
I’ve never had curry before so I don’t have anything to compare it to, but i followed your recipe and it is delicious! My husband said he had sauce at a Thai restaurant that tasted just like this. Reply
This has become my favourite meal! I make it at least once a week. I’m actually obsessed! It takes all my willpower not to drink the leftover sauce lol. The best thai red curry I have ever had. Thank you thank you for the most amazing recipe!! (I like my curry really spicy and always add 2 thai red chillies with seeds removed and it’s the perfect amount of heat!) Reply
Haha!! I’m so, so thrilled you’ve enjoyed this curry Candice; thanks so much for the comment and review! 🙂 Reply
Can you use curry powder? Or where can you get yellow curry powder? Online not seeing powdered versions of yellow curry Reply
Hey!! Almost every grocery store should carry yellow curry powder which is what we use in this recipe!! Thanks for your comment! 🙂 Reply
Love this recipe! I would make it a little spicier next time, but the flavors are fantastic. Better than take out for sure. I am going to make it again tonight. Reply
My husband said, “You knocked it out of the park!” So good! I added strips of carrots, broccoli and spinach. Restaurant quality recipe! Reply
So so good! Made this for dinner tonight. I love making curry and have tried a lot of different recipes, but this one has to be my favorite so far. I did use green curry paste, which is what I had on hand, instead of red. I will most definitely be trying this with the red paste next time to *really* try this dish! Thank you for this recipe! Reply
I’m so happy to hear you loved this so much! It’s one of my all time favorites! Thanks so much for your comment! 🙂 Reply
My 15 year old daughter had to make 3 meals from home as one of her projects for her culinary course since classes are cancelled till at least late April. We chose this recipe for tonight’s meal and she put it all together herself while I read off the directions. It was really easy for her to make and turned out delicious. We will make it again for sure! Reply
This is seriously the greatest thing! Your daughter sounds pretty awesome and talented! I’m so glad you guys loved this! Thanks so much for your comment! 🙂 Reply
Thanks for this recipe. I made this for dinner tonight and even my picky husband liked it. I added spinach and garnished with chopped cashews. My son thought it needed more cayenne. I didn’t have curry powder so I made my own. Reply
I’m so glad you guys loved this! That’s awesome you made your own curry powder. Thanks for your comment! 🙂 Reply
My family loved it! Took me longer than the posted time- but to feed us all (8 in the household- including 3 teenaged boys) I had to triple the recipe so that adds prepping time! Also- I only used half the sugar amount- as we tend to like our Thai food a little less sweet. Half was perfect for us. Thanks for sharing your recipe! Reply
So flavorful and easy. I followed the recipe exactly. Used 1TBSP each of brown sugar and fish sauce. My kids really enjoyed it. I served with coconut rice. It was a hit! This will definitely go into the rotation. Reply
Great recipe. Used eggplant, green beans and cauliflower. Only had ground ginger (so used 1/2 tsp) and made a blend of spices including tumeric bc I didnt have curry paste. Annnd only had lite coconut milk – but it was delicious! Coming from harsh curry critics who lived in Curry Hill NYC! Thank you:) Reply
I am beyond happy to hear this! I’ll definitely need to try this with eggplant, beans, and cauliflower– that sounds delicious! Thanks so much for the comment! 🙂 Reply
My daughter has to eat gluten free, which can be a little restrictive. However, this recipe fit the gluten free bill, and was delicious to boot. I did find that we needed to thicken the sauce a little, but using the corn starch instead of the traditional flour to thicken was a quick and easy fix. It took me about 40 minuets to get all the ingredients out, measured, and prepped (chopping, dicing, etc.) I find that I like the chicken cut into smaller, bite-sized pieces, and that doing so also decreased the time it takes for them to cook. We doubled the recipe, so there will be plenty of left-overs that can be quickly heated up. Well worth the effort! Reply
I’m so happy to hear you guys love this Coconut Curry Chicken and it works with your daughters dietary needs! Thanks so much for taking the time to write this comment! 🙂 Reply
I made this last night and it was amazing. I did add a chopped up shallot, but followed the recipe exactly. I am going to add grilled shrimp next time and use boneless thigh meat instead of chicken breast. My daughters are 12 and 9 and they loved it. No leftovers which means it was amazing. Highly recommend…. Reply
I have made this twice in the last week! It’s going to be added to our weekly dinner rotation. Absolutely delicious and super easy. I added carrots tonight for some extra veggies and it turned out great. I also forgot to buy onion at the store and made it without and it was still amazing. Not one bite left over either time. I’m so happy I came across this recipe. Reply
I’m so happy this will be making it on the weekly dinner rotation! Thanks so much for your comment! 🙂 Reply
This recipe was so, so good, and quick and easy! My husband and 8 and 9 year old boys loved it too, which is quite a feat! I used Patak’s mild curry paste because I love the flavor and had it on hand. The only things I changed were ghee instead of coconut oil because that’s what I had and I added broccoli for some extra veggies! Thank you for this great recipe! Will definitely be making again! ???? Reply
This was a delicious dish with wonderful flavor. I have a question, however, about doubling the recipe. I doubled all the ingredients which meant I had 6 T of red curry paste and 4 t of yellow curry powder. I also used 1 tablespoon of cornstarch per your instructions to thicken the sauce. Perhaps I should have used more cornstarch. The sauce was still very thin and the red curry paste seemed to separate from the yellow curry powder. The red curry paste also seemed a bit greasy. When doubling the recipe, should I have used less red curry paste? I also noticed that after the dish had cooled overnight all the red curry paste rose to the top as fat would. I scooped all of it off the top before warming the dish for a second meal. Would appreciate your thoughts on this. Reply
AWESOME recipe! Have made it several times and always double because we love leftovers! This is a winner!!! Reply
Made this tonight for our family of 6. Everyone loved it! It has excellent flavor with the added curry powder and coriander. Definitely making naan with it next time.❤️ Thanks! Reply
Made this curry dish tonight for dinner. We loved it! Once the prep was completed it was so fast and easy to cook. This is a repeat for sure. Thank you! Reply
This recipe is excellent!! If you can get your hands on a really good red curry paste this recipe shines! Yum! Reply
I have to say this is one of my absolute favorite coconut chicken curry recipes. After experiencing the curries in India, I never thought I would be able to replicate any of the dishes; however, this recipe is an absolute game changer. I can’t thank you enough for sharing this delicious, quick and simply amazing recipe. 10/10 Reply
Really super base flavor! Just needs vegetables, even pineapple/apple if you’re an adventurist. Pretty much whatever you have around will bring texture and crunch. I like to mix and match with >carrots >onion >bell peppers >snap peas >bamboo shoots >water chestnuts >sweet potatoes >baby spinach >new potatoes >cauliflower >tomatoes (cored seeded and coarsely chopped >Cilantro/coriander >and the pre-mentioned fruits Just what I do and thought it might get someone creating. Happy cooking all, and thank you Chelsea! Reply
Absolutely love this recipe! It’s a weekly staple now! Added cauliflower, carrots and spinach. Always make a double batch in a big pot! Thank you! Reply
I just made and it’s delicious. Can make it hotter (I was concerned it would be too hot, but it was fine). I added grated lime as well as the juice and added the grated lime to the rice! I will definitely make again. Thank You! Reply
Made this twice already. Big hit in our household. I add 2-3 chilly peppers to add some heat and it turns out delicious! I normally don’t comment on any recipes I use. This one I had to. It’s definitely a keeper. Reply
This was really, really good! Will definitely make again. I added a can of rinsed chick peas and some frozen green peas at the end, and halved the brown sugar. Served with basmati rice and naan. This gave us our sorely missed restaurant quality curry, during the Covid shutdown, without having to eat it out if takeout containers. So delicious!!! Reply
Loved this recipe as it was so quick and easy. I added chunks of par -boiled sweet potato and cut green beans for some additional crunch and cut. Verdict by all: Delicious Reply
We LOVE this recipe and have made it numerous times. It has become a family favourite! Thank you so much. Reply
Thanks for the tips! Made a diff recipe tonight and overcooked the chicken bc I cooked it before putting the sauce!!! I am going to try this next time!! 🙂 Reply
LOVE this dish! This was the first recipe of yours that i tried. Ive made it several times and it’s always a family favorite! Reply
This recipe is a new family favorite! We all absolutely loved it! After my husband took his first bite, he said, “Oh man. I’m going to be so sad when I’m done eating this!” 😉 It’s hard to stop – it’s so delicious! Reply
So glad to hear it! Sorry I haven’t personally tested this recipe for the instant pot, so I’m not sure exactly what to recommend, hopefully someone else that has experimented with it can chime in! 🙂 Reply
Amazing, tasted delicious, easy to make. I added some mango chutney and it was also delicious. Have made it a few time with different adjustment and vegetables and it’s always awesome. Reply
I am so happy you are loving this Coconut Curry Chicken! That mango chutney sounds delicious! Thanks for sharing! 🙂 Reply
