Coconut Chicken Curry with Lime
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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!
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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 you’ll love this recipe
- 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
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!
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts 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 this recipe
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
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 tablespoon vegetable oil
- 1 pound boneless skinless chicken breasts cut into 1-inch cubes
- 3 cloves minced garlic minced
- 2 teaspoons curry powder
- 14oz coconut milk
- 4oz can diced green chiles
- Zest and juice of 1 lime
- 2 tablespoons fresh cilantro chopped
Instructions
- Heat 1 tablespoon vegetable oil in a large skillet over medium high heat.
- Add the 1 pound boneless skinless chicken breasts and cook for about 5 minutes (chicken should be golden brown).
- Add 3 cloves minced garlic, cook 30 seconds, then add 2 teaspoons curry powder and cook, stirring for another minute.
- Add 14oz coconut milk, 4oz can diced green chiles, Zest and juice of 1 lime.
- 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 2 tablespoons fresh cilantro.
- Serve over rice.
- Garnish with a little cilantro.
- Devour.
Video
Notes
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Nutrition
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.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
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!
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.
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!
Meals ready in under 30 minutes are the best.
This looks great!