This creamy Spiced Coconut Milk Chicken is a fast and easy weeknight dinner.
Juicy chicken thighs are cooked with coconut milk, onion, garlic, ginger, turmeric and more. Serve with rice or veggie rice and you’re all set.
Plus it’s naturally gluten-free, dairy-free, Paleo and Whole30 compatible!
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Why this recipe works
This Spiced Coconut Milk Chicken features chicken thighs simmered in a creamy, coconutty and warmly spiced sauce.
And when I saw “warmly spiced,” I mean it has the gentle heat of ginger and turmeric.
It does also include red pepper flakes, but you can use less or omit them altogether. But even if you keep them in, this is not a spicy spiced coconut chicken.
It’s also not an authentic Indian recipe. I just took various parts of some of my favorite Indian chicken stews and combined them into a cozy, irresistible weeknight dinner.
And like so much Indian cuisine, it’s naturally gluten-free, dairy-free, Paleo and Whole30 – useful for those of us following that lifestyle.
Why I’m not calling this a “curry”
You might notice I’m not calling this recipe Coconut Chicken Curry or Curry Coconut Chicken or anything like that.
Why? Because I’ve learned “curry” isn’t really an Indian thing. It’s a mistake the Brits made when referring to Indian dishes, and that mistake spread throughout the West.
So if I’m going to base this recipe on Indian dishes, I’m going to avoid using the word Indians themselves don’t really use.
Unfortunately, I learned this after I already named my Curried Sweet Potato Soup.
What you need for Spiced Coconut Milk Chicken
Ingredients:
- 2-2.5 pounds boneless, skinless chicken thighs
- 1 (13-15 oz.) full-fat, unsweetened canned coconut milk
- 1 large onion
- 4 garlic cloves garlic (or 3/4 teaspoon garlic powder)
- 2-3″ fresh ginger (I’m often out of fresh ginger so I usually make this with 1 teaspoon ginger powder)
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon red pepper flakes (optional)
- 2 fresh or dried bay leaves
- 1/2 cup chicken broth
- 1 teaspoon lime juice (not pictured above)
- 1/2 teaspoon fine sea salt + 1 teaspoon, divided
- 2 tablespoons cooking fat like avocado oil or coconut oil
- fresh parsley or cilantro and toasted sliced almonds, for garnish, optional
- rice, cauliflower rice, sweet potato rice or parsnip rice, for serving
Equipment:
- a large, deep sauté pan with a lid or Dutch oven
- a cutting board
- a chef’s knife
- a wooden spoon or spatula
- measuring spoons (these are my favorite because they actually fit into spice jars!)
- a measuring glass
- a garlic press (for the fresh garlic) or microplane (for the fresh garlic and ginger) – both are optional; I just use my knife to mince everything
How to make Spiced Coconut Milk Chicken
Step 1: Peel, halve and slice the onion into thin half-moons.
Step 2: Heat the oil in your pan over medium high heat. Add the onions with 1/2 teaspoon salt and sauté until soft and golden brown, about 5-8 minutes.
Step 3: While the onions are cooking, peel and mince your fresh garlic and ginger, if using. Add the garlic and ginger and sauté until just starting to turn golden, about 2-3 minutes.
Step 4: Add 1 teaspoon salt plus the turmeric, red pepper flakes, cinnamon and cloves (plus the garlic powder and ginger powder, if you’re using those instead of fresh). Sauté for 30 seconds – this is called “blooming” the spices and brings out their flavor.
Step 5: Add the chicken broth and use your spatula to scrape up all the yummy brown bits on the bottom of the pan.
Step 6: Add the coconut milk and bay leaves and bring to a simmer.
Step 7: While you wait for the sauce to simmer, cut the chicken thighs into bite-sized chunks. Add the chicken, cover with a lid and let simmer for 15-20 minutes, or until the chicken is cooked through.
Step 8: Turn off the heat, uncover, discard the bay leaves and stir in the lime juice. Taste and adjust seasoning, if necessary.
Step 9: Serve with rice, cauliflower rice, sweet potato rice or parsnip rice. Garnish with the fresh cilantro or parsley and toasted sliced almonds, if using.
Frequently Asked Questions (FAQ)
As I said above, you can use either fresh garlic or garlic powder.
You can use either fresh ginger or ginger powder.
You can use boneless, skinless chicken breasts. Simmer them for only 5-10 minutes.
Want it spicier? Adjust the seasonings per your liking. Add more ginger, turmeric and/or red pepper flakes.
The coconut milk chicken thighs will keep in the fridge for up to 5 days. Reheat over low heat in a saucepan.
You can freeze this in an air-tight container for up to 3 months. Thaw overnight in the fridge. Reheat over low heat in a saucepan.
Yep. It has 9g of carbs and 2g of fiber, coming to 7g of net carbs per serving, plus lots of healthy fat and protein. So it’s suitable for a keto lifestyle.
Yep. It has only 9g of carbs per serving, making it suitable for a low carb lifestyle. Serve it with cauliflower rice, mashed cauliflower or other low carb sides.
Other recipes you might like:
- Instant Pot Bone Broth (Paleo, Whole30, keto)
- Slow-Cooker Italian Chicken Stew (Paleo, Whole30)
- Beef Satay Stew (Paleo, Whole30)
- Curried Sweet Potato Soup (Paleo, Whole30)
Spiced Coconut Milk Chicken (Paleo, Whole30)
Ingredients
- 1 large yellow onion
- 2 tablespoons cooking fat such as avocado oil or coconut oil
- 1½ teaspoons fine sea salt, divided
- 4 garlic cloves (or 3/4 teaspoon garlic powder)
- 1-2" fresh ginger (or 1 teaspoon ginger powder)
- ½ teaspoon ground turmeric
- ½ teaspoon red pepper flakes (or more or less, depending on your preference)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ cup chicken broth
- 1 (13-15 oz.) can full-fat, unsweetened coconut milk
- 2 dried or fresh bay leaves
- 2-2½ pounds boneless, skinless chicken thighs
- 1 teaspoon lime juice
- ¼ cup fresh cilantro or parsley, chopped for garnish, optional
- ¼ cup toasted sliced almonds, for garnish, optional
- rice or veggie rice, for serving
Instructions
- Peel, halve and slice the onion into thin half-moons.
- Heat the oil in a large, deep saute pan with a lid over medium-high heat. Add the onions to the pan with ½ teaspoon salt and saute, stirring occasionally, until soft and lightly golden, about 5-8 minutes.
- Meanwhile, peel and mince the fresh garlic and fresh ginger, if using. Add the garlic and ginger to the onions and saute, stirring occasionally, until golden, about 2-3 minutes. (If using garlic powder and/or ginger powder, add it with the other spices.)
- Add 1 teaspoon salt plus the turmeric, red pepper flakes, cinnamon and cloves (plus the garlic and/or ginger powder, if using). Saute, stirring constantly, for 30 seconds.
- Add the chicken broth and use your spatula or wooden spoon to scrape up the brown bits on the bottom of the pan.
- Add the coconut milk and bay leaves and bring the sauce to a simmer.
- While waiting for the sauce to simmer, cut the chicken thighs into bite-sized chunks. Add the chicken, cover and simmer for 15-20 minutes, until the chicken is cooked through.
- Turn off the heat, uncover, discard the bay leaves and stir in the lime juice. Taste and adjust seasoning, if necessary.
- Serve with rice or veggie rice. Garnish with fresh cilantro or parsley and toasted sliced almonds, if using.
Notes
- You can use either fresh garlic or garlic powder.
- You can use either fresh ginger or garlic ginger.
- You can use boneless, skinless chicken breasts. Simmer them for only 5-10 minutes.
- Want it spicier? Adjust the seasonings per your liking. Add more ginger, turmeric and/or red pepper flakes.
Megan Stevens says
Mmm, such comforting flavors. I love this – all the creamy + the ginger. Plus, we love boneless skinless chicken thigh recipes! Thanks.
Paleo Gluten Free Guy says
Thanks! Chicken thighs are the best.
Sunrita says
Sometimes the best recipes are the once that are instinctively Made. This is such a great simple and comforting recipe.
Paleo Gluten Free Guy says
Agreed. Thanks!
Stacey Crawford says
The sauce has so many flavorful spices that taste so good on chicken. Great recipe.
Paleo Gluten Free Guy says
Thanks!
Jennifer Fisher says
I also did not know this about the usage of curry. Kinda reminds me of the tamal vs tamale singular usage scuffle I got into with someone . . .lol
BWT, dish looks delicious
Paleo Gluten Free Guy says
Oh, I did not know about that. I’ll have to go educate myself. Thanks!
yang says
So much flavour in this dish! I am loving chicken all over again. 🙂
Paleo Gluten Free Guy says
Thanks!
ChihYu says
The flavors!! So much delicious flavor in every bite! Comfort food at its’ best!
Paleo Gluten Free Guy says
Thanks so much!
tina says
Wow what a tasty spiced curry sauce! Thanks for the recipe!
Paleo Gluten Free Guy says
Hope you enjoy it. 🙂