Coconut Milk Chicken Curry with Brown and Wild Rice – An Easy Weeknight Recipe 

This coconut milk chicken curry is a comforting, flavor-packed dinner: tender chicken thighs simmered in a creamy coconut curry sauce with tomatoes, lime, ginger, and garam masala, served over a fragrant brown and wild rice pilaf with cardamom and golden raisins.

This recipe is based on my YouTube video “Curry de poulet au lait de coco”, but I have changed a few things since I first published it: less tomato, a better balance of acidity and sweetness, longer rice cooking time, and a creamier sauce that works beautifully for Canadian and US home cooks.

If you love dishes like traditional butter chicken, creamy Cajun chicken thighs, or creamy mozzarella parmesan pasta, this coconut milk chicken curry will fit right into your weeknight rotation.

Why you’ll love this coconut milk chicken curry

• Uses boneless chicken thighs, which stay juicy and tender.
  
• The coconut milk sauce is rich but not heavy, perfect with rice.
  
• Tomato and lime bring brightness without making the dish sour.
  
• The brown and wild rice with cardamom and raisins turns this into a full, balanced meal.
  
• Great make-ahead recipe, like my easy Salisbury steak or American goulash.
  

Ingredients for the coconut milk chicken curry

Chicken and aromatics

• 900 g (2 lb) boneless, skinless chicken thighs, cut into chunks
  
• 300 g (2 medium) onions, thinly sliced
  
• 25 g (2 tbsp) fresh ginger, peeled and finely diced
  
• 16 g (4 large cloves) garlic, minced
  
• 20 g (½ bunch) fresh cilantro (coriander), chopped (stems and leaves)
  

Spices and seasoning

• 15 g (1 heaping tbsp) garam masala
  
• 15 g (1 heaping tbsp) madras curry powder
  
• 10 g (1 ¾ tsp) fine sea salt (plus more to taste)
  
• 3 g (½ tsp) ground black pepper
  
• 1 lime (zest + juice; start with the juice of ½ lime and adjust)
  
• 8 g (2 tsp) sugar (or brown sugar)
  

Sauce base

• 200 g (¾ cup) crushed tomatoes or tomato passata
  
• 400 ml (14 fl oz) full-fat coconut milk
  
• 30 ml (2 tbsp) duck fat or neutral oil
  

Ingredients for brown and wild rice with cardamom

• 200 g (1 cup) brown and wild rice blend
  
• 1 L (4 cups) chicken or vegetable broth
  
• 20 green cardamom pods (seeds only)
  
• 10 g (1 ¾ tsp) fine sea salt (if your broth is low sodium)
  
• 40 g (¼ cup) golden raisins (sultanas)
  

This rice side is also perfect with honey garlic fried chicken, sweet and sour chicken, or creamy garlic mushroom chicken.

How to make this coconut milk chicken curry

1. Start the brown and wild rice

1. Split the cardamom pods and remove the seeds.
   
2. In a medium pot, bring the broth, cardamom seeds, and salt to a boil.
   
3. Stir in the brown and wild rice, reduce to a gentle simmer, cover partially, and cook for about 35–40 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed.
   
4. Remove from the heat, stir in the raisins, cover, and let sit for 5–10 minutes.
   
5. Fluff the rice with a fork before serving.
   

For more rice ideas, you can look at my fluffy rice pilaf or easy chicken fried rice.

2. Prep the chicken and aromatics

1. Slice the onions, mince the garlic, dice the ginger, and chop the cilantro.
   
2. Cut the chicken thighs into bite-sized chunks and pat them dry with paper towels.
   

3. Brown the chicken and build flavor

1. In a large skillet or sauté pan, heat the duck fat or oil over medium-high heat.
   
2. Add the onions and cook for 5–7 minutes, until lightly golden.
   
3. Add the ginger and garlic, and cook for 1–2 minutes, stirring so they don’t burn.
   
4. Push the aromatics to the sides, add the chicken pieces to the center, and sear on all sides until nicely browned.
   

4. Make the coconut curry sauce

1. Reduce the heat slightly.
   
2. Sprinkle in the garam masala and madras curry powder. Stir well and let the spices toast in the fat for 1–2 minutes to develop flavor.
   
3. Add the crushed tomatoes and sugar, stir, and let simmer for 3–4 minutes to thicken slightly.
   
4. Pour in the coconut milk, add the salt and pepper, and bring to a gentle simmer.
   
5. Cook uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon and the chicken is fully cooked and tender.
   

5. Finish with lime and cilantro

1. When the sauce is creamy and reduced, add the lime zest and the juice of ½ lime.
   
2. Taste and adjust with more lime juice, salt, pepper, or a little extra sugar if the sauce feels too acidic.
   
3. Stir in most of the chopped cilantro, reserving some for garnish.
   

Tips for success

• Use full-fat coconut milk for a rich, silky sauce.
  
• Don’t skip the step where you toast the spices in the fat; it makes them more aromatic and less “powdery”.
  
• If the sauce gets too thick when reheating, add a splash of water, broth, or coconut milk.
  
• This curry keeps very well, just like my beef stew ragout or cheesy beef macaroni casserole.
  

Substitutions

• Chicken thighs → chicken breasts (shorten the simmering time so they don’t dry out).
  
• Coconut milk → heavy cream + a little milk (the flavor will be different but still delicious).
  
• Brown and wild rice → white rice, rice pilaf, or even creamy mashed potatoes.
  
• No cardamom? Skip it or replace with a small pinch of ground cardamom or cumin.
  

What to serve with coconut milk chicken curry

This curry is a full meal, but you can round it out with:

• Cheese naan
  
• A fresh homemade Greek salad
  
• Creamy tomato soup as a starter
  
• Parisian potatoes if you want a potato side instead of rice
  

If you’re planning a chicken night, you can also rotate this curry with creamy mustard chicken with mushrooms, creamy Tuscan chicken, and 5 easy chicken marinades.

FAQ – Coconut milk chicken curry

Can I make this curry ahead of time?
Yes. Like a good beef bourguignon, it tastes even better the next day. Reheat gently and thin with a splash of water or coconut milk if needed.

Is this curry very spicy?
Not really. Garam masala and madras curry add warmth and flavor, but no big heat. To make it spicy, add chili flakes or fresh chili with the ginger and garlic.

Can I freeze this coconut milk chicken curry?
Yes. Let it cool completely, then freeze in airtight containers. Thaw overnight in the fridge and reheat gently.

Can I skip the sugar?
You can, but a small amount of sugar helps balance the acidity from the lime and tomatoes. Start with 1 tsp and adjust to taste.

Coconut Milk Chicken Curry with Brown and Wild Rice – An Easy Weeknight Recipe

This coconut milk chicken curry is a comforting, flavor-packed dinner: tender chicken thighs simmered in a creamy coconut curry sauce with tomatoes, lime, ginger, and garam masala, served over a fragrant brown and wild rice pilaf with cardamom and golden raisins.

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Prep Time 15 minutes mins

Cooking Time 1 hour hr

Category Main Course

Cuisine Indian

Portions 4 Portions

Calories 450 kcal

Ingredients

  

Ingredients – Curry

• 900 g 2 lb boneless, skinless chicken thighs, cut into chunks
• 300 g 2 medium onions, sliced
• 25 g 2 tbsp fresh ginger, finely diced
• 16 g 4 cloves garlic, minced
• 20 g ½ bunch fresh cilantro, chopped
• 15 g 1 heaping tbsp garam masala
• 15 g 1 heaping tbsp madras curry powder
• 200 g ¾ cup crushed tomatoes or tomato passata
• 400 ml 14 fl oz full-fat coconut milk
• 8 g 2 tsp sugar
• 10 g 1 ¾ tsp fine sea salt (plus more to taste)
• 3 g ½ tsp ground black pepper
• 1 lime zest + juice, start with ½
• 30 ml 2 tbsp duck fat or neutral oil

Ingredients – Brown and wild rice

• 200 g 1 cup brown and wild rice blend
• 1 L 4 cups chicken or vegetable broth
• 20 green cardamom pods seeds only
• 10 g 1 ¾ tsp fine sea salt (if needed)
• 40 g ¼ cup golden raisins

Instructions

 

• Bring the broth, cardamom seeds, and salt to a boil. Add the rice, reduce to a gentle simmer, cover partially, and cook 35–40 minutes, stirring occasionally, until the rice is tender and most liquid is absorbed. Off the heat, stir in the raisins, cover, rest 5–10 minutes, then fluff with a fork.
• While the rice cooks, slice the onions, mince the garlic, dice the ginger, chop the cilantro, and cut the chicken into chunks.
• Heat the duck fat or oil in a large skillet over medium-high heat. Cook the onions 5–7 minutes until lightly golden. Add the garlic and ginger; cook 1–2 minutes.
• Add the chicken pieces and brown them on all sides.
• Sprinkle in garam masala and madras curry powder, stir, and toast the spices for 1–2 minutes.
• Add crushed tomatoes and sugar. Simmer 3–4 minutes to reduce slightly.
• Pour in coconut milk, add salt and pepper, bring to a gentle simmer, and cook 20–25 minutes uncovered, stirring occasionally, until the sauce is thick and creamy and the chicken is cooked through.
• Add lime zest and the juice of ½ lime. Taste and adjust with more lime, salt, or sugar if needed. Stir in most of the chopped cilantro.
• Serve the coconut milk chicken curry hot over the brown and wild rice, topped with extra cilantro.

Video

Notes

Substitutions

• Chicken thighs → chicken breasts (shorten the simmering time so they don’t dry out).
• Coconut milk → heavy cream + a little milk (the flavor will be different but still delicious).
• Brown and wild rice → white rice, rice pilaf, or even creamy mashed potatoes.
• No cardamom? Skip it or replace with a small pinch of ground cardamom or cumin.

FAQ – Coconut milk chicken curry

Can I make this curry ahead of time?
Yes. Like a good beef bourguignon, it tastes even better the next day. Reheat gently and thin with a splash of water or coconut milk if needed.

Is this curry very spicy?
Not really. Garam masala and madras curry add warmth and flavor, but no big heat. To make it spicy, add chili flakes or fresh chili with the ginger and garlic.

Can I freeze this coconut milk chicken curry?
Yes. Let it cool completely, then freeze in airtight containers. Thaw overnight in the fridge and reheat gently.

Can I skip the sugar?
You can, but a small amount of sugar helps balance the acidity from the lime and tomatoes. Start with 1 tsp and adjust to taste.

Keywords Chicken

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