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This Coconut Chicken Curry recipe with Lime is a super fast (just 20 minutes) tasty dinner, packed with flavor and color, easy to make while you cook some rice!
Step by step photos and instructions below!
This is one of my favorite week night dinners, super quick and easy to make and on the table FAST. We refer to it as “curry in a hurry” because it is done in about 20 minutes but still packs a huge punch of flavor that is easily customizable to your palate.
We LOVE the flavors of lime and cilantro, and pair this curry with plain rice, jasmine rice, cauliflower rice or step it up and make Cilantro Lime Rice.
Get a little fancy and make some Garlic Naan to go with it!
Why this recipe works:
- Fast. Done in under 30 minutes
- Easy. Just a few ingredients, nothing crazy.
- Delicious. Such a great recipe to make for the whole family.
- Gluten Free. Check your ingredients (like curry powder) to be sure it’s gluten free, but otherwise you’re good to go!
Kylee’s Notes & FAQs
Substitutions/Additions
If you like curry to be super deep and rich, add a little more curry powder.
Cook your rice in chicken broth if you want to add a boost of flavor.
Like it rich and decadent? Switch the coconut milk for coconut cream!
Prefer chicken thighs to breasts? No worries!
What to serve
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Reheat to piping hot!
Can you freeze chicken coconut curry?
Absolutely – this will freeze and reheat really well. Just reheat while you make some rice, and stir through some fresh cilantro, and you’re done!
Is coconut chicken curry healthy?
Well, essentially yes. The only thing that bumps up the fat content is the coconut milk. Switch regular for light, if this is important to you!
Recipe Ingredients and Possible Substitutes
The full list of ingredients and quantities is found in the printable recipe card below.
- Vegetable Oil – just regular grocery store vegetable oil
- Chicken – I use breast meat, but thighs are also super tasty (but will affect the nutrition numbers)
- Garlic – mince it yourself, or buy it already minced!! I’m not judging. Mainly because I do this myself…
- Curry Powder – go for a good quality one. I like this curry powder. If you like a deeper flavored curry, add an extra teaspoon!
- Diced Chilies – buy these in the international aisle of your grocery store. Grab a couple, (you can also use them in my Sour Cream Chicken Enchiladas Recipe)
- Coconut Milk- you can use light or regular for this, or even coconut cream if you like it extra decadent
- Lime – we use the zest AND the juice, so do yourself a favor and zest before juicing. Just trust me.
- Cilantro – fresh is always best!
How to make Coconut Chicken Curry from Scratch
Full, printable recipe below – just scroll down to the recipe card!
Dice the chicken, mince your garlic, zest and juice your lime.
Heat oil in a large skillet at medium-high heat, and add the chicken.
Cook chicken until golden brown (it won’t be fully cooked yet)
Add the garlic, then the curry powder, and cook for a minute.
Add the diced chilies, the coconut milk, and the lime juice/zest and bring to a simmer, reduce the heat to medium and allow sauce to thicken and the chicken is cooked.
Stir through the chopped cilantro, and serve with rice and plenty of the sauce.
Check of seasoning and add salt and pepper if desired.
Devour.
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Coconut Chicken Curry with Lime
Ingredients
- 1 Tbs vegetable oil
- 1 lb boneless skinless chicken breasts (cut into 1-inch cubes)
- 3 cloves garlic (minced)
- 2 tsp curry powder
- 14oz coconut milk
- 4oz can diced green chilies
- Zest and juice of 1 lime
- 2 Tbs fresh cilantro (chopped)
Directions
- Heat the oil in a large skillet over medium high heat.
- Add the chicken and cook for about 5 minutes (chicken should be golden brown).
- Add the garlic, cook 30 seconds, then add the curry powder and cook, stirring for another minute.
- Add the coconut milk, chiles, lime juice and zest.
- Bring to a simmer, then turn down heat and cook until the chicken is just cooked, about 5 minutes.
- Season to taste with salt and pepper.
- Remove from the heat, stir in the cilantro.
- Serve over rice.
- Garnish with a little cilantro.
- Devour.
Video
Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Sandra Shaffer says
This dish is so easy and delicious. We love the green chilies in this dish. It adds a nice flavor. My husband and I are calling dibs on the leftovers for lunch!
Deb says
Love your tips and tricks to make this meal! The chicken looks tender and so flavorful, I can’t wait to give this a try!
michele says
Its been so cold here we have been craving comfort food. This was right up our alley for a perfect dinner! Just the right amount of curry and sauce …. we devoured it! Thanks!
Jennifer Ann Stewart says
My family has never been fans of curry but when I made this on Friday and used the golden or yellow curry it was a huge hit and there were no leftovers!!
Julie Menghini says
This chicken looks warm and comforting! I’m crazy about anything with green chile in it and can’t wait to try it!
debi at Life Currents says
My family will love this recipe. All that flavor and looks pretty easy to make too!
Emmeline says
This sounds perfect!! Love all the flavors in it – definitely going on my to-make list!
April says
I love dishes that allow me too cook something else at the same time. This is so good I’ve stumbled upon yours because I was loooking for a decent chicken recipe that would allow me to also make a few sides. Thank you!
Melissa says
I love a good curry, but HATE how long it can take to build the flavor so I LOVE that yours is ready in 20 minutes! I know this will be a hit in my house.
Cheese Curd In Paradise says
This is quickly going on my weekly meal plan! Since I am teaching this semester quick dinners are an essential for me and the family. We love curry and I know this will be a big hit!
Jenni LeBaron says
Curries go over really well in my house and this one looks tasty. I think my favorite part about it though is that tis a 20 minute recipe. You can’t beat that!
Marisa F. Stewart says
I can’t believe how quickly you can make it. We’ve gotten stuck making the same weeknight chicken. The coconut chicken curry sounds like the perfect solution for the chicken doldrums. I hadn’t thought about using lime and coconut together. What great flavors to perk up the tastebuds. Will be making this soon. Luckily we have the lime and the coconut milk.
Byron Thomas says
This dish sounds really good and really easy. I love how that sauce comes together so easily without a lot of complicated ingredients. I would leave out the cilantro – sorry, but it tastes like soap! Ha! Have you ever tried this type of quick curry sauce with tofu? So good too!
That Girl says
Meals ready in under 30 minutes are the best.
branny says
This looks great!