Dairy Free Coconut Curry Chicken
Full-fat coconut milk is the secret weapon here, stepping in as the rich, creamy base that makes this curry so deeply satisfying without a drop of butter or cream in sight. The sauce builds in layers — golden-seared chicken thighs, softened onion, fragrant garlic and ginger, then a bloom of curry powder, cumin, turmeric, and cayenne that fills the kitchen with an incredible aroma before the tomatoes and coconut milk even hit the pan. A splash of fish sauce and a pinch of sugar balance the heat and acidity in a way that tastes like it simmered all afternoon, even though the whole dish comes together in under an hour. The chicken finishes cooking right in the sauce, soaking up every bit of that spiced coconut broth until it's tender and coated in something seriously craveable. A squeeze of fresh lime juice at the end brightens everything up and ties the whole bowl together. Serve it over steamed rice and scatter on some cilantro if you have it — this one makes four generous portions and is the kind of weeknight dinner that earns immediate repeat requests.
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Learn more →Ingredients
4 servings
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp fish sauce
- 1 tsp sugar
- 1 tbsp fresh lime juice
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- steamed rice or naan, for serving (optional)
Instructions
- 1
Pat the chicken pieces dry with paper towels and season all over with the salt and black pepper.
- 2
Heat the coconut oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and sear, undisturbed, for 3–4 minutes until the underside is golden and releases easily from the pan. Flip and sear the second side for 2 minutes, then transfer the chicken to a plate. The chicken will not be cooked through at this stage.
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