This Coconut Chicken Curry Is a Perfect Winter Meal

Instagram // @foodandwine

Coconut curry is very creamy, a tad spicy, and super satisfying. It’s the perfect dish for those cold evenings when you just want something warm and cozy. The recipe we’ll share also requires turmeric, which has health benefits and gives the dish that extra spiciness and bright yellow color.

What Is Curry?

The term “curry” is said to come from kari, the Tamil word for a spiced sauce. Today, we can find the dish all over the world, including India, the Caribbean, Thailand, and Japan. The best thing is that each country offers a version of curry, and the dish can be customized with different herbs and spices.

You can find the needed ingredients in your local supermarket, making this an easy and accessible meal. Gather everything, and let’s make some warm curry that will leave everyone asking for more!

How to Make It


  • 2 tablespoons unrefined coconut oil
  • 4 (8-ounce) skin-on chicken thighs, patted dry
  • 1 1/2 teaspoons kosher salt
  • 8 ounces cremini mushrooms, quartered
  • 1 large shallot, finely chopped (about 1/2 cup)
  • 3 large garlic cloves, finely chopped (about 1 tablespoon)
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 (13.5-ounce) can coconut milk, well shaken and stirred
  • 1/3 cup water
  • 1 tablespoon fish sauce
  • 1/2 cup evaporated coconut milk
  • Chopped fresh cilantro and chile oil, for garnish
  • Cooked rice, for serving
Shutterstock // Candice Bell


  1. Start off by heating some oil over medium-high. Sprinkle salt over the chicken and place it in the skillet, skin side down. Let it cook until the skin gets golden brown and crispy. Then, put the chicken on a plate and reserve the fat in the skillet.
  2. Add the mushrooms to the skillet and cook over medium-high while stirring often. Once the mushrooms are golden brown, it’s time to add the shallot.
  3. Cook again for about 3 minutes, and add garlic, curry powder, and turmeric. Cook and stir constantly for about 30 seconds.
  4. Add the coconut milk, 1/3 cup water, and fish sauce, and combine everything well.
  5. Return the chicken to the skillet, skin side up. Let simmer over medium-high, then reduce to medium-low and cook uncovered. Make sure to swirl the pan occasionally so the sauce can thicken.
  6. Insert a thermometer in the thickest part of the chicken, and if it registers 165°F, it means it’s properly cooked. It should take 20-25 minutes.
  7. Place the chicken thighs in a serving bowl. Add the evaporated coconut milk to the skillet and stir everything to combine well.
  8. Pour the curry over the chicken, add the cilantro, and drizzle chile oil. Your dish is ready to serve with some warm rice!