One-Pot Curried Coconut Chicken

This cozy, flavor-packed dish brings together tender chicken, warm spices, and creamy coconut in one simple skillet. It’s perfect for weeknights when you want something comforting without a lot of fuss. The recipe uses everyday pantry staples and cooks in a single pot for minimal cleanup. Serve it over steamed rice, fluffy quinoa, or with warm flatbread for a complete meal.

Why you’ll love this One-Pot Curried Coconut Chicken

• Quick and simple: All steps happen in one pan, and the chicken cooks fast because it’s cut into bite-sized cubes.
• Balanced flavors: Curry powder and turmeric give a warm spice background, garlic and onion add savory depth, and coconut milk plus coconut palm sugar bring a silky, slightly sweet finish.
• Flexible: Use yellow curry powder for a milder dish or red curry powder if you prefer more heat. Swap coconut palm sugar for honey if that’s what you have on hand.

Ingredients

• 1 1/2 pounds boneless and skinless chicken breasts, cut into bite-sized cubes
• 2 tablespoons curry powder (use yellow curry powder for milder or red for spicier)
• 3 garlic cloves, finely minced
• 1 white onion, cut into strips
• 13 1/2 ounces lite coconut milk (can)
• 1 red bell pepper, seeded, stemmed and cut into strips
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 teaspoon ground turmeric
• 1 1/2 tablespoons coconut palm sugar or honey

Equipment

• Large skillet or wide sauté pan with a lid
• Spoon or spatula for stirring
• Knife and cutting board

Taste and texture notes

This One-Pot Curried Coconut Chicken develops a silky sauce from the lite coconut milk, with a pleasant brightness from the red bell pepper. The curry powder and turmeric give the dish an earthy warmth, while the coconut palm sugar (or honey) rounds out the edges with a touch of sweetness. If you like more sauce, serve with extra coconut milk on the side or a squeeze of lime to sharpen the flavors.

Step-by-step Instructions

Follow these steps in order to build layers of flavor and finish with a glossy, fragrant curry. The directions below mirror the ingredient list precisely, using the stated measurements.

1. Prep everything first. Cut 1 1/2 pounds boneless and skinless chicken breasts into bite-sized cubes. Mince 3 garlic cloves, slice 1 white onion into strips, and core and seed 1 red bell pepper, then cut it into strips. Open the 13 1/2 ounce can of lite coconut milk so it’s ready to add.
2. Heat the pan. Place a large skillet or wide sauté pan over medium heat and add 2 tablespoons olive oil. Allow the oil to warm until it shimmers but is not smoking.
3. Brown the chicken. Add the cubed chicken to the hot oil in a single layer. Cook the chicken, stirring occasionally, until the pieces are lightly browned on the outside but not fully cooked through, about 4–6 minutes. Remove any excess liquid from the pan with a spoon if the chicken releases a lot of moisture; you want a bit of color.
4. Sauté the aromatics. Push the chicken to the side of the pan (or remove briefly to a plate if your pan is crowded). Add the sliced white onion and the 3 finely minced garlic cloves to the center of the pan. Cook, stirring, until the onion is soft and translucent and the garlic is fragrant, about 3–4 minutes.
5. Add the spices. Sprinkle 2 tablespoons curry powder and 1 teaspoon ground turmeric over the chicken and onion mixture. Stir well to coat the chicken and vegetables in the spices, cooking for about 1 minute to bloom their flavors. If you’re using yellow curry powder, the flavor will be milder; choose red curry powder for more heat.
6. Combine bell pepper. Add the 1 red bell pepper cut into strips to the pan and stir to combine. Cook for another 2 minutes, allowing the pepper to soften slightly while retaining some bite.
7. Pour in coconut milk. Pour the entire 13 1/2 ounce can of lite coconut milk into the skillet, stirring to scrape up any browned bits from the bottom of the pan. The coconut milk will create the sauce base and begin to thicken as it simmers.
8. Season and sweeten. Add 1/2 teaspoon salt and 1 1/2 tablespoons coconut palm sugar (or honey) to the sauce. Stir until the sugar dissolves and the salt is evenly distributed. Taste and adjust seasoning if desired, keeping in mind the curry powder already contributes saltiness and warmth.
9. Simmer gently. Reduce the heat to low and let the mixture simmer, uncovered or partially covered, for about 6–8 minutes, or until the chicken is cooked through and the sauce has slightly thickened. Stir occasionally to prevent sticking and ensure even cooking. The internal temperature of the chicken should reach 165°F (74°C) if you use a thermometer.
10. Finish and rest. Once the chicken is cooked and the sauce has developed a glossy consistency, remove the pan from heat. Let the curry rest for 2 minutes to allow flavors to settle and the sauce to thicken a touch more.
11. Serve. Spoon the One-Pot Curried Coconut Chicken over steamed rice, quinoa, or alongside warm flatbreads. Garnish with fresh herbs like cilantro or a wedge of lime if you like, though those garnishes are optional.

Quick tips and substitutions

• If you prefer more heat, use red curry powder instead of yellow.
• Swap coconut palm sugar for honey if needed — use the same amount listed in the ingredient list.
• For a richer sauce, use full-fat coconut milk instead of lite; the cooking method stays the same.
• Make it a one-pan meal by stirring in a few cups of baby spinach or chopped kale at the end until wilted, or add leftover cooked potatoes or sweet potatoes for more body.
• Leftovers keep well in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of coconut milk or water to loosen the sauce.

Serving suggestions

Serve this One-Pot Curried Coconut Chicken over jasmine or basmati rice for a classic presentation. For a lighter option, pair it with cauliflower rice or a bed of steamed greens. A side of simple cucumber salad or pickled red onions brings a cool contrast to the warm curry flavors.

Make-ahead and storage

You can assemble most of the prep ahead of time: cube the chicken and slice the vegetables up to a day before you plan to cook. Store them separately in airtight containers. After cooking, allow the curry to cool to room temperature, then refrigerate for up to 3 days. Reheat gently over low heat, adding a tablespoon or two of water or coconut milk if the sauce has thickened too much.

Final thoughts

This One-Pot Curried Coconut Chicken hits the sweet spot between comfort and ease. It’s fragrant without being fussy, adaptable to your spice preference, and comes together quickly thanks to the bite-sized chicken. Whether it’s a busy weeknight or a relaxed weekend dinner, this skillet curry makes a delicious, satisfying meal.